Ingredients

The following ingredients have 13 Servings
  • 1 1/2 cups (201g) graham cracker crumbs (about 11 full sheet graham crackers)
  • 3 tbsp (39g) sugar
  • 1/8 tsp salt
  • 1/2 cup (112g) unsalted butter, melted
  • 1 3/4 cups (420ml) sweetened condensed milk
  • 1 cup (240ml) key lime juice
  • 1/4 cup (60ml) fresh lemon juice
  • 1/4 cup (52g) sugar
  • 5 large egg yolks
  • 1/4 tsp salt
  • 1 cup (240ml) heavy whipping cream, cold
  • 1/2 cup (58g) powdered sugar
  • 1 tsp vanilla extract
  • Lime slices, optional

Instruction

  • Preheat oven to 325 degrees F.
  • To make the crust, add the graham cracker crumbs, sugar, and salt to a large bowl and stir to combine. Add the melted butter and stir until well combined and crumbly.
  • Pour the mixture into a deep dish 9-inch pie pan and spread the crumbs around so that they are evenly dispersed. Press the crumbs into the bottom and up the sides of the pan.
  • Bake crust for 5 minutes, then set aside to cool.
  • To make the filling, whisk all of the ingredients together in a medium sized bowl.
  • Pour the filling into the pie crust and bake for about 25-30 minutes, or until the edges are set and the center is just set but still jiggly.
  • Cool on cooling rack for an hour, then refrigerate until firm, 5-6 hours.
  • To make the whipped cream, add the cream, powdered sugar and vanilla extract to a large mixer bowl and whip on high speed until stiff peaks form.
  • Pipe whipped cream swirls around the edge of the pie. I added half slices of limes between each swirl, but feel free to decorate as desired.
  • Store pie covered in the fridge. Pie is best if eaten within 4-5 days.