5-Ingredient Key Lime Pie Recipe

Preheat the oven to 350 F.

In a food processor, blend the graham crackers and ⅛ teaspoon kosher salt to fine crumbs.

Add the melted butter and process lightly to combine.

Press the crumbs into and up the side of a 9-inch pie plate and use a small measuring cup to pack in the crumbs.

Bake on a lower rack for 10-12 minutes or until lightly golden along the edges. Set aside.

If using key limes, zest 4-5 for 2 teaspoons of zest.

Halve and squeeze the limes to achieve ⅔ cup of juice.

Separate two eggs, reserving the whites for another use.

In a medium bowl, whisk to combine the egg yolks, 1 whole egg, condensed milk, and remaining ⅛ teaspoon kosher salt.

Whisk in the key lime juice and zest.

Pour the egg mixture into the prepared pie crust and bake it on a lower rack for 20-25 minutes or until the center is set or with a very slight jiggle.

Cool the pie on a wire rack, then chill at least 4 hours or overnight.

Garnish with whipped cream, zest, and sliced limes if desired, and serve.