Creamy key lime filling, crisp graham crust, topped with fresh whipped cream. Served chilled for a classic dessert.
# The Ingredients You'll Need:
→ Crust
01 - 150 g graham cracker crumbs
02 - 70 g granulated sugar
03 - 85 g unsalted butter, melted
→ Filling
04 - 4 large egg yolks
05 - 400 g sweetened condensed milk (1 can)
06 - 120 ml key lime juice, fresh or bottled
07 - 1 tbsp finely grated lime zest
→ Topping
08 - 240 ml heavy whipping cream, cold
09 - 2 tbsp powdered sugar
10 - 1/2 tsp vanilla extract
# Step-by-Step Instructions:
01 - Preheat the oven to 175°C (350°F).
02 - In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until the texture resembles wet sand.
03 - Press the mixture firmly into the bottom and up the sides of a 23 cm (9-inch) pie dish.
04 - Bake the crust for 8 minutes. Remove and let cool slightly.
05 - For the filling, whisk egg yolks and lime zest in a bowl for 2 minutes until slightly thickened. Add sweetened condensed milk and whisk until smooth. Gradually whisk in key lime juice until fully combined.
06 - Pour the filling into the prepared crust and smooth the top.
07 - Bake for 12 minutes, until the filling is just set but still slightly wobbly in the center. Remove from the oven and cool to room temperature.
08 - Refrigerate the pie for at least 3 hours (preferably overnight) until thoroughly chilled.
09 - For the topping, whip the heavy cream with powdered sugar and vanilla until soft peaks form.
10 - Spread or pipe whipped cream over the chilled pie before serving.
