Key Lime Pie

This easy Key Lime Pie recipe has the perfect balance of tart and sweet flavors that Key West Florida is famous for! The buttery, slightly salty graham cracker crust contrasts beautifully with the smooth creamy lime filling. This rich but light key lime pie is one of the best refreshing desserts during the warm months and for the holidays!

For more popular summer dessert recipes try my cream cheese lemonade pie, no bake banana pudding pie, peach dump cake, lemon poke cake and berry poke cake!

this recipe!

Best Key Lime Pie

I first tried a southern key lime pie on my honeymoon in Florida and it was love at first bite! So much so I had it every night for dessert and craved it when I got home.

This simple classic key lime pie is loaded with refreshing lime flavor featuring a smooth, creamy filling of sweet condensed milk, egg yolks and key lime juice that is melt in your mouth delicious!

A dollop of whipped cream on top adds an extra light and airy sweetness that along with the condensed milk helps to balance the tartness of this amazing baked key lime pie.

For more holiday dessert recipes try my no bake peanut butter pie, Paula Deen’s Chessman Banana Pudding, cinnamon roll cheesecake, mini pecan pies and Costco pumpkin pie.

Ingredients

Graham Cracker Crust

• Graham Crackers – 2 cups
• Light Brown Sugar
• Butter – unsalted butter softened
• Salt – pinch

Key Lime Pie Filling

• Sweetened Condensed Milk – two 14-ounce cans of sweetened condensed milk
• Key Lime Juice
• Egg Yolk

Whipped Cream Topping

• Heavy Whipping Cream – in a pinch you can use store bought ready made whipped cream
• Powdered Sugar – helps to stabilize the whipped cream
• Vanilla Extract

Key Lime Pie Garnish (Optional)

• Lime Zest – grated zest of a lime on top of filling
• Lime Slices – slices of store bought limes

How To Make Key Lime Pie

STEP ONE- Preheat oven to 350°F

STEP TWO – For the crust: In a medium bowl, mix together the graham cracker crumbs, brown sugar, and salt. Break up any clumps of brown sugar.

STEP THREE – Pour the melted butter over the graham cracker mixture. Using a fork, mix the ingredients together, making sure all the graham crackers are moist.

 STEP FOUR – Press the crust mixture evenly into the bottom and up the sides of a 9-inch pie plate. Use the bottom and side of a measuring cup to press the crust into place. Do not pack the crust too hard.

STEP FIVE – Pre-bake the crust at 350 degrees for 8-10 minutes. Make sure it does not get too brown. Set the crust aside to cool a bit while you prepare the filling. Leave the oven on to avoid having to preheat again.

STEP SIX – Make the filling: Whisk the sweetened condensed milk, lime juice, and egg yolks together. You can whisk by hand or use an electric mixer at low speed. Pour into warm crust.

STEP SEVEN – Bake the pie for 20-25 minutes until it is just slightly jiggly in the center. The edges should not be jiggly. You want most of it set.

STEP EIGHT – Remove from the oven and allow to cool completely on a wire rack.

STEP NINE – For the whipped topping:  In a large bowl, using an electric mixer, beat the heavy cream until soft peaks form. Add the confectioners’ sugar and vanilla  and beat until medium peaks form. Top the pie with the whipped cream. Decorate with sliced limes and lime zest (optional)

STEP TEN – Cover and chill for at least 2 hours up to a couple of days before slicing and serving. I prefer to chill the pie overnight.

Storage Instructions

Store covered with plastic wrap or in an airtight container in the fridge for up to 3 days.

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