This Key Lime Pie is creamy, sweet-tart, and refreshing. I love how the buttery graham cracker crust balances the smooth citrus filling, making it perfect for warm days, holidays, or a simple homemade dessert.
Why You’ll Love This Recipe
I love this recipe because it has a bright lime flavor, a creamy filling, and a crisp graham cracker crust. I can make it ahead of time, chill it, and serve it cold with whipped cream for an easy dessert that feels special.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 1/4 cups graham cracker crumbs
1/4 cup granulated sugar
1/3 cup butter, melted
4 egg yolks
14 ounces sweetened condensed milk
1/2 cup key lime juice
2 teaspoons key lime zest
Whipped cream, for garnish
Key lime slices, for garnish
Directions
I preheat the oven to 375°F.
I mix the graham cracker crumbs, sugar, and melted butter until evenly combined.
Then I press the mixture firmly into a 9-inch pie dish, then bake it for 5 minutes and let it cool.
I beat the egg yolks until thick and pale.
I slowly mix in the sweetened condensed milk until smooth.
Next I add the key lime juice and zest, then mix until creamy.
I pour the filling into the cooled crust and smooth the top.
I bake the pie for 15 minutes, until the center is just set.
Then I cool it to room temperature, then refrigerate it for at least 3 hours.
I garnish it with whipped cream and key lime slices before serving.
Servings and Timing
This recipe makes 8 servings.
Prep time: 15 minutes
Cooking time: 20 minutes
Total time: 35 minutes
Chill time: at least 3 hours
Calories: about 360 kcal per serving
Variations
I sometimes use regular lime juice if I do not have key lime juice. I can also add extra lime zest for a stronger citrus flavor, or use a store-bought graham cracker crust when I want a faster version.
Storage/Reheating
I store Key Lime Pie covered in the refrigerator for up to 3 days. I do not reheat it because this pie is best served chilled. I can also freeze it tightly wrapped for up to 2 months, then thaw it in the refrigerator before serving.
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FAQs
Can I use regular lime juice instead of key lime juice?
Yes, I can use regular lime juice, though the flavor will be slightly less floral and less tart than key lime juice.
How long does Key Lime Pie need to chill?
I chill it for at least 3 hours so the filling sets properly and slices cleanly.
Can I make this pie ahead of time?
Yes, I like making it a day ahead because the flavor gets even better after chilling overnight.
How do I know when the pie is done baking?
I bake it until the center is just set. It should still have a slight jiggle, but it should not look liquid.
Can I freeze Key Lime Pie?
Yes, I can freeze it tightly wrapped for up to 2 months and thaw it in the refrigerator before serving.
Conclusion
This Key Lime Pie is a simple, creamy, and refreshing dessert with the perfect sweet-tart flavor. I love serving it chilled with whipped cream and lime slices for a bright homemade pie that works for almost any occasion.
📖 Recipe:
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Key Lime Pie
- Total Time: 35 minutes
- Yield: 8 servings
- Diet: Vegetarian
Description
This Key Lime Pie is creamy, sweet-tart, and refreshing with a buttery graham cracker crust and smooth citrus filling. Served chilled, it is an easy make-ahead dessert perfect for warm days and special occasions.
Ingredients
1 1/4 cups graham cracker crumbs
1/4 cup granulated sugar
1/3 cup butter, melted
4 egg yolks
14 ounces sweetened condensed milk
1/2 cup key lime juice
2 teaspoons key lime zest
Whipped cream, for garnish
Key lime slices, for garnish
Instructions
- Preheat the oven to 375°F.
- Mix the graham cracker crumbs, sugar, and melted butter until evenly combined.
- Press the mixture firmly into a 9-inch pie dish. Bake for 5 minutes, then let the crust cool.
- Beat the egg yolks until thick and pale.
- Gradually mix in the sweetened condensed milk until smooth.
- Add the key lime juice and zest and mix until creamy.
- Pour the filling into the cooled crust and smooth the top.
- Bake for 15 minutes, or until the center is just set.
- Cool the pie to room temperature, then refrigerate for at least 3 hours.
- Garnish with whipped cream and key lime slices before serving.
Notes
Regular lime juice can be used in place of key lime juice.
Add extra lime zest for a stronger citrus flavor.
A store-bought graham cracker crust can be used for convenience.
Store covered in the refrigerator for up to 3 days.
Freeze tightly wrapped for up to 2 months and thaw in the refrigerator before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 360 kcal
- Sugar: 32 g
- Sodium: 180 mg
- Fat: 16 g
- Saturated Fat: 9 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 115 mg
