Key Lime Pie
What screams summer better than a slice of key lime pie in a graham cracker crust topped with whipped cream?? This classic key lime pie is the perfect summertime dessert and so, so easy to make!
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Ingredients
Graham Cracker Crust
- 1 ⅓ cups cinnamon graham cracker crumbs (about 9 graham cracker sheets)
- 1 Tbsp granulated sugar
- 5 Tbsp unsalted butter, melted
Key Lime Filling
- 1 (14 oz.) can sweetened condensed milk
- 4 large egg yolks
- ½ cup + 2 Tbsp key lime juice, strained (about 20 key limes)
Whipped Cream Topping
- ¾ cup heavy cream
Instructions
Graham Cracker Crust
- Preheat oven to 350 degrees.
- Using a fork, mix together graham cracker crumbs, sugar, and butter in a bowl until well combined.
- Press the mixture evenly onto the bottom and sides of a 9-inch glass or ceramic pie plate.
- Bake crust for 10 minutes and cool in pie plate on a rack while you make the filling. Leave oven on.
Key Lime Filling
- In a large bowl, whisk together condensed milk and yolks until well combined.
- Add the key lime juice and whisk gently until combined.
- Pour the filling into the crust and bake for 15 minutes. Allow pie to completely cool on a cooling rack before covering and chilling in the fridge for at least 8 hours.
- Slice pie and top each slice with whipped cream before serving.
Whipped Cream Topping
- Put heavy cream in the bowl of a stand mixer or in a large bowl with a hand mixer. Beat until stiff peaks form.
Notes
- Recipe adapted from Epicurious
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