This easy key lime pie is rich and creamy, tart and sweet, and full of fresh lime flavor. The salted graham cracker crust perfectly complements the creamy filling, and it's topped with fluffy clouds of whipped cream.
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet.
2cupsfinely crushed graham crackers(about 14 crackers)
¼cupdark brown sugar,lightly packed
½tspcoarse Kosher salt(if using table salt, use half the amount)
28oz (2 cans)sweetened condensed milk
6large egg yolks(save the whites for another use)
1cupkey lime juice or lime juice(either fresh or bottled is fine)
zest of 1 lime
1cupcold heavy whipping cream
Preheat the oven to 325 F. In a bowl, combine the crushed graham crackers, brown sugar and salt. Add the melted butter and toss with a fork until moistened.
Press the crumbs evenly against the bottom and all the way up the sides of a deep-dish pie pan or a 9-inch tart pan with removable bottom. Bake for 10 minutes, then set aside to cool for 10 minutes before adding the filling.
In a large bowl, whisk together the sweetened condensed milk, egg yolks, lime juice and lime zest until smooth. Pour into the crust – it will be very full.
Bake on the center oven rack for about 20 minutes. The filling will be mostly set, but should have a very slight jiggle when you gently move the pan.
Cool the pie at room temperature for two hours, then refrigerate (uncovered) until well chilled and fully set, about 4-6 hours, or overnight.
Before serving, beat the cream with an electric mixer until soft peaks form. Add the powdered sugar and vanilla and continue beating until thick peaks form that hold their shape. Dollop, pipe or spread over the pie, or just serve the whipped cream on the side.
Keep the leftover pie refrigerated for up to three days.