This key lime pie features a homemade graham cracker crust, a creamy sweet-tart filling, and homemade whipped cream on top. It's so easy to make, but it looks spectacular!
Course Dessert
Cuisine American
Keyword classic key lime pie, pie
Prep Time 25 minutesmins
Cook Time 30 minutesmins
Cooling Time 8 hourshrs
Total Time 8 hourshrs55 minutesmins
Servings 8slices
Author Danielle
Ingredients
For the graham cracker crust:
1and ½ cups graham cracker crumbs(180 grams)
⅓cupgranulated sugar(65 grams)
6tablespoonsunsalted buttermelted and slightly cooled (85 grams)
To make the graham cracker crust: Preheat the oven to 350°F (180°C).
Combine the graham cracker crumbs and sugar in a mixing bowl and mix until well combined. Add the melted butter and stir until fully combined and all of the crumbs are moistened.
Scoop the mixture into a 9 inch pie plate and firmly press it down into an even layer on the bottom and up around the sides of the dish.
Bake at 350°F (180°C) for 10 minutes. Remove from the oven and set aside to cool for 10 minutes while you make the filling.
Keep oven temperature at 350°F (180°C).
To make the key lime pie filling: Combine the key lime juice, sweetened condensed milk, and egg yolks in a large mixing bowl and whisk until fully combined.
Pour the filling into the slightly cooled graham cracker crust and spread it around into one even layer.
Bake for 18 to 22 minutes or until the top of the pie is set, the pie will still be jiggly.
Remove from the oven and transfer to a wire rack to cool for 2 hours. Transfer to the refrigerator to chill for at least 6 hours or overnight. Once chilled, top with whipped cream and enjoy!
Video
Notes
Store leftover key lime pie in an airtight container in the refrigerator for up to 4 days.Graham Cracker Crumbs: You can use store-bought graham cracker crumbs to make this recipe a little easier. If you're using full-sheets of graham crackers, you'll need to crush about 11-12 of them to get 1 and 1/2 cups of crumbs.Key Lime Juice: You can use fresh or bottled key lime juice in this recipe. If using bottled juice, I recommend Nellie and Joes Key Lime Juice.