The BEST Key Lime Pie Recipe

Preheat the oven to 350°F / 180°C / Gas Mark 4, no fan (if you have a convection oven reduce the temperature by about 20° or follow the manufacturer's instructions)

If you've purchased whole graham crackers and not graham cracker crumbs, you need to pulse them in a food processor with sugar until fine crumbs form

Add the cookie crumbs, sugar, salt, and melted butter into a 9-inch (23 cm) deep dish pie pan. Stir with a spoon until all the crumbs are coated in butter

Press the mixture firmly into the bottom and up the sides of the pan, making a 2-inch (5 cm) rim. I like to start with a spoon and then press the crumbs with the bottom of a measuring cup

Bake the crust for 10-12 minutes or until golden

Chill the crust for 10 minutes before filling

In a large bowl, combine the egg yolks and sweetened condensed milk, mixing well with an electric mixer. Slowly add lime juice, while continuing to mix until well blended. Mix it for about 2 minutes

Pour the mixture into the baked pie shell and bake for 20 minutes. Take the pie out of the oven. It will be a little bit jiggly in the center but it should look set on the surface and not 'wet'. There's no need to test it with a cake tester - it will be still a little bit too wet, it needs to be chilled to fully set

Leave to cool to room temperature then refrigerate for 8 hours/overnight or until completely set and chilled. You can cover the pie with plastic foil but make sure it won't touch the surface of the pie

Beat heavy whipping cream with sugar until stiff. Serve the pie with whipped cream

Enjoy!