Best enjoyed on a sunny summer afternoon!


For the Crust
1 ½ cups graham cracker crumbs
⅓ cup granulated sugar
5 tablespoons unsalted butter, melted and slightly cooled


For the Filling
1 cup (240 ml) key lime juice
2 (14-ounce) cans sweetened condensed milk
5 large egg yolks
Whipped cream


Preheat oven to 350°F (177°C).
Combine the graham cracker crumbs and sugar in a mixing bowl and mix until well combined. Add the melted butter and stir until fully combined and all of the crumbs are moistened.
Scoop the mixture into a 9-9.5 inch pie plate and firmly press it down into an even layer on the bottom and up around the sides of the dish.
Bake at 350°F (177°C) for 10 minutes. Remove from the oven and set aside to cool for 10 minutes while you make the filling.
Keep oven temperature at 350°F (177°C).
To make the key lime pie filling: Combine the key lime juice, sweetened condensed milk, and egg yolks in a large mixing bowl and whisk until fully combined.
Pour the filling into the slightly cooled graham cracker crust and spread it around into one even layer.
Bake at 350°F (177°C) for 18-22 minutes or until the top of the pie is set, the pie will still be jiggly.
Remove from the oven and transfer to a wire rack to cool for 2 hours. Transfer to the refrigerator to chill for at least 6 hours or overnight. Once chilled, top with whipped cream, serve and enjoy!