Easy Classic Key Lime Pie
Preparation time: 15 minutes
Cooking time: 15 minutes
Chilling time: 3–4 hours
Serves: 8–10 slices
Ingredients:
Graham cracker crust
1½ cups graham cracker crumbs
⅓ cup granulated sugar
6 tbsp unsalted butter, melted
Key lime filling:
1 can (397 g / 14 oz) sweetened condensed milk
4 large egg yolks
½ cup of fresh key lime juice (or regular lime juice if key limes aren’t available).
1 tablespoon lime zest (optional, but recommended).
Whipped cream topping:
1 cup (240 ml) cold heavy whipping cream
2 tbsp icing sugar
½ tsp vanilla extract
Garnish (optional):
Lime zest or slices
Crushed graham crackers
Instructions:
1. Prepare the crust.
Preheat the oven to 180°C/350°F.
In a bowl, mix the graham cracker crumbs, sugar and melted butter together.
Press the mixture firmly into the bottom and sides of a 23 cm (9 inch) pie pan.
Bake for 8–10 minutes until lightly golden.
Remove and leave to cool slightly.
2. Make the filling:
In a mixing bowl, whisk the egg yolks until smooth.
Add the sweetened condensed milk and whisk until creamy.
Slowly whisk in the key lime juice and zest.
The mixture will thicken naturally.
3. Bake the pie.
Pour the filling into the warm crust.
Bake for 12–15 minutes, until the centre is set but not browned.
Remove from the oven and leave to cool at room temperature.
Refrigerate for at least 3–4 hours, or ideally overnight.
4. Make the whipped cream:
Beat the cold double cream with the icing sugar and vanilla until stiff peaks form.
Pipe or spread onto the chilled pie.
Serving tips:
For the best texture, serve cold.
Use a hot knife for clean slices.
The perfect balance of sweet, tangy and creamy!
Storage:
Refrigerate for up to three days.
Do not freeze (this may affect the texture).
