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Key Lime Pie Recipe

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4.1 from 13 reviews

This Key Lime Pie recipe is a refreshing and zesty dessert perfect for summer. It features a buttery graham cracker crust, a tangy key lime filling, and a light whipped cream topping. With minimal hands-on prep and a quick baking time, this pie is an easy, crowd-pleasing choice for any occasion.

Ingredients

For the Crust

  • 1½ cups graham cracker crumbs (180g)
  • 6 to 8 tablespoons unsalted butter (87g to 113g), melted, divided
  • ¼ cup granulated sugar (50g)

For the Filling

  • 2 (14-ounce, 396g) cans sweetened condensed milk
  • ¾ cup key lime juice (180mL)
  • 4 egg yolks
  • 2 teaspoons lime or key lime zest

For the Topping

  • 1 cup heavy cream (240mL)
  • 3 tablespoons powdered sugar
  • 1 teaspoon vanilla extract
  • Optional: Lime zest and thinly sliced key limes for garnish

Instructions

  1. Prepare the Crust: Preheat your oven to 350°F. In a medium bowl, combine graham cracker crumbs, 6 tablespoons of melted butter, and sugar until the mixture is well moistened. Test the crumbs by pinching a small amount; if they hold together, they are ready. If dry, add more butter 1 tablespoon at a time. Press the crumb mixture firmly into a 9-inch pie plate, up the sides and slightly mounded above the rim. Bake for 10 minutes until golden and dry.
  2. Make the Filling: In a large bowl, whisk together sweetened condensed milk, key lime juice, egg yolks, and lime zest until smooth. Pour this filling into the warm crust, smoothing it out by gently jiggling the pan. Bake at 350°F for about 10 minutes until tiny holes appear on the surface and the filling jiggles slightly. Cool on a wire rack for 20 minutes, then refrigerate for at least 1 hour.
  3. Prepare the Topping: Chill a mixing bowl and beaters or whisk attachment in the fridge or freezer for at least 20 minutes. Pour the heavy cream, powdered sugar, and vanilla into the chilled bowl. Beat on medium speed until soft peaks form, about 3 to 4 minutes total. Dollop or pipe the whipped cream over the chilled pie. Garnish with lime zest and thin slices of key lime if desired.

Notes

  • Mound the crust slightly above the edge of the pie dish to prevent the filling from spilling out during baking.
  • Use fresh key lime juice for the best authentic flavor; bottled juice can be used but may alter the taste.
  • Ensure the pie is fully chilled before serving for the best texture and flavor.
  • The whipped cream topping can be sweetened to taste; adjust powdered sugar accordingly.

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