Our Favorite Key Lime Pie
A classic dessert featuring a graham cracker crust filled with a tangy key lime filling and topped with fresh whipped cream. The perfect balance of sweet and tart flavors in a creamy, refreshing pie.
Ingredients
- •11 pieces graham crackers
- •2 tablespoons sugar
- •1½ teaspoons ground cinnamon
- •⅛ pinch kosher salt
- •6 tablespoons unsalted butter
- •1 can sweetened condensed milk
- •4 large egg yolks
- •7 tablespoons fresh key lime juice
- •2 tablespoons fresh lemon juice
- •1 cup chilled heavy cream
- •2 tablespoons powdered sugar
- •1 piece pie pan
Cooking Instructions
- 1.
Place rack in the center of oven and preheat to 350°F.
10 min
- 2.
Pulse graham crackers, sugar, cinnamon, and salt in a food processor until fine crumbs form. With the motor running, drizzle in melted butter and process until well-combined. Transfer mixture to pie pan and press into bottom and up sides with a flat-bottomed measuring cup.
10 min
- 3.
Bake crust until golden brown and set, 8-10 minutes. Transfer to a wire rack and let cool to room temperature, about 15 minutes.
25 min
- 4.
Whisk condensed milk and yolks together in a large bowl. Add key lime and lemon juice and whisk until well-combined (mixture will thicken slightly).
5 min
- 5.
Pour filling into crust and bake until center is just set, about 15 minutes. Transfer pie to a wire rack and let cool completely (filling will set as it cools), about 1 hour. Transfer to refrigerator and chill until cold, at least 1 hour.
135 min
- 6.
When ready to serve, whip cream with a whisk or electric mixer to very soft peaks. Sprinkle sugar over cream and continue whipping until it holds stiff peaks. Dollop cream in center of pie (leaving at least a 1" border of visible pie filling) and serve.
10 min
- 7.
Pie (without topping) can be made, loosely covered, and chilled for up to 2 days.
