Ingredients

The following ingredients have 4 Servings
  • 1 and 1/2 cups (~10 full sheets) crushed graham crackers
  • 1 tablespoon light or dark brown sugar (packed)
  • 2 tablespoons white sugar
  • 1/8 teaspoon fine sea salt
  • 7 tablespoons unsalted butter (melted)
  • 2 cans (full-fat regular) sweetened condensed milk ((TWO 14-ounce cans))
  • 4 large egg yolks
  • 3/4 cup Key lime juice
  • 1/8 teaspoon fine sea salt
  • 1 cup heavy whipping cream
  • 1/3 cup powdered sugar
  • 1 teaspoon vanilla bean paste
  • Optional: limes or key limes to zest as a garnish

Instruction

  • PREP: Preheat oven to 350 degrees F (176 degrees C). Lightly spray a 9-inch pie dish with nonstick spray and set aside.
  • CRUST: Crush graham crackers in a blender or food processor or in a bag with a rolling pin until you have fine crumbs. In a large bowl, combine graham cracker crumbs, brown and white sugar, salt and melted butter. Stir until ingredients are well incorporated. Pour ingredients into the prepared pan and press firmly into the bottom and up the sides of the pie dish. Bake for 8 minutes; remove from oven and set aside to cool.
  • FILLING: Using a mixer, add both cans of sweetened condensed milk, egg yolks, Key lime juice, and salt (just a tiny pinch; it helps enhance and balance the sweetness) and mix to combine. Beat on medium speed for 4-5 minutes until smooth.
  • FILLING CONT.: Pour mixture into the baked pie crust and bake for 10-15 minutes at 350 degrees F. Little bubbles will start to surface; cover the crust if it starts to brown too much towards the end. The pie should only slightly jiggle in the center. Remove from the oven and let the pie stand at room temperature for 30 minutes. Refrigerate at least 1 hour before serving (I like to chill for 8-10 hours before serving).
  • WHIPPED CREAM: Combine cream, powdered sugar, and vanilla in a stand mixer with whisk attachment. Whisk on slow at first to combine and then increase the speed and whip until fluffy, about 1-3 minutes (watching carefully). You can either smooth it over the entire cooled pie (if the pie will be completely consumed that same day or add it to individual pie servings if the pie won't be eaten all the same day. Do not add whipped cream to the entire pie if you plan on having leftovers, as the cream gets watery after being stored. Refrigerate any pie leftovers. If desired, garnish slices with lime zest. Enjoy right out of the fridge!