Key Lime Pie Recipe
American · Dessert · 35 min total
A classic Key lime pie with a tangy, creamy filling and a buttery graham cracker crust, perfect for a refreshing dessert.
20
min prep
min prep
15
min cook
min cook
8
servings
servings
420
kcal/serving
kcal/serving
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
- 4 large egg yolks
- 1 (14-ounce) can sweetened condensed milk
- 1/2 cup Key lime juice (or regular lime juice)
- 1 tablespoon Key lime zest (optional)
- 1 cup heavy cream
- 2 tablespoons powdered sugar
Instructions
- Preheat oven to 350°F (175°C).
- In a medium bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Press mixture firmly into the bottom and up the sides of a 9-inch pie plate.
- Bake crust for 10 minutes. Let cool slightly.
- In a large bowl, whisk egg yolks until thick. Add sweetened condensed milk and whisk until smooth. Gradually whisk in lime juice and zest until well combined.
- Pour filling into crust. Bake for 15 minutes until center is set but still jiggly.
- Cool completely on a wire rack, then refrigerate for at least 4 hours or overnight.
- Before serving, whip heavy cream and powdered sugar until soft peaks form. Spread or pipe over pie.
- Slice and serve chilled.
Tips
- For best flavor, use fresh Key limes if available.
- Pie can be made a day ahead; keep refrigerated.
- Garnish with lime slices or zest if desired.
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