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Key Lime Pie Recipe

Classic Key Lime Pie Recipe

Natasha
This classic Key Lime Pie recipe combines a buttery graham cracker crust with a smooth, tangy filling, topped with a light whipped cream. It's the perfect balance of sweet and tart, making it an irresistible dessert.
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Prep Time 30 minutes
Cook Time 25 minutes
Chilling Time: 3 hours
Total Time 3 hours 55 minutes
Course Dessert
Cuisine American
Servings 8 Serves
Calories 516 kcal

Equipment

  • 9-inch pie pan
  • Mixing bowls
  • Whisk
  • Electric mixer (for whipped cream)
  • Citrus juicer (if using fresh key limes)

Ingredients
  

For the Graham Cracker Crust:

  • 2 cups graham cracker crumbs about 14 full graham crackers
  • ⅓ cup light brown sugar
  • ½ cup unsalted butter melted
  • A pinch of salt

For the Key Lime Filling:

  • 4 teaspoons grated key lime zest
  • 4 large egg yolks
  • 1 can 14 ounces sweetened condensed milk
  • ½ cup fresh key lime juice about 20-25 key limes

For the Whipped Cream Topping:

  • 1½ cups heavy cream chilled
  • ½ cup powdered sugar
  • ½ teaspoon vanilla extract

Instructions
 

Preparing the Graham Cracker Crust:

  • Preheat Oven: Preheat your oven to 350°F (175°C).
  • Mix Crust Ingredients: In a medium bowl, combine graham cracker crumbs, brown sugar, melted butter, and a pinch of salt.
  • Press and Bake: Press the mixture firmly into the bottom and up the sides of a 9-inch pie pan. Bake for 10 minutes, then remove and let cool.

Making the Key Lime Filling:

  • Mix Filling: In a separate bowl, whisk together the egg yolks and key lime zest for about 2 minutes. Add the sweetened condensed milk and continue to whisk. Gradually mix in the key lime juice.
  • Combine: Pour the filling into the cooled crust.
  • Bake the Pie: Bake for 15-17 minutes, or until the filling is set but still slightly jiggly in the center.
  • Cool: Remove from the oven and let cool to room temperature, then refrigerate for at least 3 hours, or overnight.

Preparing the Whipped Cream Topping:

  • Whip Cream: In a large bowl, beat the heavy cream, powdered sugar, and vanilla extract until soft peaks form.
  • Top the Pie: Spread or pipe the whipped cream over the chilled pie.

Serving:

  • Serve the pie chilled. Optionally, garnish with additional key lime zest or thin lime slices for a decorative touch.

Notes

  • Key Lime Juice: Fresh key lime juice is preferred for the best flavor, but bottled key lime juice can be used as a substitute.
  • Egg Yolks: Use the leftover egg whites for another recipe, like meringue cookies.
  • Make-Ahead: The pie can be prepared up to 2 days in advance. Add the whipped cream topping just before serving.
  • Storage: Store in the refrigerator, covered, for up to 3 days. The pie can also be frozen for up to 1 month.
Keyword Key Lime Pie Recipe