Why You’ll Love This Recipe
Key Lime Pie is a classic American dessert known for its creamy, tangy filling balanced by a sweet graham cracker crust and topped with whipped cream. Originating from the Florida Keys, this pie delivers a refreshing citrus flavor that’s perfect for summer gatherings or anytime you crave a light yet indulgent treat. Simple to make and crowd-pleasing, it’s a must-have in any dessert repertoire.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
graham cracker crumbssugarunsalted buttersweetened condensed milkeyegg yolkskey lime juicekey lime zestwhipped cream (for topping)
directions
Preheat your oven to 350°F (175°C).
In a bowl, combine graham cracker crumbs, sugar, and melted butter. Press the mixture into a pie pan to form the crust.
Bake the crust for 8-10 minutes, then let it cool slightly.
In another bowl, whisk together sweetened condensed milk, egg yolks, key lime juice, and lime zest until smooth.
Pour the filling into the cooled crust and spread evenly.
Bake the pie for 15 minutes, or until the center is just set.
Remove from oven and let it cool at room temperature, then refrigerate for at least 3 hours (or overnight).
Top with whipped cream before serving.
Servings and timing
This recipe yields 8 slices.Preparation time: 15 minutesBaking time: 25 minutesCooling and chilling time: 3 hours 30 minutesTotal time: about 4 hours
Variations
Use crushed digestive biscuits or vanilla wafers instead of graham crackers.
Add a meringue topping instead of whipped cream for a twist.
Make mini key lime pies using a muffin tin for individual servings.
Add a pinch of sea salt to the crust for a salty-sweet contrast.
storage/reheating
Store Key Lime Pie in the refrigerator, covered, for up to 4 days.For longer storage, freeze the pie (without the whipped topping) for up to 2 months.Thaw overnight in the fridge before serving.
FAQs
Can I use regular limes instead of key limes?
Yes, Persian limes can be used if key limes aren’t available, though the flavor will be slightly different.
Do I have to bake the filling?
Yes, baking helps set the egg yolks and gives the pie its structure and safe-to-eat texture.
Can I use bottled key lime juice?
Yes, high-quality bottled key lime juice works well when fresh key limes aren’t in season.
Is this pie overly sweet?
No, the tanginess of the lime balances out the sweetness of the condensed milk.
Can I make this pie ahead of time?
Yes, it’s perfect for making a day in advance and letting it chill overnight.
How do I know when the pie is done baking?
The center should be just set and still slightly jiggly.
Can I use a store-bought crust?
Absolutely, to save time you can use a pre-made graham cracker crust.
What’s the difference between key limes and regular limes?
Key limes are smaller, more aromatic, and have a distinctive tart flavor.
Can I add more lime zest?
Yes, for a more intense lime flavor, add extra zest to the filling or as a garnish.
Should I serve it cold?
Yes, Key Lime Pie is best served chilled for optimal flavor and texture.
Conclusion
Key Lime Pie is a refreshing, citrus-forward dessert that’s simple to make yet irresistibly delicious. With its creamy filling, crunchy crust, and bright flavor, it’s ideal for warm weather or anytime you want a taste of sunshine. Try it once, and it may become your go-to pie for every occasion.
Print
Key Lime Pie
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 3 hours 45 minutes (includes chilling)
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A tangy and creamy dessert made with key lime juice, sweetened condensed milk, and a graham cracker crust. This classic Key Lime Pie is a refreshing treat perfect for summer.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/3 cup granulated sugar
- 6 tbsp unsalted butter, melted
- 3 large egg yolks
- 1 can (14 oz) sweetened condensed milk
- 1/2 cup key lime juice (fresh or bottled)
- 1 tbsp lime zest
- 1 cup heavy whipping cream (optional, for topping)
- 2 tbsp powdered sugar (optional, for topping)
- 1/2 tsp vanilla extract (optional, for topping)
Instructions
- Preheat oven to 350°F (175°C).
- In a bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Press mixture into a 9-inch pie pan to form the crust.
- Bake the crust for 8-10 minutes. Let it cool.
- In a separate bowl, whisk together egg yolks and lime zest until thick.
- Add sweetened condensed milk and mix until smooth.
- Slowly add key lime juice while stirring until fully combined.
- Pour filling into the cooled crust and bake for 15 minutes until set.
- Cool pie to room temperature, then chill in the refrigerator for at least 3 hours.
- Optional: Whip heavy cream with powdered sugar and vanilla until stiff peaks form. Top the chilled pie with whipped cream before serving.
Notes
- Use fresh key lime juice for the best flavor.
- Chill the pie thoroughly for a firm set and better slicing.
- Bottled key lime juice can be substituted if fresh key limes are unavailable.
- Decorate with lime slices or zest for presentation.