This is our favorite Key Lime Pie recipe. The perfect blend of sweet and tart, your taste buds will thank you.
2 hrs 20 min
Graham Cracker Crust
1¼ cup graham cracker crumbs
5 tablespoons melted Crystal unsalted butter
⅓ cup sugar
3 egg yolks at room temperature
2 limes, zested
1 14 oz can of sweetened condensed milk
⅔ cup key lime juice, or store-bought bottled juice
1 cup Crystal heavy whipping cream, chilled
2 tablespoons powdered sugar
Heavy Whipping Cream
Crust: Preheat the oven to 350 °F. Butter a 9-inch pie pan. In a large bowl, combine graham cracker crumbs, melted butter, and sugar. Press the mixture into the bottom and the sides of the pie pan, forming a neat border around the edge. Bake the crust until set and golden, 8-10 minutes. Set aside on a wire rack to cool, leave the oven on.
Filling: Meanwhile, in an electric mixer with the wire whisk attachment, beat the egg yolks and lime zest at high speed until very fluffy and lemon colored, about 5 minutes. Gradually add the condensed milk and continue to beat until thick, about 4 minutes longer. Lower the mixer speed and slowly add the lime juice, mixing just until combined, no longer. Pour the mixture into the baked crust. Bake for 10 minutes, or until the filling has just set. Cool on a wire rack, then refrigerate for at least 2 hours before serving.
Topping: Whip the cream and powdered sugar until firm peaks form. Decorate the pie with whipped cream. Serve cold.