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Classic key lime pie with fresh lime topping and graham cracker crust

Classic Key Lime Pie

A tangy and creamy classic dessert with a buttery graham cracker crust that evokes the warmth of sunny afternoons.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 2 hours 45 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

Crust
  • 1.5 cups graham cracker crumbs Use fresh crumbs for texture.
  • 1/3 cup sugar Regular granulated sugar works fine.
  • 6 tablespoons melted butter Unsalted is best.
Filling
  • 1 14 oz can sweetened condensed milk Room temperature helps mix.
  • 4 large egg yolks Bring to room temp for smooth mixing.
  • 1/2 cup fresh key lime juice Bottled if needed.
  • 1 tablespoon lime zest Adds bright aroma.
Topping
  • 1 cup heavy whipping cream Cold for easier whipping.
  • 2 tablespoons powdered sugar Keeps peaks light.
  • 1/2 teaspoon vanilla extract Rounds the flavor.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. Combine graham cracker crumbs, 1/3 cup sugar, and melted butter in a bowl. Mix until it feels like damp sand.
  3. Press the mixture firmly into a 9-inch pie dish, up the sides.
  4. Bake the crust for 8-10 minutes until lightly golden at the edges.
  5. In another bowl, whisk sweetened condensed milk, egg yolks, key lime juice, and lime zest until smooth and glossy.
  6. Pour the filling into the warm crust. Smooth the top with a spatula.
Baking
  1. Bake for 10-15 minutes more; the center should jiggle like soft pudding.
  2. Remove and cool to room temperature, then chill for at least 2 hours.
Topping
  1. Whip heavy cream with powdered sugar and vanilla until soft peaks form.
  2. Dollop on each slice before serving.

Notes

Make the pie a day ahead for best results. Use regular limes if key limes aren’t available. Store leftovers covered in the fridge for 3-4 days.