If you’re craving a dessert that bursts with bright, tangy flavor and smooth creamy texture, then you are going to fall head over heels for this Key Lime Pie Recipe. It’s a classic treat that manages to be both refreshingly zesty and luxuriously rich, making it a perfect finale for any meal or a sweet pick-me-up on a sunny afternoon. The balance of tart key lime juice, velvety custard filling, crunchy graham cracker crust, and luscious whipped cream topping creates a memorable combination that’s absolutely irresistible. Whether you bake it for a special occasion or just to satisfy a citrus craving, this Key Lime Pie Recipe is definitely a keeper you’ll want to make again and again.
Ingredients You’ll Need
This Key Lime Pie Recipe comes together with simple, everyday ingredients that each play a vital role in the final masterpiece. From the buttery graham cracker crust that adds delightful texture to the fresh or bottled key lime juice giving it that signature tang, every component matters for an authentic experience.
- Graham cracker crumbs: The crunchy base that forms the delicious crust of the pie.
- Granulated sugar: Adds the perfect sweetness to balance the tartness of the lime.
- Unsalted butter (melted): Binds the graham crumbs together with a rich, buttery flavor.
- Sweetened condensed milk: Creates the luscious and creamy texture of the filling.
- Large egg yolks: Essential for thickening the custard and giving it body.
- Key lime juice: The star ingredient that lends that unmistakable citrus punch.
- Key lime zest: Adds extra aroma and intensifies the lime flavor.
- Heavy whipping cream: Whipped as a light, airy topping that complements the tangy pie.
- Powdered sugar: Sweetens the whipped cream for a delicate finish.
- Vanilla extract: Adds a subtle warmth and rounds out the creaminess of the topping.
How to Make Key Lime Pie Recipe
Step 1: Prepare the Crust
Start by preheating your oven to 350°F to get everything nice and warm for baking. In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter until the crumbs are evenly moistened. This mixture will create a perfectly crisp and buttery base. Press it firmly into the bottom and up the sides of a 9-inch pie dish to form the crust. Bake it for 8 to 10 minutes, then remove from the oven and let it cool slightly so it holds together beautifully.
Step 2: Whisk the Filling
While the crust cools, grab a large bowl and whisk together the sweetened condensed milk and egg yolks until the texture is smooth and creamy. Next, add in the key lime juice and zest, and whisk again until the filling thickens slightly and all those bright flavors come together. This combination is what gives the pie its signature tangy and silky custard.
Step 3: Bake the Pie
Pour the luscious filling into your warm crust and smooth the top with a spatula. Bake the pie for 15 to 17 minutes until the center is mostly set but has a gentle jiggle, which means it will continue to set as it cools. Once baked, take it out of the oven and let it cool completely to room temperature before refrigerating. Chill the pie for at least 3 hours to develop the perfect texture.
Step 4: Whip the Topping
When you’re ready to serve, whisk the heavy cream with powdered sugar and vanilla extract until it forms soft peaks. This fluffy topping adds a sweet, creamy contrast to the tartness of the pie. Spread or pipe the whipped cream delightfully over the chilled pie, and you’re ready to enjoy!
How to Serve Key Lime Pie Recipe
Garnishes
A few simple touches take your Key Lime Pie Recipe to the next level. Try adding extra key lime zest on top for a burst of color and flavor, or garnish with thin lime slices to make your presentation pop and to hint at the citrus delight inside. A sprinkle of toasted coconut or crushed graham crackers can add texture and extra visual appeal.
Side Dishes
This pie tastes wonderful all on its own but can be paired beautifully with light accompaniments. Fresh berries, a scoop of vanilla ice cream, or a drizzle of raspberry sauce create complementary flavors without overpowering the pie’s distinct tang. Serve alongside a hot cup of coffee or a refreshing iced tea to balance the dessert’s creamy richness.
Creative Ways to Present
For a fun twist, serve this Key Lime Pie Recipe in mini mason jars or individual tart shells for portion-friendly treats perfect at a party or gathering. You could also try layering the filling with graham cracker crumbs and whipped cream for a no-bake trifle variation that keeps all those classic flavors intact but offers a new way to enjoy every bite.
