Ingredients:

  • 1.5 cups graham cracker crumbs
  • 0.33 cup granulated sugar
  • 6 tbsp unsalted butter, melted
  • 1 pinch sea salt
  • 2 cans (14 oz each) sweetened condensed milk
  • 1 cup key lime juice
  • 4 large egg yolks
  • 1 tbsp key lime zest
  • 1 cup heavy whipping cream
  • 2 tbsp powdered sugar
  • 1 tsp vanilla extract

Instructions:

  1. Preheat and Prep. Set your oven to 350°F (180°C) and grab a 9 inch pie plate.
  2. Form the Base. Mix 1.5 cups graham cracker crumbs, 0.33 cup sugar, 6 tbsp melted butter, and a pinch of salt. Press firmly into the pan until it feels like a solid shell.
  3. Bake the Shell. Place the crust in the oven for 8 minutes until it smells like toasted honey and looks slightly darkened.
  4. Whisk the Filling. In a medium bowl, combine 2 cans of sweetened condensed milk, 1 cup key lime juice, 4 egg yolks, and 1 tbsp zest. Whisk until the mixture is thick and completely pale yellow.
  5. Assemble. Pour the lime mixture into the warm crust, spreading it to the edges with a spoon.
  6. Bake the Pie. Return to the oven for 12 minutes until the edges are set but the center still has a slight, jello like wobble.
  7. Initial Cool. Let the pie sit on a wire rack for 1 hour. This prevents the crust from getting soggy from trapped steam.
  8. Deep Chill. Move the pie to the fridge for at least 3 hours. This is where the velvety texture fully develops.
  9. Whip the Topping. Beat 1 cup heavy cream, 2 tbsp powdered sugar, and 1 tsp vanilla until stiff peaks form and the cream holds its shape.
  10. Garnish and Serve. Dollop the cream over the chilled pie and sprinkle with extra zest. The contrast of the cold filling and airy cream is world class.