The Best Key Lime Pie Recipe

Your new favorite dessert if it isn't already

Ingredients

Pie:

About 12 full graham crackers (1 1/2 sleeves)

1 stick unsalted butter, melted

3 egg yolks

1 can sweetened condensed milk

4 tsp lime zest (Doesn’t need to be an exact measurement; I usually zest about half the bag of key limes before I juice them)

1/2 cup key lime juice* 

Whipped Cream:

1 cup heavy whipping cream

1 tsp vanilla extract

2 - 4 tbsp granulated sugar

Directions

Preheat oven to 350 degrees F. Grease baking dish; either an 8x8in pan if making bars or a 9.5in pie dish. 

Place graham crackers in blender or food processor or mash by hand until you get graham cracker crumbs. Place crumbs in a bowl and add in melted butter; mix until all the crumbs are coated. Press pie crust mixture into the bottom of the pan and bake for 10 minutes. 

In the bowl of an electric mixer fitted with a whisk attachment, add in egg yolks (no egg whites) and whisk for 2 minutes. Add sweetened condensed milk and continue to mix. 

Scrape down sides of bowl and add in the lime zest. With the mixer on low speed, slowly pour in lime juice and mix for 2-3 more minutes. 

Pour pie filling onto crust and bake for 15 minutes.

Cool completely. Refrigerate for at least 2 hours before serving.

Whip heavy cream with vanilla on medium-high speed. Add in sugar one tbsp at a time and taste throughout for desired sweetness. Continue whipping until soft to medium peaks form.

Decorate pie or bars with homemade whipped cream and key lime slices.

*Notes

Regular limes work as well, but you can usually find a bag of key limes in most supermarkets.