Tangy fresh Key lime custard baked in a buttery toasted graham cracker crust and finished with fresh whipped cream rosettes.
Ingredients
1.5 cups graham cracker crumbs & 5 tbsp melted butter
1 can (14 oz) sweetened condensed milk
1/2 cup fresh Key lime juice & 1 tbsp zest
4 large egg yolks
1 cup heavy whipping cream (whipped with powdered sugar)
Instructions
Press graham cracker crumbs and melted butter firmly into a 9-inch pie dish; bake at 350°F for 8 minutes.
Whisk egg yolks, condensed milk, lime juice, and lime zest until thickened.
Pour lime filling into warm pre-baked crust.
Bake at 350°F (175°C) for 15 minutes until just set around edges.
Chill thoroughly for at least 3 hours; garnish with whipped cream and lime slices.
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🛒 Ingredients Checklist
👨🍳 Cooking Instructions
Press graham cracker crumbs and melted butter firmly into a 9-inch pie dish; bake at 350°F for 8 minutes.
Whisk egg yolks, condensed milk, lime juice, and lime zest until thickened.
Pour lime filling into warm pre-baked crust.
Bake at 350°F (175°C) for 15 minutes until just set around edges.
Chill thoroughly for at least 3 hours; garnish with whipped cream and lime slices.
