1.5cupsgraham cracker crumbsregular or gluten-free
6Tablespoonsmelted unsalted butter
214-ounce canssweetened condensed milk
212-ounce canevaporated milk
1cupkey lime juiceregular lime juice can be substituted or use a combination of the two lime juice types
Optional garnish ideas
lime zest, mint leaves, lime slices, berries, whipped cream
Preheat the oven to 350 degrees. Spray a 9-inch springform pan with non-stick cooking spray.
Combine the graham cracker crumbs, melted butter and the sugar in a large mixing bowl. Mix to fully combine.. Gently
Add the crumb mixture into the prepared pan. Press into a crust using clean fingers or the back of a spoon. Bake for 10 minutes and remove from oven.
The filling can be made in a blender or whisked by hand. Combine the sweetened condensed milk, evaporated milk and lemon juice. Blend or whisk to fully combine.
Pour into the springform pan and place in the freezer until fully frozen, preferably overnight.
Remove from the freezer 15 minutes before slicing. Use a large sharp kitchen knife for slicing. TIP: dip the blade in hot water before slicing the pie for easier slicing.
Garnish with whipping cream, lime slices, or mint leaves.
Cutting the pieThe pie has a thick filling so remove from the freezer 15 minutes before slicing.Use a large, sharp kitchen knife. Dip the blade in hot water. The heat will help cut through the thick pie.How to storeStore in a freezer-safe airtight container or wrapped in plastic wrap followed by foil.