The Best Key Lime Pie

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This classic key lime pie has a buttery crisp graham cracker crust, tart and creamy filling, decorated with fresh whipped cream & lime zest.

Author Alissa

Prep Time 30

Cook Time 26

Chilling 2

Total Time 2 56

Servings 10

1 ½ cups graham cracker sheets, crushed (about 12 sheets), I use honey maid by Nabisco (185g)
⅓ cup light or dark brown sugar (67g)
6 tbsp unsalted butter, melted (85g)

14 oz sweetened condensed milk (396g)
3 egg yolks (42g)
½ cup fresh key lime juice or bottled key lime juice (I use Nellie & Joe's) (120ml)
2 tsp key lime zest (or regular lime zest)

Position a rack in the center of the oven. Preheat the oven to 350℉ (177℃).
Use a food processor to pulse the graham cracker cookies until they look like coarse crumbs. If you don't have a food processor, put the cookies into a ziplock bag and crush them using a rolling pin.
In a medium sized bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix together until the mixture is coarse and thick. Add the graham cracker mixture into an un-greased 9-inch pie dish. Use your hands to press the mixture flat against the bottom and sides of the pie dish until it comes together. Pre-bake the crust for 8 minutes to set.
1 ½ cups graham cracker sheets, crushed (about 12 sheets), I use honey maid by Nabisco, ⅓ cup light or dark brown sugar, 6 tbsp unsalted butter, melted

While the crust bakes, make the filling. In a medium size bowl, whisk together the sweetened condensed milk, egg yolks, key lime juice, and lime zest. When the crust is done, remove it from the oven and pour the filling into the warm crust.
14 oz sweetened condensed milk, 3 egg yolks, ½ cup fresh key lime juice or bottled key lime juice (I use Nellie & Joe's), 2 tsp key lime zest (or regular lime zest)
Bake the pie for 15-18 minutes. You only want to bake it until just set. Look for a slight jiggle in the center and set edges. Let the pie cool on a wire rack for an hour, then chill the pie in the refrigerator for an hour or more before serving (chilling overnight is okay).

In a stand mixer with a whisk attachment or a handheld mixer, whip the ingredients until soft peaks form. Transfer the whipped cream into a piping bag to pipe dollops or use a spatula to spread on top. Garnish with zest and lime slices.
1 cup cold heavy cream or heavy whipping cream, ¼ cup powdered sugar, 1 tsp vanilla extract

Adapted from Nellie and Joe's key lime pie recipe.
This pie is best served chilled. Keep in the refrigerator and add whipped cream decorations just before serving.