Key Lime Pie Recipe
Bright, creamy, and utterly irresistible, Key Lime Pie is the sunshine-filled treat that never fails to steal the show at picnics, potlucks, or any time you want to channel the laid-back charm of the Florida Keys. With its tangy citrus filling nestled in a crunchy graham cracker crust and topped with fluffy whipped cream, this dessert is a perfect harmony of flavors and textures. Whether you’re gathering with friends or simply satisfying a weeknight sweet tooth, Key Lime Pie is guaranteed to make you smile with every zesty spoonful.
Ingredients You’ll Need
One of the best things about making Key Lime Pie is just how simple the ingredient list is! Each element plays a key role, from the crumbly crust to the tangy filling and billowy whipped cream topping. Here’s how each ingredient brings this iconic pie to life:
- Graham cracker crumbs: These create the classic, slightly sweet and perfectly textured crust that supports the creamy filling.
- Granulated sugar: Adds just the right amount of sweetness to balance the tartness of the limes and helps the crust set up beautifully.
- Unsalted butter (melted): Binds the crumbs and sugar, giving the crust a rich, buttery backbone.
- Large egg yolks: Essential for thickening the filling and giving it that luxurious, velvety texture.
- Sweetened condensed milk: Delivers sweetness, body, and a luscious texture to the filling that’s nothing short of dreamy.
- Fresh key lime juice (or bottled): The star of this pie—choose fresh if you can for the brightest, punchiest citrus impact.
- Key lime zest: Packs a fragrant, intense lime aroma into both the filling and the garnish.
- Heavy cream: Whipped into soft peaks, it adds a cool, creamy finish to every slice.
- Powdered sugar: Sweetens the whipped cream without making it grainy.
- Lime slices or zest for garnish: A little extra flair that highlights the pie’s citrus personality.
How to Make Key Lime Pie
Step 1: Prepare the Graham Cracker Crust
Preheat your oven to 350°F (175°C). In a medium mixing bowl, blend together the graham cracker crumbs, granulated sugar, and melted butter until everything is evenly moistened. Firmly press this mixture into the bottom and up the sides of a 9-inch pie dish, making sure to pack it tightly for a sturdy, crisp crust. Bake for 8 minutes, just until set and lightly golden. Take it out and let it cool down a little while you make the magical filling.
Step 2: Mix the Creamy Key Lime Pie Filling
Grab a large bowl and whisk the egg yolks, sweetened condensed milk, freshly squeezed key lime juice, and that fragrant lime zest until the mixture is wonderfully smooth and creamy. This filling should be tangy, sweet, and oh-so-aromatic—channel those tropical vibes right into your bowl!
Step 3: Assemble and Bake
Pour the tantalizing lime filling into your slightly cooled pie crust, using a spatula to smooth it into an even layer. Slide the pie into the oven and bake for about 15 minutes. You’re looking for the filling to set, with just the slightest wobble in the center when you gently shake the pan. Once baked, let the pie cool at room temperature before moving it to chill in the fridge for at least 3 hours. This patience pays off with a perfectly sliceable, creamy pie.
Step 4: Whip Up the Topping
When you’re just about ready to serve, pour the cold heavy cream and powdered sugar into a chilled bowl. Whip by hand or with an electric mixer until soft peaks form. This freshly whipped cream will provide a pillowy, cloud-like topping that complements the tart pie beautifully.
Step 5: Garnish and Serve
Spread or pipe the whipped cream in swirls over the chilled Key Lime Pie. Don’t hold back; this is your chance to get creative! Finish by sprinkling over extra lime zest or nestling a few paper-thin lime slices for a cheerful, eye-catching touch. All that’s left is to slice, serve, and watch the smiles erupt at your table.
How to Serve Key Lime Pie
Garnishes
The finishing touches take your Key Lime Pie from everyday to showstopper. I love a generous handful of freshly grated lime zest across the whipped cream, plus a few delicate lime wheels fanned along the edge. You could even add a sprinkle of toasted coconut or a scattering of edible flowers for a tropical twist! Whatever you choose, garnish with love—presentation really is part of the fun.
Side Dishes
Because Key Lime Pie is satisfyingly rich and tart, it shines brightest when served alongside something light and refreshing. Fresh berries, like raspberries or blueberries, add a pop of color and gentle sweetness. If you’re serving a larger dessert spread, consider pairing it with a scoop of coconut sorbet or a crisp glass of chilled white wine. It’s all about letting those citrus notes shine!
