Name: Key Lime Pie Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 3 h 40 min
Cuisine: American
Ingredients: 1 ½ cups graham cracker crumbs; ¼ cup granulated sugar; 6 tablespoons unsalted butter, melted; 1 can (14 ounces) sweetened condensed milk; 4 large egg yolks; ½ cup key lime juice (fresh or bottled); 1 tablespoon key lime zest; Whipped cream (optional)

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Looking for the perfect sweet, tart, and creamy treat? Key Lime Pie is truly a dessert lover’s dream, blending a buttery graham cracker crust with a zesty lime filling that’s impossible to resist. Whether you’re imagining the sunny beaches of Florida or simply want to add a burst of citrus to your table, this classic American pie shines at family gatherings, BBQs, and just about any event that calls for a bit of extra cheer. The best part? It’s spectacularly simple to put together, using just a handful of ingredients for a flavor that’s way bigger than the sum of its parts.

Ingredients You’ll Need

With Key Lime Pie, the magic really does come from a short list of essentials that each play a starring role. Grab these ingredients and you’re minutes away from pie magic—each one brings something unique, whether it’s creamy richness, citrusy tang, or that irresistible graham crunch.

Graham cracker crumbs: These create the classic, sandy-textured crust that’s both sweet and ever-so-slightly salty.
Granulated sugar: Adds a touch of sweetness and helps bind the crust together beautifully.
Unsalted butter (melted): Brings richness to your crust and ensures every crumb holds its place.
Sweetened condensed milk: This is the heart of the filling, making it luxuriously smooth and perfectly sweet.
Large egg yolks: They provide structure and a lovely richness to the custard, ensuring a lush, creamy bite.
Key lime juice (fresh or bottled): The star of the show—brings that signature tang and citrusy perfume that makes Key Lime Pie unforgettable.
Key lime zest: Adds bright, floral notes and a pop of green flecks throughout the pie.
Whipped cream for topping (optional): Dollop generously for an airy, sweet contrast to all that citrus zing.

How to Make Key Lime Pie

Step 1: Make the Graham Cracker Crust

Start by preheating your oven to 350°F. In a medium-sized bowl, mix together the graham cracker crumbs, granulated sugar, and melted butter until everything is evenly combined and looks like wet sand. This mixture gets pressed firmly into the bottom and up the sides of your 9-inch pie dish, creating a sturdy yet tender shell that holds up to all that luscious filling. Pop the crust into the oven for 8 to 10 minutes, just until it turns golden and smells wonderfully toasty. Let it cool slightly before moving on to the next step.

Step 2: Whip Up the Key Lime Filling

While your crust is cooling, grab a separate bowl and whisk together the sweetened condensed milk, egg yolks, key lime juice, and that wonderfully fragrant key lime zest. Whisk until the mixture is velvety and smooth—this is where those citrus aromas really start to sing! Once the filling’s ready, pour it evenly into your prepared crust.

Step 3: Bake the Pie

Place your filled pie back in the oven and bake for about 15 minutes. You’re looking for a center that’s just set but still has a gentle jiggle when you nudge the pan—like a well-made custard. This careful baking ensures the filling is creamy but never dry or overdone. When it’s ready, set the pie on a rack and let it cool to room temperature.

Step 4: Chill to Perfection

Once the pie has cooled down a bit, cover it and let it chill in the refrigerator for at least 3 hours. Don’t rush this step! Chilling is what transforms your filling into that dreamy, sliceable texture we all love in a Key Lime Pie. It’ll also make sure those flavors marry together for the most refreshing bite.

Step 5: Top and Serve

Just before you’re ready to serve, crown your pie with billowy whipped cream—and don’t be shy about it! If you want to go all out, add extra lime zest or even a few thin lime wheels for a pop of color and a little extra tang.

How to Serve Key Lime Pie

Garnishes

Pile on the whipped cream in generous swooshes or pretty rosettes, then sprinkle over a shower of fine key lime zest for an extra punch of citrus color. For a professional touch, gently nestle thinly sliced lime rounds (or twists) around the edge of the pie, or top each slice with a tiny wedge. The contrast of creamy whites and vibrant green is always a showstopper!

