Equipment
- 9-inch pie pan
- Mixing bowls
- Whisk or electric mixer
- Citrus juicer (optional)
- Spatula
Ingredients
For the crust:
- 1½ cups graham cracker crumbs
- ⅓ cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the filling:
- 4 large egg yolks
- 1 (14-ounce) can sweetened condensed milk
- ½ cup key lime juice (fresh or bottled)
- 1 tablespoon key lime zest (optional for added flavor)
For the topping (optional):
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- ½ teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C).
- Make the crust: In a bowl, combine graham cracker crumbs, sugar, and melted butter. Press the mixture firmly into the bottom and up the sides of a 9-inch pie pan. Bake for 8–10 minutes, then let it cool slightly.
- Prepare the filling: In a separate bowl, whisk egg yolks until slightly thickened. Add sweetened condensed milk, key lime juice, and zest (if using). Mix until smooth and fully combined.
- Fill the crust: Pour the filling into the cooled crust and smooth the top with a spatula.
- Bake for 15–18 minutes, or until the center is set but still slightly jiggly. Let cool at room temperature for 30 minutes, then refrigerate for at least 3 hours or until fully chilled.
- Whip the topping: In a chilled bowl, beat the cream, powdered sugar, and vanilla extract until soft peaks form.
- Serve: Top the pie with whipped cream just before serving and garnish with extra lime zest or lime slices if desired.
Notes
- If using bottled key lime juice, look for one labeled “100% Key Lime Juice” for best flavor.
- Letting the pie chill properly is essential for a creamy texture and clean slices.
Tips for Success
- For the crispiest crust, press firmly and bake until golden.
- Use fresh egg yolks for the richest flavor and texture.
- Make the pie a day ahead to allow the flavors to fully develop.
Additional Tips and Variations
- Swap the graham cracker crust for a gingersnap or shortbread crust for a twist.
- Add a pinch of sea salt to the filling to enhance the lime flavor.
- Turn it into mini Key Lime Pies using a muffin tin for individual servings.
Frequently Asked Questions (FAQ)
Can I use regular limes instead of key limes?
Yes! While key limes are more aromatic and tart, regular Persian limes work just fine as a substitute.
Why does the filling thicken without cornstarch?
The acidity of the lime juice reacts with the egg yolks and condensed milk, naturally thickening the filling as it bakes.
Is Key Lime Pie supposed to be baked?
Traditional versions are often no-bake, but baking helps set the filling and improve food safety when using eggs.
Can I freeze Key Lime Pie?
Absolutely. Freeze without whipped topping, and thaw in the refrigerator when ready to serve.
Conclusion
Whether you’re celebrating a special occasion or just want a refreshing treat, Key Lime Pie is a foolproof dessert that never fails to impress. Tangy, creamy, and easy to make, this pie is everything a dessert should be. Once you try it, you’ll want it in your regular dessert rotation year-round.