Key lime pie is the ultimate combination of tangy and sweet and is guaranteed to light up your taste buds! The smooth, creamy key lime filling is light, refreshing, and sits perfectly on top of the buttery, crisp graham cracker crust.
9" deep-dish pie pan or 9" tart pan with removable bottom
Graham Cracker Crust:
1 and ¼cupsgraham cracker crumbs
5tbsp.salted butter, melted and slightly cooled
Key Lime Filling:
4oz.cream cheese (¼ cup) , full-fat and softened to room temperature
1(14 oz.) cansweetened condensed milk
½cupkey lime juice, bottled or fresh-squeezed
Preheat your oven to 350°F and lightly spray a 9" deep-dish pie pan or 9" tart pan with non-stick cooking spray.
Make the Graham Cracker Crust:
Add the graham cracker crumbs, granulated sugar, and melted butter to a large bowl or the bowl of a food processor and mix until evenly combined.
Add the crust to the pie pan and use the flat side of a glass or measuring cup to pack it tightly and evenly into the bottom and around the sides.
Place the pie pan on a large rimmed baking sheet and prebake the crust for 10 minutes while you make the filling.
Make the Key Lime Filling:
In a large bowl, use a hand-held mixer to beat the softened cream cheese, powdered sugar, heavy cream, and sweetened condensed milk until combined and smooth with no lumps.
Use a whisk to mix in the key lime juice, egg yolks, and vanilla extract until combined and smooth. Scrape the sides of the bowl with a rubber spatula as needed. Pour the filling into the prebaked crust and bake the pie for 22-25 minutes. It should be mostly set and not too wobbly.
Remove the pie from the oven and allow to cool at room temperature and then cool completely in the fridge for at least 3 hours or overnight before slicing.
Slice and serve topped with whipped cream. Leftovers last, covered tightly, in the fridge for 3-4 days.