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Step 1
Preheat oven to 350°F (177°C).
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
Keep oven temperature at 350°F (177°C).
Step 6
Combine the key lime juice, sweetened condensed milk, and egg yolks in a large mixing bowl and whisk until fully combined.
Step 7
Pour the filling into the slightly cooled graham cracker crust and spread it around into one even layer.
Step 8
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.
Step 9
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!