Classic Fresh Key Lime Pie

Graham Cracker Crust

• 1 ½ cups graham cracker crumbs — finely crushed
• ⅓ cup sugar
• 6 tablespoons butter — melted

Key Lime Filling

• 6 large egg yolks
• 2 cans full-fat sweetened condensed milk — 14 oz each
• 1 cup key lime juice — freshly squeezed
• As needed lime zest (optional) — finely grated

Whipped Cream Topping

• 2 cups heavy whipping cream — cold
• ¼ cup powdered sugar
• 1 teaspoon vanilla extract

Garnish

• lime slices (optional) — optional
• lime zest (optional) — optional

1. Prepare the Crust: Preheat oven to 350°F. Set a 9-inch pie dish at least 1½ inches deep on a rimmed baking sheet. Mix graham cracker crumbs, sugar, and melted butter until evenly moistened and the mixture holds together when squeezed. Press firmly and evenly into the bottom and up the sides of the pie dish, using the bottom of a flat measuring cup to smooth the crust. Bake 8 minutes, until fragrant and lightly set. Cool 10 minutes.1½ cups graham cracker crumbs, ⅓ cup sugar, 6 tablespoons butter
2. Make the Filling: In a large mixing bowl, whisk egg yolks for about 1 minute, until slightly thickened. Add sweetened condensed milk, fresh key lime juice, and lime zest. Whisk just until smooth and creamy, scraping the bottom and sides of the bowl as needed.6 large egg yolks, 2 (14 oz) cans sweetened condensed milk, 1 cup key lime juice, 1 tablespoon lime zest
3. Bake the Pie: Pour filling into the warm crust. Bake at 350°F for 15–20 minutes, checking at 15 minutes, until the edges look set and the center 2–3 inches wobble gently as one unit when the dish is nudged. The filling should not slosh, puff, crack, or brown.
4. Cool and Chill: Transfer the pie to a wire cooling rack and cool at room temperature for 45 minutes. Refrigerate uncovered at least 4 hours or overnight. Once the pie is fully cold, cover until ready to finish.
5. Make the Whipped Cream: Place cold heavy cream in a chilled mixing bowl and beat until soft peaks form. Add powdered sugar and vanilla, then continue beating until medium-stiff peaks hold their shape without looking grainy.2 cups heavy whipping cream, ¼ cup powdered sugar, 1 teaspoon vanilla extract
6. Finish and Serve: Spread or pipe whipped cream over the chilled pie and garnish with lime slices or zest, if desired. Cut with a sharp knife, wiping the blade clean between slices, and serve cold.