Classic Key Lime Pie

5 from 3 votes

This Classic Key Lime Pie has a creamy filling made of eggs, yolks, sweetened condensed milk and Key lime juice, all in a cinnamon graham cracker crust topped with fresh whipped cream. Easy to make and oh so delicious!

Course Dessert

Cuisine American

Prep Time 20

Cook Time 35

Total Time 55

Servings servings

Calories 359kcal

Author Lise Sullivan Ode

Ingredients

For the crust

12 cinnamon graham crackers, crushed into fine crumbs Each cracker breaks up into 4. You should have 1 ½ cups of cracker crumbs or 6.5 ounces
⅓ cup unsalted butter, melted

For the pie filling

5 whole eggs
5 egg yolks
28 ounces sweetened condensed milk
1 cup lime juice I used Nellie & Joe Key West Lime Juice

Garnish

1 cup whipping cream
1 lime zested and cut into wedges

Instructions

For the crust

Preheat oven to 375°F.
In a food processor or blender, process the crackers until they form fine crumbs. Add melted butter and pulse a few times to combine. Pour into a 9-inch pie pan and press crumb mixture to form a crust. Bake for 8-10 minutes, or until the crust just begins to color. Let the crust cool before filling it.

For the filling

Lower oven temperature to 350°F.
In a bowl, beat the whole eggs and egg yolks together. Whisk in the sweetened condensed milk. Stir in the lime juice until smooth. (I used an electric mixer on medium for this part but that is optional.)
Gently pour the filling into the cooled crust and bake for 10 to 12 minutes, or until just set. Let the pie cool to room temperature and then refrigerate until chilled, 4 to 6 hours. Garnish with unsweetened whipped cream, lime wedges and lime zest, if desired. Note: I used a pastry bag fitted with 1M tip to create whipped cream swirls on the top of the pie.

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