Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/3 cup unsalted butter, melted
- 1/4 cup granulated sugar
- 3 large egg yolks
- 1 (14-ounce) can sweetened condensed milk
- 1/2 cup Key lime juice (fresh or high-quality bottled)
- 1 tablespoon Key lime zest
- Fresh whipped cream for topping
Instructions
- Preheat your oven to 350°F (175°C). While the oven is heating, lightly grease a 9-inch pie plate to ensure the crust does not stick after baking.
- In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar. Stir until the mixture resembles wet sand. Press the mixture firmly into the bottom and up the sides of your prepared pie plate. Bake the crust for 8 minutes, then remove it from the oven and let it cool slightly.
- In a large mixing bowl, beat the egg yolks with the lime zest until they are slightly thickened. Whisk in the sweetened condensed milk until smooth. Slowly pour in the Key lime juice and continue whisking until the mixture is fully combined and begins to thicken naturally.
- Pour the filling into the pre-baked crust. Place the pie back into the oven and bake for 10 to 12 minutes. You want the edges to be set, but the center should still have a slight jiggle when you gently move the pan.
- Remove the pie from the oven and let it cool to room temperature on a wire rack. Once cool, cover and refrigerate for at least 3 hours, or preferably overnight. This step is crucial for the texture and flavor to develop properly.
- Cook Time: 35 minutes
- Diet: Vegetarian