This key lime pie recipe is tart, sweet, creamy, and easy to make! Only four ingredients in the easy key lime filling and three ingredients for the graham cracker crust. Even people who don't like key lime pie will like THIS one (ask me how I know).
In a food processor, pulse graham crackers until they form small crumbs.
1 1/2 cups graham crackers
In a medium bowl, combine graham cracker crumbs, sugar and melted butter and stir until combined.
1/3 cup granulated sugar, 6 tablespoons unsalted butter
Press mixture into the bottom and up the sides of a 9" pie dish. Bake for 8-9 minutes, or until the edges are golden. Set aside, and leave the oven on - you'll need it soon!
Key Lime Filling
In a large bowl, used a hand mixer on low speed to combine egg yolks, sweetened condensed milk, lime juice and lime zest. You can also whisk by hand if desired.
4 large egg yolks, 2 cans full-fat sweetened condensed milk, 1 cup key lime juice, Zest of 2 limes
Once combined, pour into your prepared crust.
Bake for 20 minutes, or until the top is set to the touch and appears just a little bit jiggly in the center if you wiggle the pan.
Let cool for at least 30 minutes on a wire rack, preferably until completely cooled. Cover with plastic wrap and chill in the fridge until ready to serve, or for at least for 1 hour.
Top with whipped cream and lime slices, slice and serve. Enjoy!
Mascarpone whipped cream, Lime slices, Lime zest
Video
Notes
How long does key lime pie last? Stored properly in the fridge covered with plastic wrap or aluminum foil, it will last for up to 3 days.Can you freeze key lime pie? Yes! Without decorations or garnish, wrap the pie in two layers of plastic wrap, and place in a freezer-safe bag or container and freeze for up to 3 months.Key lime juice: Key limes are harder to find in stores, but don't despair! Most stores sell bottled Nellie & Joe's Famous Key Lime Juice, so if you can't get your hands on key limes you can still make key lime pie.