Traditional Key Lime Pie
Key Lime Pie
Description
This classic Key Lime Pie is tangy, creamy, and refreshingly sweet, made with a buttery graham cracker crust and a luscious lime filling. Topped with a cloud of whipped cream, it’s the perfect balance of tart and sweet, making it an irresistible dessert for warm days or any day you need a taste of the tropics.
Ingredients
For the Crust:
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1 ½ cups graham cracker crumbs (about 10–12 crackers)
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⅓ cup granulated sugar
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6 tbsp unsalted butter, melted
For the Filling:
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3 large egg yolks
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1 can (14 oz) sweetened condensed milk
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½ cup key lime juice (fresh if possible, about 20–25 key limes, or bottled key lime juice)
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1 tbsp key lime zest (optional, for extra flavor)
For the Topping:
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1 cup heavy whipping cream
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3 tbsp powdered sugar
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½ tsp vanilla extract
Instructions
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Preheat Oven: Set to 350°F (175°C).
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Make the Crust:
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In a medium bowl, combine graham cracker crumbs, sugar, and melted butter.
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Press mixture firmly into the bottom and up the sides of a 9-inch pie dish.
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Bake for 8–10 minutes until lightly golden. Remove and let cool slightly.
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Prepare the Filling:
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In a mixing bowl, beat egg yolks with an electric mixer for 2 minutes until thickened.
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Add sweetened condensed milk and beat for 2 more minutes.
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Stir in key lime juice and zest until fully combined.
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Bake the Pie:
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Pour filling into the crust and smooth the top.
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Bake for 15 minutes, or until the center is just set (it will jiggle slightly).
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Cool and Chill:
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Let pie cool to room temperature, then refrigerate for at least 3 hours, or overnight for best flavor.
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Make the Whipped Cream:
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In a chilled mixing bowl, beat heavy cream, powdered sugar, and vanilla until soft peaks form.
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Assemble & Serve:
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Spread or pipe whipped cream over the chilled pie.
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Garnish with extra lime zest or slices if desired. Slice and enjoy!
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Equipment
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9-inch pie dish
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Mixing bowls
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Electric mixer or hand whisk
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Measuring cups and spoons
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Rubber spatula
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Zester (optional, if using fresh limes)
Prep Time: 15 minutes
Cook Time: 25 minutes (including crust)
Chill Time: 3 hours
Total Time: 3 hours 40 minutes
Serving Size: 8 slices
Key Lime Pie
Equipment
- 9-inch pie dish
- Mixing bowls
- Electric mixer or hand whisk
- Measuring cups and spoons
- Rubber spatula
- Zester (optional, if using fresh limes)
Ingredients
- For the Crust:
- 1 ½ cups graham cracker crumbs about 10–12 crackers
- ⅓ cup granulated sugar
- 6 tbsp unsalted butter melted
- For the Filling:
- 3 large egg yolks
- 1 can 14 oz sweetened condensed milk
- ½ cup key lime juice fresh if possible, about 20–25 key limes, or bottled key lime juice
- 1 tbsp key lime zest optional, for extra flavor
- For the Topping:
- 1 cup heavy whipping cream
- 3 tbsp powdered sugar
- ½ tsp vanilla extract
Instructions
- Preheat Oven: Set to 350°F (175°C).
- Make the Crust:
- In a medium bowl, combine graham cracker crumbs, sugar, and melted butter.
- Press mixture firmly into the bottom and up the sides of a 9-inch pie dish.
- Bake for 8–10 minutes until lightly golden. Remove and let cool slightly.
- Prepare the Filling:
- In a mixing bowl, beat egg yolks with an electric mixer for 2 minutes until thickened.
- Add sweetened condensed milk and beat for 2 more minutes.
- Stir in key lime juice and zest until fully combined.
- Bake the Pie:
- Pour filling into the crust and smooth the top.
- Bake for 15 minutes, or until the center is just set (it will jiggle slightly).
- Cool and Chill:
- Let pie cool to room temperature, then refrigerate for at least 3 hours, or overnight for best flavor.
- Make the Whipped Cream:
- In a chilled mixing bowl, beat heavy cream, powdered sugar, and vanilla until soft peaks form.
- Assemble & Serve:
- Spread or pipe whipped cream over the chilled pie.
- Garnish with extra lime zest or slices if desired. Slice and enjoy!
10 Frequently Asked Questions
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Can I use regular limes instead of key limes?
Yes. While key limes have a distinct tart and floral flavor, regular Persian limes work fine. The pie will still be delicious. -
Do I have to use fresh key lime juice?
Fresh is best for bright flavor, but bottled key lime juice is a great time-saver and works well in this recipe. -
Why do I have to chill the pie before serving?
Chilling allows the filling to fully set, making slicing cleaner and enhancing the flavor. -
Can I make the pie ahead of time?
Absolutely! This pie tastes even better the next day, so you can make it 1–2 days in advance. -
Is the pie safe to eat since it uses egg yolks?
Yes. The filling is baked, which cooks the egg yolks and makes it safe to eat. -
Can I use a store-bought crust?
Yes. If you’re short on time, a pre-made graham cracker crust works fine. -
How can I make the pie less tart?
Reduce the lime juice slightly and add more sweetened condensed milk or a little extra sugar. -
Can I freeze Key Lime Pie?
Yes. The pie freezes beautifully without the whipped cream topping for up to 2 months. -
How long will the whipped cream topping last?
Whipped cream is best added just before serving, as it may soften after 24 hours. -
Can I make this pie dairy-free?
Yes. Use dairy-free sweetened condensed milk and coconut cream instead of heavy cream for the topping.
How To Store Key Lime Pie
In the Refrigerator:
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Cover the pie tightly with plastic wrap or aluminum foil.
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Store for up to 4 days.
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Keep whipped cream separate and add just before serving for the freshest look and taste.
In the Freezer:
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Freeze without whipped cream for best texture.
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Wrap tightly in plastic wrap, then in aluminum foil, or place in an airtight container.
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Freeze for up to 2 months.
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Thaw in the refrigerator overnight before serving, then top with whipped cream.
Extra Tip: If storing slices individually, place parchment paper between slices to prevent sticking.