Make Ahead and Storage
Storing Leftovers
After enjoying your slice of Key Lime Pie Recipe, wrap the leftovers tightly with plastic wrap or store in an airtight container. Keep refrigerated to preserve its texture and freshness, where it will stay delicious for up to 3 days. Avoid leaving it out at room temperature as the custard is delicate and best kept chilled.
Freezing
If you want to save pie for later, you can freeze it for up to a month. Wrap it well in plastic wrap and aluminum foil to prevent freezer burn. Thaw the pie overnight in the refrigerator before serving, then refresh the whipped cream topping for the best taste and presentation.
Reheating
This pie is best enjoyed cold, so reheating is not recommended as it can affect the delicate custard texture. If you prefer it slightly warmer, bring it to room temperature by letting it sit outside the fridge for about 30 minutes before serving.
FAQs
Can I use regular lime juice instead of key lime juice?
Yes, regular lime juice can be a substitute, but the unique floral and tart flavor of key lime juice is what makes this pie truly special and authentic.
Why is my Key Lime Pie filling runny?
If the filling is runny, it may need more baking time or refrigeration. The custard sets as it chills, so be sure to follow the recommended bake time and allow it to cool completely in the fridge.
Can I make this pie without eggs?
Egg yolks are essential for the custard’s texture and setting. There are eggless versions, but they require different techniques and ingredients, which will alter the flavor and consistency.
How long does Key Lime Pie last in the fridge?
Properly stored, this pie lasts up to 3 days refrigerated. Because it contains dairy and eggs, it’s best enjoyed fresh for both safety and flavor.
What is the best crust for Key Lime Pie?
Graham cracker crust is the classic choice, offering a sweet, crunchy contrast to the creamy filling, but you can also try crushed digestive biscuits or even a pretzel crust for a fun salty twist.
Final Thoughts
If you’ve been searching for that perfect balance of tangy, creamy, and sweet, this Key Lime Pie Recipe is your new go-to dessert. It’s approachable, flavorful, and absolutely bursting with personality. I encourage you to dive in, gather your ingredients, and whip up this little slice of paradise. Your taste buds will thank you!
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Key Lime Pie Recipe
- Total Time: 3 hours 45 minutes
- Yield: 8 slices 1x
- Diet: Vegetarian
Description
This classic Key Lime Pie features a buttery graham cracker crust and a tangy, creamy key lime filling made with sweetened condensed milk, egg yolks, and fresh or bottled key lime juice. Topped with fluffy whipped cream, it’s a refreshing American dessert perfect for any occasion.
Ingredients
Crust
- 1 1/2 cups graham cracker crumbs
- 1/3 cup granulated sugar
- 6 tablespoons unsalted butter, melted
Filling
- 1 can (14 ounces) sweetened condensed milk
- 4 large egg yolks
- 1/2 cup key lime juice, fresh or bottled
- 1 tablespoon key lime zest
Topping
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
- Prepare the crust: Preheat the oven to 350°F (175°C). In a medium bowl, mix together graham cracker crumbs, granulated sugar, and melted butter until the mixture is evenly moistened. Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish to form the crust. Bake the crust for 8 to 10 minutes until set and fragrant, then remove from oven and let it cool slightly.
- Make the filling: In a large mixing bowl, whisk the sweetened condensed milk and egg yolks together until smooth and creamy. Stir in the key lime juice and zest, whisking until the mixture thickens and is well combined.
- Assemble and bake: Pour the lime filling into the warm graham cracker crust and smooth out the top with a spatula. Bake the pie for 15 to 17 minutes, until the center is set but still has a slight jiggle when gently shaken.
- Cool and chill: Remove the pie from the oven and let it cool to room temperature on a wire rack. Once cooled, transfer the pie to the refrigerator and chill for at least 3 hours to allow the filling to fully set and flavors to meld.
- Prepare the topping: Just before serving, whip the heavy cream with powdered sugar and vanilla extract using an electric mixer until soft peaks form. Spread or pipe the whipped cream over the chilled pie.
- Serve: Slice into 8 servings and enjoy this tangy, creamy dessert that balances sweetness with refreshing citrus notes.
Notes
- Bottled key lime juice is a convenient substitute if fresh key limes are unavailable without sacrificing much flavor.
- For an extra burst of tang, add additional lime zest to the filling or garnish the pie with thin lime slices on top of the whipped cream.
- Chilling the pie for at least 3 hours is crucial for the filling to properly set and develop its characteristic texture and flavor.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
