Key Lime Pie Recipe

Ingredients

• 12 graham crackers ((full sheets; 186 g))
• 1 Tbsp granulated sugar
• 6-7 Tbsp butter
• 28 oz sweetened condensed milk ((two 14-oz cans; I use fat-free))
• 2 large egg yolks
• 1/4 tsp salt
• 2 tsp key lime zest ((about 5-6 key limes) optional)
• 3/4 cup key lime juice ((12-18 key limes, depending on size))
• 1 cup heavy whipping cream
• 1/4 cup powdered sugar

Instructions

1. 1

   Preheat oven to 350 degrees Fahrenheit.

2. 2

   In a food processor, crush graham crackers until they resemble fine crumbs. Add 1 Tbsp of sugar. Melt 6 Tbsp butter and add to crumbs. (If any crumbs are still dry, melt 1 more Tbsp of butter and add to crumbs.) Press evenly in the bottom of a standard 9-inch pie dish. Bake for 8-10 minutes or until golden brown.

3. 3

   In a medium bowl, just before crust is done, combine all filling ingredients with a whisk until well blended and thick. Pour into hot crust and bake an additional 10-12 minutes until filling is solid when jiggled in the pan.

4. 4

   Cool completely and then refrigerate for 3 hours, or until chilled. Top with whipped cream before serving. (Whisk heavy whipping cream and powdered sugar in a stand mixer until stiff peaks form. Dollop or pipe onto top of pie.)