Classic Key Lime Pie
A zesty and refreshing dessert, this Classic Key Lime Pie features a buttery graham cracker crust and a creamy, tangy key lime filling, perfect for any occasion.
Equipment
- Oven
- Medium bowl
- 9-inch pie plate
- Wire rack
- Large bowl
- Whisk
Ingredients
Crust
- 1 ½ cups graham cracker crumbs about 10-12 full graham cracker sheets
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter melted
Filling
- 4 large egg yolks
- 1 can sweetened condensed milk 14-ounce
- ½ cup fresh key lime juice from about 10-15 key limes, depending on size
Garnish (optional)
- Whipped cream
- Lime zest or thin lime slices
Instructions
Prepare the Crust
- Preheat oven to 350°F (175°C). In a bowl, combine graham cracker crumbs, sugar, and melted butter; mix until moistened.
- Press the mixture firmly into a 9-inch pie plate. Bake for 8-10 minutes until lightly golden; then cool completely.
Make the Filling
- Whisk egg yolks until frothy, then gradually whisk in sweetened condensed milk until smooth.
- Slowly add key lime juice, whisking continuously until the mixture thickens slightly.
Assemble and Bake
- Pour the filling into the cooled crust. Bake for 10-15 minutes until just set but still slightly wobbly.
- Do not overbake to avoid a rubbery filling.
Chill and Serve
- Cool completely on a wire rack, then refrigerate for at least 4 hours or overnight until firm.
- Garnish with whipped cream and lime zest or slices before serving, if desired.
Notes
For best results, ensure your key lime juice is freshly squeezed for the most authentic flavor. Avoid overbaking the pie to maintain its creamy texture; it will firm up more as it chills in the refrigerator.