Ingredients:

  • 1.5 cups graham cracker crumbs
  • 1/3 cup granulated sugar
  • 6 tbsp unsalted butter, melted
  • 2 large egg yolks
  • 14 oz sweetened condensed milk
  • 1/2 cup Key lime juice
  • 1 tbsp Key lime zest
  • 1 cup heavy whipping cream
  • 2 tbsp powdered sugar
  • 1 tsp vanilla extract

Instructions:

  1. Preheat oven to 350°F (175°C).
  2. Combine graham cracker crumbs, sugar, and melted butter until the mixture resembles wet sand.
  3. Press the mixture firmly into the bottom and up the sides of a 9-inch pie plate.
  4. Bake the crust for 8-10 minutes until golden and fragrant. Set aside to cool.
  5. In a medium bowl, beat egg yolks until pale and slightly thickened.
  6. Whisk in the sweetened condensed milk until the mixture is completely smooth.
  7. Slowly stir in the key lime juice and lime zest using a whisk to ensure a homogeneous consistency.
  8. Pour the filling into the pre-baked crust and bake for 12-15 minutes until edges are set but the center still has a slight jiggle.
  9. Cool to room temperature on a wire rack, then refrigerate for at least 4 hours to set the custard.
  10. Whip heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
  11. Dollop the whipped cream on top of the chilled pie and garnish with extra lime zest before serving.