Description
A delightful, creamy key lime pie with a crunchy graham cracker crust, perfect for summer gatherings.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/3 cup sugar
- 1/2 cup unsalted butter, melted
- 4 large egg yolks
- 1 can (14 ounces) sweetened condensed milk
- 1/2 cup fresh key lime juice
- 1 tablespoon lime zest
- 1 cup heavy cream
- 2 tablespoons powdered sugar
Instructions
- Preheat your oven to 350°F (175°C) and prepare your pie pan.
- Combine graham cracker crumbs, sugar, and melted butter in a bowl until it resembles damp sand.
- Press the mixture into the bottom and sides of the pie pan.
- Bake the crust for about 5 minutes until lightly golden, then let it cool.
- Whisk together egg yolks, sweetened condensed milk, lime juice, and lime zest until smooth.
- Pour the filling into the cooled crust and bake for an additional 15 minutes.
- Cool the pie at room temperature, then refrigerate for at least 4 hours or overnight.
- Whip the heavy cream with powdered sugar until stiff peaks form, then spread it over the chilled pie before serving.
Notes
Store in an airtight container in the refrigerator for up to five days or freeze for up to three months.
Nutrition
- Serving Size: 1 slice
- Calories: 150
- Sugar: 10g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 70mg
