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Key Lime Pie

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A classic Key Lime Pie with a creamy, tangy filling and a buttery graham cracker crust, perfect for lazy summer afternoons.

Ingredients

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

Instructions

  1. Preheat the oven to 350°F (175°C).
  2. Combine graham cracker crumbs, sugar, and melted butter in a mixing bowl. Press the mixture into the bottom of a pie dish to form a crust.
  3. Bake the crust for about 8-10 minutes until lightly golden. Remove and let cool.
  4. Whisk together the sweetened condensed milk, key lime juice, egg yolks, and lime zest until smooth in another bowl.
  5. Pour the lime filling into the cooled crust.
  6. Bake for an additional 15 minutes.
  7. Cool the pie to room temperature, then refrigerate for at least 3 hours.
  8. Serve chilled, topped with whipped cream and garnished with lime slices.

Notes

Use fresh key lime juice for the best flavor and be sure to refrigerate for at least 3 hours to achieve the perfect texture.

Nutrition

Find it online: https://doughgirlbylea.com/key-lime-pie-7/

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