Ingredients

Graham Cracker Crust:

• 1 and 1/2 cups (150g) graham cracker crumbs (about 10 full sheet graham crackers)
• 1/3 cup (67g) granulated sugar
• 6 Tablespoons (85g) unsalted butter, melted

Key Lime Filling:

• 4 large egg yolks
• 1 can (14 ounces; 396g) sweetened condensed milk
• 1/2 cup (120ml) key lime juice
• 1 Tablespoon key lime zest (about 3–4 limes)

Topping (Optional but highly recommended):

Extra lime zest or lime slices for garnishes.

1 cup (240ml) heavy cream

2 Tablespoons (15g) powdered sugar

Instructions

1. Make the crust:

Preheat your oven to 350°F (177°C). Stir the graham cracker crumbs, sugar, and melted butter together in a medium bowl until the mixture resembles wet sand. Press the mixture into the bottom and slightly up the sides of a 9-inch pie dish. Use the bottom of a measuring cup or glass to really pack it down tight.

Bake the crust for 10 minutes. Remove from the oven and allow it to cool slightly while you make the filling.

2. Make the filling:

In a medium bowl, whisk the egg yolks until slightly thickened, about 1 minute. Add the sweetened condensed milk, key lime juice, and zest. Whisk until smooth and fully combined.

Pour the filling into the crust and smooth the top with a spatula. Bake the pie for 15–17 minutes, until the edges are set and the center looks mostly set but still jiggles a bit.

Let the pie cool at room temperature for 30 minutes, then place in the refrigerator to chill for at least 3 hours (overnight is even better!).

3. Make the whipped topping:

In a medium mixing bowl, use a hand or stand mixer to beat the heavy cream and powdered sugar together on high speed until soft peaks form — about 2–3 minutes. Spread or pipe onto chilled pie just before serving. Garnish with lime zest or slices for that final touch.

Instructions

1. Make the crust:

Preheat your oven to 350°F (177°C). Stir the graham cracker crumbs, sugar, and melted butter together in a medium bowl until the mixture resembles wet sand. Press the mixture into the bottom and slightly up the sides of a 9-inch pie dish. Use the bottom of a measuring cup or glass to really pack it down tight.

Bake the crust for 10 minutes. Remove from the oven and allow it to cool slightly while you make the filling.

2. Make the filling:

In a medium bowl, whisk the egg yolks until slightly thickened, about 1 minute. Add the sweetened condensed milk, key lime juice, and zest. Whisk until smooth and fully combined.

Pour the filling into the crust and smooth the top with a spatula. Bake the pie for 15–17 minutes, until the edges are set and the center looks mostly set but still jiggles a bit.

Let the pie cool at room temperature for 30 minutes, then place in the refrigerator to chill for at least 3 hours (overnight is even better!).

3. Make the whipped topping:

In a medium mixing bowl, use a hand or stand mixer to beat the heavy cream and powdered sugar together on high speed until soft peaks form — about 2–3 minutes. Spread or pipe onto chilled pie just before serving. Garnish with lime zest or slices for that final touch.

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Tips

• Key lime juice: You can use bottled if you’re short on time, but fresh really makes a difference in flavor.
• Chill time matters: Don’t rush the fridge time! It helps the pie fully set and gives you clean, sharp slices.
• No key limes? Regular limes will still do the trick!