• For the Lime Filling:
  • 4 teaspoons grated lime zest
  • 4 egg yolks
  • 1 (14-ounce) can sweetened condensed milk
  • ½ cup fresh lime juice
  • For the Graham Cracker Crust:
  • 9 graham crackers, pulverized into crumbs (about 1 cup cracker crumbs)
  • 2 tablespoons granulated sugar
  • 5 tablespoons unsalted butter, melted and still warm
  • For the Whipped Cream Topping:
  • 1½ cups heavy cream, chilled
  • ½ cup powdered sugar

I’m raising a glass this Friday to my favorite pie: Key Lime. If this pie is on a restaurant menu, you can guarantee I’m ordering it. It also is a great, refreshing summer dessert. I had never attempted key lime pie until recently and discovered that it’s incredibly easy to make! Key limes can be a little hard to find in your grocery store and you can always substitute regular limes, however, the key limes add that little extra bit of tart that you’ll really enjoy.

Here’s the kicker….if you’re in a bit of a time crunch you can cheat a little and purchase a prepared crust.  Either way, you’ll love this pie.

Preheat your oven to 325°.  Let’s start with the filling. Place the egg yolks and lime zest into your KitchenAid and whip for about 2 minutes. Add in the milk and mix well. Now add in your lime juice. Let this sit off to the side while you prepare your crust and it will thicken nicely.

For the crust, if you’re not being lazy, mix together the graham crumbs and sugar in a medium bowl. Slowly drizzle the butter over the crumbs until they moisten and it gets crumbly. Transfer the crumbs to a 9” pie plate and press into the sides. Bake this until it begins to brown, 15-19 minutes and then let it cool to room temperature.

Pour the pie mixture into the pie plate and bake for around 15-17 minutes. Remove the pie from the oven once the center of the pie is only slightly jiggly. Cool the pie to room temperature and then refrigerate for 3 hours.

While that’s cooling, whip up your cream. Whip the cream on medium-high speed until soft peaks form and then slowly add in the powdered sugar, 1 tablespoon at a time. You can decoratively pipe the cream onto the pie or cover the entire pie, your choice. Garnish with limes and serve. Store any leftovers covered in the refrigerator for up to 3 days. Yum!

Key lime piewhip cream

Key lime pie