Ingredients:

  • 1.5 cups graham cracker crumbs
  • 1/3 cup unsalted butter, melted
  • 2 tbsp granulated sugar
  • 1/4 tsp salt
  • 1 can (14 oz) sweetened condensed milk
  • 1/2 cup fresh Key lime juice
  • 1 tbsp Key lime zest
  • 1 cup heavy whipping cream, chilled
  • 1 tsp vanilla extract
  • 1 cup heavy whipping cream, chilled
  • 2 tbsp powdered sugar
  • 1/2 tsp lime juice

Instructions:

  1. Mix graham cracker crumbs, melted butter, sugar, and salt in a bowl until it resembles wet sand.
  2. Firmly press the mixture into the bottom and up the sides of a 9-inch pie dish.
  3. Bake at 350°F (175°C) for 8-10 minutes until the crust is mahogany-colored and smells nutty. Let it cool completely before filling.
  4. In a medium bowl, whisk together the sweetened condensed milk, Key lime juice, lime zest, and vanilla until smooth and thickened.
  5. In a separate chilled bowl, beat 1 cup of heavy cream until soft peaks form.
  6. Gently fold the whipped cream into the lime mixture using a rubber spatula. Stop when no white streaks remain to keep the filling light.
  7. Pour the filling into the cooled crust and refrigerate for at least 4 hours (or overnight) until firm.
  8. Beat the remaining heavy cream, powdered sugar, and lime juice until stiff peaks form.
  9. Spoon or pipe the whipped cream onto the chilled pie and garnish with extra lime zest and thin lime slices.