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Old Fashioned Classic Key Lime Pie Recipe - Tart, Creamy, and Timeless

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • For the crust: 1 1/2 cups graham cracker crumbs (about 10–12 full sheets)
  • 1/3 cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • Pinch of salt
  • For the filling: 4 large egg yolks
  • 1 can (14 ounces) sweetened condensed milk
  • 1/2 cup fresh key lime juice (about 20–25 key limes) or 1/2 cup regular lime juice
  • 1 tablespoon finely grated lime zest (key lime or regular)
  • 1 teaspoon vanilla extract (optional but lovely)
  • Pinch of salt
  • For topping: 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar
  • 1/2 teaspoon vanilla extract
  • Lime zest or thin lime slices for garnish (optional)

Method
 

  1. Preheat the oven to 350°F (175°C). Place a rack in the center. Have a 9-inch pie dish ready.
  2. Make the crust: In a bowl, mix graham cracker crumbs, sugar, and a pinch of salt. Stir in melted butter until the mixture feels like damp sand and holds when pressed.
  3. Press the crust into the pie dish, packing it firmly on the bottom and up the sides. Use the bottom of a measuring cup for even pressure.
  4. Bake the crust for 8–10 minutes, until lightly golden and fragrant. Set aside to cool slightly.
  5. Prepare the filling: In a medium bowl, whisk egg yolks until slightly thickened, about 1 minute. Whisk in sweetened condensed milk until smooth.
  6. Add lime juice, zest, vanilla, and a pinch of salt. Whisk just until combined. The mixture will thicken a bit on its own.
  7. Pour the filling into the warm crust and smooth the top.
  8. Bake for 12–15 minutes, just until the center is set but still has a slight wobble. Do not overbake.
  9. Cool on a rack for 1 hour, then cover and chill at least 3 hours, preferably overnight, until fully set.
  10. Make the whipped cream: Beat cold heavy cream, powdered sugar, and vanilla to soft peaks. Spoon or pipe over the chilled pie.
  11. Garnish with lime zest or slices. Slice with a warm, dry knife for clean cuts. Serve cold.