A creamy, tangy filling with a smooth texture that melts in your mouth.
This Creamy Key Lime Pie is a refreshing dessert perfect for warm weather. With a tangy lime filling and a sweet graham cracker crust, it's a tropical treat that's hard to resist.
Why you'll want it now, The perfect balance of sweet and tangy flavors in a refreshing slice.
Why this recipe works
The combination of sweetened condensed milk and key lime juice creates a creamy and tangy filling that sets beautifully. The graham cracker crust adds a sweet and slightly crunchy contrast.
Equipment
9 in (23 cm) pie pan
Mixing bowls
Whisk
Spatula
Hand mixer or stand mixer with whisk attachment
How to make it
Preheat your oven to 350°F (175°C).
In a mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter until well mixed.
Press the mixture evenly into the bottom and up the sides of a 9 in (23 cm) pie pan to form the crust.
Bake the crust for 8-10 minutes, until lightly golden. Let it cool slightly.
In another bowl, whisk together the sweetened condensed milk, key lime juice, lime zest, and egg yolks until smooth.
Pour the lime filling into the cooled crust, smoothing the top with a spatula.
Bake for 15 minutes, until the filling is just set. Let it cool to room temperature, then refrigerate for at least 2 hours.
Before serving, whip the heavy cream, powdered sugar, and vanilla extract together until soft peaks form.
Spread or pipe the whipped cream over the chilled pie, and garnish with additional lime zest if desired.
Enjoy a slice of this refreshing and creamy Key Lime Pie, a perfect treat for any warm day.
How you'll know it's ready
The pie is ready when the filling is set and jiggles slightly in the center when moved.
Convection oven? (and if you don't have one)
If using a convection oven, reduce the baking temperature by 25°F and check a few minutes early, as the fan may bake the crust and filling faster.
Frosting, filling & glaze notes
The whipped cream should form soft peaks and be easily spreadable over the pie.
Troubleshooting
If the crust is too crumbly, add an extra tablespoon of melted butter.
If the filling is too runny, ensure the pie chills for the full 2 hours before serving.
For a stronger lime flavor, add an extra teaspoon of lime zest to the filling.
If the whipped cream is too soft, whip slightly longer until soft peaks form.
Storage
Store the pie covered in the refrigerator for up to 3 days. Best enjoyed within 1-2 days for optimal texture.
Make ahead
The pie can be made a day in advance and stored in the refrigerator. 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 toasted coconut flakes for added texture.
Frequently asked questions
Can I use bottled lime juice?
Yes, but fresh key lime juice will provide the best flavor.
Can I freeze the pie?
The pie can be frozen without the whipped cream topping. Thaw in the refrigerator before serving.
What's the difference between key limes and regular limes?
Key limes are smaller and more aromatic, with a distinctive tart flavor.
How do I make the crust firmer?
Ensure the crust is tightly packed and bake it until lightly golden before adding the filling.
Nutrition Facts
Per serving: 1 slice (125 g)
Calories420
Total Fat25 g
Saturated Fat15 g
Cholesterol135 mg
Sodium160 mg
Total Carbohydrate45 g
Dietary Fiber1 g
Total Sugars35 g
Protein6 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.
