Key Lime Pie

A tangy sweet Key Lime Pie with a buttery graham cracker crust and a smooth creamy citrus filling that sets up perfectly in the fridge. Optional whipped cream on top keeps it classic and clean

Yield: 8 pieces
Prep Time: 15 minutes
Cook Time: 20-25 minutes
Special Equipment: 9 inch pie plate

Ingredients

• 1 1/2 cups graham cracker crumbs

• 1/3 cup granulated sugar

• 6 tbsp unsalted butter melted

• 4 large egg yolks

• 1 can sweetened condensed milk 14 oz

• 1/2 cup key lime juice or Persian lime juice

• 1 tbsp lime zest

• 1 cup heavy cream optional

• 2 tbsp powdered sugar optional

• 1/2 tsp vanilla extract optional

Directions

1. Heat oven to 350 F and press the crumb mixture into a 9 inch pie plate

2. Bake crust 8 to 10 minutes until lightly golden then cool

3. Whisk egg yolks and lime zest until slightly thickened then whisk in condensed milk and finish by whisking in lime juice until the filling thickens

4. Pour filling into cooled crust and bake 12 to 15 minutes until edges are set and the center still jiggles slightly

5. Cool to room temp then chill at least 4 hours before slicing

6. Optional whip heavy cream with powdered sugar and vanilla and spoon or pipe on top before serving