Description
A classic, no-bake pie with a tangy and sweet key lime filling in a crisp graham cracker crust, topped with a fluffy whipped cream.
Ingredients
Scale
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/3 cup granulated sugar
- 6 tablespoons unsalted butter, melted
- 2 (14 ounce) cans sweetened condensed milk
- 1 cup key lime juice (freshly squeezed is best)
- 2 teaspoons grated key lime zest
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
Instructions
1. Prepare the Crust:
- Make the crust: In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter until combined. Press firmly into the bottom and up the sides of a 9-inch pie plate. Chill in the refrigerator for 30 minutes to set.
- Make the filling: In a large bowl, whisk together the sweetened condensed milk, key lime juice, and lime zest until smooth and thickened. Pour the filling into the chilled crust and spread evenly.
- Chill the pie: Cover the pie with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, until the filling is firmly set.
- Before serving, make the topping: In a chilled bowl, use an electric mixer to beat the heavy cream and powdered sugar until stiff peaks form. Spread or pipe the whipped cream over the chilled pie. Garnish with additional lime zest if desired.
Notes
You can customize the seasonings to taste.