Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C).
- Make the crust: In a bowl, mix graham cracker crumbs, 3 tbsp sugar, and a pinch of salt. Stir in the melted butter until the crumbs are evenly moistened. Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish.
- Bake the crust for 8 minutes. Remove from the oven and let it cool completely.
- Make the filling: In a medium bowl, whisk the egg yolks until slightly thickened. Whisk in the sweetened condensed milk until smooth. Add the fresh lime juice, 1 tbsp lime zest, and a pinch of salt. Whisk until the mixture is well combined and smooth.
- Pour the filling into the cooled crust.
- Bake at 350°F (175°C) for about 15 minutes, or until the filling is set (the center should jiggle slightly when shaken).
- Let the pie cool to room temperature on a wire rack, then refrigerate for at least 4 hours, or preferably overnight, until completely chilled and set.
- Serve chilled, garnished with lime wedges and extra zest.
Notes
Key Limes: For authentic flavor, use key lime juice. Regular (Persian) lime juice works well too, though it's less tart.
No-Bake Option: The filling can be poured into the pre-baked crust and refrigerated (without baking) for 4+ hours. The texture will be creamier and less set.
Chilling is Key: For clean slices, ensure the pie is thoroughly chilled overnight.