Home > Desserts > Key Lime Pie Key Lime Pie August 29, 2019 | 11 Comments SAVE TO RECIPE BOX Jump to Recipe This post may contain affiliate links. Please read my disclosure policy. Zesty, flavorful, and easy Key Lime Pie starts with a graham cracker crust with a silky-smooth Key lime filling and is topped with homemade whipped cream. Love citrusy desserts? Here are a few other ones to try next: these lemon bars, lemon pie, or these delicious lemon cookies. The Best Key Lime Pie Earlier this summer I visited Maryland with some friends and one of the nights we were out, we ordered a Key lime pie milkshake. It was delicious — definitely one of my favorite treats of the trip, along with this Spumoni I recreated. I haven’t shared much Key-lime flavored, aside from these Lime Cookies, on the website and now is the time to change that. This Key Lime Pie is every bit as good (and then some) as that milkshake! This pie is adapted from this beloved lemon pie and a must-make dessert before summer is over! Ingredients Crust: Crushed Graham Crackers: Provide the base and structure for the key lime pie crust. Brown and White Sugar: Add sweetness and a hint of molasses flavor (from the brown sugar) to the crust. Fine Sea Salt: Balances the sweetness of the crust. Unsalted Butter: Binds the graham cracker crumbs together and adds richness. Pie Filling: Sweetened Condensed Milk: Provides sweetness and creamy texture to the filling. Egg Yolks: Thicken the filling and add richness to your pie. Key Lime Juice: Gives the pie its characteristic tangy lime flavor. Fine Sea Salt: Enhances and balances the sweetness of the filling. Whipped Cream QUICK TIP A citrus zester makes beautiful garnishes for pie. If you’re new to zesting, here’s a good video tutorial. You can also use a microplane, a grater, vegetable peeler or a sharp knife to remove the colored portion of the lime skin. How To Make Key Lime Pie Preheat Oven: Set to 350°F (176°C). Make Crust: Combine crushed graham crackers, brown sugar, white sugar, salt, and melted butter. Press into a 9-inch pie dish and bake for 8 minutes. Prepare Filling: Mix sweetened condensed milk, egg yolks, Key lime juice, and a pinch of salt. Pour into the crust and bake for 10-15 minutes. Cool Pie: Let it cool for 30 minutes at room temperature, then refrigerate for at least 1 hour. Whip Cream: Whip together heavy cream, powdered sugar, and vanilla. Spread over cooled key lime pie. STORAGE Storage Tips Refrigerate: Store the key lime pie in the fridge, covered, for up to 3 days. Freeze Without Whipped Cream: Freeze the pie without whipped cream for up to 1 month; thaw overnight in the fridge before serving. Add Whipped Cream: Apply just before serving to avoid sogginess. More Delicious Desserts Chocolate Pudding Pie Cinnamon Roll Apple Pie Ice Cream Pie Pecan Streusel Pumpkin Pie FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Key Lime Pie 5 from 6 votes - Review this recipe This zesty and flavorful Key Lime Pie starts with a graham cracker crust, has a silky smooth Key lime filling, and topped with homemade whipped cream. This delicious dessert is a show stopper and couldn't be easier to make! SAVE TO RECIPE BOX Print Recipe Key Lime Pie 5 from 6 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe This zesty and flavorful Key Lime Pie starts with a graham cracker crust, has a silky smooth Key lime filling, and topped with homemade whipped cream. This delicious dessert is a show stopper and couldn't be easier to make! Course Dessert Cuisine American Keyword key lime pie Prep Time 15 minutes minutes Cook Time 15 minutes minutes Chilling Time 1 hour hour 30 minutes minutes Total Time 2 hours hours Servings 10 slices Chelsea Lords Calories 383kcal Author Chelsea Lords Cost $6.46 IngredientsCrust:▢ 1 and 1/2 cups (~10 full sheets) crushed graham crackers▢ 1 tablespoon light or dark brown sugar packed▢ 2 tablespoons white sugar▢ 1/8 teaspoon fine sea salt▢ 7 tablespoons unsalted butter meltedPie Filling:▢ 2 cans (full-fat regular) sweetened condensed milk (TWO 14-ounce cans)▢ 4 large egg yolks▢ 3/4 cup Key lime juice▢ 1/8 teaspoon fine sea saltWhipped Cream:▢ 1 cup heavy whipping cream▢ 1/3 cup powdered sugar▢ 1 teaspoon vanilla bean paste▢ Optional: limes or key limes to zest as a garnishUS - Metric USMetric InstructionsPREP: Preheat oven to 350 degrees F (176 degrees C). Lightly spray a 9-inch pie dish with nonstick spray and set aside.CRUST: Crush graham crackers in a blender or food processor or in a bag with a rolling pin until you have fine crumbs. In a large bowl, combine graham cracker crumbs, brown and white sugar, salt and melted butter. Stir until ingredients are well incorporated. Pour ingredients into the prepared pan and press firmly into the bottom and up the sides of the pie dish. Bake for 8 minutes; remove from oven and set aside to cool.FILLING: Using a mixer, add both cans of sweetened condensed milk, egg yolks, Key lime juice, and salt (just a tiny pinch; it helps enhance and balance the sweetness) and mix to combine. Beat on medium speed for 4-5 minutes until smooth.FILLING CONT.: Pour mixture into the baked pie crust and bake for 10-15 minutes at 350 degrees F. Little bubbles will start to surface; cover the crust if it starts to brown too much towards the end. The pie should only slightly jiggle in the center. Remove from the oven and let the pie stand at room temperature for 30 minutes. Refrigerate at least 1 hour before serving (I like to chill for 8-10 hours before serving).WHIPPED CREAM: Combine cream, powdered sugar, and vanilla in a stand mixer with whisk attachment. Whisk on slow at first to combine and then increase the speed and whip until fluffy, about 1-3 minutes (watching carefully). You can either smooth it over the entire cooled pie (if the pie will be completely consumed that same day or add it to individual pie servings if the pie won't be eaten all the same day. Do not add whipped cream to the entire pie if you plan on having leftovers, as the cream gets watery after being stored. Refrigerate any pie leftovers. If desired, garnish slices with lime zest. Enjoy right out of the fridge! Nutrition FactsCalories: 383kcal | Carbohydrates: 42g | Protein: 4g | Fat: 23g | Saturated Fat: 12g | Cholesterol: 129mg | Sodium: 307mg | Potassium: 109mg | Fiber: 1g | Sugar: 21g | Vitamin A: 713IU | Vitamin C: 5mg | Calcium: 58mg | Iron: 2mg We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.
I was born in Key West and have made this pie all my life. I must say when much younger I could eat a whole pie ?. Truely my favorite. I find fresh limes much better. Nellie and Joes is by far the best bottled but find it leaves an after taste. We always put meringue on top never whipped cream. Fresh really makes a difference. Reply
This pie looks so inviting and tasty. I never think about Key Lime Pie, but its a true American dessert and I’ll bookmark this recipe! Reply
