Classic Key Lime Pie

Directions

1. 1

   Press the crust in firmly

   Mix the graham cracker crumbs thoroughly with the melted butter until every crumb is coated and the mixture looks like wet sand, then press it firmly and evenly into a pie pan, building it up the sides as well as the bottom.

2. 2

   Pre-bake for a sturdier base

   Bake the crust at 350F (175C) for 8 minutes, then let it cool slightly before filling - this brief pre-bake keeps the crust from turning soggy once the filling goes in.

3. 3

   Whisk the filling until it thickens on its own

   Whisk together the condensed milk, egg yolks, and key lime juice until fully smooth. Keep whisking for a minute or two and notice how the acidity in the lime juice actually starts to thicken the mixture slightly, even before it goes in the oven.

4. 4

   Bake just until set

   Pour the filling into the crust and bake at 350F (175C) for 15 minutes, until the filling is set around the edges with only a slight jiggle remaining in the center - key lime pie needs very little oven time since the filling is essentially already thickened.

5. 5

   Cool completely, then chill

   Let the pie cool to room temperature, then refrigerate for at least 3 hours so it sets fully into clean, sliceable wedges.

6. 6

   Top and serve cold

   Top with billowy whipped cream just before serving, and slice while thoroughly chilled for the cleanest cuts.