Key Lime Pie Recipe
Key Lime Pie Ingredients
- Graham cracker crumbs are needed for the pie crust. You can grind them in a food processor, smash them in a zipper plastic bag, or buy them in crumb form.
- The crust includes granulated white sugar, not powdered or brown sugar.
- You’ll need melted butter, salted or unsalted is fine. You can probably use margarine if that’s what you have on hand, but butter is preferred.
- Sweetened condensed milk is a must for this pie. Don’t use condensed milk, it’s not the same thing. And there’s no substituting because then it wouldn’t be Key Lime Pie.
- Lime juice from Key limes. You will need about a dozen to get this much juice because Key limes are only about the size of a golf ball. Please don’t use regular limes, you will insult the entire state of Florida! Alternatively, you can use bottled key lime juice if you can find it at your grocery store.
- While you only need the egg yolks, you can save the egg whites and make an omelet.
- I use heavy whipping cream sweetened with powdered sugar, but you could use canned whipped cream as a shortcut.
- Lime peel strips make a really pretty garnish. It’s easiest to peel the strips off before juicing the limes. You could just use lime zest if you prefer.
Note: Key Lime Pie can also be served with a sweet meringue on top, or with no topping at all.
Helpful kitchen tools:
How to Make Key Lime Pie
- First, preheat your oven to 325 degrees F.
- Combine all the crust ingredients in a bowl, mixing with a fork.
- Using the back of a measuring cup, press the crust mixture evenly into the bottom and up the sides of a 9-inch pie plate.
- Bake for 10 minutes and cool on a wire rack.
- In a medium bowl whisk together sweetened condensed milk, lime juice, and egg yolks until mixture thickens.
- Pour filling into cooled crust. Pie filling will be yellow in color, not green.
- Bake until set, about 15-17 minutes. The center will jiggle slightly when nudged.
- Cool completely on wire rack.
- Refrigerate until cold, at least 4 hours or up to 24 hours.
- Before serving, beat whipping cream and powdered sugar in a deep, chilled bowl until soft but firm peaks form.
- Add dollops, or pipe whipped cream around the outside edge of the pie and sprinkle with lime peel strips.
More pie recipes you might like
- French Silk Pie – just like Baker’s Square (Or Poppin’ Fresh for those that remember!).
- Blueberry Pie – a true classic made with plump, fresh blueberries.
- Strawberry Pie – with Jello, just like grandma used to make!
- Peanut Butter Pie – no baking required for this creamy treat.
- Mini Key Lime Pies – sink your teeth into a citrus-flavored cloud of creamy-tart bliss!
Key Lime Pie
IMPORTANT - There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
CRUST
- 1 ½ cups graham cracker crumbs
- 2 tablespoons sugar
- 5 tablespoons butter melted
FILLING
- 14- ounce can sweetened condensed milk
- ½ cup lime juice from Key limes - you could need about a dozen to get this much juice
- 4 large egg yolks
TOPPING
- 1 cup heavy whipping cream
- 1 tablespoon powdered sugar
- Lime peel strips
Instructions
CRUST
- Preheat oven to 325 F.
- Combine crust ingredients in a bowl with a fork.
- Using the back of a measuring cup, press the crust mixture evenly into the bottom and up the sides of a 9-inch pie plate.
- Bake for 10 minutes and cool on a wire rack.
FILLING
- In a medium bowl whisk together sweetened condensed milk, lime juice, and egg yolks until mixture thickens.
- Pour filling into cooled crust.
- Bake until set, about 15-17 minutes. The center will jiggle slightly when nudged.
- Cool completely on wire rack.
- Refrigerate until cold, at least 4 hours or up to 24 hours.
TOPPING
- Before serving, beat whipping cream and powdered sugar in a deep, chilled bowl until soft but firm peaks form.
- Add dollops, or pipe whipped cream around the outside edge of the pie and sprinkle with lime peel.
Nutrition
Amanda Davis
Latest posts by Amanda Davis (see all)
- Homemade Eggnog - December 9, 2024
- How to Make Bruschetta - December 5, 2024
- Christmas Tree Pull Apart Bread - December 2, 2024
Natalie says
I love key lime pie! Looks so delicious and perfect for the summer!