How to make it
6 steps. Take it one step at a time.
Preheat your oven
Preheat your oven to 350°F (177°C). In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly moistened.
Press the mixture firmly
Press the mixture firmly into the bottom and up the sides of a 9-inch pie plate. Bake for 8-10 minutes until golden and fragrant. Let cool while you prepare the filling.
10 minWhisk together the egg yolks and lime zest
In a large bowl, whisk together the egg yolks and lime zest for about 2 minutes. Gradually whisk in the sweetened condensed milk and lime juice until thick and smooth.
Pour the filling
Pour the filling into the cooled crust. Bake at 350°F (177°C) for 15 minutes, or until the center is set but still slightly jiggly. Do not brown.
15 minRemove from the oven and cool completely
Remove from the oven and cool completely on a wire rack. Once cooled, refrigerate for at least 3 hours, preferably overnight, to set completely.
3 hrBefore serving, whip the heavy cream and powdered sugar
Before serving, whip the heavy cream and powdered sugar until stiff peaks form. Spread or pipe onto the chilled pie.
A little kitchen wisdom
Using authentic Key limes makes a significant difference in flavor, but regular Persian limes can be substituted if needed. Ensure the pie is completely chilled before serving to allow the custard to set properly.
