Best Key Lime Pie
- Author: Dorothy Miller
- Prep Time: 15 mins
- Cook Time: 10 mins
- Total Time: 25 mins
- Yield: 8 1x
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 4 large egg yolks
- 1 can (14 oz) sweetened condensed milk
- ¾ cup fresh key lime juice
- 1 tablespoon lime zest
- Whipped cream, for serving (optional)
- Preheat oven to 350°F (175°C).
- Combine graham cracker crumbs and melted butter in a bowl, mixing until fully combined.
- Press crumb mixture into the bottom and sides of a 9-inch pie dish.
- Bake crust for 10 minutes, then remove and let cool while preparing the filling.
- In a medium bowl, whisk egg yolks until pale and creamy.
- Stir in sweetened condensed milk, key lime juice, and zest until fully mixed.
- Pour filling into the prepared crust, spreading evenly.
- Bake for 10 minutes; then let cool to room temperature before transferring to the refrigerator.
- Chill pie for at least 2 hours or until firm.
- Serve chilled, garnished with whipped cream, and lime zest, if desired.
Notes
- Substitute key lime juice with regular lime juice if unavailable.
- For extra flavor, consider adding a dash of vanilla extract to the filling mixture.