Key Lime Pie
Easy key lime pie recipe with homemade whipped cream
Servings: 1 9.5" pie
For the Graham Cracker Crust:
- 1 and ½ cups graham cracker crumbs about 10 sheets
- 6 tbsp. butter melted and slightly cooled
- ½ cup sugar
For the Key Lime Filling:
- 2 14 oz. cans sweetened condensed milk
- 5 large egg yolks
- ¾ cup key lime juice
For the Homemade Whipped Cream
- ¼ cup heavy whipping cream
- 2 tbsp. sugar
- dash salt optional
- 1 tsp. vanilla extract optional
Make the Graham Cracker Crust
Use a food processor to grind the graham crackers into crumbs.
In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter.
Use the flat bottom of a measuring cup to evenly press the crust into the bottom of the greased pie pan and up the sides slightly.
Bake the pie crust in the preheated oven for 10 minutes. Remove from the oven and let cool. Do not turn the oven off.
Make the Key Lime Filling:
Whisk the egg yolks, sweetened condensed milk, and key lime juice together until smooth.
Pour into the cooled pie crust and bake for 15 minutes. The filling should be mostly set.
Allow the pie to cool on the counter until it's not too hot for you to pick it up with your hands, about 10 minutes.
Move the pie to the refrigerator and allow it to cool completely for about 2 hours before serving.
Make the Whipped Cream:
In a large bowl, combine heavy whipping cream, sugar, and, if using, salt, and vanilla.
Beat on high with an electric hand mixer until thick and creamy. About 1 minute.