In a medium sized bowl, combine the graham cracker crumbs and the sugar, mixing to incorporate the sugar throughout the graham crackers.
Melt butter and add to the graham cracker and sugar mixture. Stir to combine.
Transfer to a 9 inch pie plate.
Press crumbs firmly into the bottom and sides of the pie plate. As I noted, it is easier to use the bottom of a measuring cup.
Bake it at 350 degrees F. for 15 minutes. Let cool and add your ingredients.
Key Lime Pie Filling
While the graham cracker crust is resting and cooling, in a medium-size mixing bowl, whip the egg yolks until they are a light lighter in color and slightly frothy.
Add the lime zest and the sweetened condensed milk, continue to mix until thick. Approximately 3 minutes.
Add the lime juice a little at a time and continue mixing at a lower speed until incorporated.
Pour mixture into the pie crust and bake for 15 minutes. Remove from the oven and let cool.
Once the pie has been cooling approximately 20 minutes, it should be cool enough to add the whip cream topping.
Whip Cream Topping
In a medium-sized mixing bowl, add the whip cream and mix until the cream is holding its shape. Add the confectioners’ sugar and vanilla extract. Continue to mix until stiff peaks form.
You can serve on the side, add a dallop on top when serving, use a pastry bag to pipe a fancy design on the pie, or spread it over the top of the pie. No matter which way you decide, it is just one more element that makes this pie taste wonderful.
Serve chilled or at room temperature.
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