This quick and easy key lime pie has a buttery graham cracker crust and a simple filling made with just egg yolks, sweetened condensed milk, key lime juice and zest.
Add the graham crackers and sugar to your food processor and pulse until you have small, even crumbs (if you don't have a food processor, the old ziploc bag and rolling pin trick works just fine too).
In a medium bowl, combine the graham cracker crumbs, melted butter, and a pinch of salt and combine with a fork until all the crumbs are coated with butter.
Press the mixture evenly along the bottom and up the sides of a 9 inch pie dish and pack tightly by pressing down with the back of a measuring cup.
Bake for 15 minutes at 325°F and then let cool on a wire rack for at least 15 minutes before filling.
Key Lime Filling
While the crust is cooling, make the filling! In a large bowl, whisk together the egg yolks and lime zest for about 2 minutes. Then add in the sweetened condensed milk and lime juice and whisk until fully combined and smooth.
Pour the filling into the cooled crust and bake at 325°F for 15-17 minutes or until the center is set but still jiggly.
Remove from the oven and let cool on a wire rack at room temperature for 1-2 hours, then transfer to the fridge and let chill for a minimum of 3 hours but ideally overnight.
Garnish with homemade whipped cream and key lime slices!
Notes
If you prefer less tangy key lime pie, reduce the key lime juice to ⅓ cup.Store covered in the fridge for up to 3 days.Note: Most standard pie pans are about 1 inch deep. So if you're using a deep dish pie pan (1 ½ to 2 inches deep) this recipe will not yield enough filling to completely fill your pan and you may want to double it.