A creamy, tangy filling with a buttery, crumbly crust.
This Classic Key Lime Pie is the perfect balance of tart and sweet, with a buttery graham cracker crust and a creamy, tangy filling. It's an easy-to-make dessert that brings a taste of tropical sunshine to your table.
Why you'll want it now, Tangy key lime flavor with a creamy texture makes this pie irresistible.
Why this recipe works
The combination of sweetened condensed milk and fresh key lime juice creates a smooth, creamy filling with the perfect tartness. The graham cracker crust provides a sturdy base that complements the tangy filling.
Equipment
9 in (23 cm) pie pan
mixing bowls
whisk
spatula
zester
electric mixer
cooling rack
How to make it
Preheat the oven to 350°F (175°C).
In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until the crumbs are evenly coated.
Press the mixture firmly into the bottom and sides of a 9 in (23 cm) pie pan to form a crust.
Bake the crust for 10 minutes, then remove from the oven and let it cool slightly.
In a large bowl, whisk together sweetened condensed milk, egg yolks, key lime juice, and lime zest until smooth.
Pour the filling into the cooled crust and spread evenly.
Bake the pie for 15 minutes, or until the filling is set but still slightly jiggly in the center.
Remove the pie from the oven and let it cool to room temperature on a cooling rack.
Once cooled, chill the pie in the refrigerator for at least 2 hours.
Before serving, whip the cream with powdered sugar and vanilla extract until soft peaks form.
Spread or pipe the whipped cream over the chilled pie.
Garnish with additional lime zest if desired.
Enjoy a slice of this refreshing key lime pie, perfect for any occasion.
How you'll know it's ready
The pie is ready when the filling is set but still slightly jiggly in the center.
Convection oven? (and if you don't have one)
The temperature provided is perfect for standard ovens. If using a convection oven, lower the temperature by 25°F and check a few minutes early, as convection ovens bake faster.
Frosting, filling & glaze notes
The whipped cream should form soft peaks and hold its shape on the pie.
Troubleshooting
If the crust is too crumbly, add an extra tablespoon of melted butter.
For a firmer filling, bake for an additional 2-3 minutes, checking frequently.
If the whipped cream is too soft, continue whipping until soft peaks form.
To avoid a runny filling, ensure the pie is fully chilled before serving.
Storage
Store the pie covered in the refrigerator for up to 3 days.
Make ahead
The pie can be made and chilled up to 2 days in advance. Add the whipped cream topping just before serving.
Variations
Use regular lime juice if key limes are unavailable.
Add a teaspoon of coconut extract to the filling for a tropical twist.
Top with a layer of fresh fruit for added texture and flavor.
Frequently asked questions
Can I use bottled lime juice?
Fresh key lime juice is recommended for the best flavor, but bottled can be used in a pinch.
How do I know when the pie is set?
The pie is set when the filling is firm at the edges and slightly jiggly in the center.
Can I freeze key lime pie?
Yes, you can freeze the pie without the whipped cream topping for up to 2 months. Thaw in the refrigerator before serving.
What can I use instead of graham crackers for the crust?
You can use digestive biscuits or vanilla wafers as an alternative.
Nutrition Facts
Per serving: 1 slice (120 g)
Calories350
Total Fat20 g
Saturated Fat12 g
Cholesterol110 mg
Sodium180 mg
Total Carbohydrate38 g
Dietary Fiber1 g
Total Sugars30 g
Protein5 g
Nutrition information is estimated based on the ingredients used and may vary depending on brands and exact measurements.
Recipe from softsweetdough.com · Soft, sweet desserts worth every bite.
