Key Lime Pie

Ingredients

• 1.5 cups graham cracker crumbs
• 0.25 cups granulated sugar
• 0.25 tsp fine salt
• 6 tbsp unsalted butter – melted
• 4 large egg yolks – room temperature
• 14 ounces sweetened condensed milk
• 1 tbsp key lime zest – finely grated
• 0.5 cups key lime juice – freshly squeezed
• 1 cups heavy cream – cold
• 2 tbsp powdered sugar
• 0.5 tsp vanilla extract

Instructions

1. Preheat the oven to 350°F (175°C). Set a 9-inch pie plate on a sheet pan.
2. Make the crust: In a bowl, combine the graham cracker crumbs, granulated sugar, and fine salt. Stir in the melted butter until the mixture looks like wet sand. Press evenly into the bottom and up the sides of the pie plate. Bake until fragrant and a shade deeper, 8–10 minutes. Cool on a rack for 10 minutes.
3. Make the filling: In a medium bowl, whisk the egg yolks until slightly thickened and lightened, about 1 minute. Whisk in the sweetened condensed milk until smooth, 30–60 seconds. Whisk in the key lime zest, then gradually whisk in the key lime juice until fully incorporated; the mixture will thicken slightly.
4. Pour the filling into the warm crust. Bake until the edges are just set and the center still quivers slightly when nudged, 10–12 minutes. Do not brown.
5. Cool the pie on a rack to room temperature, about 1 hour, then refrigerate uncovered until fully cold and set, at least 3 hours (overnight for the cleanest slices).
6. Whip the topping: In a chilled bowl, beat the heavy cream, powdered sugar, and vanilla extract to soft peaks, 2–3 minutes. Spread or pipe over the chilled pie.
7. Slice and serve cold. Refrigerate leftovers, covered, for up to 3 days.