Why You’ll Love This Recipe
- Bright, tangy citrus flavor
- Smooth and creamy filling
- Easy to make with simple ingredients
- Perfect make-ahead dessert
- Refreshing summer treat
- Classic Florida-inspired recipe
- Beautiful presentation
Ingredients
For the Graham Cracker Crust
- 1½ cups (150g) graham cracker crumbs
- ⅓ cup (65g) granulated sugar
- 6 tablespoons (85g) unsalted butter, melted
For the Key Lime Filling
- 1 can (14 ounces / 396g) sweetened condensed milk
- 4 large egg yolks
- ½ cup (120ml) fresh key lime juice
- 1 tablespoon key lime zest
- Pinch of salt
Substitute
If key limes aren’t available, regular fresh limes can be used.
For the Whipped Cream
- 1 cup (240ml) heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Garnishes
- Lime slices
- Extra lime zest
- Graham cracker crumbs
Equipment Needed
- 9-inch pie dish
- Mixing bowls
- Electric mixer
- Citrus juicer
- Zester or microplane
- Rubber spatula
Step-by-Step Instructions
Step 1: Preheat the Oven
Preheat oven to 350°F (175°C).
Lightly grease a 9-inch pie dish if desired.
Step 2: Make the Graham Cracker Crust
In a medium bowl combine:
- Graham cracker crumbs
- Sugar
- Melted butter
Mix until evenly moistened.
The mixture should resemble wet sand.
Step 3: Form the Crust
Press the crumb mixture firmly into the bottom and up the sides of the pie dish.
Use the bottom of a measuring cup to compact the crumbs evenly.
Bake for 8-10 minutes until lightly golden.
Remove and allow to cool slightly.
Step 4: Prepare the Filling
In a large bowl whisk together:
- Sweetened condensed milk
- Egg yolks
Whisk until smooth and creamy.
Add:
- Key lime juice
- Lime zest
- Salt
Whisk until fully combined.
The filling will naturally begin to thicken.
Step 5: Fill the Crust
Pour the filling into the prepared crust.
Spread evenly with a spatula.
Step 6: Bake
Bake for 15-18 minutes.
The center should be set but still have a slight jiggle.
Avoid overbaking.
Step 7: Cool and Chill
Allow the pie to cool at room temperature for 30 minutes.
Transfer to the refrigerator and chill for at least 4 hours, preferably overnight.
Step 8: Make the Whipped Cream
Just before serving, beat together:
- Heavy cream
- Powdered sugar
- Vanilla extract
Whip until medium-stiff peaks form.
Step 9: Decorate
Spread or pipe whipped cream around the edge of the pie.
Garnish with:
- Lime slices
- Lime zest
- Graham cracker crumbs
Step 10: Serve
Slice with a sharp knife, wiping the blade clean between cuts.
Serve chilled.
Chef’s Tips
Use Fresh Lime Juice
Freshly squeezed juice provides the brightest, most authentic flavor.
Zest Before Juicing
It’s much easier to zest whole limes before cutting them.
Don’t Overbake
The filling continues setting as it cools.
Chill Overnight
For the cleanest slices and best flavor, chill overnight.
Use Full-Fat Ingredients
Full-fat sweetened condensed milk provides the richest texture.
Variations
Coconut Key Lime Pie
Add ½ cup toasted coconut to the crust and garnish with coconut flakes.
Frozen Key Lime Pie
Freeze the pie for 3 hours before serving for an ice cream-like texture.
Chocolate Key Lime Pie
Drizzle melted white chocolate over the finished pie.
Meringue-Topped Key Lime Pie
Replace whipped cream with toasted meringue for a classic twist.
Storage
Refrigerator
Store covered for up to 4 days.
Freezer
Freeze for up to 2 months.
Thaw overnight in the refrigerator before serving.
Nutrition (Approximate Per Slice)
- Calories: 420
- Protein: 6g
- Carbohydrates: 42g
- Fat: 25g
- Fiber: 1g
- Sugar: 32g
Serving Suggestions
Pair this pie with:
- Fresh berries
- Iced tea
- Lemonade
- Coconut sorbet
- Tropical fruit salad
- Fresh mint garnish
Recipe Notes
Classic Key Lime Pie is a beloved dessert known for its creamy texture and bright citrus flavor. The combination of buttery graham cracker crust, tangy lime filling, and fluffy whipped cream creates a refreshing dessert that’s both elegant and easy to make. Whether served at a summer barbecue, holiday gathering, or special dinner, this pie is guaranteed to be a crowd favorite.
