Home > Desserts > Key Lime Pie Key Lime Pie August 29, 2019 | 9 Comments SAVE TO RECIPE BOX Jump to Recipe This post may contain affiliate links. Please read my disclosure policy. Zesty and flavorful Key Lime Pie starts with a graham cracker crust with a silky-smooth Key lime filling and is topped with homemade whipped cream. This delicious dessert is a showstopper and couldn’t be easier to make! Love citrusy desserts? Here are a few other ones to try next: these lemon bars, lemon pie, or these delicious lemon cookies. 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. I’ve never shared anything Key-lime flavored 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 (one of my family’s favorites) and a must-make dessert before summer is over! Tools needed Pie dish: I recommend a 9-inch deep-dish pie pan for this recipe. Here’s the exact pie pan I own and here’s a similar pie pan if you have trouble locating it. Avoid metal pans; use glass or ceramic. Metal pans can often produce a slightly metallic flavor. Key lime juice: While you can spend your day juicing about a hundred Key limes and count it as your workout for the week, I highly recommend purchasing Key lime juice. It makes this pie come together in a cinch, plus you can enjoy it any time of the year! Here’s the best Key lime juice I’ve found and what I use in this pie. Zester: I recommend having a zester for this pie. Not only does the Key lime zest add a ton of flavor to this pie, but it’s also great for a beautiful garnish. 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 Above, I’ve broken up the steps for making this pie in picture form, and below is a description of what’s happening in each photo. Unbaked graham cracker crust. Be sure to thoroughly mix the ingredients before pressing into the pie crust. Baked graham cracker crust. Let the crust cool fully before adding any of the filling. The beginnings of the filling. It only needs FOUR ingredients! Whisking in the egg yolks. The filling is added to the baked crust. Bake again! And then let the pie chill thoroughly before adding the whipped cream and serving. Key Lime Pie FAQs What’s the difference between a lime and a Key lime? Key limes are aromatic, have more of a floral juice and are tarter than regular limes. Key limes have more seeds and more of a yellow color than regular limes. And probably the most significant distinction is the size; Key limes are quite a bit smaller than regular limes. Should Key Lime Pie be refrigerated? Yes! Fresh-baked Key Lime Pie should be refrigerated immediately after cooling. The pie will last about 2-3 days, covered tightly in the fridge. What are Key limes used for? This pie of course! Key limes are also used in marinades, drinks, and garnishes. While I use packaged Key lime juice, I do like having a few fresh Key limes for garnish. Can you overbake Key Lime Pie? Yes! Make sure you are watching the pie closely; there are always variances, based on oven temperature calibration, elevation, weather, actual ingredients used, etc. Are Mexican limes the same as Key limes? Yes! Mexican limes are another name for Key limes. Key limes grown in California and Texas are called Mexican limes. More delicious desserts Chocolate Pudding Pie Cinnamon Roll Apple Pie Ice Cream Pie Pecan Streusel Pumpkin Pie Caramel Apple Hand Pies 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 Cook Time 15 minutes Chilling Time 1 hour 30 minutes Total Time 2 hours Servings 10 slices Calories 383kcal Cost $6.46 IngredientsCrust:1 and 1/2 cups (~10 full sheets) (148g) crushed graham crackers1 tablespoon (11g) light or dark brown sugar packed2 tablespoons (24g) white sugar1/8 teaspoon fine sea salt7 tablespoons (97g) unsalted butter meltedPie Filling:2 cans (792g) (full-fat regular) sweetened condensed milk (TWO 14-ounce cans)4 large egg yolks3/4 cup (192g) Key lime juice1/8 teaspoon fine sea saltWhipped Cream:1 cup (246g) heavy whipping cream1/3 cup (36g) powdered sugar1 teaspoon vanilla bean pasteOptional: limes or key limes to zest as a garnish 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 DID YOU MAKE THIS RECIPE? 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