Classic Key Lime Pie
This classic Key lime pie boasts a perfect balance of tart and sweet, with a creamy, vibrant filling nestled in a golden graham cracker crust. It's an ideal dessert for any occasion.
Equipment
- Oven
- Medium bowl
- 9-inch pie plate
- Large bowl
- Whisk
- Wire rack
Ingredients
For the Crust:
- 1 ½ cups graham cracker crumbs (about 10-12 full graham cracker sheets)
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter melted
For the Filling:
- 1 can sweetened condensed milk (14-ounce)
- ½ cup fresh Key lime juice (from about 8-10 Key limes)
- 1 teaspoon Key lime zest (optional, but highly recommended for extra zing)
For Serving (Optional):
- Whipped cream
- Lime slices or extra zest for garnish
Instructions
Prepare the Crust
- Preheat the oven to 350°F (175°C), then combine graham cracker crumbs, sugar, and melted butter in a bowl.
- Press the mixture into a 9-inch pie plate, bake for 8-10 minutes until golden, then cool slightly.
Make the Filling
- Whisk together sweetened condensed milk, Key lime juice, and optional zest in a large bowl until well combined and slightly thick.
Assemble and Bake
- Pour the filling into the cooled crust, then bake for 15-20 minutes until the edges are set.
- Cool completely on a wire rack, then refrigerate for at least 4 hours, or preferably overnight, before serving.
Notes
For best results, use fresh Key lime juice; bottled lime juice will alter the flavor. Ensure the pie is thoroughly chilled before serving to achieve the perfect firm consistency. Garnish with a dollop of fresh whipped cream and a lime slice for an elegant presentation and added freshness.