Key Lime Pie
intro
Tangy, creamy classic Key lime pie with a buttery graham cracker crust, a beloved chilled Florida dessert ideal for warm-weather gatherings.
Ingredients
Steps
Prep graham cracker crust
Preheat oven to 175°C (350°F). In a medium bowl, mix 150g graham cracker crumbs, 25g granulated sugar, and 75g melted unsalted butter until all crumbs are evenly moistened, resembling wet sand. Press the mixture firmly into the bottom and 2.5cm (1 inch) up the sides of a 23cm (9 inch) glass pie dish. Bake for 10 minutes, then remove and set aside to cool for 10 minutes before adding filling.
Whisk yolk and zest base
In a large mixing bowl, add 3 large egg yolks and 1 tablespoon key lime zest. Whisk vigorously by hand for 2 minutes until the yolks turn pale yellow, slightly thicken, and are fully combined with the bright green zest. Do not overwhisk to avoid incorporating excess air that causes surface cracks during baking.
Blend creamy lime filling
Pour the full 397g can of sweetened condensed milk into the yolk mixture, whisking on low speed for 1 minute until completely smooth. Slowly stream in 120ml fresh key lime juice, whisking constantly for another 90 seconds until the mixture thickens slightly to a smooth, pourable custard consistency.
Bake to set filling
Pour the filling evenly into the cooled graham cracker crust, smoothing the top with a rubber spatula. Bake at 175°C (350°F) for 15 minutes, until the outer 2.5cm (1 inch) of the filling is fully set, but the very center has a soft, Jell-O-like jiggle when the dish is gently nudged. Do not bake longer, as overbaking causes a curdled, grainy texture.
Chill pie until firm
Remove the pie from the oven and let it cool to room temperature on a wire rack for 30 minutes. Loosely cover with plastic wrap, ensuring the wrap does not touch the filling surface to avoid skin formation, then refrigerate for a minimum of 3 hours (or up to 24 hours) until the filling is fully firm and set.
Whip cream topping
When ready to serve, add 240ml cold heavy whipping cream and 15g powdered sugar to a pre-chilled mixing bowl. Whip with an electric mixer on medium speed for 2-3 minutes until soft, billowy peaks form that hold their shape without drooping when the beaters are lifted.
Garnish and serve
Spread or pipe the whipped cream evenly over the top of the chilled pie, leaving a 2.5cm (1 inch) border of lime filling visible around the edge. Garnish with thin key lime slices and a light sprinkle of extra lime zest, then slice into 8 even wedges to serve immediately.
Tips
2.Press the graham cracker crumb mixture very firmly into the pie dish to create a tight, compact crust that will not crumble apart when slicing the finished chilled pie.
3.This pie is ideal for making ahead: store the unfrosted baked pie, covered loosely in the refrigerator, for up to 24 hours before adding the whipped cream topping and serving to save time on event day.
OMG this is the PERFECT key lime pie! I brought it to our neighborhood potluck last weekend and every single person asked for the recipe. The tang is spot on, not too sweet, and the graham cracker crust is buttery perfection. So easy even a beginner baker like me didn’t mess it up!
Made this for our Sunday family dinner and my kids went back for seconds before I even finished my first slice! The chill time is totally worth it, don’t rush it. I added a little extra whipped cream on top with lime zest for garnish, chef’s kiss.
Quick question: do I have to use key limes? My grocery store only has regular Persian limes right now and I don’t have time to run to a specialty store!
Has anyone tried making this with a gluten free graham cracker crust? My niece has celiac and I want to make this for her graduation party!
Game changer! I’ve tried so many key lime pie recipes that come out too tart or cloyingly sweet and this one hits the exact middle. Super easy to prep for a weeknight treat too, I popped it in the fridge before our hike and it was perfect when we got back.
Wait, I accidentally left the pie in the fridge for 5 hours instead of 3.5, is it going to be ruined? I got caught up helping my kid with a science fair project and lost track of time!
Wait, can I make this a day ahead for a dinner party? I don’t want to be stuck in the kitchen while guests are over!
Brought this in for our team lunch and the whole pan was gone in 10 minutes. A coworker said it tasted better than the key lime pie we had on our work trip to Key West! Only note: I used regular limes because I couldn’t find key limes at my grocery store and it still slapped.
I had key lime pie for the first time ever on a trip to Miami last month and I’ve been craving it ever since. This recipe looks so easy but I’m nervous I’ll mess up the filling consistency!
Made this for Father’s Day and my own dad said it was better than my mom’s (don’t tell her I said that). The crust was so crunchy and buttery, the filling was perfectly creamy. No notes!
Literally the first dessert I’ve ever made from scratch that didn’t burn or come out lumpy! The instructions are so straightforward, no fancy equipment needed. 10/10 will make again for my boyfriend’s birthday next month.
I was a little intimidated by the 4 hour total time but the active work is literally 25 minutes? That’s wild! I spent more time picking out a movie to watch while it chilled than I did making the pie.
Can I freeze this pie to make it ahead for a big 4th of July BBQ? I’m making 3 other dishes so I want to get as much prep done as possible ahead of time!
I swapped the condensed milk for coconut condensed milk and used a plant based butter for the crust, it came out so good! My non-vegan roommates ate half the pie before I could even take a photo.
I don’t usually make sweet dishes, I’m more of a ribs and brisket guy, but my wife asked for key lime pie for our anniversary and this recipe delivered. Nice and tangy, not heavy, went great after our steak dinner.
I added a thin layer of white chocolate ganache to the bottom of the crust before pouring in the filling, it kept the crust from getting soggy and added such a nice little extra sweetness! Highly recommend that hack.
Made this on Sunday to have as little treats throughout the week and it held up perfectly in the fridge for 4 days! Cut it into individual slices so I could grab one after class, absolute mood booster on busy school days.
Made this for our monthly brunch and it was the star of the spread! I topped each slice with a dollop of fresh whipped cream and a tiny lime wedge, it looked so fancy for how little work it took.
Am I the only one who thinks the graham cracker crust is the best part of this pie? The ratio of butter to crumbs is perfect, it’s not too crumbly but not so hard you can’t cut through it with a fork. I could eat that crust alone!
I tried making this for a first date last night and I swear it’s the reason he asked me out for a second date! He said it was the best homemade dessert he’s ever had. Thank you for this easy, impressive recipe!