Fresh Key Lime Pie With Graham Cracker Crust
A perfect (and perfectly easy) key lime pie, with a fresh, sweet-tart lime custard and a butter graham crust.
Servings: 8 people (one 8" pie)
Ingredients
Graham Cracker Crust
- 1 1/4 cup graham cracker crumbs (from 9 each crackers, or one sleeve)
- 5 tablespoons melted, unsalted butter
- 3 tablespoons sugar
- 1 generous pinch kosher salt
Key Lime Custard and to Finish Pie
- 1 14-ounce can sweetened condensed milk
- 4 egg yolks
- 1/2 cup fresh lime juice, from about 4 to 5 limes
- 1 tablespoon lime zest
- fresh whipped cream to top, optional
Instructions
For the Graham Cracker Crust
- Preheat the oven to 375°F.
- Make the graham cracker crumbs by pulsing them in a food processor with the sugar and salt until finely ground. Pour into a mixing bowl.
- Add the melted butter to the graham cracker crumb mixture. Stir to combine fully.
- Gently but firmly press the graham crumb mixture into the bottom and sides of the pie plate. PRO TIP: Use the bottom of a measuring cup as a flat surface when pressing the crumbs into place.
- Bake for 15 minutes, until toasted brown. Let cool to room temperature. (Can be made one or two days in advance and kept, wrapped at room temperature.)
For the Key Lime Custard and to Finish Pie
- Preheat oven to 325°F.
- While the pie crust is baking, add the sweetened condensed milk, egg yolks, lime juice, and zest to a mixing bowl. Stir to combine.
- Pour the custard into the cooled graham cracker pie shell. If necessary, jiggle lightly to settle into a smooth top.
- Bake for about 15 minutes, until the custard has set and does not jiggle loosely in the center when lightly shaken. Cool to room temperature, then chill.
Disclaimer: Nutrition information is provided for courtesy purposes only, and is an estimate not verified by medical or nutrition experts. Read the full nutrition disclaimer.
