Ruth’s Chris Key Lime Pie

Preheat the oven to 350°F (175°C).
In a medium bowl, combine graham cracker crumbs, sugar, and melted butter, mixing until evenly moistened.
Press the mixture firmly into the bottom and sides of a 9-inch pie dish to form the crust.
Bake the crust for 8–10 minutes until lightly golden, then remove from the oven and allow it to cool.
In a mixing bowl, whisk together the sweetened condensed milk and egg yolks until smooth and well combined.
Add the fresh key lime juice and lime zest, whisking until the mixture becomes thick and creamy.
Pour the filling into the cooled graham cracker crust and spread it evenly.
Bake for 12–15 minutes, just until the center is set but still slightly soft.
Allow the pie to cool completely at room temperature, then refrigerate for at least 3 hours until fully chilled.
To prepare the topping, beat the heavy whipping cream, powdered sugar, and vanilla extract until soft peaks form.
Spread or pipe the whipped cream over the chilled pie and garnish with lime slices or additional zest if desired.

Coconut Key Lime Pie: Add 1/2 cup toasted coconut to the graham cracker crust for a tropical twist.
Chocolate Graham Crust: Substitute chocolate graham crackers for a richer flavor contrast.
No-Bake Version: Chill the filling instead of baking for a softer, mousse-like texture.
Meringue Topping: Replace whipped cream with toasted meringue for a classic bakery-style finish.

Fresh key lime juice provides the most authentic flavor, but bottled key lime juice can be used in a pinch.
Allow the crust to cool completely before adding the filling to prevent it from becoming soggy.
Do not overbake the filling; it should be just set with a slight jiggle in the center.
For clean slices, dip your knife in warm water and wipe it between cuts.