Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
- 4 large egg yolks
- 1 (14 ounce) can sweetened condensed milk
- 1/2 cup fresh key lime juice
- 1 teaspoon lime zest (optional, for garnish)
- Whipped cream (for serving)
Instructions
- Preheat oven to 350°F (175°C).
- In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until well combined.
- Press the mixture firmly into the bottom and up the sides of a 9-inch pie plate.
- Bake the crust for 10 minutes. Remove from oven and let cool slightly while you prepare the filling.
- In a large bowl, whisk together egg yolks and sweetened condensed milk until smooth.
- Gradually whisk in the key lime juice until the mixture thickens slightly.
- Pour the filling into the pre-baked crust.
- Bake for 15-20 minutes, or until the center is set but still slightly jiggly.
- Let the pie cool completely on a wire rack.
- Refrigerate for at least 4 hours, or preferably overnight, before serving.
- Garnish with lime zest and whipped cream, if desired.
Notes
- For best results, use fresh key lime juice. Bottled key lime juice can also be used.
- Ensure the pie is thoroughly chilled before slicing to achieve clean cuts.
- You can make individual mini key lime pies using tartlet pans.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 45g
- Sodium: 250mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 150mg