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This key lime pie is an irresistible American classic.
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In This Recipe
Key Lime Filling
Using Regular Limes
Storing
There is something irresistible about key lime pie. Like its cousin lemon meringue, key lime pie is mouth-puckering tart and a smile-making sweet, like a pie version of lime flavored starburst candy, but in custard form, surrounded by whipped cream and graham cracker crumbs.
Key lime pie is one of those sweet indulgences that you probably shouldn't eat on a daily basis. But on a hot summer day? Or for a special gathering? This key lime pie is just perfect!
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What Is Key Lime Filling Made of?
This all American pie is easy to make, too. Key lime pie ingredients are simple: sweetened condensed milk, lots of lime zest and juice (preferably from key limes), and just enough egg to give it a good set.
Pour the filling into a pre-baked graham cracker crust, bake briefly until the pie is set, and let it chill. Top the pie with whipped cream and serve.
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Can You Use Regular Limes to Make This Pie?
Key limes are great if you can get them! They're from the Florida Keys, where they now grow wild. They are smaller and more tart than our standard Persian limes, and they have yellow centers and rinds.
If you, like me, live nowhere near Florida, you can easily make key lime pie with regular limes.
Can You Add a Meringue Topping?
Our version of Key Lime Pie has a whipped cream topping. If you'd prefer to make a meringue topping, just follow the instructions in our Lemon Meringue Pie recipe.
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Storing Key Lime Pie
Key lime pie will keep for 2 to 3 days in the fridge, covered loosely with foil or plastic wrap. For presentation purposes, we recommend waiting to top your pie with whipped cream until the day you plan to serve it.
While "Frozen Key Lime Pie" exists, that's a different recipe. We do not recommend freezing this particular version of key lime pie.
More Recipes for Pie Lovers
- Coconut Cream Pie
- Grasshopper Pie
- Lemon Ice Box Pie
- Easy Chocolate Cream Pie
- Banana Cream Pie
The Best Key Lime Pie
Prep Time15 mins
Cook Time25 mins
Chilling60 mins
Total Time100 mins
Servings8 servings
Yield1 pie
If you are using a store-bought graham cracker crust, please follow the directions on the package to pre-bake. Store-bought crusts are thinner than homemade and don't need as much time in the oven.
This filling will be enough for a standard store-bought crust. A homemade crust in a regular pie plate will hold more filling. You should be able to double the amount of filling if using a homemade crust if you want a thicker pie, in which case you will want to bake it longer, perhaps 15 minutes, for it to set.
Ingredients
For the crust:
1 1/2 cups finely ground graham crackers (from about 9 crackers, 145g)
1/4 cup butter, melted
3 tablespoons granulated sugar
For the Filling:
1 tablespoon plus 1/2 teaspoon lime zest, divided
3 large egg yolks
1 (14-ounce) can sweetened condensed milk
1/2 cup lime juice (from about 20 key limes or 4 to 6regular limes)
For the whipped cream:
3/4 cup heavy whipping cream
1 tablespoon powdered sugar
1/8 teaspoon vanilla extract
Method
Preheat the oven to 350°F.
Make the graham cracker crust:
Mix the ground graham crackers, melted butter, and sugar in a bowl.
Pour into a 9-inch pie dish and spread the graham cracker mixture with your fingers, all over the inside of the pie dish in an even layer. Use the bottom and sides of a measuring cup or drinking glass to make form a compact, even layer on the bottom and up the sides of the pan.
Bake at 350°F for 10 minutes, then remove and set aside.
Make the lime filling:
Put the egg yolks into a medium bowl. Using an electric mixer or whisking by hand, beat until the yolks thicken and lighten up a bit in color, about 3 minutes.
Beat in 1 tablespoon lime zest and the sweetened condensed milk for another 2 minutes.
Whisk in the lime juice until smooth.
Bake:
Pour filling into the prepared graham cracker crust and bake at 350°F in the middle rack for only 10 minutes, until the filling is just set. It should jiggle slightly in the center like Jell-O.
Chill:
Remove from oven and let cool to room temperature. Chill in the refrigerator for an hour to overnight.
Make the whipped cream topping:
For a good sturdy whipped cream topping, it helps to start with a chilled bowl and very cold heavy whipping cream.
Pour the cream into a large chilled bowl. Add the powdered sugar (sifted is best) and vanilla. Using an electric mixer (or whip by hand if your gym membership ran out and you want the exercise), start on low speed and increase the speed to the highest level. Whip for several minutes until firm enough to hold shape, between soft and firm peaks.
Don't over-whip or you'll make butter.
How to Make Whipped CreamREAD MORE:Spread the whipped cream over the top of the chilled key lime pie. Sprinkle with a little more lime zest. Chill until ready to serve.
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- Easy Pies
- Summer
- Lime
| Nutrition Facts (per serving) | |
|---|---|
| 479 | Calories |
| 24g | Fat |
| 58g | Carbs |
| 10g | Protein |
Show Full Nutrition Label
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| Nutrition Facts | |
|---|---|
| Servings: 8 | |
| Amount per serving | |
| Calories | 479 |
| % Daily Value* | |
| Total Fat 24g | 31% |
| Saturated Fat 14g | 68% |
| Cholesterol 156mg | 52% |
| Sodium 248mg | 11% |
| Total Carbohydrate 58g | 21% |
| Dietary Fiber 1g | 3% |
| Total Sugars 47g | |
| Protein 10g | |
| Vitamin C 8mg | 38% |
| Calcium 237mg | 18% |
| Iron 1mg | 7% |
| Potassium 349mg | 7% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | |
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.
