Classic Key Lime Pie with Graham Cracker Crust

Instructions

1. 1

   Preheat the oven to 175°C (350°F). Lightly grease a 23 cm (9-inch) pie dish.

2. 2

   Combine the graham cracker crumbs and granulated sugar in a bowl. Add the melted butter and mix until the crumbs are evenly moistened.

3. 3

   Firmly press the crumb mixture across the bottom and up the sides of the prepared pie dish. Use the bottom of a measuring cup to compact it evenly.

4. 4

   Bake the crust for 8–10 minutes, until lightly golden and fragrant. Transfer it to a wire rack and let it cool slightly while preparing the filling.

5. 5

   Whisk the egg yolks and key lime zest in a large bowl for 1–2 minutes, until slightly thickened and lighter in color.

6. 6

   Add the sweetened condensed milk and whisk until smooth. Gradually whisk in the key lime juice. Let the mixture stand for about 5 minutes to thicken slightly.

7. 7

   Pour the filling into the warm crust and smooth the surface.

8. 8

   Bake for 15–18 minutes, until the filling is set around the edges but still has a slight wobble in the center. Do not allow it to brown.

9. 9

   Cool the pie completely on a wire rack, then refrigerate it for at least 4 hours, or preferably overnight, until thoroughly chilled and firm.

10. 10

    Place the heavy whipping cream and powdered sugar in a chilled mixing bowl. Whip with an electric mixer until medium-stiff peaks form.

11. 11

    Spoon or pipe the whipped cream over the chilled pie. Garnish with additional key lime zest if desired, then slice and serve cold.