Key lime pie
Key Lime Pie is a tangy, creamy, and refreshing dessert made with zesty key lime juice, sweetened condensed milk, and a buttery graham cracker crust. This Florida classic is simple to make and perfect for spring and summer gatherings.
Ingredients
For the Crust:
- 1½ cups graham cracker crumbs about 10–12 crackers
- ⅓ cup granulated sugar
- 6 tablespoons unsalted butter melted
For the Filling:
- 3 large egg yolks
- 1 can 14 oz sweetened condensed milk
- ½ cup key lime juice fresh or bottled
- 1 tablespoon key lime zest optional
For the Topping (Optional):
- ¾ cup heavy whipping cream
- 2 tablespoons powdered sugar
- ½ teaspoon vanilla extract
- Extra lime zest or lime slices for garnish
Instructions
- Preheat oven to 350°F (175°C).
- Make the crust: In a bowl, mix graham cracker crumbs, sugar, and melted butter until combined. Press firmly into the bottom and up the sides of a 9-inch pie dish.
- Bake for 8–10 minutes until golden. Let cool slightly.
- Make the filling: In a medium bowl, whisk egg yolks until slightly thickened. Add sweetened condensed milk and whisk until smooth. Stir in key lime juice and zest until fully combined.
- Bake the pie: Pour filling into the pre-baked crust and bake for 15 minutes until the center is set but slightly jiggly.
- Chill: Cool at room temperature for 30 minutes, then refrigerate for at least 3 hours or overnight until fully chilled and firm.
- Make the whipped topping (optional): Beat heavy cream, powdered sugar, and vanilla until stiff peaks form. Spread or pipe on top of the chilled pie.
- Serve: Garnish with lime zest or slices and serve cold.
Notes
- Key limes are smaller and more tart than regular limes. You can use bottled key lime juice (like Nellie & Joe’s) if fresh isn’t available.
- For a shortcut, use a store-bought graham cracker crust.
- The whipped cream topping is optional but adds a lovely contrast to the tart filling.
- Store pie covered in the refrigerator for up to 4 days.