Key Lime Pie
Creamy, tangy, and refreshing, this homemade Key Lime Pie combines a buttery graham cracker crust with a smooth citrus filling and fluffy whipped cream topping. It’s an easy make-ahead dessert that's perfect for warm-weather gatherings, holidays, or Sunday dinner.Prep Time: 20 minutesCook Time: 25–28 minutesChill Time: 4 hoursTotal Time: About 4 hours 50 minutesServings: 8 slicesCourse: DessertCuisine: AmericanIngredientsFor the Graham Cracker Crust1 ½ cups graham cracker crumbs¼ cup granulated sugar6 tablespoons unsalted butter, meltedFor the Key Lime Filling2 cans (14 oz each) sweetened condensed milk4 large egg yolks¾ cup Key lime juice1 tablespoon Key lime zestFor the Whipped Cream1 cup heavy whipping cream, cold3 tablespoons powdered sugar½ teaspoon vanilla extractFresh lime slices or zest, optional for garnishInstructionsMake the CrustPreheat your oven to 350°F (175°C).Combine the graham cracker crumbs and granulated sugar in a medium bowl.Pour in the melted butter and stir until the crumbs are evenly coated.Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish.Bake for 8–10 minutes, then remove from the oven and let it cool slightly.Make the Key Lime FillingWhisk the egg yolks in a large bowl until smooth.Add the sweetened condensed milk and whisk until fully combined.Stir in the Key lime juice and lime zest.Mix just until the filling is smooth and evenly combined.Bake the PiePour the filling into the prepared graham cracker crust.Smooth the top with a spatula.Bake at 350°F for 15–18 minutes, until the edges are set and the center has a slight jiggle.Remove from the oven and allow the pie to cool completely.Refrigerate for at least 4 hours, or preferably overnight.Make the Whipped CreamAdd the cold heavy whipping cream, powdered sugar, and vanilla to a mixing bowl.Beat until medium-to-stiff peaks form.Spread or pipe the whipped cream over the chilled pie.Garnish with fresh lime zest or thin lime slices if desired.Tips for the Best Key Lime PieZest your limes before squeezing them.Measure the lime juice instead of estimating.Don't overmix the filling.Pack the graham cracker crust firmly so it holds together when sliced.Give the pie at least 4 hours to chill before serving.For cleaner slices, wipe your knife between each cut.Keep leftovers covered in the refrigerator.StorageStore your Key Lime Pie covered in the refrigerator for up to 3–4 days. Keep it chilled until you're ready to serve.Serving SuggestionServe each cold slice with extra whipped cream, fresh lime zest, or a few berries for a refreshing finishing touch.