Description
This classic Key Lime Pie recipe delivers a perfectly creamy and tangy dessert with a buttery graham cracker crust and a smooth, luscious filling. Featuring fresh key lime juice and zest, a rich sweetened condensed milk base, and topped with fluffy homemade whipped cream, this pie is chilled to achieve the ultimate sliceable texture. Easy to prepare and irresistibly delicious, it’s a perfect guilty pleasure dessert for any occasion.
Ingredients
Scale
Crust
- 1 1/2 cups (150 g) graham cracker crumbs (about 10–12 full sheets, crushed)
- 1/4 cup (50 g) granulated sugar
- 1/2 cup (113 g) unsalted butter, melted
- Pinch of fine salt (optional)
Filling
- 1 can (14 oz / 396 g) sweetened condensed milk
- 4 large egg yolks
- 1/2 cup (120 ml) key lime juice (fresh preferred)
- 1 tablespoon key lime zest (or regular lime zest)
Topping
- 1 cup (240 ml) cold heavy cream
- 2 tablespoons (15 g) powdered sugar
- 1/2 teaspoon vanilla extract
- Extra lime zest or thin lime slices for garnish
Instructions
- Prepare the crust: Preheat your oven to 350°F (175°C). In a mixing bowl, combine the graham cracker crumbs, granulated sugar, melted butter, and salt if using. Stir until the mixture is evenly moistened. Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish to form an even crust.
- Bake the crust: Bake the crust in the preheated oven for about 8–10 minutes, until it is lightly golden and set. Remove from the oven and allow to cool while you prepare the filling.
- Make the filling: In a clean bowl, whisk together the sweetened condensed milk, egg yolks, key lime juice, and key lime zest until smooth and well combined. The acidity from the lime juice will slightly thicken the mixture.
- Assemble the pie: Pour the filling into the cooled graham cracker crust, smoothing the top gently with a spatula.
- Bake the pie: Return the pie to the oven and bake for 15–17 minutes. The filling should set but still be slightly jiggly in the center. Avoid overbaking to prevent cracking.
- Cool and chill: Remove the pie from the oven and let it cool completely to room temperature. Then cover and refrigerate for at least 3–4 hours, preferably overnight. This chilling step is essential for the filling to fully set and develop its signature creamy texture.
- Prepare the whipped cream topping: Just before serving, whip the cold heavy cream with powdered sugar and vanilla extract until soft peaks form. Spread or pipe the whipped cream over the chilled pie. Garnish with extra lime zest or thin lime slices for a fresh, decorative touch.
Notes
- Fresh key lime juice and zest give the best authentic flavor, but bottled lime juice can be used in a pinch.
- Ensure the pie is well chilled before serving for clean slicing.
- To crush graham crackers easily, place them in a zip-top bag and crush with a rolling pin.
- The whipped cream topping adds a wonderful balance to the tartness of the lime filling.
- Store leftover pie covered in the refrigerator for up to 3 days.
