Key Lime Pie with Graham Cracker Crust

Steps

1. Step 1

   Heat the oven to 350°F.

   350°F

2. Step 2

   In a bowl, stir together the graham cracker crumbs, granulated sugar, salt and melted butter until the crumbs look like damp sand. Tip into a 9-inch pie dish and press firmly over the bottom and up the sides, using the flat bottom of a measuring cup to pack it tight.

   10 min

   • 1 1/2 cups graham cracker crumbs (about 11 full sheets)
   • 3 tbsp granulated sugar
   • 6 tbsp unsalted butter
   • 1 pinch salt
3. Step 3

   Bake the crust until it smells toasty and looks slightly darker, 10 minutes. Set on a rack while you make the filling; leave the oven on.

   10 min, hands-off · 350°F

4. Step 4

   In a medium bowl, whisk the egg yolks with the lime zest for about 1 minute, until pale and slightly thickened. Whisk in the sweetened condensed milk, then the lime juice, until completely smooth. Let the mixture sit for 5 minutes to thicken.

   8 min

   • 4 egg yolks
   • 1 can sweetened condensed milk (14 oz)
   • 1 tbsp lime zest
   • 1/2 cup fresh lime juice
5. Step 5

   Pour the filling into the warm crust and smooth the top. Bake until the filling is set around the edges and the center jiggles only slightly as one piece when you nudge the dish, 15 to 17 minutes. Do not let it brown or crack.

   16 min, hands-off · 350°F

6. Step 6

   Cool the pie on a rack to room temperature, about 1 hour, then refrigerate until cold and firm, at least 3 hours or overnight.

   4 hr, hands-off

7. Step 7

   Just before serving, beat the cold heavy cream with the powdered sugar and vanilla until it holds soft peaks, 2 to 3 minutes with a hand mixer. Spread or pipe over the chilled pie and sprinkle with lime zest. Slice with a knife wiped clean between cuts.

   8 min

   • 1 cup heavy cream
   • 2 tbsp powdered sugar
   • 1/2 tsp vanilla extract
   • 1 tsp lime zest

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026