Classic Key Lime Pie
A graham cracker crust filled with a tart key lime and condensed milk custard, baked briefly and chilled.
Equipment
- Nine inch pie pan
- Mixing bowl
- Whisk
- Instant read thermometer
Ingredients
Main Ingredients
- 1 cup graham cracker crumbs plus 1/2 cup more
- 6 tbsp unsalted butter melted
- 14 oz sweetened condensed milk one can
- ½ cup key lime juice fresh or bottled
- 4 large egg yolks
- 1 cup whipped cream for topping
Instructions
Cooking
- Crust. Mix the crumbs and butter, press into a pan, and bake at 350 degrees F for five to seven minutes.
- Beat. Beat the yolks until thick and light.
- Mix. Stir in the condensed milk and lime juice.
- Bake. Pour into the crust and bake ten to fifteen minutes until 160 F.
- Chill. Cool, then chill at least three hours and top with whipped cream.
Notes
Substitutions: Regular lime juice replaces key lime juice, and vanilla wafers replace graham crackers.
Tips: Zest the limes before juicing and chill overnight.
Storage: Refrigerate for up to three days. Do not freeze.
Nutrition is calculated for one slice with whipped cream.