Key Lime Pie

The tangy aroma of freshly squeezed limes fills the air as you slice into a beautifully set Key Lime Pie, revealing its creamy, luscious filling nestled in a perfectly crisp crust. This delightful dessert takes just about an hour to prepare and bake, followed by some chilling time in the fridge. The secret to its success lies in the balance of tart lime juice and sweetened condensed milk, creating a mouthwatering treat that will elevate any gathering.

This recipe is perfect for lime lovers and anyone seeking a refreshing dessert. Ideal for summer picnics, birthday celebrations, or holiday feasts, this Key Lime Pie can be made a day in advance for convenience, allowing the flavors to meld beautifully.

Why You’ll Love This Recipe

• The buttery graham cracker crust adds a delightful crunch to each bite.
• The dessert is easy to prepare, requiring minimal hands-on time.
• Bright and zesty, the pie offers a refreshing contrast to rich meals.
• A luscious whipped cream topping adds an extra layer of indulgence.

What You’ll Need

Gather the following ingredients to create your pie:

For the Crust

• 2 cups graham cracker crumbs
• ¼ cup packed light or dark brown sugar
• 6 tablespoons butter, melted
• ¼ teaspoon salt
• ¼ teaspoon ground cinnamon (optional)

For the Filling

• 28 ounces sweetened condensed milk (2 14-oz cans)
• 5 large egg yolks
• 1 cup lime or key lime juice
• 1 tablespoon fresh lime zest

For the Topping

• 1 cup heavy cream
• 1-2 tablespoons granulated sugar (optional)
• ½ teaspoon vanilla extract (optional)

For a gluten-free option, use gluten-free graham cracker crumbs.

Substitutions & Swaps

• Use shortbread cookies for a different crust flavor.
• Substitute lemon juice for a variation on the filling.
• Coconut cream can replace heavy cream for a dairy-free topping.
• Reduce sugar for a less sweet option.

How to Make It

Start your baking journey by following these steps.

Preheat

Preheat oven to 350°F.

Combine

Combine graham cracker crumbs, brown sugar, melted butter, salt, and cinnamon (if using) in a bowl. Press mixture into the bottom and sides of a 9-inch pie pan and bake until just turning brown and smelling toasty, about 8-10 minutes.

Mix

In a large bowl, mix together the sweetened condensed milk, egg yolks, lime juice, and lime zest until smooth.

Pour

Pour the filling into the baked pie crust and bake until the edges are firm but the center still jiggles slightly when shaken, about 20-25 minutes.

Cool

Let the pie cool to room temperature, then chill in the fridge for at least 1 hour before serving, ideally several hours for sturdier slices.

Whip

With an electric mixer, beat heavy whipping cream, sugar, and vanilla until medium peaks form. Spread on top of the pie or use a piping bag for decoration.

Garnish

Add lime slices for garnish, if desired. Slice, serve, and enjoy!

How to Store It

Fridge: Store in an airtight container for up to 3 days.
Freezer: No, the texture may change upon thawing.
Reheat: Not applicable; serve chilled.

Tips for Best Results

• For a more intense lime flavor, use key lime juice instead of regular lime juice.
• Ensure your cream is cold for better whipping results.
• Chill your pie overnight for optimal flavor and texture.
• Be careful not to overbake; the center should remain slightly jiggly.

Serving Suggestions

• Serve alongside fresh fruit for a refreshing contrast.
• Pair with coffee or tea for a comforting afternoon treat.
• Perfect for summer gatherings or holiday celebrations.