Key Lime Pie Recipe

5 from 17 votes

Key Lime Pie Recipe

This classic, Easy Key Lime Pie recipe is creamy, tangy, and completely irresistible, making it a refreshing make ahead dessert for summer!

Prep Time15

Cook Time25

Chilling3

Total Time3 40

Course: Dessert

Cuisine: American

Servings: slices

Author: Kristyn Merkley

Equipment

Ingredients

Graham Cracker Crust

1½ cups graham cracker crumbs
⅓ cup sugar
6 tablespoons unsalted butter, melted

Pie Filling

1 (14-ounce) can sweetened condensed milk
½ cup key lime juice
3 large egg yolks
whipped cream & key limes, for decorating

Instructions

Preheat the oven to 350°F.

Graham Cracker Crust

In a medium bowl, stir graham crumbs, sugar, and melted butter.
Press the mixture into the bottom and up the sides of an 8 or 9-inch pie pan.
Bake in the preheated oven for 8-10 minutes. Leave the oven turned on, and let the crust cool as you make the filling.

Pie Filling

In a medium bowl, whisk sweetened condensed milk, lime juice, and egg yolks until smooth.
Pour the batter over the crust.
Bake in the preheated oven for 12-15 minutes. It should look somewhat set but still have a wobble to it.
Remove from the oven and cool fully. Then cover the top and refrigerate for at least 3 hours before serving.
Top with whipped cream, lime zest, and lime wedges.

Video

Notes

Recipe Tips.

Blind bake the crust to help it hold together and prevent it from getting soggy. To make this pie gluten-free, use gluten-free graham crackers in the crust.
Press the crust firmly into the pan to prevent crumbling when slicing.
Do not overbake, it should still have a wobble in the middle when removed from the oven.
Even though this custard pie is baked, it does need time to chill in the refrigerator for 4 or more hours to finish setting properly.
Key limes are smaller and have a higher acidity than regular limes yielding the signature tart taste. Avoid bottled key lime juice as it can be too sour.
For an extra tart flavor, add 2 teaspoons of lime zest. For less tartness, use ⅓ cup fresh key lime juice or use regular fresh lime juice.
Chill the pie completely so the texture becomes smooth and sliceable.
Use fresh key lime zest on top for extra citrus flavor and pretty presentation.
This pie is perfect to make ahead and can be stored covered in the fridge for up to three days.

Store. Keep your key lime pie covered with plastic wrap or foil in the fridge for 3-4 days.

Freeze homemade key lime pie without whipped cream or lime slices. Wrap in plastic wrap and tinfoil or a freezer storage bag for a few months. To thaw, place in the fridge for 3-4 hours.

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