Key Lime Pie
- 1 1/4 cup graham cracker crumbs
- 1/4 cup mixed nuts, crushed into small pieces
- 1/2 cup granulated sugar
- 4 tbsp. (1/2 stick) butter, melted
- 2 (14 oz.) cans condensed milk
- 1 cup key lime, or regular lime juice (fresh squeezed)
- 2 whole eggs
- 1 tbsp. lime zest
Fresh Whipped Cream
- 1 cup heavy whipping cream
- 1/4 cup granulated sugar
- 1 tsp. vanilla extract
Preheat oven to 375 degrees F.
In a bowl, mix the graham crackers, buts, sugar, and butter with your hands. Press the mixture firmly into a 9-inch pie pan. Bake until brown, about 10 minutes. Remove from oven and allow to cool to room temperature before filling.
In a separate bowl, combine the milk, lime juice, 1/2 of lime zest, and eggs. Whisk until well blended. Place the filling in the cooled pie shell. Bake in the oven for 15 minutes. Allow to chill in the refrigerator for at least 2 hours.
Once chilled, add whipping cream to stand mixer with whisk attachment. Whisk on high until light peaks start to form. Slowly add sugar and vanilla, while continuing to whisk. It is ready once you have achieved firm peaks. Put whipped cream in piping bag and decorate pie to your liking, or simply spread over the top with a spatula. Sprinkle remaining lime zest over the top. Serve.