Ingredients:

  • 1 ½ cups (150g) graham cracker crumbs
  • 5 tablespoons (70g) unsalted butter, melted
  • ¼ cup (50g) granulated sugar
  • 1 (14-ounce / 400ml) can sweetened condensed milk
  • ½ cup (120ml) Key lime juice, freshly squeezed (from approximately 10-12 Key limes)
  • 4 large egg yolks
  • 1 teaspoon (5ml) lime zest
  • 1 cup (240ml) heavy cream
  • 2 tablespoons (25g) powdered sugar
  • ½ teaspoon (2.5ml) vanilla extract
  • Lime slices, for garnish

Instructions:

  1. Combine graham cracker crumbs, melted butter, and sugar in a bowl. Press firmly into the bottom and up the sides of the pie plate.
  2. Bake in a preheated oven until lightly golden. Let cool completely.
  3. Whisk together sweetened condensed milk, Key lime juice, egg yolks, and lime zest until smooth.
  4. Pour the filling into the cooled crust. Bake until the filling is set but still slightly jiggly in the center.
  5. Refrigerate for at least 4 hours, or preferably overnight, to allow the filling to fully set.
  6. Whip heavy cream with powdered sugar and vanilla extract until stiff peaks form.
  7. Top the chilled pie with whipped cream (if using) and garnish with lime slices. Slice and serve cold.