Creative Ways to Present
To impress your guests, try baking your Key Lime Pie in mini tart pans for individual servings, or layer the filling and whipped cream in pretty mason jars for a portable, picnic-ready dessert. Feeling fancy? Drizzle plates with a tangy homemade raspberry coulis before placing slices on top. The zesty, creamy flavors play beautifully with creative presentations, so don’t be afraid to make this pie your own centerpiece.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftover Key Lime Pie, wrap it snugly with plastic wrap or aluminum foil and keep it chilled in the refrigerator. It tastes just as delicious for up to three days, and some say the flavors even deepen after a night in the fridge. Just store the whipped cream topping separately if you want to keep things ultra-fresh.
Freezing
Believe it or not, Key Lime Pie freezes beautifully. Simply wrap your whole pie (without whipped cream) or individual slices tightly in plastic wrap, then add a layer of foil to shield from freezer burn. When you want a slice, just thaw overnight in the fridge, add a swirl of whipped cream, and enjoy a slice of sunshine on demand.
Reheating
This pie is best served chilled, but if your crust softens a bit in storage, you can pop individual slices in a 300°F oven for just 5 minutes to freshen things up—though honestly, Key Lime Pie’s creamy filling is most delicious when cold. Let it cool before adding whipped cream if you reheated it.
FAQs
Can I make Key Lime Pie with regular limes?
Absolutely! If you can’t find key limes, regular Persian limes work in a pinch. The flavor will be a touch less floral and tart, but your pie will still be deliciously citrusy. Just use the same amounts as listed in the recipe.
Is bottled key lime juice okay for this pie?
Yes—it’s a great time-saver, and many bakers swear by it when key limes aren’t in season. Just be sure to use a good quality brand for the brightest, truest flavor in your Key Lime Pie.
Can I use a store-bought pie crust?
For busy bakers, a pre-made graham cracker crust is totally fine. Homemade does add a little extra buttery crunch, but store-bought lets you assemble your Key Lime Pie even faster!
How do I know when the pie filling is set?
After baking, the filling should jiggle slightly when you gently shake the pie dish, but not slosh around. The filling will continue to set as it cools, resulting in that signature creamy texture when you slice in.
What’s the difference between Key Lime Pie and other lime pies?
Key Lime Pie uses key limes, which are smaller and more aromatic than regular limes. They bring a sharper, unmistakably “Key West” flavor, plus a touch of nostalgia to every bite. The pie itself is usually denser and silkier than a standard lime chiffon or custard pie.
Final Thoughts
I hope you feel inspired to bring a little Florida sunshine into your kitchen and try making Key Lime Pie! Every bite is a burst of citrus happiness, and the process is easier than you might think. There’s nothing quite like sharing a homemade pie with friends or family—so let this be your new go-to recipe for celebrations, or just because you deserve something sweet. Enjoy every tart, creamy forkful!
Print
Key Lime Pie Recipe
- Total Time: 40 minutes plus 3 hours chilling
- Yield: 8 servings 1x
- Diet: Non-Vegetarian
Description
Indulge in the tangy-sweet goodness of Key Lime Pie with this easy-to-follow recipe. This classic dessert features a buttery graham cracker crust filled with a creamy, zesty lime-infused custard, topped with billowy whipped cream.
Ingredients
Graham Cracker Crust:
- 1 1/2 cups graham cracker crumbs
- 1/3 cup granulated sugar
- 6 tablespoons unsalted butter, melted
Filling:
- 4 large egg yolks
- 14 ounces sweetened condensed milk
- 1/2 cup fresh key lime juice (or bottled key lime juice)
- 1 teaspoon key lime zest
Whipped Cream Topping:
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- Lime slices or zest for garnish
Instructions
- Prepare the Crust: Preheat the oven to 350°F (175°C). Mix graham cracker crumbs, sugar, and melted butter. Press into a pie dish and bake for 8 minutes.
- Make the Filling: Whisk egg yolks, condensed milk, lime juice, and zest. Pour into the crust and bake for 15 minutes.
- Chill and Top: Cool pie, then refrigerate for 3 hours. Whip cream with sugar until soft peaks form. Spread over the pie, garnish, and serve.
Notes
- Enhance the lime flavor by adding an extra teaspoon of zest.
- Regular limes can be used if key limes are unavailable.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 32g
- Sodium: 200mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 145mg