Side Dishes

Pair a slice of Key Lime Pie with juicy summer berries—raspberries or strawberries are delightful, their sweetness balancing the tartness of the pie. If you’re hosting a larger spread, serve alongside a tropical fruit salad or even a scoop of coconut sorbet to lean in to those sunny, beachy flavors. A fresh mint sprig on each plate adds a touch of elegance and freshness, too.

Creative Ways to Present

For a fun twist, try serving individual mini pies in jar lids or small ramekins—perfect for parties or picnics, and everyone gets their own! Another idea: garnish each slice with a chocolate curl for a sweet surprise, or pipe whipped cream in playful patterns to make the dessert extra festive. Want to dazzle your guests? Serve each wedge of Key Lime Pie on a plate with a tangy raspberry sauce swirl or a dusting of powdered sugar for a modern, bakery-style look.

Make Ahead and Storage

Storing Leftovers

Wrap any leftover Key Lime Pie tightly in plastic wrap or store it in an airtight container in the refrigerator. It’ll stay fresh and fabulous for up to three days—just be sure to keep it chilled so the filling retains its luscious, creamy consistency.

Freezing

Need to prep ahead? Key Lime Pie freezes beautifully! Once it’s fully chilled, freeze the whole pie (or individual slices) tightly wrapped for up to one month. Thaw it in the fridge overnight before serving. Just wait until after thawing to add whipped cream or garnishes for the best texture.

Reheating

While Key Lime Pie is usually served chilled (that’s its signature cool, creamy charm), if you accidentally let it freeze too much or want to take the chill off a frozen slice, let it sit at room temperature for about 20 minutes before enjoying. No need to reheat in the oven or microwave—keeping it cool is key for that perfect custard texture.

FAQs

Can I use regular lime juice instead of key lime juice?

Absolutely! While key lime juice gives the pie its signature flavor, you can use Persian (regular) limes in a pinch. The result will still be deliciously tart, but with a slightly less floral, zingy flavor than true key limes.

Should I use fresh or bottled key lime juice?

Fresh key lime juice is always wonderful if you can find key limes (they’re tiny with lots of seeds), but bottled key lime juice labeled as such works great, too. It’s a fantastic time saver and still delivers an authentic taste in Key Lime Pie.

Can I make this pie gluten-free?

Definitely! Swap the graham crackers for a gluten-free variety or use gluten-free digestive biscuits for the crust. The filling is naturally gluten-free, so it’s an easy adaptation.

How do I know the pie is done baking?

Look for a filling that’s set around the edges but still has a noticeable jiggle in the very center. The pie will continue to set as it cools, so don’t overbake—this is the secret to a creamy, smooth Key Lime Pie.

Is it safe to eat a pie with egg yolks that’s only baked 15 minutes?

Yes, it’s perfectly safe! The pie bakes long enough at 350°F for the egg yolks to reach a temperature that ensures food safety, especially since the filling is thick and custardy. Always cool and refrigerate as directed for best results.

Final Thoughts

There’s something deeply joyful about sharing a slice of Key Lime Pie—you just can’t help but smile after that first zingy, creamy bite. I hope you’ll give this classic dessert a try; whether you’re a citrus superfan or just looking to brighten up your table, this pie is sure to win hearts and leave everyone savoring sunshine in each forkful.

Key Lime Pie Recipe

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4.7 from 20 reviews

Author: admin
Total Time: 3 hours 40 minutes
Yield: 8 servings 1x
Diet: Non-Vegetarian

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Description

Indulge in the tangy and sweet goodness of this classic Key Lime Pie. With a buttery graham cracker crust and a luscious lime-infused filling, each bite is a taste of sunshine.

Ingredients

Scale

For the Crust:

1 ½ cups graham cracker crumbs
¼ cup granulated sugar
6 tablespoons unsalted butter, melted

For the Filling:

1 can (14 ounces) sweetened condensed milk
4 large egg yolks
½ cup key lime juice (fresh or bottled)
1 tablespoon key lime zest

For Topping:

Whipped cream (optional)

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Instructions

Preheat the oven: Preheat the oven to 350°F.
Prepare the Crust: Mix graham cracker crumbs, sugar, and melted butter. Press into a pie dish and bake.
Make the Filling: Whisk together condensed milk, egg yolks, lime juice, and zest. Pour into the crust and bake.
Cool and Chill: Cool the pie, then refrigerate for at least 3 hours.
Finish and Serve: Top with whipped cream before serving.