Description

A tangy and creamy dessert made with key lime juice, sweetened condensed milk, and a graham cracker crust. This classic Key Lime Pie is a refreshing treat perfect for summer.

Ingredients

1 1/2 cups graham cracker crumbs
1/3 cup granulated sugar
6 tbsp unsalted butter, melted
3 large egg yolks
1 can (14 oz) sweetened condensed milk
1/2 cup key lime juice (fresh or bottled)
1 tbsp lime zest
1 cup heavy whipping cream (optional, for topping)
2 tbsp powdered sugar (optional, for topping)
1/2 tsp vanilla extract (optional, for topping)

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Instructions

Preheat oven to 350°F (175°C).
In a bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Press mixture into a 9-inch pie pan to form the crust.
Bake the crust for 8-10 minutes. Let it cool.
In a separate bowl, whisk together egg yolks and lime zest until thick.
Add sweetened condensed milk and mix until smooth.
Slowly add key lime juice while stirring until fully combined.
Pour filling into the cooled crust and bake for 15 minutes until set.
Cool pie to room temperature, then chill in the refrigerator for at least 3 hours.
Optional: Whip heavy cream with powdered sugar and vanilla until stiff peaks form. Top the chilled pie with whipped cream before serving.

Notes

Use fresh key lime juice for the best flavor.
Chill the pie thoroughly for a firm set and better slicing.
Bottled key lime juice can be substituted if fresh key limes are unavailable.
Decorate with lime slices or zest for presentation.