Classic Key Lime Pie with Graham Cracker Crust

Serves 8 · 25 min prep · 25 min cook

Ingredients

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

Instructions

1. 1Preheat the oven to 350°F. Lightly grease a 9-inch pie plate so the finished crust releases cleanly.
2. 2In a medium bowl stir the graham cracker crumbs and granulated sugar together until evenly mixed. Pour in the melted butter and work it through with a fork until every crumb looks damp and holds together when pressed.
3. 3Tip the mixture into the prepared pie plate. Press firmly across the bottom and up the sides with the bottom of a measuring cup, packing it into an even layer about 1/4-inch thick. Bake the crust for 8 to 10 minutes until it smells toasty and the edges turn a shade darker. Cool on a wire rack while you make the filling.
4. 4In a large bowl whisk the sweetened condensed milk, key lime juice, key lime zest, and egg yolks until the mixture is completely smooth, pale, and slightly thickened, about 1 full minute of vigorous whisking.
5. 5Pour the filling into the cooled crust and smooth the top with a spatula. Bake at 350°F for 15 to 17 minutes; the center should still jiggle slightly when you gently shake the pan but the edges will look set.
6. 6Cool the pie on a wire rack for 1 hour, then refrigerate uncovered for at least 3 hours or overnight until the filling is firm and cold.
7. 7Just before serving, whip the heavy cream, powdered sugar, and vanilla extract with a hand mixer on medium-high speed until medium-stiff peaks form, about 2 to 3 minutes.
8. 8Spread or pipe the whipped cream over the chilled pie. Garnish with thin key lime slices. Slice with a sharp knife wiped clean between cuts and serve cold.