An easy key lime pie recipe combines sweetened condensed milk, egg yolks, key lime juice and zest in a graham cracker crust. Serve it cold with whipped cream.
Crush graham crackers to create 2 cups of crumbs. In a medium bowl, mix the graham cracker crumbs with 1 stick of melted and cooled unsalted butter and 1/4 cup of sugar. Transfer the crust mixture into a 9 1/2-inch deep-dish pie pan.
Press the crust mixture into an even layer around the sides and on the bottom of the pan. Bake at 375 degrees Fahrenheit in the oven for 12 minutes. Remove the crust from the oven, and place the pan on a wire rack to allow the crust to cool. Then, reduce oven heat to 325 degrees Fahrenheit.
In a medium bowl, add 2 cups of sweetened condensed milk and the yolks of 8 large eggs, whisking gently to combine. Add 3/4 cup of freshly squeezed key lime juice and 2 tablespoons of grated key lime zest, whisking the mixture until it is smooth. Pour the pie filling into the cooled graham cracker crust. Use a spatula or a gentle shaking movement to ensure that the filling is evenly distributed in the pie pan. Bake the pie for 15 to 17 minutes until the center is set, and then chill the pie before serving.