Key Lime Pie

A classic key lime pie with a creamy filling and a graham cracker crust that strikes the perfect balance between sweet and tart.

Scale

Cook Mode Prevent your screen from going dark

Preheat your oven to 180°C (350°F).
Combine graham cracker crumbs and sugar in a mixing bowl.
Add melted unsalted butter and stir until mixture resembles wet sand.
Press the mixture into the bottom and sides of a 9-inch pie pan.
Bake for about 10 minutes until lightly golden. Set aside to cool.
Whisk egg yolks in a medium bowl until blended.
Gradually add sweetened condensed milk and whisk until smooth.
Incorporate fresh key lime juice slowly until fully combined.
Pour the filling into the cooled crust and bake for 15 minutes until just set.
Cool at room temperature for about 30 minutes.
Refrigerate the pie for at least 4 hours or overnight before serving.

Don’t overbake the pie to avoid a rubbery filling. Using fresh key lime juice is crucial for the best flavor.