Key lime pie is a smooth, tart dessert made with fresh key lime juice, sweetened condensed milk, and a buttery graham cracker crust. It’s finished with a cloud of whipped cream, creating a perfect balance of tangy and sweet. This version is baked briefly for a rich, custard-like texture. Serves 8.
Ingredients
For the Graham Cracker Crust:
1½ cups graham cracker crumbs (about 10–12 full crackers)
¼ cup granulated sugar
6 tablespoons melted butter
For the Filling:
1 can (14 oz) sweetened condensed milk
4 large egg yolks
½ cup key lime juice (fresh or bottled)
1 teaspoon key lime zest (optional)
For the Whipped Cream:
1 cup heavy cream
2 tablespoons powdered sugar
½ teaspoon vanilla extract
Instructions
1. Make the Crust
Preheat oven to 175°C (350°F).
In a bowl, mix graham cracker crumbs, sugar, and melted butter until evenly combined.
Press the mixture firmly into the bottom and sides of a 9-inch pie pan.
Bake for 8 minutes. Remove and let it cool slightly while preparing the filling.
2. Prepare the Filling
In a bowl, whisk egg yolks until smooth.
Add sweetened condensed milk, lime juice, and zest. Mix until thick and creamy.
Pour the filling into the slightly cooled crust.
3. Bake the Pie
Bake for 15 minutes. The filling should be set but still slightly jiggly in the center.
Cool to room temperature, then refrigerate for at least 4 hours, preferably overnight.
4. Whip the Cream
Just before serving, whip the cream with powdered sugar and vanilla until soft peaks form.
5. Serve
Top the chilled pie with whipped cream—spread it over the whole pie or pipe around the edges.
Garnish with extra lime zest or thin lime slices if desired. Slice and enjoy cold.
Tips
Use key lime juice for authentic flavor (bottled is fine if fresh isn’t available)
Don’t skip chilling—it helps the pie set fully
Make individual mini pies using muffin tins or ramekins for a fun twist
Key lime pie is cool, creamy, and full of bright citrus flavor.
