Silky smooth and creamy filling with a crisp, buttery graham cracker crust.
This creamy key lime pie is a refreshing, tangy treat perfect for any occasion. With a buttery graham cracker crust and a smooth, zesty filling, it's a classic dessert that's easy to make from scratch.
Why you'll want it now, The perfect balance of tangy lime and sweet creaminess makes this pie irresistible.
Why this recipe works
The combination of sweetened condensed milk and fresh key lime juice creates a perfectly balanced filling that sets beautifully in the oven. The graham cracker crust adds a buttery, crunchy contrast to the creamy filling.
Equipment
9-inch (23 cm) pie pan
mixing bowls
whisk
rubber spatula
zester
measuring cups and spoons
How to make it
Preheat the oven to 350°F (175°C).
In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter. Press the mixture firmly into the bottom and up the sides of a 9-inch (23 cm) pie pan.
Bake the crust for 10 minutes. Remove from oven and let cool slightly.
In another bowl, whisk together egg yolks, sweetened condensed milk, key lime juice, and zest until smooth and well combined.
Pour the filling into the prepared crust. Bake for 15 minutes until the filling is just set.
Remove the pie from the oven and let it cool to room temperature. Then, refrigerate for at least 3 hours until fully chilled.
Before serving, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form. Spread over the chilled pie.
Enjoy this refreshing, creamy key lime pie as the perfect end to any meal. It's a delightful treat that captures the essence of tropical flavors.
How you'll know it's ready
The pie is ready when the filling is just set and slightly jiggles in the center when gently shaken.
Convection oven? (and if you don't have one)
This recipe is written for standard ovens. If using a convection oven, reduce the temperature to 325°F (160°C) and check the pie a few minutes earlier.
Frosting, filling & glaze notes
The whipped cream should be light and fluffy, holding soft peaks that gently fold over when you lift the whisk.
Troubleshooting
If the crust is too crumbly, add a bit more melted butter to help it hold together.
If the filling is too runny, ensure it's baked until just set and chilled properly.
For a thicker whipped cream, whip a bit longer until stiffer peaks form.
If the pie is too tart, reduce the lime juice slightly and add more zest for flavor without extra acidity.
Storage
Store the pie in the refrigerator for up to 3 days. Keep covered to maintain freshness.
Make ahead
This pie is perfect for making ahead. Prepare and chill up to 2 days in advance, adding the whipped cream topping just before serving.
Variations
Use regular limes if key limes are unavailable, but increase the zest for more flavor.
Add a thin layer of melted white chocolate to the crust before pouring in the filling for a sweet twist.
Include a layer of raspberry or strawberry sauce between the crust and filling for a fruity contrast.
Frequently asked questions
Can I use regular limes instead of key limes?
Yes, you can use regular limes, but adjust the zest to enhance the flavor.
How long should I chill the pie before serving?
Chill the pie for at least 3 hours for the best texture and flavor.
Can I freeze key lime pie?
Yes, you can freeze the pie without the whipped cream topping for up to 1 month. Thaw in the refrigerator before serving.
What's the best way to juice key limes?
Roll the limes firmly under your palm, cut in half, and use a citrus juicer or reamer to extract the juice.
Recipe from softsweetdough.com · Soft, sweet desserts worth every bite.
