Green Key Lime Pie (Print)

A tangy green key lime pie with creamy filling and light whipped cream topping, perfect for summer.

# What You Need:

→ Crust

01 - 1 1/2 cups graham cracker crumbs
02 - 1/4 cup granulated sugar
03 - 6 tablespoons unsalted butter, melted

→ Filling

04 - 1 can (14 ounces) sweetened condensed milk
05 - 4 large egg yolks
06 - 1/2 cup key lime juice
07 - 1 tablespoon key lime zest
08 - Few drops green food coloring

→ Whipped Cream

09 - 1 cup heavy whipping cream, cold
10 - 2 tablespoons powdered sugar
11 - 1/2 teaspoon vanilla extract

→ Garnish

12 - Additional key lime zest
13 - Thin lime slices

# How To Make It:

01 - Preheat the oven to 350°F.
02 - In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until evenly moistened.
03 - Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish. Bake for 8–10 minutes until lightly golden. Cool slightly.
04 - In a large bowl, whisk together sweetened condensed milk, egg yolks, key lime juice, lime zest, and green food coloring until smooth and fully combined.
05 - Pour the filling into the cooled crust and smooth the top.
06 - Bake for 12–15 minutes, just until the center is set but still slightly wobbly.
07 - Remove from oven and cool to room temperature, then chill in the refrigerator for at least 3 hours.
08 - Beat cold heavy cream, powdered sugar, and vanilla extract together with a mixer until soft peaks form.
09 - Spread or pipe the whipped cream over the chilled pie. Garnish with lime zest and lime slices as desired. Serve chilled.

# Expert Advice:

01 -
  • The whipped cream is like eating a citrus scented cloud that balances the tangy filling perfectly
  • It comes together faster than you can watch an episode of your favorite show
  • The green color makes everyone smile before they even take a bite
02 -
  • The pie needs to chill completely before adding whipped cream or the cream will melt into a sad puddle
  • That slight wobble in the center after baking is exactly what you want so do not keep cooking until it is firm
  • Room temperature egg yolks incorporate much more smoothly into the filling than cold ones
03 -
  • Zest your limes before juicing them or you will have a very frustrating time trying to zest a squeezed out lime half
  • Use the back of a spoon to press the crust into those tricky corners of the pie dish

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