This Key Lime Pie Recipe is a classic dessert featuring a smooth, tangy lime filling with a buttery graham cracker crust. With just the right balance of sweetness and tartness, this refreshing pie is perfect for any occasion—whether it’s a summer barbecue, holiday dessert, or simply a sweet treat to enjoy with family and friends. The creamy lime filling is topped with whipped cream for an extra layer of indulgence, making it irresistible!
Made with fresh key lime juice, this pie is bursting with bright citrus flavor, and it comes together with just a few simple ingredients.
Why You’ll Love This Key Lime Pie Recipe
- Bright & Refreshing: The combination of sweet and tart flavors creates a refreshing dessert that’s light yet satisfying.
- Easy to Make: With only a few simple ingredients and minimal prep time, this pie is easy enough for any baker.
- Perfect for Any Occasion: Whether it’s a holiday gathering or a casual family dinner, this key lime pie is always a hit.
- Customizable Toppings: You can add whipped cream, lime zest, or even a sprinkle of crushed graham crackers on top.
Key Ingredients for Key Lime Pie
1. Key Lime Juice
- Freshly squeezed key lime juice is essential for the authentic tart flavor. You can substitute with regular lime juice if key limes are unavailable.
2. Sweetened Condensed Milk
- Sweetened condensed milk provides sweetness and richness, giving the pie its smooth, creamy texture.
3. Egg Yolks
- Egg yolks thicken the filling and add a velvety texture to the pie. They also give the filling a pale yellow color.
4. Graham Cracker Crust
- A buttery graham cracker crust complements the tangy lime filling. You can use a store-bought crust or make your own from graham cracker crumbs, butter, and sugar.
5. Whipped Cream
- Whipped cream adds a light, fluffy topping that balances the tartness of the lime filling. It’s optional but highly recommended!
How to Make Key Lime Pie
This easy key lime pie recipe comes together quickly with minimal prep, and the result is a refreshing, creamy dessert that everyone will love. Here’s how to make it:
Step 1: Preheat the Oven
- Preheat your oven to 350°F (175°C).
Step 2: Prepare the Graham Cracker Crust
- In a medium bowl, combine 1 1/2 cups graham cracker crumbs, 1/4 cup granulated sugar, and 6 tablespoons melted butter. Mix until the crumbs are evenly coated with butter.
- Press the mixture firmly into the bottom and sides of a 9-inch pie dish to form an even crust.
- Bake the crust for 8-10 minutes until lightly golden. Remove from the oven and let it cool while preparing the filling.
Step 3: Make the Key Lime Filling
- In a large mixing bowl, whisk together 3 large egg yolks and 1 can (14 oz) sweetened condensed milk until smooth.
- Gradually add 1/2 cup freshly squeezed key lime juice, whisking until fully incorporated. The mixture will thicken as the lime juice reacts with the condensed milk.
Step 4: Fill the Pie Crust
- Pour the lime filling into the pre-baked graham cracker crust and smooth the top with a spatula.
Step 5: Bake the Pie
- Bake the pie for 15-18 minutes, or until the filling is set but still slightly jiggly in the center. Remove from the oven and let the pie cool to room temperature.
Step 6: Chill the Pie
- Once the pie has cooled, refrigerate it for at least 2 hours (or overnight) to allow the filling to fully set.
Step 7: Garnish & Serve
- Before serving, garnish the pie with freshly whipped cream and lime zest. Slice and enjoy!
Tips for Making the Best Key Lime Pie
1. Use Fresh Key Lime Juice
- Freshly squeezed key lime juice gives the best flavor. If key limes aren’t available, regular limes or bottled key lime juice can be used as a substitute.
2. Don’t Overbake the Pie
- The pie should be set but still slightly jiggly in the center when it’s done baking. It will continue to set as it cools, so be careful not to overbake.
3. Make It Ahead of Time
- Key lime pie can be made ahead of time and stored in the refrigerator for up to 3 days, making it a great dessert for parties or gatherings.
4. Add Whipped Cream
- Whipped cream adds a light and fluffy topping that pairs beautifully with the tart lime filling. You can pipe it on top or spread it in an even layer.
5. Chill the Pie
- Make sure to chill the pie for at least 2 hours before serving to allow the filling to set properly.
Recipe Variations
1. Key Lime Pie with Meringue
- Instead of whipped cream, top the pie with a layer of meringue and bake until golden for a more traditional twist.
2. Key Lime Pie Bars
- Turn this recipe into bars by pressing the graham cracker crust into a 9×13-inch baking dish, then pouring the lime filling over the top. Bake and slice into squares.
3. Coconut Key Lime Pie
- Add 1/2 cup of shredded coconut to the graham cracker crust for a tropical twist on the classic key lime pie.
4. Mini Key Lime Pies
- Make individual servings by using a muffin tin lined with paper liners and pressing the crust into each cup. Fill with the lime mixture and bake as directed.
FAQs: Key Lime Pie
1. Can I Use Regular Limes Instead of Key Limes?
- Yes! You can use regular limes if key limes are not available. The flavor will be slightly different but still delicious.
2. How Long Does Key Lime Pie Last?
- Key lime pie can be stored in the refrigerator for up to 3 days. Keep it covered to prevent it from drying out.
3. Can I Freeze Key Lime Pie?
- Yes, you can freeze key lime pie. Wrap it tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw in the refrigerator before serving.
4. What’s the Best Way to Serve Key Lime Pie?
- Serve key lime pie chilled with a dollop of whipped cream and a sprinkle of lime zest for extra flavor and presentation.
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