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Key Lime Pie

A refreshing and creamy Key Lime Pie with a crispy graham cracker crust, perfect for any gathering.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 3 hours 15 minutes
Servings: 8 servings
Course: Dessert, Sweet Treat
Cuisine: American, Southern
Calories: 320
Ingredients Method Notes

Ingredients
  

For the crust
  • 1.5 cups graham cracker crumbs
  • 0.5 cup unsweetened shredded coconut
  • 0.33 cup sugar
  • 0.5 cup unsalted butter, melted
For the filling
  • 4 large egg yolks
  • 1 can (14 ounces) sweetened condensed milk
  • 0.5 cup key lime juice
  • Zest of 2 key limes key lime zest
  • As needed Whipped cream for topping

Method
 

Preparation of Crust
  1. In a mixing bowl, combine the graham cracker crumbs, shredded coconut, sugar, and melted butter. Mix until all crumbs are coated in butter.
  2. Press this mixture tightly into the bottom and up the sides of a pie dish to form a crust.
  3. Bake at 350°F (175°C) for about 8-10 minutes or until golden. Remove and let it cool.
Preparation of Filling
  1. In another bowl, whisk the egg yolks until they become thick and pale.
  2. Gradually add in the sweetened condensed milk, mixing until smooth.
  3. Stir in the key lime juice and zest to create a silky filling.
Baking
  1. Pour the filling into the cooled crust, smoothing it out evenly.
  2. Bake at 350°F (175°C) for about 15-18 minutes, or until tiny pinhole bubbles appear on the surface.
  3. Remove from the oven and let it cool on the counter for about half an hour.
Chilling
  1. Transfer your pie to the refrigerator and chill for at least 3 hours, or overnight if you’re super patient.
Serving
  1. Top generously with whipped cream before slicing and enjoy your delightful slice of Key Lime Pie!

Notes

For a lighter texture, use an electric mixer to beat the egg yolks until they’re fluffy. Under baking can result in a runny filling. Store covered tightly in the refrigerator for 3-4 days or freeze slices for up to a month.