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Key Lime Pie Recipe

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4.2 from 12 reviews

This classic Key Lime Pie recipe features a buttery graham cracker crust filled with a smooth and tangy lime custard, topped with lightly sweetened whipped cream and a hint of lime zest. Perfectly balanced between sweet and tart, this pie is a refreshing dessert ideal for warm weather or anytime you crave a citrusy treat.

Ingredients

Crust

  • 1 1/2 cups graham cracker crumbs
  • 2 Tablespoons sugar
  • 5 Tablespoons butter (melted)

Filling

  • 14 ounce can sweetened condensed milk
  • 1/2 cup lime juice (from Key limes – about a dozen limes)
  • 4 large egg yolks

Topping

  • 1 cup heavy whipping cream
  • 1 Tablespoon powdered sugar
  • Lime peel strips or lime zest (optional, for garnish)

Instructions

  1. Preheat Oven: Preheat your oven to 325°F (163°C) to prepare for baking the crust and filling.
  2. Make Crust: In a bowl, combine graham cracker crumbs, sugar, and melted butter. Use a fork to mix thoroughly until evenly moistened.
  3. Press Crust: Using the back of a measuring cup, firmly press the crust mixture evenly into the bottom and up the sides of a 9-inch pie plate to form the base.
  4. Bake Crust: Place the crust in the oven and bake for 10 minutes. Remove and let it cool on a wire rack completely before filling.
  5. Prepare Filling: In a medium bowl, whisk together sweetened condensed milk, fresh lime juice, and egg yolks until the mixture thickens slightly and becomes smooth.
  6. Fill Pie: Pour the lime filling into the cooled graham cracker crust, spreading it evenly.
  7. Bake Filling: Bake the pie for 15 to 17 minutes until the filling is set but still jiggles slightly when nudged in the center.
  8. Cool Pie: Remove the pie from oven and allow it to cool completely on a wire rack to room temperature.
  9. Chill Pie: Refrigerate the pie for at least 4 hours, preferably up to 24 hours, to let it firm up and develop flavors.
  10. Prepare Whipped Cream: In a deep, chilled bowl, beat the heavy whipping cream and powdered sugar together until soft but firm peaks form.
  11. Top Pie: Before serving, either dollop or pipe the whipped cream around the outside edge of the pie.
  12. Garnish: Sprinkle lime peel strips or zest over the whipped cream for a fresh citrus aroma and decorative touch.

Notes

  • Using fresh Key lime juice gives the pie its signature tart flavor, but regular lime juice can be substituted if Key limes are unavailable.
  • Be sure not to overbake the filling; a slight jiggle in the center indicates perfect doneness.
  • Chilling the pie for several hours improves texture and flavor melding.
  • To make clean slices, use a sharp knife dipped in hot water and wiped dry between cuts.
  • This pie is best served chilled and eaten within 2 days for optimal freshness.

Find it online: https://marthatasty.com/key-lime-pie-recipe-2/