This classic Key Lime Pie recipe features a buttery graham cracker crust filled with a tangy, creamy key lime filling, topped with fluffy homemade whipped cream and a sprinkle of lime zest for a refreshing finish. Perfect for a light dessert with a tropical twist.
Total Time:4 hours 20 minutes
Yield:8 servings
Ingredients
Graham Cracker Crust
1 ½ cups (180 g) graham cracker crumbs
⅓ cup (65 g) granulated sugar
½ teaspoon salt
6 tablespoons (85 g) unsalted butter, melted
Key Lime Filling
4 large egg yolks
1 can (14 oz / 396 g) sweetened condensed milk
½ cup (120 ml) fresh key lime juice (about 12 key limes)
1 tablespoon key lime zest (or regular lime zest)
½ teaspoon vanilla extract
⅛ teaspoon salt
Whipped Cream Topping
1 cup (240 ml) heavy whipping cream
2 tablespoons (15 g) powdered sugar
½ teaspoon vanilla extract
Key lime zest, for garnish
Instructions
Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the crust and filling.
Make Crust Mixture: In a bowl, combine the graham cracker crumbs, granulated sugar, salt, and melted butter. Stir until the mixture is evenly combined and holds together when pressed.
Form and Bake Crust: Press the graham cracker mixture firmly into the bottom and sides of a 9-inch (23 cm) pie pan to form an even crust. Bake the crust in the preheated oven for 8 minutes, then remove and allow it to cool while you prepare the filling.
Prepare Filling Base: In a large bowl, whisk the egg yolks until they become slightly thickened, which helps create a creamy texture.
Add Filling Ingredients: Whisk in the sweetened condensed milk, fresh key lime juice, lime zest, vanilla extract, and salt until the filling is smooth and well combined.
Fill and Bake Pie: Pour the key lime filling into the cooled crust, smoothing the top evenly. Bake the pie at 350°F (175°C) for 15 minutes, or until the center is just set with a slight jiggle remaining.
Cool and Chill: Allow the pie to cool at room temperature for 30 minutes, then refrigerate it for at least 3 hours or overnight to fully set and develop flavors.
Make Whipped Cream: Using a hand mixer or stand mixer, beat the heavy whipping cream, powdered sugar, and vanilla extract on medium-high speed until stiff peaks form.
Top and Garnish: Spread or pipe the whipped cream topping evenly over the chilled pie. Garnish with key lime zest and additional graham cracker crumbs if desired.
Serve: Slice the pie, serve, and enjoy this refreshing and tangy dessert.
Notes
For best flavor, use fresh key lime juice and zest. Regular lime can be substituted if key limes are unavailable.
Make sure the crust is fully cooled before adding the filling to prevent sogginess.
Chilling the pie overnight enhances the texture and flavors.
Use cold heavy cream for easier whipping when making whipped cream topping.
Store leftovers covered in the refrigerator for up to 3 days.
For a dairy-free variation, consider using coconut cream in place of heavy cream and a suitable non-dairy sweetened condensed milk.
