KEY LIME PIE

**INGREDIENTS:**

*For the crust:*

• 1½ cups graham cracker crumbs

• ⅓ cup granulated sugar

• 6 tablespoons melted butter

*For the filling:*

• 4 large egg yolks

• 1 (14 oz) can sweetened condensed milk

• ½ cup fresh key lime juice (or regular lime juice)

• 1 tablespoon lime zest

• Pinch of salt

*For topping:*

• Fresh lime slices

• Extra lime zest

**INSTRUCTIONS:**

Preheat your oven to 350°F.

Mix graham cracker crumbs, sugar, and melted butter until it looks like wet sand. Press firmly into a 9-inch pie pan, going up the sides. Bake for 10 minutes until lightly golden and fragrant. Let it cool completely.

In a large bowl, whisk egg yolks until they're pale and slightly thickened. Add sweetened condensed milk and whisk until smooth and creamy.

Add lime juice, lime zest, and a pinch of salt. Whisk vigorously for 3–4 minutes until the mixture is glossy and noticeably thicker. This step matters more than you think.

Pour the filling into your cooled crust and smooth the top gently.

Bake for 15–17 minutes until the edges are just set but the center still has a slight jiggle.

Let it cool to room temperature, then cover and refrigerate overnight. I know it's hard to wait, but this is where the magic happens.

Before serving, garnish with thin lime slices and a sprinkle of fresh zest.

Slice with a sharp knife wiped clean between cuts. Watch it hold its shape beautifully.

Would you go classic like this, or are you team whipped cream on top?