Lime and Dandy: The Best Key Lime Pie Recipe
Welcome, citrus enthusiasts, to a zesty adventure with our Key Lime Pie recipe that’s sure to make your taste buds tango! Prepare to pucker up as we dive into a dessert that’s as refreshing as a dip in the ocean, with fresh lime juice and zest bringing the zing. Our buttery graham cracker crust is the perfect partner in this lime crime, holding everything together with delicious precision. So, grab your limes and let’s get ready to zest things up in the kitchen!
Why this recipe is amazing:
- If you LOVE sweet and tangy desserts, you will LOVE this pie.
- It’s great for warmer weather occasions – or if you’re a lime lover you can make it anytime!
- It’s perfect for parties, potlucks, and BBQs – and it’ll please even the pickiest eater.
Creamy Key Lime Pie with a Graham Cracker Crust
Prep Time: 10 minutes / Bake Time: 23 minutes / Chilling Time: 3 hours 30 minutes
Servings: 8
Ingredients
For the Graham Cracker Crust
- 1 ½ cups (180 g) graham cracker crumbs
- ⅓ cup (65 g) granulated sugar
- ½ teaspoon salt
- 6 tablespoons (85 g) unsalted butter, melted
For the Filling
- 4 large egg yolks
- 1 can (14 oz / 396 g) sweetened condensed milk
- ½ cup (120 ml) fresh key lime juice (about 12 key limes)
- 1 tablespoon key lime zest (or regular lime zest)
- ½ teaspoon vanilla extract
- ⅛ teaspoon salt
For the Whipped Cream Topping
- 1 cup (240 ml) heavy whipping cream
- 2 tablespoons (15 g) powdered sugar
- ½ teaspoon vanilla extract
- Key lime zest, for garnish
Instructions
Preheat oven to 350°F (175°C).
In a bowl, mix graham cracker crumbs, sugar, salt, and melted butter until evenly combined.
Press the mixture firmly into the bottom and sides of a 9-inch (23 cm) pie pan.
Bake for 8 minutes, then let cool while preparing the filling.
In a large bowl, whisk the egg yolks until slightly thickened.
Whisk in the sweetened condensed milk, key lime juice, lime zest, vanilla extract, and salt until smooth.
Pour the filling into the cooled crust and smooth the top.
Bake at 350°F (175°C) for 12-15 minutes, until the center is just set (a slight jiggle is fine).
Let the pie cool at room temperature for 30 minutes, then refrigerate for at least 3 hours (or overnight) until fully set.
Using a hand mixer or stand mixer, beat heavy whipping cream, powdered sugar, and vanilla on medium-high speed until stiff peaks form.
Spread or pipe the whipped cream on top of the chilled pie.
Garnish with key lime zest and extra graham cracker crumbs if desired.
Slice, serve, and enjoy!
Key Lime Pie Recipe FAQ
Can I use a premade graham cracker crust for this recipe?
Sure! You can definitely use a premade graham cracker crust – it certainly makes it easier and faster!
How do I know when the pie is fully baked?
The pie is ready when the filling is set but still slightly jiggly in the center. It will continue to firm up as it cools. A good rule of thumb is to bake it for about 12-15 minutes at 350°F.
Can I make the pie crust ahead of time?
Yes, you can prepare the graham cracker crust up to two days in advance. Just store it in the refrigerator, tightly wrapped, until you’re ready to add the filling.
What’s the best way to zest a lime without getting the bitter pith?
Use a microplane or fine grater to gently remove the green outer layer of the lime. Avoid pressing too hard to keep the bitter white pith out of your zest.
How should I store leftover Key Lime Pie?
Keep any leftovers covered and refrigerated. The pie will stay fresh for up to three days, but we suspect it won’t last that long once you take your first bite!
