This bright, tangy pie is everything a Key lime dessert should be: a buttery graham cracker crust holding a filling that's tart, creamy, and just the right amount of sweet. Fresh Key lime juice and zest give the custard its signature pucker, balanced beautifully against sweetened condensed milk for that classic silky texture. A slow bake gets the filling to that perfect just-set wobble before it chills into clean, sliceable perfection. Finished with a cloud of freshly whipped cream and a few lime slices on top, it looks as good as it tastes. It's a genuinely great pick if you're keeping things vegetarian, since every step here ā from crust to filling to topping ā fits comfortably into that kind of kitchen. Make it a day ahead if you can; the chilling time only makes the flavor sharper and the texture more luxurious.
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Learn more ā8 servings
Preheat the oven to 350Ā°F (175Ā°C). In a medium bowl, stir together the graham cracker crumbs, granulated sugar, and melted butter until the mixture resembles wet sand and holds together when pressed.
Press the crumb mixture firmly and evenly into the bottom and up the sides of a 9-inch pie dish, using the flat bottom of a measuring cup to compact it. Bake for 8ā10 minutes, until the crust is set and lightly golden at the edges. Set aside to cool slightly while you make the filling.
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