Ingredients
- Graham cracker crumbs: 1 1/2 cups
- Unsalted butter, melted: 6 tablespoons
- Sweetened condensed milk: 1 (14-ounce) can
- Key lime juice: 1/2 cup (from about 12-15 Key limes)
- Lime zest: 1 tablespoon
- Egg yolks: 3 large
- Whipped cream: For topping (optional)
- Lime slices: For garnish (optional)
Instructions
- Step 1: Preheat oven to 350°F (175°C). In a medium bowl, combine graham cracker crumbs and melted butter. Press the mixture firmly into the bottom of a 9-inch pie plate to form the crust.
- Step 2: Bake the crust for 8-10 minutes, or until lightly golden. Remove from oven and let cool completely.
- Step 3: In a large bowl, whisk together sweetened condensed milk, Key lime juice, lime zest, and egg yolks until smooth and well combined.
- Step 4: Pour the filling into the cooled graham cracker crust.
- Step 5: Bake for 15-20 minutes, or until the filling is set but still slightly jiggly in the center.
- Step 6: Let the pie cool completely at room temperature, then refrigerate for at least 2 hours before serving. Top with whipped cream and lime slices, if desired.
Notes
- Store leftover pie covered in the refrigerator for up to 3 days; it's best served cold.
- This pie is intended to be served cold and doesn't need reheating.
- Garnish each slice with a dollop of whipped cream and a sprinkle of extra lime zest for an extra burst of flavor.
- For a smoother filling, use a fine-mesh sieve to strain the Key lime juice, removing any pulp and seeds.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American