Best key lime pie ever

Here is a  step-by-step recipe for making the Best Key Lime Pie Ever — rich, tart, creamy, and perfectly balanced with a buttery graham cracker crust and a lightly sweetened whipped cream topping.

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🥧 The Best Key Lime Pie Ever

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🧾 Ingredients

✅ For the Graham Cracker Crust:

• 1 ½ cups (150g) graham cracker crumbs (about 10 full sheets)

• ⅓ cup (67g) granulated sugar

• 6 tbsp (85g) unsalted butter, melted

• Pinch of salt (optional, enhances flavor)

✅ For the Filling:

• 4 large egg yolks

• 1 can (14 oz / 396g) sweetened condensed milk

• ½ cup (120 ml) fresh key lime juice (from ~20–25 key limes or 4–5 Persian limes)

• 1 tablespoon key lime zest (optional but recommended)

• Pinch of salt

✅ For the Whipped Cream Topping:

• 1 cup (240 ml) heavy whipping cream, cold

• ¼ cup (30g) powdered sugar

• ½ teaspoon pure vanilla extract

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🔪 Equipment:

• 9-inch pie dish

• Hand mixer or stand mixer

• Microplane or zester (for lime zest)

• Juicer

• Mixing bowls

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👩‍🍳 Instructions

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1. Preheat the Oven

• Preheat your oven to 350°F (175°C).

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2. Make the Crust

1. In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until the crumbs are fully coated and the mixture looks like wet sand.

2. Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish. Use a flat-bottomed glass or measuring cup to press evenly.

3. Bake the crust for 8–10 minutes, until lightly golden and fragrant.

4. Remove and let cool slightly while you make the filling.

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3. Prepare the Filling

1. In a mixing bowl, whisk the egg yolks until thickened and pale, about 2–3 minutes (this helps stabilize the custard).

2. Add the sweetened condensed milk and whisk until fully combined.

3. Stir in the lime juice, lime zest, and a pinch of salt. Mix until smooth and slightly thickened.

4. Pour the filling into the pre-baked crust, smoothing the top with a spatula.

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4. Bake the Pie

• Bake at 350°F (175°C) for 15–17 minutes, until the center is just set but still has a slight jiggle.

• Remove from oven and let cool to room temperature (about 1 hour).

• Chill in the fridge for at least 4 hours (preferably overnight) until fully set.

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5. Make the Whipped Cream Topping

Just before serving:

1. In a chilled mixing bowl, beat the cold heavy cream with powdered sugar and vanilla until soft to medium peaks form.

2. Spoon or pipe the whipped cream on top of the chilled pie.

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🌿 Optional Garnishes:

• Fresh lime zest

• Thin lime slices or twists

• Graham cracker crumbs

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📝 Tips for Success

• Use fresh key lime juice if possible — the flavor is brighter and more authentic than bottled.

• If you can’t find key limes, Persian limes work great too.

• Don’t overbake — the pie should still jiggle slightly when it comes out.

• Chill thoroughly for the cleanest slices.

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🍽️ Serving

• Serve chilled with fresh whipped cream.

• Store leftovers in the fridge for up to 3 days.

• This pie also freezes beautifully for up to 2 months (wrap tightly without whipped cream).