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Key lime pie with creamy citrus filling in a golden graham cracker crust

Classic Key Lime Pie

Bright, creamy lime custard in a crisp graham cracA bright, creamy key lime pie with crisp graham crust. Chill at least four hours before slicing.er crust. Chill for at least 4 hours before slicing.A bright, creamy key lime pie with a crisp graham cracker crust. Chill at least 4 hours for clean slices.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 20 minutes
Chill Time 4 hours
Total Time 4 hours 45 minutes
Servings: 8
Course: Dessert
Calories: 480
Ingredients Equipment Method

Ingredients
  

  • 1 1/21 1/2 cupscups graham cracker crumbsgraham cracker crumbs
  • 1/31/3 cupcup unsalted butterunsalted butter meltedmelted
  • 1/41/4 cupcup granulated sugargranulated sugar
  • 11 14-ounce can 14-ounce can sweetened condensed milksweetened condensed milk
  • 44 large large pasteurized egg yolkspasteurized egg yolks
  • 1/21/2 cupcup key lime juicekey lime juice
  • 11 teaspoonteaspoon finely grated lime zestfinely grated lime zest
  • 11 pinchpinch fine saltfine salt
  • 11 cupcup cold heavy creamcold heavy cream for topping (optional)for topping (optional)
  • 11 tablespoontablespoon powdered sugarpowdered sugar for topping (optional)for topping (optional)

Equipment

  • 1 9-inch pie plate

Method
 

  1. Set out a 9-inch pie plate and heat the oven to 350°F.
  2. Heat the oven to 350°F. Stir graham cracker crumbs, melted butter, and granulated sugar until evenly moistened. Press firmly over the bottom and sides of a 9-inch pie plate.Stir the graham cracker crumbs, melted butter, and granulated sugar until evenly moistened. Press firmly over the bottom and sides of the pie plate.
  3. Bake the crust for 8 minutes, then set it aside while making the filling.
  4. Whisk condensed milk and pasteurized egg yolks until smooth. Whisk in key lime juice, lime zest, and salt; pour into the warm crust.
  5. Bake for 12 to 15 minutes, until the edges are set and the center has a slight wobble. If using ordinary shell eggs, cook the filling to 160°F; pasteurized yolks are recommended when temperature is uncertain.
  6. Cool on a rack for 1 hour, cover, and refrigerate for at least 4 hours until fully chilled and easy to slice.
  7. For optional topping, beat cold cream and powdered sugar to soft peaks. Spoon over the chilled pie just before serving.