Description

A refreshing and creamy key lime pie with a buttery graham cracker crust, tangy lime filling, and fluffy whipped topping—perfect for summer or anytime you crave a zesty dessert.

Ingredients

1 1/2 cups graham cracker crumbs

1/3 cup granulated sugar

6 tablespoons unsalted butter, melted

4 large egg yolks

1 can (14 oz) sweetened condensed milk

1/2 cup key lime juice (fresh if possible)

1 tablespoon lime zest

1 cup heavy whipping cream

2 tablespoons powdered sugar

1/2 teaspoon vanilla extract

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Instructions

Preheat the oven to 350°F (175°C).
In a medium bowl, mix graham cracker crumbs, granulated sugar, and melted butter until well combined. Press the mixture firmly into the bottom and sides of a 9-inch pie dish. Bake for 8–10 minutes and let it cool slightly.
In a large bowl, whisk together egg yolks, sweetened condensed milk, key lime juice, and lime zest until smooth. Pour the filling into the cooled crust.
Bake for 15 minutes, until the filling is just set. Remove and let it cool at room temperature, then refrigerate for at least 3 hours.
In a mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form. Spread or pipe the whipped topping over the chilled pie before serving.

Notes

You can substitute regular limes if key limes are unavailable.

Add shredded coconut to the crust for a tropical twist.

Greek yogurt whipped topping is a lighter alternative to heavy cream.

Top with thin lime slices or candied lime peel for decoration.

Store leftovers in the refrigerator for up to 3 days. Do not freeze.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 320
Sugar: 26g
Sodium: 160mg
Fat: 18g
Saturated Fat: 11g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 0g
Protein: 5g
Cholesterol: 115mg