Description
This Key Lime Pie recipe captures the bright, tangy flavor of a Florida vacation. It's wonderfully simple, with a creamy filling and crunchy crust, perfect for any occasion.
Ingredients
1 ½ cups Graham cracker crumbs
6 tablespoons Melted butter
¼ cup Granulated sugar (for crust)
1 (14 oz) can Sweetened condensed milk
½ cup Key lime juice (fresh or bottled)
3 large Egg yolks
1 tablespoon Lime zest (optional)
Instructions
- Preheat your oven to 350°F (175°C)
- Combine graham crumbs, melted butter, and ¼ cup sugar. Press this mixture firmly into a 9-inch pie plate
- Bake the crust for 8 minutes. Let it cool slightly
- Whisk the egg yolks in a large bowl. Add the entire can of sweetened condensed milk and whisk until smooth
- Slowly pour in the key lime juice and stir gently. The mixture will thicke
- Pour the filling into the warm crust
- Bake this Key Lime Pie for 15 minutes. The center should be set but slightly jiggly
- Cool completely on a wire rack. Then refrigerate for at least 4 hours (overnight is best)
- Serve chilled, optionally topped with whipped cream, lime zest, or fresh berries
Notes
Always use room temperature egg yolks for a smooth, creamy texture.
Do not overbake the filling; a slight jiggle ensures a silky texture.
For best flavor, chill the pie overnight.
Use a microplane to zest limes before juicing.
Leftover pie can be stored in the refrigerator for up to 5 days or frozen for up to 2 months (thaw in fridge overnight). Do not microwave.
- Prep Time: 20 mins
- Cook Time: 15 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380 kcal
- Sugar: 42 g
- Sodium: 260 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.3 g
- Carbohydrates: 52 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 95 mg
Keywords: key lime pie, dessert, lime, pie, graham cracker crust