What you'll need
- 1 1/2 cups graham cracker crumbs (about 10 full sheets)
- 1/4 cup sugar
- 6 tbsp melted butter
- 4 large egg yolks
- 1 tbsp lime zest
- 1 (14 oz) can sweetened condensed milk
- 1/2 cup Key lime juice (fresh or bottled)
- 1 cup heavy cream
- 2 tbsp powdered sugar
- Thin lime slices, to garnish
Method
Make the crust
Heat the oven to 350°F. Mix the graham cracker crumbs, sugar, and melted butter until it looks like wet sand. Press firmly into a 9-inch pie plate and bake for 10 minutes. Cool slightly.
Whisk the yolks
Whisk the egg yolks and lime zest for 2 minutes, until pale and thick.
Make the filling
Whisk in the condensed milk, then the lime juice, until smooth. The mixture will thicken on its own.
Bake
Pour the filling into the warm crust. Bake for 15 minutes, until the edges are set and the center barely jiggles.
Chill
Cool to room temperature, then refrigerate for at least 3 hours, until firmly set.
Top and serve
Whip the cream with the powdered sugar to soft peaks. Spread or pipe it over the pie and garnish with lime slices.
Bottled Key lime juice is a legitimate shortcut. Real Key limes are small, seedy, and a chore to juice, and the bottled version is consistent.