Description
This Key Lime Pie recipe delivers the ultimate slice of creamy, tangy, and luscious pie that’s perfect for a guilty pleasure dessert. With a crunchy graham cracker crust, a silky smooth filling made from key lime juice, sweetened condensed milk, and egg yolks, topped with a light whipped cream, this classic southern treat is simple to make and sure to impress.
Ingredients
Scale
Crust
- 1 1/2 cups (150 g) graham cracker crumbs (about 10–12 full sheets, crushed)
- 1/4 cup (50 g) granulated sugar
- 1/2 cup (113 g) unsalted butter, melted
- Pinch of fine salt (optional)
Filling
- 1 can (14 oz / 396 g) sweetened condensed milk
- 4 large egg yolks
- 1/2 cup (120 ml) key lime juice (fresh preferred, bottled works)
- 1 tablespoon key lime zest (or regular lime zest)
Topping
- 1 cup (240 ml) cold heavy cream
- 2 tablespoons (15 g) powdered sugar
- 1/2 teaspoon vanilla extract
- Extra lime zest or thin lime slices for garnish
Instructions
- Prepare the crust: Preheat your oven to 350°F (175°C). In a mixing bowl, combine the graham cracker crumbs, granulated sugar, melted butter, and a pinch of salt if using. Mix thoroughly until the crumbs are evenly coated and hold together when pressed.
- Form and bake the crust: Press the graham cracker mixture firmly into the bottom and up the sides of a 9-inch pie pan to create an even layer. Bake the crust in the preheated oven for about 8 minutes until set and fragrant. Remove from the oven and allow it to cool slightly while preparing the filling.
- Make the filling: In a separate bowl, whisk the egg yolks until smooth and slightly thickened. Gradually whisk in the sweetened condensed milk until fully combined. Next, stir in the key lime juice and zest. The mixture will thicken somewhat as the citrus reacts with the milk.
- Fill and bake the pie: Pour the filling into the cooled crust, smoothing the top with a spatula. Bake the pie for 15–20 minutes, or until the filling is mostly set with just a slight jiggle in the center.
- Cool the pie: Remove the pie from the oven and allow it to cool completely at room temperature. This prevents condensation and soggy crusts before chilling.
- Chill thoroughly: Refrigerate the pie for at least 3 hours, preferably overnight. This chilling step allows the custard-like filling to fully set and develop its signature creamy texture, making the pie perfect for slicing.
- Prepare the whipped cream topping and serve: In a chilled bowl, whip the cold heavy cream with powdered sugar and vanilla extract until soft peaks form. Spread or pipe the whipped cream over the pie. Garnish with extra lime zest or thin lime slices for added zing and presentation. Slice and enjoy your ultimate key lime pie!
Notes
- Using fresh key lime juice and zest will give the best, most vibrant flavor, but bottled lime juice can be used if fresh are not available.
- Be sure to chill the pie thoroughly before serving; this is crucial for a clean slice and proper texture.
- For a gluten-free option, substitute the graham cracker crumbs with gluten-free graham crackers or crushed gluten-free cookies.
- The whipped cream topping is optional but highly recommended for balancing the tartness and adding creaminess.
- Store leftover pie in the refrigerator and consume within 3 days for optimal freshness.
