These pies are super easy to make and come out perfect every time!
The recipe below is for one 9-inch pie, but I usually make 4 smaller (4 1/2 inch) pies.
4 tsp grated lime zest (I use regular limes)
1/2 cup Key lime juice (bottled if fresh key limes are not available, regular lime juice is too tart)
4 egg yolks
14 ounce sweetened condensed milk
9 graham crackers, processed to fine crumbs
2 tbsp granulated sugar
5 tbsp melted butter; melted and warm
WHIPPED CREAM TOPPING
3/4 cup heavy cream
1/4 cup confectioners sugar
1/2 lime, sliced thin and dipped in sugar
Whisk zest and yolks in medium bowl until tinted light green (approx. 2 minutes). Beat in milk, then juice. Set aside at room temperature to thicken.
Preheat oven to 325 degrees F. In food processor, process graham crackers until evenly fine; add sugar and pulse to combine. Add melted butter in a steady stream until mixture resembles wet sand. Press into pie pan(s). Bake 15 minutes (9 minutes for 4 1/2 inch pies) until lightly brown and fragrant.
Pour filling into crust, bake 15-17 minutes (9 minutes for 4 1/2 inch pies), until center is set but wiggly. Cool to room temperature, then refrigerate for 3 hours (1 1/2 hours for 4 1/2 inch pies).
Whipped cream topping: whip cream to soft peaks. Add confectioners’ sugar 1 tbsp at a time; continue to whip to just-stiff peaks. Pipe whipped cream over the pies or spread evenly with rubber spatula.