Summer Key Lime Pie

This Key Lime Pie is so beautiful, I keep a photo of it hanging in my kitchen all summer long. Come see why…

As a food stylist, I spend a lot of time making food look beautiful—but this Key Lime Pie hardly needs any help. 💚

The answer? That beautiful graham cracker crust! 💚

It's buttery, golden, and photographs like a dream. As much as I love the creamy lime filling, the crust is what makes this pie absolutely irresistible to me.

Simple desserts often become the most memorable.

Some recipes never go out of style, and Key Lime Pie is definitely one of them.

What's the one dessert that instantly feels like summer to you?

✨ Take a slice of summer and En-JOY every delicious moment. 🍋

Key Lime Pie with Graham Cracker Crust

In large bowl, mix 2-1/2 cups gram crackers crumbs

(about 14 whole gram crackers) with 2 tablespoons sugar, 1 teaspoon salt, 1 stick (½ cup) unsalted butter, melted. Press into 10-inch pie plate and bake at 350 degrees for 8 minutes. Let cool.

In medium bowl, beat 3 egg yolks and 1 egg and slowly add 1 can (14 oz.) sweetened condensed milk. Add zest and juice of 4 limes (1/2 cup lime juice and ¼ cup lime zest).

Bake at 350 degrees for about 15 to 17 minutes or until set and doesn’t giggle in center. Let cool and refrigerate for at least 4 hours.

In large bowl of electric mixer, beat 1 cup heavy cream with ½ cup confectioners sugar with 1 teaspoon vanilla until soft peaks. Pipe or top pie with whipped cream and garnishand extra lime wedges and  lime zest.