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Key Lime Pie Recipe

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4.7 from 131 reviews

This classic Key Lime Pie recipe features a tangy and creamy key lime filling set in a buttery graham cracker crust, topped with light and fluffy whipped cream. Perfectly balanced with a hint of lime zest and sweetness, this pie is a refreshing dessert ideal for warm days or any lime lover's craving.

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 and prepare crust: Preheat your oven to 350°F (175°C). In a bowl, mix the graham cracker crumbs, sugar, salt, and melted butter until the mixture is evenly combined, forming a sandy texture.
  2. Form and bake crust: Press the crumb mixture firmly into the bottom and up the sides of a 9-inch (23 cm) pie pan to create an even crust. Bake it for 8 minutes to set, then remove from oven and let cool while you prepare the filling.
  3. Mix filling: In a large bowl, whisk the egg yolks until slightly thickened. Add the sweetened condensed milk, fresh key lime juice, lime zest, vanilla extract, and salt, then whisk until the mixture is smooth and well combined.
  4. Assemble and bake pie: Pour the prepared filling into the cooled graham cracker crust and smooth the top with a spatula. Bake again at 350°F (175°C) for 12–15 minutes, or until the center is just set but still has a slight jiggle.
  5. Cool and chill: Let the baked pie cool at room temperature for about 30 minutes, then refrigerate it for at least 3 hours or preferably overnight, allowing it to fully set and chill.
  6. Prepare 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, creating a fluffy whipped cream.
  7. Top and garnish: Spread or pipe the whipped cream evenly over the chilled pie. Garnish with extra key lime zest and, optionally, some extra graham cracker crumbs for added texture and visual appeal.
  8. Serve and enjoy: Slice the pie into portions and serve chilled. Enjoy the bright, creamy, and refreshing flavors of this classic Key Lime Pie!

Notes

  • Use fresh key limes for the most authentic flavor, but regular limes can substitute if unavailable.
  • Ensure not to overbake the pie filling; a slight jiggle in the center means it is perfectly set.
  • Refrigerate the pie overnight if possible, as it improves the texture and flavor melding.
  • You can add extra graham cracker crumbs to the whipped cream topping for decorative texture.
  • For a stronger lime flavor, add a teaspoon of lime zest to the whipped cream topping.

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