Description
This classic Key Lime Pie features a crisp graham cracker crust filled with a tangy and creamy key lime custard, topped with freshly whipped cream. Perfectly balanced between tartness and sweetness, this no-bake filling is set in the oven for a smooth and luscious texture, ideal for a refreshing dessert on warm days.
Ingredients
Scale
For the Crust
- 14 graham cracker sheets
- 8 Tablespoons unsalted butter, melted
- 1/3 cup white granulated sugar
For the Filling
- 2 ¼ cups sweetened condensed milk
- 1 1/3 cups freshly squeezed key lime juice (approximately 25 key limes or 2 lbs.)
- 1/3 cup fresh lemon juice
- 1/3 cup white granulated sugar
- 6 large egg yolks, at room temperature
For the Whipped Cream Topping
- 1 cup heavy whipping cream
- ½ cup powdered sugar
- ½ teaspoon vanilla extract
Instructions
- Preheat oven: Preheat your oven to 350 degrees Fahrenheit to prepare for baking the crust and filling.
- Prepare crust crumbs: Add the graham cracker sheets to a food processor and pulse until finely ground into crumbs. Alternatively, crush them in a sealed plastic bag with a rolling pin.
- Mix crust ingredients: Pour melted butter and 1/3 cup sugar into the crumbs and pulse again on low until the mixture is well combined and the butter is evenly distributed.
- Form pie crust: Transfer the crumb mixture to a 9-inch pie plate and use your hands to press it firmly and evenly along the bottom and up the sides of the plate. Use a spoon or the bottom of a measuring cup to press the edges firmly.
- Bake crust: Place the crust in the preheated oven and bake for 5 minutes. Remove and set aside to cool slightly.
- Prepare filling: In a large bowl, combine the sweetened condensed milk, key lime juice, lemon juice, 1/3 cup white sugar, and egg yolks. Whisk thoroughly until the ingredients are smooth and fully incorporated.
- Fill and bake pie: Pour the lime filling into the pre-baked crust. Bake in the oven for 30 to 35 minutes until the edges are set and the center is just beginning to firm up.
- Cool pie: Remove the pie from the oven and allow it to cool on a wire rack for one hour. Afterward, refrigerate for at least 8 hours or overnight to fully set.
- Make whipped cream topping: In a large bowl, combine the heavy whipping cream, powdered sugar, and vanilla extract. Using a hand mixer, whip on high speed until stiff peaks form, about 2 to 3 minutes.
- Serve: Spread the whipped cream topping evenly over the chilled pie before serving. Slice into 8 to 8 pieces and enjoy!
Notes
- Use fresh key limes for the best authentic flavor, but bottled key lime juice can be substituted in a pinch.
- Ensure the egg yolks are at room temperature to prevent curdling in the filling.
- Press the crust crumbs firmly for a stable and crisp pie base.
- Chilling the pie overnight enhances flavor and texture for optimal creaminess.
- Leftover pie can be stored covered in the refrigerator for up to 3 days.
