graham cracker crumbscan substitute with Biscoff cookies1½ cups
granulated sugar¼ cups
melted butteradjust as needed for proper consistency6-7 tbsp
egg yolks4
key lime juicefreshly squeezed; regular lime juice can be substituted¾ cups
lime zest2 tsp
sweetened condensed milk2 cans (14 oz each)
cold heavy creamfor whipped cream topping1 cup
powdered sugarfor whipped cream; granulated sugar works too3 tbsp
vanilla extractfor whipped cream1 tsp
Steps
1
Preheat the oven to 350°F.
2
In a medium bowl, combine graham cracker crumbs, sugar, and melted butter, stirring until the mixture resembles wet sand and holds together when squeezed.
3
Transfer the mixture to a pie dish and press firmly into an even crust using the bottom of a measuring cup or your fingers, paying special attention to the sides.
4
Bake the crust for about 10 minutes until golden brown, dry, and fragrant.
5
While the crust is still warm, prepare the filling by combining egg yolks, fresh lime juice, lime zest, and sweetened condensed milk in a large bowl.
6
Whisk the filling together gently until well combined and the mixture turns a pale yellow with a hint of green.
7
Pour the filling into the warm crust and gently jiggle the pie to level the surface.
8
Bake the pie at 350°F for 10 minutes, then remove and let cool on a wire rack for 20 minutes.
9
Refrigerate the pie for at least 1 hour until completely chilled.
10
Make the whipped cream topping: In a chilled bowl with a chilled whisk, beat cold cream with powdered sugar and vanilla extract on medium speed for about 2 minutes, then increase to medium-high or high speed for 1-2 minutes until soft peaks form.
11
Transfer the whipped cream to a piping bag with a star tip and pipe dollops around the edge of the pie, or simply top with a generous portion. Sprinkle with additional lime zest just before serving.
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