Key Lime Pie

Key Lime Pie is a cool, creamy dessert with a bright citrus flavor and a buttery graham cracker crust. It’s sweet, tart, and refreshingly simple—perfect for warm-weather gatherings or when you’re craving something light yet indulgent.

Why You’ll Love This Recipe

This classic pie is incredibly easy to make with just a handful of ingredients. The filling is smooth and tangy, thanks to fresh lime juice and sweetened condensed milk, while the graham cracker crust adds the perfect balance of crunch and sweetness. Whether you serve it at a summer BBQ or holiday dinner, this pie is always a hit.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the crust:

• Graham cracker crumbs
• Granulated sugar
• Unsalted butter, melted

For the filling:

• Sweetened condensed milk
• Egg yolks
• Key lime juice (fresh or bottled)
• Lime zest (optional, for extra flavor)

For the topping (optional):

• Whipped cream
• Lime slices or zest, for garnish

directions

1. Preheat oven to 350°F (175°C).
2. In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until evenly moistened.
3. Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish. Bake for 8–10 minutes, then remove from oven and let cool slightly.
4. In a large bowl, whisk together sweetened condensed milk, egg yolks, and lime juice (and zest if using) until smooth and fully combined.
5. Pour the filling into the pre-baked crust and spread evenly.
6. Bake for 15–18 minutes, until the center is just set but still slightly jiggly.
7. Let cool at room temperature, then refrigerate for at least 3 hours or overnight until fully chilled.
8. Top with whipped cream and garnish with lime zest or slices before serving.

Servings and timing

This recipe serves 8 and takes about 4 hours total (15 minutes prep, 25 minutes baking and cooling, 3+ hours chilling).

Variations

• No-bake version: Use a pre-made crust and chill the filling without baking, using gelatin for stabilization.
• Coconut twist: Add shredded coconut to the crust or filling.
• Meringue topping: Swap whipped cream for a fluffy meringue topping and briefly broil.
• Mini pies: Make in muffin tins or ramekins for individual servings.

storage/reheating

Store leftover pie in the refrigerator, covered, for up to 4 days. For longer storage, freeze the whole pie (without whipped cream) for up to 2 months. Thaw in the fridge overnight before serving. This dessert is served cold and does not require reheating.

FAQs

What’s the difference between regular limes and key limes?

Key limes are smaller, more aromatic, and have a slightly sweeter, more floral flavor. Bottled key lime juice is a convenient substitute.

Can I use bottled lime juice?

Yes, especially bottled key lime juice, which is widely available and works well in this recipe.

Do I need to use egg yolks?

Yes, egg yolks give the filling its creamy texture and help set the pie when baked.

Can I make it ahead of time?

Absolutely. It’s best made a day ahead to allow it to fully chill and set.

Can I use a store-bought crust?

Yes, a pre-made graham cracker crust works well and saves time.

Is this pie supposed to be green?

No, authentic key lime pie is pale yellow. Avoid adding green food coloring.

Can I make it gluten-free?

Yes, use gluten-free graham crackers for the crust.

How do I prevent the crust from getting soggy?

Pre-baking the crust helps create a barrier that prevents sogginess.

Can I freeze the pie?

Yes, the pie freezes beautifully. Wrap tightly and freeze for up to 2 months.

What toppings go well with key lime pie?

Whipped cream, lime zest, or a few toasted coconut flakes are excellent toppings.

Conclusion

Key Lime Pie is a classic dessert that’s both simple and stunning. With its creamy citrus filling and crisp graham cracker crust, it’s the kind of treat that feels indulgent without being heavy. Whether you’re making it for a celebration or just because, this easy recipe brings a little slice of sunshine to your table.

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