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Key Lime Pie the Dessert That's Basically a Vacation in Your Mouth - Bright, Creamy, and Sunshiny

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • Graham cracker crumbs (about 1 1/2 cups) – for that classic, toasty crust
  • Granulated sugar (3 tablespoons) – to lightly sweeten the crust
  • Unsalted butter, melted (5 tablespoons) – to bind the crust
  • Sweetened condensed milk (2 cans, 14 ounces each) – the creamy base
  • Egg yolks (4 large) – for richness and structure
  • Key lime juice (3/4 cup) – fresh is best, bottled works in a pinch
  • Lime zest (1–2 teaspoons) – for bold lime aroma
  • Heavy cream (1 cup) – for whipped topping
  • Powdered sugar (2–3 tablespoons) – to lightly sweeten the whipped cream
  • Vanilla extract (1/2 teaspoon) – optional, for the topping
  • Pinch of salt – to round out the flavors

Method
 

  1. Heat the oven: Set to 350°F (175°C). You’ll bake the crust first, then the filled pie briefly.
  2. Make the crust: Stir graham cracker crumbs, sugar, and melted butter until the texture feels like wet sand. Press into a 9-inch pie dish, pushing up the sides. Use a flat-bottomed cup to compact it.
  3. Bake the crust: Bake for 8–10 minutes, just until fragrant and slightly darker. Let it cool while you mix the filling.
  4. Whisk the filling: In a bowl, whisk egg yolks and a pinch of salt until slightly thickened, about 30 seconds. Add sweetened condensed milk and whisk until smooth. Stir in key lime juice and lime zest. The mixture will thicken a bit on its own.
  5. Fill and bake: Pour the filling into the warm crust. Bake at 350°F for 12–15 minutes, until the edges are set and the center has a small wobble. Do not overbake.
  6. Cool and chill: Let the pie cool to room temperature, then cover and chill for at least 3 hours, preferably overnight. This sets the texture and deepens the flavor.
  7. Whip the topping: Beat cold heavy cream with powdered sugar and vanilla until soft peaks form. Spread or pipe over the chilled pie.
  8. Garnish and serve: Add a sprinkle of lime zest or thin lime slices. Slice with a warm, dry knife for clean edges.