Key Lime Pie

Instructions

1. 1

   Prepare the Crust

   • Preheat your oven to 350°F (175°C).
   • In a medium bowl, combine the graham cracker crumbs and granulated sugar. Pour in the melted butter and stir with a fork until the mixture resembles wet sand.
   • Firmly press the crumb mixture into the bottom and up the sides of a 9-inch pie plate. Use the bottom of a measuring cup to get a compact, even layer.
   • Bake the crust for 10 minutes. Remove from the oven and let it cool completely on a wire rack before adding the filling.
2. 2

   Make the Filling

   • In a large bowl, whisk the egg yolks for about 2 minutes until they become pale and slightly thickened.
   • Gradually whisk in the sweetened condensed milk until the mixture is smooth and fully combined.
   • Add the Key lime juice and zest. Whisk until just combined and the mixture has thickened slightly. Do not overmix.
3. 3

   Bake the Pie

   • Pour the filling into the completely cooled graham cracker crust and spread evenly.
   • Bake for 15-17 minutes. The pie is done when the edges are set and the center has a slight jiggle (like gelatin). Be careful not to let it brown.
4. 4

   Cool and Chill

   • Let the pie cool on a wire rack for 1 hour at room temperature.
   • Once cooled, cover loosely with plastic wrap (be careful not to touch the surface) and refrigerate for at least 4 hours, or preferably overnight, to set completely.
5. 5

   Prepare Topping and Serve

   • Just before serving, in a chilled bowl, beat the cold heavy cream, powdered sugar, and vanilla extract with an electric mixer on high speed until stiff peaks form, about 2-3 minutes.
   • Spoon or pipe the whipped cream over the chilled pie.
   • Garnish with extra lime zest or thin lime wheels, if desired. Serve cold.