🥧 Key Lime Pie

🍪 Ingredients

For the crust:

• 1 ½ cups graham cracker crumbs

• ¼ cup granulated sugar

• ½ cup unsalted butter, melted

For the filling:

• 3 large egg yolks

• 1 can (14 oz) sweetened condensed milk

• ½ cup freshly squeezed lime juice (preferably Key limes)

• Zest of 1 lime

For topping:

• Freshly whipped cream

• Extra lime zest (for garnish)

👩‍🍳 Instructions

1. Preheat Oven:
   Preheat to 350°F (175°C) and prepare a 9-inch pie pan.

2. Make the Crust:
   In a bowl, combine graham cracker crumbs, sugar, and melted butter.
   Press the mixture evenly into the bottom and up the sides of the pie pan.
   Bake for 8–10 minutes, or until lightly golden. Let cool completely.

3. Prepare the Filling:
   In a medium bowl, whisk together egg yolks and sweetened condensed milk until smooth.
   Stir in lime juice and lime zest until well combined.

4. Bake the Pie:
   Pour the filling into the cooled crust.
   Bake for 15–20 minutes, or until the filling is set but still slightly jiggly in the center.

5. Chill:
   Let cool to room temperature, then refrigerate for at least 3 hours, or until fully chilled and firm.

6. Serve:
   Top with whipped cream and sprinkle with extra lime zest. Slice, serve, and enjoy this refreshing, creamy dessert!

🍈 Tips & Variations

• For a stronger citrus flavor, add an extra teaspoon of lime zest to the filling.

• Substitute Key limes with regular Persian limes if needed — the flavor will be slightly less tart but still delicious.

• You can make it ahead: Key Lime Pie keeps well in the fridge for up to 3 days.