INGREDIENTS YOU’LL NEED:
FOR THE CRUST:
1 1/2 Cups.Of graham cracker crumbs.
1/4 Cup.Of granulated sugar.
1/2 Cup.Of unsalted butter, melted.
FOR THE FILLING:
1 can (14 ounces) sweetened condensed milk.
4 large egg yolks.
1/2 Cup.Of key lime juice (about 20-25 key limes).
1 Tbsp.Of key lime zest.
FOR THE TOPPING (OPTIONAL):
1 Cup.Of heavy cream.
2 Tbsp.Of confectioners' sugar.
Lime slices or zest for garnish.
PREPARATION:
1 - Combine graham cracker crumbs, sugar, and melted butter in a medium basin. Mix the crumbs until they are uniformly coated. Firmly press the mixture into the bottom and sides of a 9-inch pie dish.
2 - Heat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Whisk together the sweetened condensed milk, egg yolks, key lime juice, and zest in a large mixing basin until thoroughly combined.
3 - Pour the contents into the prepared pie crust and evenly distribute it. 15 to 17 minutes in a preheated oven, or until the edges are set but the interior is still jiggly.
4 - Allow the pie to chill completely at room temperature before refrigerating it for at least two hours.
5 - Whip the heavy cream and confectioners' sugar in a separate basin until firm peaks form. Spread or pipe the whipping cream onto the pie that has been refrigerated.
6 - Garnish with lime slices or rind for added flavor intensity. Serve sliced and refrigerated.
RECIPE TIPS:
• Freshly squeezed key lime juice is recommended for the most authentic flavor, but bottled juice can be used if fresh is unavailable.
• To easily extract juice from key limes, roll them on the counter while applying gentle pressure before cutting and juicing.
• Ensure the pie is thoroughly chilled before serving to achieve the desired texture.
