Description
This Key Lime Pie pairs a buttery graham crust with a velvety citrus custard, topped with airy whipped cream. The bright tartness of key limes balances the sweet condensed milk for a sunlit dessert that’s surprisingly simple to make.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/3 cup melted butter
- 2 tablespoons granulated sugar
- 3 ounces fresh key lime juice
- 1 can sweetened condensed milk
- 2 large eggs
- 1/4 cup coconut milk
- 1 package whipped topping, thawed
- 2 teaspoons lime zest
Instructions
- Preheat oven to 350°F and press graham cracker mixture into a pie pan.
- Whisk lime juice, condensed milk, eggs, and coconut milk until smooth, then pour over crust.
- Bake 15 minutes until edges set but center wobbles slightly.
- Cool, refrigerate at least 4 hours to fully set.
- Fold whipped topping with lime zest and spread over chilled pie.
- Serve chilled with a lime wedge.