Key Lime Pie
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.
Print Recipe
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!
Servings: 8 slices