Recipe Card
How I Finally Nailed the Traditional Key Lime Pie Recipe
- Prep
- 30 min
- Cook
- 35 min
- Total
- 245 min
- Serves
- 8
- Calories
- 516 kcal
- Carbs
- 52.00 g
Ingredients
- 4 teaspoonsgrated key lime zest
- 4egg yolks
- 14 ouncessweetened condensed milk
- ½ cupfresh key lime juice
- 2 cupsgraham cracker crumbs ((approximately 14 full graham crackers))
- ⅓ cuplight brown sugar
- ½ cupunsalted butter ((melted))
- Pinchsalt
- 1½ cupsheavy cream ((chilled))
- ½ cuppowdered sugar
- ½ teaspoonvanilla extract
Instructions
- 1
Preheat oven to 350 degrees F.
- 2
Make the Filling: Whisk the lime zest and egg yolks in a medium bowl for 2 minutes. Whisk in the sweetened condensed milk, then the lime juice. Set aside at room temperature to thicken while you prepare the crust.
- 3
Make the Crust: Stir together the graham cracker crumbs, brown sugar, and salt. Drizzle the melted butter over the mixture and toss to combine. Press into a 9-inch pie plate and bake for 10 minutes. Cool.
- 4
Pour the lime filling into the cooled crust and bake until the center is set yet wiggly, about 15-17 minutes. Cool to room temperature, then refrigerate for at least 3 hours or overnight.
- 5
Make the Whipped Cream: Whip the chilled cream until soft peaks form, add the powdered sugar, and vanilla, then whip to stiff peaks. Pipe or spread over the chilled pie.
- 6
Garnish with lime slices and serve. Cover leftovers with plastic wrap and refrigerate for up to 3 days.