Description
This Key Lime Pie bakes up in under 45 minutes, and has a buttery graham cracker crust and a super smooth key lime pie filling which only uses four ingredients. This key lime pie can be made up to three days in advance, making it a super easy make ahead dessert.
Ingredients
Scale
Crust
- One Brown Butter Graham Cracker Crust, baked for 10-11 minutes in a 9" (23cm) pie dish and then cooled slightly
Key Lime Pie Filling
- 250g Key Lime juice or regular lime juice
- 1 Tbsp lime zest
- 2 x 395g cans sweetened condensed milk (790g total)
- 5 large egg yolks (about 90g of yolks), at room temperature
Instructions
- Preheat the oven to 350°f / 180c.
- Bake the graham cracker pie crust as directed. It is easiest to place it onto a baking sheet to help avoid spilling any filling.
- While the graham cracker crust is baking, prepare the key lime pie filling: Combine the lime juice and zest in a medium bowl and whisk well to make sure there are no lumps in the lime zest. Add the remaining ingredients, and whisk until well combined. Make sure that you whisk well.
- Remove the baked graham cracker crust from the oven, and allow to stand for 1-2 minutes.
- Add the filling into the baked crust, carefully smoothing the surface if needed.
- Return the pie to the oven, and bake for 20 to 22 minutes, until the filling is set and only a little jiggly in the very middle.
- Remove the pie from the oven and allow to cool to room temperature on a wire rack.
- Transfer to the fridge to cool completely, at least 2 hours, before slicing. Key Lime pie can be made up to 3 days ahead.
- Finish as desired - I like to pipe whipped cream around the edges and then finish with lime zest. Store leftovers in an airtight container in the fridge for up to one week.