This key lime pie is the first real recipe I can remember truly making on my own, without mom’s help. The order of operations isn’t complicated, apart from juicing key limes, it doesn’t take much prep time, no fussy steps, and it’s damn tasty. I love that the results have been consistent from the first time I made it through now.

Tart key limes make a great dessert to complement summer meals. The graham cracker crust is simple to put together and adds the right contrast to the silky smooth filling.

Try this key lime pie while you can get the limes in your grocery store. I’ll bet you have just about everything else in your pantry. Happy baking!

Amazon Recommendations: Summer Essentials

Easy Key Lime Pie

adapted from epicurious.com

Graham Cracker Crust

– 1 1/4 cups fine graham cracker crumbs (from about 9 long graham crackers)
– 2 Tbsp sugar
– 5 Tbsp unsalted butter, melted

Filling

– 1 14oz can sweetened condensed milk
– 4 large egg yolks
– 1/2 cup key lime juice, ideally fresh squeezed from about 1 lb key limes
– 1 tsp key lime zest
– lime circles for garnish

Topping
– 3/4 c heavy cream
– 2 Tbsp sugar
– 1 tsp vanilla extract
– 1 tsp key lime zest

Preheat oven to 350 degrees F.

Create graham cracker crumbs by pulsing crackers in a food processor for a few minutes. Combine with sugar and melted butter using a fork. Press into a 9 inch diameter glass pie dish. If you use the flat bottom of a measuring cup to press the crust evenly against the bottom it will make your job easier.

Bake crust for 10 minutes or until it is starting to turn golden brown. Remove and cool, but leave the oven on.

Combine sweetened condensed milk and egg yolks in a medium bowl, whisking until fully incorporated. Add key lime juice and zest and stir until mixed. Add key lime circles to the top as garnish, as desired.

Pour filling into the pie crust. Bake for 15 minutes.

Let cool fully before serving (several hours).

For whipped cream, add cream, sugar, vanilla, and zest to stand mixer fitted with whisk attachment. Whisk for 30 seconds on medium speed before increasing speed to high. Whisk for several minutes until peaks that hold their own shape appear. Avoid over-beating.

Store pie and whipped cream separately in the fridge. They will keep for several days.