Key Lime Pie Recipe
This classic key lime pie recipe is creamy, tangy, and completely irresistible. It's incredibly easy to make, and the perfect pie for summer.
Servings: 10 slices
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 together the 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 together the 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
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.
Nutrition
Calories: 149kcal | Carbohydrates: 17g | Protein: 1g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 70mg | Sodium: 86mg | Potassium: 42mg | Sugar: 9g | Vitamin A: 255IU | Vitamin C: 3.6mg | Calcium: 20mg | Iron: 0.7mg