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Classic Key Lime Pie
An easy classic -- who doesn't love a good key lime pie?
key lime pie, summer pies
For the graham cracker crust:
full graham crackers
one of the three packs that come in a package
For the filling:
heaping tablespoons lime zest
plus more for garnishing
14 oz. sweetened condensed milk
from approximately 5 limes
For the whipped cream topping:
heavy whipping cream
Preheat oven to 350ºF
Process graham cracker in processor until they turn into crumbs or crush with a bottle in a plastic bag
Add the melted butter, sugar, and salt and pulse until combined
Line pie dish* with your graham cracker crust, including up to to the edges of the dish
Bake for 10 minutes or until lightly browned; allow to cool
Meanwhile, mix lime zest, lime juice, and egg yolks in a mixing bowl. Add the sweetened condensed milk and mix on high until creamy and thick
Pour mixture into crust and bake for 15 minutes or until set.
Allow to cool at room temperature for about 30 minutes, then chill in refrigerator for at least an hour (more is preferable if you can contain yourself).
While pie is chilling, whip heavy cream and sugar for a few minutes until soft peaks form. Top the pie with whipped cream and remaining zest before serving.