Ingredients
Method
For the crust
- In a medium bowl, combine the melted butter and sugar. Stir in the graham cracker crumbs until evenly moistened.
- Press the mixture firmly into the bottom and up the sides of a 9-inch pie plate. Use the bottom of a measuring cup to compact it evenly. Chill the crust for 1 hour until firm, or bake at 375°F for 5 minutes and let cool completely before filling.
For the filling
- Preheat the oven to 350°F. Zest the key limes until you have 2 teaspoons of zest, then juice them. Pour the fresh juice into a 1/2-cup measuring cup; if it doesn't reach the 1/2-cup line, top it off with bottled key lime juice.
- In a stand mixer or with an electric hand mixer, beat the egg yolks on medium speed until thick and pale yellow. Gradually add the sweetened condensed milk while mixing on low speed.
- Slowly pour in the key lime juice and add the zest, mixing on low just until combined. Do not overmix.
- Pour the filling into the prepared crust and bake for 15 minutes, until the center is set but still slightly jiggly.
- Remove from the oven and let cool to room temperature, then refrigerate until fully chilled, about 2 hours.
- Serve slices garnished with whipped topping, thin lime slices, and a sprinkle of lime zest if desired.
Nutrition
Notes
For a stronger lime flavor, use all fresh-squeezed key lime juice (you'll need about 15-25 key limes for 1/2 cup).
The crust can be made with vanilla wafers, gingersnaps, or Biscoff cookies instead of graham crackers.
Chill the pie for at least 2 hours before serving to ensure clean slices.
Store leftovers covered in the fridge for up to 3 days.
The pie (without whipped topping) can be frozen for up to 2 months; thaw in the fridge before serving.
Avoid overbaking—the filling should be just set; it will firm up as it cools.
For a California twist, add a pinch of Meyer lemon zest to the filling.
