Description
A classic Key Lime Pie with a creamy, tart filling and a buttery graham cracker crust.
Ingredients
Scale
- 1 ½ cups Graham cracker crumbs
- ⅓ cup Granulated sugar
- ½ cup Unsalted butter
- 4 large Egg yolks
- 1 can (14 oz) Sweetened condensed milk
- ½ cup Key lime juice
- 1 tablespoon Lime zest
- 1 cup Heavy cream
- 2 tablespoons Powdered sugar
- for garnish Lime wedges
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, mix graham cracker crumbs, granulated sugar, and melted butter until combined. Press mixture firmly into the bottom and up the sides of a 9-inch pie pan.
- Bake the crust for 8-10 minutes until lightly browned. Remove from the oven and let cool.
- In a separate bowl, whisk together egg yolks, sweetened condensed milk, key lime juice, and lime zest until smooth.
- Pour the filling into the cooled crust and bake for an additional 15 minutes.
- Remove from the oven and let cool to room temperature, then refrigerate for at least 3 hours or overnight.
- Before serving, whip the heavy cream with powdered sugar until soft peaks form. Spread or pipe the whipped cream over the pie.
- Garnish with lime wedges and serve chilled.
Notes
- Make sure to use fresh key lime juice for the best flavor.
- You can substitute regular limes if key limes are not available.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28
- Sodium: 180
- Fat: 18
- Saturated Fat: 10
- Carbohydrates: 37
- Fiber: 1
- Protein: 3
- Cholesterol: 80
Keywords: Key Lime Pie, Dessert, Classic Recipe, Lime Dessert, No-Bake Option