# 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.
