| Prep Time | 25 Minutes |
| Cook Time | 20 Minutes |
| Passive Time | 8-24 Hours |
| Servings |
People
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Ingredients
Graham Cracker Crust
- 9 sheets 1 package graham crackers About 1/3 of a pound
- 5 Tablespoons Melted unsalted butter
- 1/3 Cup Granulated sugar
Filling
- 3 Egg yolks
- 1.5 Tablespoons Grated zest of 2 limes
- 1 14 ounce Can sweetened condensed milk
- 2/3 Cup Freak key lime juice Or regular limes
Topping
- 1 Cup heavy cream or whipping cream
- 4 Tablespoons Confectioners sugar
Ingredients
Graham Cracker Crust
Filling
Topping
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Instructions
Crust
- Preheat over to 350F. Butter a 9-inch pie pan. Place graham crackers in a food process(or large plastic bag, seal crush with pan or rolling pin). Add the melted butter and sugar pulse or stir until combined.
- Press mixture into bottom on pan and up side forming a straight line. Bake of 8-10 minutes, until set and golden. Remove, set on wire rack to cool. Leave oven on.
Filling
- Using the wire attachment of your standing or hand held mixer, beat egg yolks and lime zest on high until fluffy 4-5 minutes. Slowly add the condensed milk and continue to beat until thick, 3-4 more minutes. Lower speed of mixer and slowly add lime juice, mix until just combined.
- Pour mixture into crust, bake do 10-12 minutes until fillings set. Cool on wire rack, until cool then refrigerate 8 hours or overnight. Place in freezer 15-20 prior to serving.
Whipped Cream
- Whip cream and confectioners sugar with wire attachment or by hand, until stiff.