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Key Lime Pie Recipe

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4.7 from 135 reviews

This classic Key Lime Pie features a tangy and creamy key lime filling nestled in a buttery graham cracker crust, topped with light and fluffy whipped cream. Perfectly balanced between tart and sweet, this dessert is a refreshing treat ideal for any occasion.

Ingredients

For the Graham Cracker Crust:

  • 1 ½ cups (180 g) graham cracker crumbs
  • ⅓ cup (65 g) granulated sugar
  • ½ teaspoon salt
  • 6 tablespoons (85 g) unsalted butter, melted

For the Key Lime Filling:

  • 4 large egg yolks
  • 1 can (14 oz / 396 g) sweetened condensed milk
  • ½ cup (120 ml) fresh key lime juice (about 12 key limes)
  • 1 tablespoon key lime zest (or regular lime zest)
  • ½ teaspoon vanilla extract
  • ⅛ teaspoon salt

For the Whipped Cream Topping:

  • 1 cup (240 ml) heavy whipping cream
  • 2 tablespoons (15 g) powdered sugar
  • ½ teaspoon vanilla extract
  • Key lime zest, for garnish

Instructions

  1. Preheat and prepare crust: Preheat your oven to 350°F (175°C). In a bowl, combine graham cracker crumbs, granulated sugar, salt, and melted butter. Mix until the ingredients are evenly combined. Press this mixture firmly into the bottom and sides of a 9-inch (23 cm) pie pan to create the crust.
  2. Bake crust: Bake the crust in the oven for 8 minutes. Once baked, remove and allow it to cool while you prepare the filling.
  3. Make filling mixture: In a large bowl, whisk the egg yolks until they are slightly thickened. Add in the sweetened condensed milk, fresh key lime juice, lime zest, vanilla extract, and salt. Whisk all ingredients together until the filling is smooth and well combined.
  4. Fill pie and bake: Pour the key lime filling into the cooled graham cracker crust, smoothing the top evenly. Bake the pie at 350°F (175°C) for 12-15 minutes, or until the center is just set but still has a slight jiggle.
  5. Cool and refrigerate: Allow the pie to cool at room temperature for about 30 minutes. After cooling, refrigerate the pie for at least 3 hours or preferably overnight to let it fully set and chill.
  6. Prepare whipped cream topping: Using a hand mixer or stand mixer, beat the heavy whipping cream, powdered sugar, and vanilla extract on medium-high speed until stiff peaks form. This creates a fluffy and sweet topping.
  7. Top and garnish: Spread or pipe the whipped cream over the chilled pie. Garnish with additional key lime zest and, if desired, sprinkle extra graham cracker crumbs on top for texture and decoration.
  8. Serve: Slice the pie into wedges and serve chilled for a refreshing and delightful dessert experience.

Notes

  • Use fresh key limes whenever possible for authentic flavor; regular limes can be substituted but will have a less intense aroma.
  • The pie must be fully chilled before serving to ensure the filling is set properly.
  • This pie contains raw egg yolks, but baking partially cooks them; make sure to bake as directed for safety.
  • Leftover pie can be stored covered in the refrigerator for up to 3 days.
  • For a dairy-free whipped topping, consider coconut cream as a substitute, though this will alter flavor.

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