👩🍳 Instructions
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1
Preheat your oven to 350°F (175°C).
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2
For the crust: In a medium bowl, combine graham cracker crumbs, granulated sugar, and salt. Pour in melted butter and mix until crumbs are uniformly moistened. Press firmly into a 9-inch pie plate, covering the bottom and sides. Bake for 8-10 minutes until lightly golden. Remove and cool completely on a wire rack.
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3
For the filling: In a large bowl, whisk together sweetened condensed milk, fresh key lime juice, key lime zest, and egg yolks until smooth and well combined. Do not overmix.
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4
Pour the filling into the cooled graham cracker crust. Gently tap the pie plate to release any air bubbles.
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5
Bake for 15-20 minutes, or until the edges are set but the center still has a slight jiggle. Do not overbake.
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6
Remove from oven and let cool completely on a wire rack. Once at room temperature, cover loosely and refrigerate for at least 4 hours, or preferably overnight, to set.
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7
For the whipped cream: Just before serving, in a chilled large bowl, combine cold heavy cream, confectioners' sugar, and vanilla. Beat with an electric mixer on medium-high speed until medium-stiff peaks form.
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8
Spoon or pipe whipped cream over the chilled pie. Garnish with extra lime zest or slices if desired. Slice and serve immediately.
💡 Notes
Always use fresh key limes for the best flavor; bottled juice will alter the taste profile. For clean slices, ensure the pie is thoroughly chilled and use a hot, clean knife for each cut. Pie can be made up to 2 days ahead and stored in the refrigerator (without whipped cream). Leftovers will keep for 3-4 days refrigerated.
🥗 Nutrition (per serving)
Calories
420 kcal
Protein
6g
Total Fat
25g
Saturated Fat
15g
Carbs
42g
Fiber
1g
Sugar
35g
Sodium
280mg
Cholesterol
100mg
