Classic key lime pie keeps things simple: a crisp graham cracker crust, a smooth citrus filling, and a cloud of whipped cream on top. Pete & Gerry’s Organic Pasture-Raised Egg Yolks give the filling its rich color, silky texture, and just-right structure, while fresh key lime juice brings the bright, tart flavor that makes this pie a warm-weather favorite.

Instructions

1. Preheat oven to 325°F.
2. In a medium bowl, stir together graham cracker crumbs, brown sugar, and salt, breaking up any lumps of brown sugar.
3. Add melted ghee and stir with a fork until the crumbs are evenly moistened.
4. Press the crust mixture firmly into the bottom and up the sides of a 9-inch pie plate, using the back of a measuring cup to pack it tightly.
5. Bake crust for 10 minutes, then transfer to a wire rack to cool to room temperature.
6. While the crust cools, whisk lime zest and Pete & Gerry’s egg yolks in a medium bowl for about 2 minutes.
7. Whisk in sweetened condensed milk until smooth, then whisk in key lime juice.
8. Let filling sit at room temperature while the crust finishes cooling. It will thicken slightly.
9. Pour filling into the cooled crust and smooth the top.
10. Bake for 15-17 minutes, until the center is set but still slightly wiggly.
11. Transfer pie to a wire rack and cool to room temperature.
12. Refrigerate for at least 3 hours, or overnight, until fully chilled.
13. Beat heavy cream with an electric mixer on medium speed until soft peaks form.
14. Add powdered sugar a little at a time, then add vanilla. Continue beating until stiff peaks form.
15. Pipe or spread whipped cream over chilled pie.
16. Garnish with lime slices or extra zest if desired. Slice and serve cold.
17. Store leftovers covered in the refrigerator for up to 3 days.