Key Lime Pie (Printable)

Sweet-tart creamy lime filling in crisp buttery graham crust with whipped cream topping

# What You'll Need:

→ Crust

01 - 7 oz graham crackers (about 13-14 crackers), crushed
02 - 7 tbsp unsalted butter, melted
03 - 3 tbsp granulated sugar
04 - Pinch of salt

→ Filling

05 - 14 oz sweetened condensed milk (1 can)
06 - 1/2 cup key lime juice (fresh or bottled)
07 - 2 teaspoons grated lime zest
08 - 4 large egg yolks

→ Topping

09 - 1 cup heavy cream, cold
10 - 2 tablespoons powdered sugar
11 - 1 teaspoon vanilla extract
12 - Extra lime zest or thin lime slices, for garnish

# How to Make It:

01 - Preheat the oven to 350°F.
02 - In a bowl, combine graham cracker crumbs, melted butter, sugar, and salt. Mix until evenly moistened.
03 - Press the crumb mixture firmly into the bottom and up the sides of a 9-inch pie pan.
04 - Bake the crust for 10 minutes. Remove from oven and let cool slightly.
05 - In a medium bowl, whisk together sweetened condensed milk, key lime juice, lime zest, and egg yolks until smooth and well combined.
06 - Pour the filling into the warm crust and smooth the top.
07 - Bake for 15 minutes, or until the center is just set but still slightly wobbly.
08 - Remove from oven and let cool to room temperature.
09 - Refrigerate for at least 2 hours, or until fully chilled and set.
10 - Beat heavy cream, powdered sugar, and vanilla extract until medium peaks form.
11 - Pipe or spoon whipped cream over the chilled pie. Garnish with lime zest or slices before serving.

# Expert Tips:

01 -
  • Effortlessly Easy: With simple steps and common ingredients, this recipe is perfect for bakers of all levels.
  • Classic Flavor: It delivers that authentic, sweet-tart key lime taste everyone craves.
  • Perfectly Creamy: The filling sets to a luscious, smooth texture that melts in your mouth.
  • Make-Ahead Friendly: Ideal for parties, as it needs to chill and can be prepared in advance.
02 -
  • Don't Overbake: The filling is perfectly cooked when the center is just set but still has a slight wobble. It will firm up completely as it chills.
  • Fresh is Best: While bottled key lime juice works, fresh-squeezed juice and zest provide the brightest, most authentic flavor.
  • Chill Completely: For clean slices and the best texture, be patient and let the pie chill for at least 2 hours, or even overnight.
  • Cold Cream for Topping: Ensure your heavy cream is very cold before whipping to help it form stable, fluffy peaks.
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