Place your graham crackers in the food processor and pulverize until you have a very fine crumb. Add the butter and pulse until the crust comes together. If you don’t have a food processor, place your graham crackers in a large ziploc bag, squeeze the air out, seal the bag tight, then use a rolling pin or heavy duty bottle to roll over the graham crackers until they are broken into a fine dust. Then stir in your butter by hand.
(optional) Toast the crust in the oven for 10 minutes while you prep your filling. Remove the crust from the oven and let cool before adding your filling.
Beat the egg yolks and lime zest together in a bowl. Then add the condensed milk and beat to combine. Last, add the lime juice and whisk one final time until all ingredients are incorporated.
Pour the filling over the cooled crust.
Bake for 10 minutes.
Remove the pie from the oven and let it cool on the counter (until your pie dish is cool to the touch) before covering and transferring to the fridge to finish setting.
Add ingredients for the whipped cream into a stand mixer or large bowl and whip until soft peaks form.
Serve and enjoy!
Key Lime Pie
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
Make 12 mini key lime pies:
Follow the same preparation instructions.
Line cupcake tin with liners.
Pack 2 tablespoons of graham cracker crust mixture in the bottom of each tin.
Pour the key lime custard mixture into the cupcake tins, filling almost to the top.
Bake at 350℉ for 10 minutes. Let cool and remove to a dish to finish setting in the fridge.