Key Lime Pie

Dive into a slice of pure sunshine with this classic Key Lime Pie recipe. A perfect harmony of sweet and tart, its creamy, vibrant filling rests on a buttery graham cracker crust. This dessert is a timeless American favorite, promising a refreshing escape with every bite.

Save

The magic begins with a simple, press-in crust made from graham crackers, sugar, and melted butter, baked to golden perfection. This creates the ideal crunchy foundation for the star of the show: the silky, zesty key lime filling.

Ingredients

• Crust
• 200 g graham crackers (about 13–14 crackers), crushed
• 100 g unsalted butter, melted
• 40 g granulated sugar
• Pinch of salt
• Filling
• 400 g (1 can) sweetened condensed milk
• 120 ml key lime juice (fresh or bottled)
• 2 teaspoons grated lime zest
• 4 large egg yolks
• Topping
• 240 ml heavy cream, cold
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract
• Extra lime zest or thin lime slices, for garnish

Instructions

Step 1

Preheat the oven to 175°C (350°F).

Step 2

In a bowl, combine graham cracker crumbs, melted butter, sugar, and salt. Mix until evenly moistened.

Step 3

Press the crumb mixture firmly into the bottom and up the sides of a 23 cm (9-inch) pie pan.

Step 4

Bake the crust for 10 minutes. Remove from oven and let cool slightly.

Step 5

In a medium bowl, whisk together sweetened condensed milk, key lime juice, lime zest, and egg yolks until smooth and well combined.

Step 6

Pour the filling into the warm crust and smooth the top.

Step 7

Bake for 15 minutes, or until the center is just set but still slightly wobbly.

Step 8

Remove from oven and let cool to room temperature.

Step 9

Refrigerate for at least 2 hours, or until fully chilled and set.

Step 10

For the topping, beat heavy cream, powdered sugar, and vanilla extract until medium peaks form.

Step 11

Pipe or spoon whipped cream over the chilled pie. Garnish with lime zest or slices before serving.

Zusatztipps für die Zubereitung

Benötigte Utensilien: 23 cm (9-inch) pie pan, Mixing bowls, Electric mixer or whisk, Measuring cups and spoons, Zester or fine grater. Allergeninformationen: Enthält Milchprodukte, Eier und Gluten (aus Graham Crackers). Für eine glutenfreie Variante zertifizierte glutenfreie Kekse für den Boden verwenden. Bei Allergien immer die Zutatenetiketten prüfen.

Varianten und Anpassungen

Verwenden Sie normale Limetten, falls Key-Limetten nicht verfügbar sind. Digestive-Kekse können als Ersatz für Graham Cracker verwendet werden. Für ein leichteres Topping griechischen Joghurt anstelle von Schlagsahne verwenden.

Serviervorschläge

Vor dem Servieren mit Limettenzesten oder -scheiben garnieren. Passt gut zu einem Glas gekühltem Riesling.

Save

Whether you're serving it at a summer barbecue or as a special weeknight treat, this Key Lime Pie is a guaranteed crowd-pleaser. The creamy, tangy filling and crunchy crust create an unforgettable dessert experience that will have everyone asking for the recipe.

Recipe FAQs

→ Can I use regular limes instead of key limes?

Yes, regular Persian limes work perfectly as a substitute. The flavor will be slightly less intense, but still delicious. Use fresh juice for the best taste.

→ How long should I chill the pie before serving?

Refrigerate for at least 2 hours, but 3-4 hours is ideal for the filling to fully set. The pie can be made a day ahead and actually tastes better after chilling overnight.

→ Why is my pie filling not setting properly?

The filling needs to bake just until set but still slightly wobbly in the center. Overbaking can cause cracking, while underbaking prevents proper setting. Also ensure you use egg yolks, not whole eggs.

→ Can I make this gluten-free?

Absolutely. Substitute the graham crackers with certified gluten-free cookies or almond flour crumbs. The rest of the ingredients are naturally gluten-free.

→ How do I store leftover key lime pie?

Cover tightly with plastic wrap or place in an airtight container. Refrigerate for up to 5 days. The crust may soften slightly over time but the flavor remains excellent.

→ Can I freeze key lime pie?

Yes, freeze the pie without whipped cream topping. Wrap tightly in plastic and foil for up to 3 months. Thaw in the refrigerator overnight, then add fresh whipped cream before serving.