# Components:
→ Graham Cracker Crust
01 - 1 1/2 cups 150 g graham cracker crumbs
02 - 1/3 cup 70 g granulated sugar
03 - 6 tbsp 85 g unsalted butter, melted
→ Key Lime Filling
04 - 1 can 14 oz 400 ml sweetened condensed milk
05 - 1/2 cup 120 ml key lime juice fresh or bottled
06 - 1 tbsp key lime zest optional, for stronger flavor
07 - 1 cup 240 ml heavy whipping cream
08 - 1/4 cup 30 g powdered sugar
09 - 1 tsp pure vanilla extract
→ Topping
10 - Whipped cream, for garnish
11 - Additional lime zest or lime slices, for garnish
# Directions:
01 - In a medium bowl, combine graham cracker crumbs and sugar. Stir in melted butter until the mixture resembles damp sand.
02 - Press the mixture firmly into the bottom and up the sides of a 9-inch 23 cm pie dish. Place in the freezer for 15 minutes to set while preparing the filling.
03 - In a large bowl, whisk together sweetened condensed milk, key lime juice, and lime zest until smooth.
04 - In a separate bowl, use a hand mixer to whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
05 - Gently fold the whipped cream into the key lime mixture until fully incorporated and smooth.
06 - Spoon the filling into the chilled crust and smooth the top.
07 - Cover with plastic wrap and refrigerate for at least 4 hours or until set.
08 - Before serving, garnish with whipped cream and sprinkle with extra lime zest or lime slices, if desired.
