For the crust: – 1 ½ cups graham cracker crumb – 6 tablespoons unsalted butter, melted – ¼ cup granulated sugar
For the filling: – 1 can (14 ounces) sweetened condensed milk – 4 large egg yolk – ½ cup key lime juice (freshly squeezed is best) – Zest of 1-2 key limes (optional, for extra flavor)
For the topping (optional): – Whipped cream – Lime slices or zest for garnish
Preheat the Oven: Preheat your oven to 350°F (175°C). Prepare the Crust: In a bowl, mix together the graham cracker crumbs, melted butter, and sugar until well combined. Press the mixture into the bottom and up the sides of a 9-inch pie dish.
Bake the Crust: Bake the crust in the preheated oven for 10 minutes, or until lightly golden brown. Remove from the oven and let it cool while you prepare the filling.
Make the Filling: In a separate bowl, whisk together the sweetened condensed milk, egg yolks, key lime juice, and lime zest until smooth and well combined.
Make the Filling: In a separate bowl, whisk together the sweetened condensed milk, egg yolks, key lime juice, and lime zest until smooth and well combined.
Pour into Crust: Pour the filling into the cooled graham cracker crust and spread it out evenly.
Bake the Pie: Return the pie to the oven and bake for 15-20 minutes, or until the filling is set but still slightly jiggly in the center.
Cool and Chill: Remove the pie from the oven and let it cool to room temperature. Then, refrigerate it for at least 2 hours, or until well chilled and set.
Serve: Once chilled, slice the pie and serve it with whipped cream and lime slices or zest for garnish, if desired.