Key Lime Pie
A bright and delightful citrus pie. This Key Lime Pie will help you cool down after a hot summer day. Best enjoyed outside on your patio with friends, this pie will not disappoint.
Servings: 8 pieces
Ingredients
For the Crust:
- 2 cups Graham Cracker Crumbs
- ⅓ cup Brown Sugar (dark or light works)
- ½ cup Unsalted Butter (melted)
For the Filling:
- 14 ounces Sweetened Condensed Milk
- 1 Large Egg
- 2 Egg Yolks
- ½ cup Lime Juice (about 8 limes, or 1 lb of key limes)
For the Topping:
- 1 cup Heavy Whipping Cream
Instructions
For the Crust:
- Preheat oven to 350°F
- In a medium-sized bowl, combine the graham cracker crumbs and brown sugar. Whisk to combine.
- Pour in the melted butter and stir with a spatula until all of the mixture looks like wet sand and no dry spots remain. Pour into a 9 inch pie pan and pack into the bottom of the dish and up the sides.
- Bake in the preheated oven for 10 minutes. Once done, remove and let cool to room temperature.
For the Filling:
- In a large bowl, whisk together the sweetened condensed milk, egg, and egg yolks until smooth and combined. While continuing to whisk, slowly pour in all of the lime juice.
- Pour filling into cooled graham cracker crust and bake in preheated 350°F oven for 10 minutes. When finished cooking, remove from oven and allow to cool to room temperature before placing in the fridge, covered, to let cool for at least 3 hours before serving.
For the Topping:
- Whip the cream to soft peaks. Top the pie with the whipped cream before serving.