Go Back
+ servings
key lime pie on a cake stand

Key Lime Pie Recipe

Course: Dessert
Cuisine: American
Prep Time: 10 minutes
Cook Time: 45 minutes
Cooling Time: 3 hours
Total Time: 55 minutes
Servings: 8
Calories: 581kcal
Key Lime Pie is a Summer must make. This EASY Key Lime Pie Recipe is one of my most treasured recipes; we love to eat it all Summer Long. This delicious pie recipe is part creamy, party tart, and all the way delicious. No outdoor BBQ or family celebration is complete without this perfect Key Lime Pie Recipe.
Print Recipe

Ingredients

For the Graham Cracker Crust:

  • cups graham cracker crumbs approximately 10 graham crackers
  • 6 tablespoons unsalted butter melted
  • 1/3 cup granulated sugar
  • ¼ teaspoon sea salt optional

For the Lime Pie:

  • 4 teaspoons grated lime zest
  • ½ cup freshly squeezed lime juice 10-12 key limes or 4 Persian limes
  • 4 large egg yolks
  • 1 14 ounce can sweetened condensed milk

For Topping:

Instructions

For the Graham Cracker Crust:

  • Heat the oven to 350°F.
  • In a medium bowl, mix the graham cracker crumbs, melted butter, sugar and salt until well combined. The mixture will resemble wet sand.
  • Press the crust mixture evenly and firmly into the bottom and (almost all of the way) up the sides of the pie dish. (Do NOT cover the pans lip with crumbs.) Use the bottom of a measuring cup or of a flat-bottomed glass to press the crumbs into a crust, if desired.
  • Bake the crust, at 350°F, for 9 minutes. Transfer the cooked crust to a cooking rack and cool 30 minutes before adding the pie filling.

For the Pie:

  • In a medium-size mixing bowl, whisk together the zest and yolks for 2 minutes. Whisk in the milk and then add the juice and beat well. While the crust cooks and cools, set the lime pie filling aside at room temperature to thicken.
  • Pour the filling into the cooled crust and bake until the center is just set, but it still a little wiggly, 15-17 minutes.
  • Transfer the pie to a cooling rack and let cool completely.
  • Cover the pie, tightly, with plastic wrap and refrigerate at least 3 hours and up to 24 hours, before serving.

For the Whipped Cream Topping:

  • Pour 2 cups whipping cream, powdered sugar and vanilla in the large bowl of a stand mixer fitted with the whisk attachment. Whisk the cream mixture until medium-firm peaks form.
  • Up to 2 hours before serving, top the pie with sweetened, freshly whipped cream. Garnish with twisted lime wheels or thin lime slices.
  • Enjoy!

Video

Notes

Note – I use a 9” pie plate for this pie, but an 8” pie plate or a 9” tart pan work just as well.
Note – If the pie sticks to the pie pan when ready to serve, fill a large bowl with very warm water, and dip the bottom of the pie pan in the warm water to loosen the crust.

Nutrition

Calories: 581kcal | Carbohydrates: 52g | Protein: 7g | Fat: 38g | Saturated Fat: 22g | Cholesterol: 218mg | Sodium: 268mg | Potassium: 284mg | Sugar: 41g | Vitamin A: 1405IU | Vitamin C: 6.4mg | Calcium: 208mg | Iron: 1mg