Ingredients:

  • 1 1/2 cups graham cracker crumbs (150 g) — about 10–12 full graham crackers or pre-crumbed
  • 6 tablespoons unsalted butter, melted (85 g)
  • 2 tablespoons granulated sugar (25 g)
  • Pinch fine salt (~1/8 tsp)
  • 4 large egg yolks, room temperature
  • 1 (14 oz) can sweetened condensed milk (396 g)
  • 1/2 cup fresh Key lime juice (120 ml) — about 8–10 Key limes or bottled lime juice
  • 1 tablespoon lime zest (optional, finely grated)
  • 1 cup heavy cream (240 ml), chilled (optional topping)
  • 2 tablespoons powdered sugar (15 g) (optional topping)
  • 1 teaspoon vanilla extract (optional topping)
  • Garnish: thin lime slices or extra zest, toasted coconut, or finely grated lime zest (optional)

Instructions:

  1. Prep and preheat: Preheat oven to 350°F (175°C). Lightly butter a 9-inch (23 cm) pie pan.
  2. Make and bake the crust: Combine graham crumbs, sugar, and melted butter until evenly moistened. Press firmly and evenly into the bottom and up the sides of the pie pan. Bake 8–10 minutes until edges are set and just starting to deepen. Remove and cool slightly.
  3. Make the filling: Whisk egg yolks until smooth and pale. Stir in sweetened condensed milk until combined, then add lime juice and lime zest; whisk until smooth and slightly thickened. For an ultra-silky texture, strain the filling through a fine-mesh sieve.
  4. Bake the filled pie: Pour filling into the warm crust and smooth the top. Bake 10–15 minutes until the filling is mostly set but the center still has a slight jiggle; surface will be slightly puffed and matte and edges fully set. Optional safety check: internal temperature ~160°F (71°C). Remove and cool to room temperature (~30–45 minutes).
  5. Chill to finish: Refrigerate at least 3 hours to fully set, preferably overnight for the cleanest slices.
  6. Make whipped topping and serve (optional): Whip chilled cream with powdered sugar and vanilla to soft peaks; spread or pipe on chilled pie. Garnish with lime zest or thin lime slices. For neat slices, warm a knife under hot water, dry it, then slice and wipe between cuts.