This Strawberry Key Lime Pie is smooth and creamy with a perfect balance of tartness and sweetness. The graham cracker crust adds a sweet, crunchy texture. Easy to make and great for preparing ahead.
Place oven rack in middle position and heat oven to 325 degrees.
Place graham crackers into food processor and pulse until crumbs are fine and free of large pieces. Add sugar and pulse again.
Add melted butter and pulse until mixture looks like wet sand.
Place crumb mixture into pie or tart pan. Press mixture onto bottom and up sides of pan evenly.
Place into pre-heated oven and bake for 13-15 minutes (mine took 13 min) until slightly browned.
Allow to cool completely on wire rack. Prepare filling as crust is cooling.
Place lime juice, strawberries, and jam together into a blender (I used a smoothie machine). Blend until well combined and smooth and no more strawberry pieces are visible. Set aside.
Place egg yolks in medium-sized bowl and whisk. Add condensed milk and continue whisking. Add strawberry-lime mixture and whisk gently until well combined. Set aside to thicken about 20 minutes.
Preheat oven to 350 degrees. Place filling into cooled crust and bake for about 15 minutes. Filling should still jiggle slightly (in the middle only) when done. Allow to cool completely to room temperature. Cover loosely with plastic wrap or with a large inverted plate and place into refrigerator for at least 3-4 hours to chill and set.
Once pie has chilled, place chilled heavy cream into mixing bowl and beat with a whisk attachment until soft peaks form. Add sugar 1 Tablespoon at a time and continue beating to stiff peaks, being careful not to overmix.
Spoon dollops of whipped cream on chilled pie or place whipped cream into a piping bag fitted with a large star tip and decorate as desired. Garnish with sliced strawberries and limes.
Store pie in refrigerator for up to 3 days.
Shortcuts: Use a store-bought graham cracker pie crust or pre-crushed graham cracker crumbs. Use canned whipped cream.