Ingredients
Scale
- 16 full sheets graham crackers
- 8 tablespoons butter, melted
- 1/3 cup granulated sugar (for the crust)
- 2 cups sweetened condensed milk
- 1–1/4 cups key lime juice
- 1/3 cup fresh lemon juice
- 1/3 cup granulated sugar (for the filling)
- 6 large egg yolks, room temperature
- 1 cup heavy cream (very cold)
- 1/2 cup confectioners' sugar
- 1 teaspoon vanilla extract
- Lime slices (regular or key limes) for garnish
- Lime zest for garnish
Instructions
- Pulse graham cracker sheets in a food processor until fine crumbs.
- Mix crumbs with melted butter and sugar until resembling damp sand.
- Press mixture into a 9-inch pie pan and bake for 5 minutes, then cool.
- Whisk together sweetened condensed milk, key lime juice, lemon juice, sugar, and egg yolks until smooth.
- Pour filling into the crust and bake for 30-35 minutes until the edges are set.
- Cool on a wire rack for 1 hour, then refrigerate for 8 hours or overnight.
- Whip heavy cream with confectioners' sugar and vanilla until stiff peaks form.
- Spread whipped cream over cooled pie and garnish with lime slices and zest.
Notes
For a more intense lime flavor, use fresh key limes instead of bottled juice.
Ensure the whipped cream is very cold for better whipping results.
You can prepare and bake the crust a day in advance.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 320
- Sugar: 24
- Sodium: 160
- Fat: 18
- Saturated Fat: 10
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 39
- Fiber: 1
- Protein: 4
- Cholesterol: 125