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Key Lime Pie Recipe

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5 from 11 reviews

This classic Key Lime Pie recipe features a buttery graham cracker crust filled with a tart and creamy key lime custard, topped with freshly whipped cream and a sprinkle of lime zest. Perfectly balanced in sweetness and citrus tang, this pie is a refreshing dessert ideal for any occasion.

Ingredients

For the Graham Cracker Crust:

  • 1 ½ cups (180 g) graham cracker crumbs
  • ⅓ cup (65 g) granulated sugar
  • ½ teaspoon salt
  • 6 tablespoons (85 g) unsalted butter, melted

For the Key Lime Filling:

  • 4 large egg yolks
  • 1 can (14 oz / 396 g) sweetened condensed milk
  • ½ cup (120 ml) fresh key lime juice (about 12 key limes)
  • 1 tablespoon key lime zest (or regular lime zest)
  • ½ teaspoon vanilla extract
  • ⅛ teaspoon salt

For the Whipped Cream Topping:

  • 1 cup (240 ml) heavy whipping cream
  • 2 tablespoons (15 g) powdered sugar
  • ½ teaspoon vanilla extract
  • Key lime zest, for garnish

Instructions

  1. Preheat the oven: Set your oven to 350°F (175°C) to prepare for baking the crust and later the filling.
  2. Make the crust: In a bowl, combine the graham cracker crumbs, granulated sugar, salt, and melted butter until the mixture is evenly moistened. Press this mixture firmly into the bottom and sides of a 9-inch (23 cm) pie pan to form an even crust layer.
  3. Bake the crust: Bake the pressed crust for 8 minutes at 350°F (175°C), then remove it from the oven and let it cool while you prepare the filling.
  4. Prepare the filling: In a large bowl, whisk the egg yolks until they are slightly thickened. Gradually whisk in the sweetened condensed milk, fresh key lime juice, lime zest, vanilla extract, and salt until you have a smooth, homogenous mixture.
  5. Fill the crust: Pour the key lime filling into the cooled graham cracker crust, smoothing the top with a spatula to ensure an even layer.
  6. Bake the pie: Return the pie to the oven and bake at 350°F (175°C) for 15 minutes until the filling is just set and still has a slight jiggle in the center.
  7. Cool the pie: Allow the pie to cool at room temperature for 30 minutes. Then, refrigerate it for at least 3 hours or preferably overnight to let it fully set and chill.
  8. Make the whipped cream topping: Using a hand mixer or stand mixer, beat the heavy whipping cream, powdered sugar, and vanilla extract on medium-high speed until stiff peaks form.
  9. Top the pie: Spread or pipe the whipped cream evenly over the chilled pie. Garnish with additional key lime zest and extra graham cracker crumbs if desired.
  10. Serve: Slice the pie into portions, serve chilled, and enjoy the refreshing dessert.

Notes

  • Use fresh key limes for the best authentic flavor, but regular limes can be substituted if necessary.
  • Make sure not to overbake the pie filling; it should still jiggle slightly to remain creamy.
  • The pie must be chilled well to set properly, so plan ahead for refrigeration time.
  • For a gluten-free option, use gluten-free graham cracker crumbs or crushed gluten-free cookies.
  • Leftover pie should be stored refrigerated and consumed within 3 days.

Find it online: https://lovelycooks.com/key-lime-pie-recipe/