Ingredients:
For the Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 5 tablespoons unsalted butter, melted
For the Filling:
- 1 (14 ounce) can sweetened condensed milk
- 4 large egg yolks
- ½ cup Key lime juice (bottled is fine, freshly squeezed if you’re feeling fancy)
For Garnish (Optional):
- Whipped cream
- Lime zest
Instructions
1. Make the Crust:
- Preheat oven to 350°F (175°C).
- Combine graham cracker crumbs, sugar, and melted butter in a bowl. Mix thoroughly until the mixture resembles wet sand.
- Press the crust mixture firmly into a 9-inch pie dish. Ensure even coverage on the bottom and sides.
- Bake for 10 minutes, or until slightly golden. Let cool completely.
2. Prepare the Filling:
- Whisk together sweetened condensed milk, egg yolks, and Key lime juice in a medium bowl until smooth and well combined.
3. Bake the Pie:
- Pour the filling into the cooled pie crust.
- Bake for 15-20 minutes, or until the filling is just set. The center might still jiggle slightly.
- Remove from oven and let cool completely at room temperature.
4. Chill and Serve:
- Refrigerate the pie for at least 2 hours (ideally 4 hours or overnight) to allow it to fully set and the flavors to develop.
- Garnish with whipped cream and lime zest just before serving, if desired.
Tips:
- Key limes are crucial: Using regular limes won’t give you that authentic Boston Market Key lime pie flavor.
- Don’t overbake: The filling will continue to firm up as it cools. Overbaking will lead to a rubbery texture.
- Make ahead: This pie is perfect for making ahead of time, allowing the flavors to really meld.
