Got a hankerin' for some refreshing key lime pie? Well, sugar, you’ve come to the right place! Pull up a chair, grab your whisk, and let’s make us a good ol' Key Lime Pie just like my mama taught me. Now, this here’s a recipe that’ll make folks slap the table and holler for seconds — so don’t say I didn’t warn ya!

What you’ll need:
For the crust:

1 ½ cups crushed graham crackers (’bout one sleeve)
¼ cup sugar
5 tablespoons melted butter (real butter, none of that margarine nonsense!)
For the filling:

3 egg yolks (save them whites for an angel food cake or somethin' later)
1 can (14 oz) sweetened condensed milk (Eagle Brand if you know what’s good for ya)
½ cup key lime juice (fresh squeezed if you can get 'em, bottled works fine too)
1 teaspoon lime zest (optional, but it sure makes it purty)
For the topping:

1 cup heavy whipping cream, cold
2 tablespoons powdered sugar
½ teaspoon vanilla extract
How we fix it up:

Preheat that oven to 350°F (that’s 175°C for any of them fancy folks).
Make the crust: Mix them graham crackers, sugar, and melted butter in a bowl ‘til it feels like damp sand. Press it into a 9-inch pie dish real good — don’t be shy! Get it up the sides nice and even. Pop that in the oven for ’bout 8 minutes. Let it cool while we fix up the filling.
Whip up the filling: In a big ol' bowl, beat them egg yolks ’til they’re a little thick and pale. Stir in that sweetened condensed milk, then slowly pour in the key lime juice while you keep mixin'. Toss in that lime zest if you’re feelin' fancy. It’ll thicken up as you stir — that’s how you know it’s doin' right.
Bake it: Pour that silky, tangy goodness into your cooled crust and smooth it out. Bake for ’bout 12-15 minutes — just 'til it’s set and got a tiny wobble in the middle. We ain’t makin' scrambled eggs, so don’t overcook it!
Cool your jets: Let the pie cool down to room temp, then stick it in the icebox for at least 3 hours — overnight’s even better if you can stand the wait.
Whip that cream: Right before servin', beat that cold heavy cream with the powdered sugar and vanilla ’til you get soft peaks. Dollop it on top of your pie or spread it pretty-like — whatever tickles your fancy.
Garnish, if you’re feelin' showy: A little sprinkle of lime zest or some thin lime slices sure do make it look like a million bucks.
Now cut yourself a big ol' slice and enjoy it sittin' on the porch with a tall glass of sweet tea. And if you’ve got any leftovers — well, bless your heart, I don’t see how that’s possible.

You be sure to let me know how it turns out, honey! 💚