Classic Key Lime Pie

Classic Key Lime Pie ingredients

• 1.5 cups Graham cracker crumbs
• 0.25 cup Granulated sugar
• 0.5 cup Unsalted butter, melted
• 1 can (14 oz) Sweetened condensed milk
• 0.5 cup Key lime juice
• 4 Large egg yolks
• 1 tsp Lime zest
• 1 cup Heavy cream, cold
• 2 tbsp Powdered sugar
• 0.5 tsp Vanilla extract
• for garnish Lime slices or zest

How to make Classic Key Lime Pie

1. **Prepare the Graham Cracker Crust:** Preheat your oven to 350°F (175°C). In a medium bowl, combine 1 1/2 cups graham cracker crumbs, 1/4 cup granulated sugar, and 1/2 cup melted unsalted butter. Mix thoroughly until the crumbs are evenly moistened.
2. Press the crumb mixture firmly and evenly into the bottom and up the sides of a 9-inch pie plate. Ensure the crust is compact and uniform for a sturdy base, pressing with the back of a spoon or your knuckles.
3. Bake the crust for 8-10 minutes, or until lightly golden brown and fragrant. Remove from the oven and let it cool completely on a wire rack while you prepare the filling, as a warm crust can affect the filling's texture.
4. **Make the Key Lime Filling:** In a large bowl, whisk together the 14-ounce can of sweetened condensed milk, 1/2 cup key lime juice, 4 large egg yolks, and 1 teaspoon lime zest until smooth and well combined. The mixture will thicken slightly as you whisk due to the acid in the lime juice.
5. Pour the key lime filling into the cooled graham cracker crust. Spread it evenly with a spatula to ensure consistent thickness throughout the pie.
6. **Bake the Pie:** Carefully place the pie plate into the preheated oven (still at 350°F / 175°C). Bake for 15-20 minutes, or until the center is just set but still slightly jiggly when gently shaken. The edges should appear firm and lightly puffed.
7. Remove the pie from the oven and let it cool completely on a wire rack at room temperature for about an hour. Once cooled, cover the pie loosely with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the filling to fully set and chill.
8. **Prepare the Whipped Cream Topping:** Just before serving, in a chilled medium bowl (using a metal bowl that has been in the freezer for 10-15 minutes is ideal) and using an electric mixer with a whisk attachment, beat 1 cup cold heavy cream on medium-high speed until soft peaks form.
9. Add 2 tablespoons powdered sugar and 1/2 teaspoon vanilla extract, then continue beating until stiff peaks form. Be careful not to overbeat, or the cream will become grainy or turn into butter.
10. **Serve:** Spread or pipe the freshly made whipped cream over the chilled key lime pie. Garnish with fresh lime slices or additional lime zest, if desired, before slicing into 8 wedges and serving immediately.

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