Key Lime Pie

🧂 Ingredients

• 1½ cups graham cracker crumbs
• ⅓ cup sugar
• 6 tablespoon butter

  (unsalted, melted)
• 3 large egg yolks
• 14 oz sweetened condensed milk
• ½ cup fresh key lime juice

  (about 20 key limes make ½ cup of juice)
• 1 tablespoon key lime zest
• 1 cup heavy cream
• 2 tablespoon confectioners sugar
• ½ teaspoon vanilla extract

Instructions

• 1 Preheat the oven to 350°F (175°C).
• 2 In a mixing bowl, combine the graham cracker crumbs, sugar, and melted butter.
  Stir until the mixture is evenly moistened.
• 3 Press the mixture into a 9-inch pie dish, making sure to press the crumbs up the
  sides of the dish. Use the back of a spoon to smooth out the surface.
• 4 Bake the crust for 10-12 minutes or until lightly browned. Remove from oven and
  let cool while you make the filling.
• 5 In a separate mixing bowl, whisk the egg yolks until pale yellow in color.
• 6 Add the sweetened condensed milk, key lime juice, and zest to the bowl with the
  egg yolks. Whisk until well combined.
• 7 Pour the filling into the cooled crust and smooth out the surface with a
  spatula.
• 8 Bake the pie at 350°F (175°C) for 15-17 minutes, or until the filling is set
  around the edges but still slightly jiggly in the center. Let the pie cool to
  room temperature.
• 9 In a mixing bowl, whip the heavy cream until soft peaks form.
• 10 Add the powdered sugar and vanilla extract to the bowl, and continue whipping
  until stiff peaks form.
• 11 Spread the whipped cream over the cooled pie, making swirls with a spatula.
• 12 Refrigerate the pie for at least 2 hours, or until the filling is fully set.
  Slice and serve chilled.

Nutrition Info