Description
A bright and tangy Key Lime Pie with a buttery graham cracker crust, creamy lime filling, and fluffy whipped cream topping — perfect for a refreshing dessert any time of year.
Ingredients
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For the crust:
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1½ cups graham cracker crumbs
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2 tablespoons golden sugar
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1/8 teaspoon salt
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1 stick (8 tablespoons) unsalted butter, melted
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For the filling:
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2 cans (14 oz each) sweetened condensed milk
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¾ cup key lime juice
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1 tablespoon key lime zest
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For the whipped cream:
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1 cup heavy whipping cream
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1½ tablespoons golden sugar
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1 teaspoon pure vanilla extract
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Instructions
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Preheat oven to 350°F (175°C).
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In a bowl, combine graham cracker crumbs, golden sugar, salt, and melted butter. Mix until evenly moistened.
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Press the mixture firmly into a 9-inch pie pan to form the crust. Bake for 8 minutes. Remove and let cool.
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In a medium bowl, whisk together sweetened condensed milk, key lime juice, and zest until smooth.
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Pour filling into the cooled crust and bake for 10 minutes. Remove and let cool to room temperature, then refrigerate for at least 3 hours.
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To make whipped cream, beat heavy cream, golden sugar, and vanilla extract until stiff peaks form.
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Spread whipped cream over the chilled pie before serving.
Notes
Fresh key limes are best, but bottled key lime juice works well too.
For an extra tart flavor, add a little more lime zest on top as garnish.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: key lime pie, graham cracker crust, creamy lime filling, whipped cream topping, citrus dessert