American
Key Lime Pie
Key lime pie with graham crust, tart lime custard, sweetened condensed milk, zest, and whipped cream.
8 servings · 25 minutes prep · 25 minutes cook
Ingredients
Main
- 1 1/2 cups graham cracker crumbs
- 1/3 cup sugar
- 6 tbsp unsalted butter, melted
- 4 large egg yolks
- 1 can sweetened condensed milk, 14 oz
- 1/2 cup fresh Key lime juice
- 1 tbsp Key lime zest
- 1/4 tsp kosher salt
- 1 cup heavy cream
- 2 tbsp powdered sugar
Directions
Bake, Chill, and Finish
- Heat the oven to 350F. Mix graham cracker crumbs, granulated sugar, and unsalted butter. Press into a 9-inch pie plate and bake for 10 minutes.
- Whisk egg yolks until thickened, about 2 minutes. Whisk in sweetened condensed milk, key lime juice, key lime zest, and kosher salt.
- Pour into the crust and bake until just set with a slight wobble and the center reaches {{temperature:160°F}}, 14-16 minutes.
- Cool for 30 minutes, then refrigerate promptly—within 2 hours of leaving the oven—and chill for at least 3 1/2 hours.
- Whip heavy cream with powdered sugar and spoon over the chilled pie.
