Classic Key Lime Pie
A delightful and tangy Classic Key Lime Pie featuring a golden graham cracker crust and a smooth, zesty Key lime filling. Perfect for any occasion, this pie is sure to be a crowd-pleaser.
Equipment
- oven
- medium bowl
- 9-inch pie plate
- large bowl
- whisk
- wire rack
Ingredients
For the Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ teaspoon ground cinnamon
- 6 tablespoons unsalted butter, melted
For the Filling:
- 14 ounces sweetened condensed milk
- ½ cup Key lime juice freshly squeezed is best
- 4 large egg yolks
- 1 tablespoon lime zest from about 2-3 Key limes, or 1 regular lime for garnish
For Serving (Optional):
- Whipped cream
- Additional lime zest or thin lime slices
Instructions
Prepare the Crust
- Preheat your oven to 350°F (175°C), then combine graham cracker crumbs, sugar, and cinnamon in a bowl. Add melted butter and stir until moist. Press into a 9-inch pie plate and bake for 8-10 minutes until lightly golden; cool slightly.
Make the Filling
- In a large bowl, whisk together the sweetened condensed milk, Key lime juice, and egg yolks until smooth and thoroughly combined.
Assemble and Bake
- Pour the prepared Key lime filling into the pre-baked graham cracker crust and return it to the oven.
Bake the Pie
- Bake for 15-20 minutes until the edges are set and the center slightly jiggles; avoid overbaking to prevent a tough filling.
Cool and Chill
- Remove the pie from the oven and cool completely on a wire rack, then refrigerate for at least 3-4 hours, or preferably overnight, to allow it to set and develop flavor before serving.
Notes
For the best flavor, use fresh Key lime juice. If Key limes are unavailable, you can use regular lime juice, but the flavor will be slightly different. For a perfectly set pie, ensure adequate chilling time.