Tangy Lime Pie with a Graham Cracker Crust
Savor the irresistible tanginess of this zesty Keylime pie with a buttery graham cracker crust. Bursting with fresh lime flavor, this creamy delicacy strikes the perfect balance of sweet and tart. Indulge in a slice of citrus bliss that will transport you to a sunny tropical paradise.
ingredients
- 2 tablespoons unsalted butter, melted
- ⅓ cup graham cracker crumbs
- 2 tablespoons granulated sugar
- 3 tablespoons keylime juice
- 1 teaspoon lime zest
- ¼ cup sweetened condensed milk
- 1 large egg yolk
- ¼ cup whipped cream, for garnish
- Lime slices, for garnish
steps
- 1.
Preheat the oven to 325°F (162°C).
- 2.
In a small bowl, combine the melted butter, graham cracker crumbs, and granulated sugar. Mix well until the crumbs are evenly coated.
- 3.
Press the crumb mixture into the bottom of a 4-inch (10 cm) tart pan or ramekin to form the crust.
- 4.
Bake the crust in the preheated oven for 8 minutes, then remove and set aside to cool.
- 5.
In another bowl, whisk together the keylime juice, lime zest, sweetened condensed milk, and egg yolk until well combined.
- 6.
Pour the lime filling into the cooled graham cracker crust.
- 7.
Bake the pie for 12-15 minutes or until the edges are set but the center jiggles slightly.
- 8.
Remove the pie from the oven and let it cool to room temperature.
- 9.
Once cooled, refrigerate the pie for at least 2 hours to set.
- 10.
Garnish with a dollop of whipped cream and a few lime slices.
- 11.
Serve and enjoy the tangy lime goodness!
