Key Lime Pie

Ingredients

• 1.5 cups graham cracker crumbs
• 1/3 cup granulated sugar
• 6 tablespoons melted butter
• 1 14-ounce can sweetened condensed milk
• 4 egg yolks
• 0.5 cup fresh key lime juice
• 1 tablespoon key lime zest
• 1/4 teaspoon salt
• 1 cup heavy whipping cream
• 2 tablespoons powdered sugar
• Whipped cream for topping
• Lime slices for garnish

Instructions

1. Preheat oven to 350°F (175°C).
2. Mix graham cracker crumbs, granulated sugar, and melted butter in a bowl until combined.
3. Press mixture firmly into a 9-inch pie dish to form the crust.
4. Bake crust for 8 minutes until lightly golden, then remove and cool slightly.
5. Whisk together sweetened condensed milk, egg yolks, key lime juice, lime zest, and salt in a bowl until smooth.
6. Pour filling into prepared crust.
7. Bake for 15-17 minutes until filling is set but slightly jiggly in the center.
8. Remove from oven and cool completely on a wire rack.
9. Refrigerate for at least 3 hours or overnight.
10. Before serving, whip heavy cream with powdered sugar to stiff peaks.
11. Top pie slices with whipped cream and lime garnish.

Notes

• Use fresh key lime juice for best flavor; bottled key lime juice works if fresh is unavailable
• Do not overbake the filling or it will crack; it should jiggle slightly when done
• Chill the pie at least 3 hours before cutting for clean slices
• Store covered in the refrigerator for up to 3 days
• You can make the crust 1 day ahead and wrap tightly
• For a no-bake version, use a prepared graham cracker crust and refrigerate the filled pie for 4 hours instead of baking