Key Lime Pie is a tangy, creamy, and refreshing dessert with buttery graham cracker crust and a smooth lime filling.

Scale

1 ½ cups (150g) graham cracker crumbs

6 tablespoons (85g) unsalted butter, melted

¼ cup (50g) granulated sugar

4 large egg yolks

1 can (14oz/397g) sweetened condensed milk

½ cup (120ml) key lime juice

1 teaspoon lime zest

1 cup (240ml) heavy whipping cream

2 tablespoons powdered sugar

Lime slices, for garnish

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1. Preheat oven to 350°F (175°C).

2. In a bowl, combine graham cracker crumbs, melted butter, and sugar. Press into a 9-inch pie pan.

3. Bake crust for 10 minutes and let cool.

4. Whisk together egg yolks, sweetened condensed milk, lime juice, and zest until smooth.

5. Pour filling over baked crust.

6. Bake for 15 minutes or until edges are set.

7. Cool to room temperature, then refrigerate for at least 2 hours.

8. Whip heavy cream with powdered sugar and top pie.

9. Garnish with lime slices or zest.

10. Slice and serve.

Tips & Variations:

– Use bottled key lime juice if needed.

– Add extra zest for more tang.

– Make mini pies in muffin tins.

– Top with crushed graham crackers or toasted coconut.

– Slice before freezing individual portions.