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35min
8 servings
0
A tangy and refreshing dessert with a creamy key lime filling and a buttery graham cracker crust.
Calories
Protein
Carbs
Fat
Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.
Based on your allergy profile, please note the following possible allergens:
Eggs
Milk
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Read instructions and get ready to cook
Preheat the oven to 350°F (175°C).
Crush graham crackers into fine crumbs using a food processor or by placing them in a ziplock bag and crushing with a rolling pin.
In a medium bowl, mix the graham cracker crumbs, melted butter, and 1/3 cup of granulated sugar until well combined.
Press the mixture evenly into the bottom and sides of a 9-inch pie dish. Bake for 10 minutes, then remove from the oven and let cool.
Zest and juice the key limes. In a large bowl, whisk together the sweetened condensed milk, egg yolks, key lime zest, and key lime juice until smooth.
Pour the filling into the cooled crust. Bake for 15 minutes, or until the filling is set and barely jiggles when the pan is gently shaken.
Remove the pie from the oven and let it cool completely on a wire rack, about 2 hours. Refrigerate for at least 2 hours before serving.
In a large bowl, beat the heavy cream and confectioners' sugar with an electric mixer until stiff peaks form.
Slice the chilled pie and serve with a dollop of whipped cream on top.
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