Ingredients:

  • 1 ½ cups Graham Crackers (finely crushed)
  • 3 Tbsp Granulated Sugar
  • 6 Tbsp Unsalted Butter (melted, cooled)
  • 4 Large Egg Yolks
  • 1 (14-oz) can Sweetened Condensed Milk (full-fat)
  • 1 tsp Fresh Key Lime Zest (optional)
  • ½ cup Fresh Key Lime Juice (must be freshly squeezed and strained)
  • 1 ½ cups Heavy Whipping Cream (cold)
  • 3 Tbsp Powdered Sugar (Confectioners', sifted)
  • ½ tsp Vanilla Extract
  • Lime Zest/Slices (To Garnish)

Instructions:

  1. Preheat the oven to 350°F (175°C).
  2. Crush graham crackers finely until they resemble sand (use a food processor or crush manually).
  3. Combine the graham cracker crumbs and granulated sugar thoroughly in a medium bowl. Pour in the cooled melted butter and mix until the crumbs are evenly moistened.
  4. Press the crumb mixture firmly and evenly into the bottom and up the sides of a 9-inch pie dish. Use the flat bottom of a measuring cup to ensure a compact surface.
  5. Pre-bake the crust for 8 to 10 minutes until lightly golden brown and fragrant.
  6. Remove the crust from the oven and set it aside to cool fully while preparing the filling.
  7. In a large mixing bowl, whisk the 4 egg yolks until they lighten slightly in colour (about 1 minute).
  8. Gradually whisk in the sweetened condensed milk until the mixture is completely combined and smooth.
  9. Slowly pour in the strained Key lime juice and the zest while whisking continually. The mixture will immediately thicken slightly due to the acid reaction.
  10. Pour the thickened filling mixture into the cooled, pre-baked graham cracker crust.
  11. Bake the pie at 350°F (175°C) for 12 to 15 minutes. The filling should be set around the edges but still have a slight, gentle wobble in the centre. Do not allow the filling to brown.
  12. Remove the pie from the oven and let it cool completely on a wire rack for about 1 hour at room temperature.
  13. Cover the pie loosely with cling film and transfer it to the refrigerator. Chill for a minimum of 4 hours, or ideally overnight, until the centre is fully set.
  14. For the topping, use an electric mixer to whip the cold heavy cream in a chilled bowl until soft peaks begin to form. Gradually add the powdered sugar and vanilla extract, whipping until stiff peaks form.
  15. Pipe the whipped cream decoratively onto the chilled pie right before serving, or serve the cream alongside the slices.
  16. Garnish with thin slices of lime or a sprinkle of fresh zest, and serve cold.