Creamy, tangy lime filling nestled in a buttery graham cracker crust, topped with fresh whipped cream and zest.
# What You Need:
→ Crust
01 - 7 graham cracker sheets (about 13–14 crackers), crushed to fine crumbs
02 - 7 tablespoons unsalted butter, melted
03 - 3 tablespoons granulated sugar
04 - Pinch of salt
→ Filling
05 - 1 can (14 ounces) sweetened condensed milk
06 - 1/2 cup key lime juice, fresh or bottled
07 - 2 teaspoons grated lime zest
08 - 4 large egg yolks
→ Topping
09 - 1 cup heavy cream, chilled
10 - 2 tablespoons powdered sugar
11 - 1 teaspoon vanilla extract
12 - Extra lime zest or thin lime slices for garnish
# How to Make It:
01 - Preheat oven to 350°F.
02 - Combine graham cracker crumbs, melted butter, sugar, and salt in a bowl. Mix until evenly moistened and crumbs hold together when pressed.
03 - Press crumb mixture firmly into bottom and up sides of a 9-inch pie pan, using the bottom of a measuring cup to compact evenly.
04 - Bake crust for 10 minutes until lightly golden. Remove from oven and let cool slightly while preparing filling.
05 - Whisk together sweetened condensed milk, key lime juice, lime zest, and egg yolks in a medium bowl until smooth and thoroughly combined, about 2 minutes.
06 - Pour filling into warm crust and smooth top with a spatula.
07 - Bake for 15 minutes until center is just set but still slightly wobbly when gently shaken. Do not overbake.
08 - Remove from oven and let cool completely on a wire rack, about 1 hour.
09 - Refrigerate for at least 2 hours or until fully chilled and set.
10 - Beat heavy cream, powdered sugar, and vanilla extract with electric mixer or whisk until medium peaks form.
11 - Pipe or spoon whipped cream over chilled pie. Garnish with lime zest or thin lime slices before serving.
