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Key Lime Pie

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A refreshing and tangy Key Lime Pie with a buttery graham cracker crust, perfect for any gathering.

Ingredients

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  • 1 1/2 cups graham cracker crumbs
  • 1/2 cup unsalted butter, melted
  • 1/3 cup granulated sugar
  • 4 large egg yolks
  • 1 can (14 ounces) sweetened condensed milk
  • 1/2 cup fresh key lime juice
  • 1 tablespoon grated lime zest
  • 1/2 teaspoon salt
  • Whipped cream for topping

Instructions

  1. Preheat the oven to 350°F (175°C).
  2. Mix together the graham cracker crumbs, melted butter, and granulated sugar until well combined.
  3. Press the mixture into the bottom and sides of a 9-inch pie pan to form the crust.
  4. Bake the crust for 8-10 minutes until set and lightly browned.
  5. Whisk together the egg yolks and sweetened condensed milk until smooth.
  6. Add the key lime juice, lime zest, and salt, then mix until well combined.
  7. Pour the lime mixture into the cooled crust.
  8. Bake for an additional 10-15 minutes until the filling is just set.
  9. Remove from the oven and let cool at room temperature.
  10. Chill in the refrigerator for at least 2 hours before serving.
  11. Serve with whipped cream on top.

Notes

Use freshly squeezed key lime juice for the best flavor. If you have leftovers, store them in the refrigerator covered with plastic wrap for 3-4 days.

Nutrition

Find it online: https://doughgirlbylea.com/key-lime-pie-3/

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