Key Lime Pie Recipe

Course: Dessert

Cuisine: American

Prep Time: 45

Cook Time: 24

Cooling Time: 3

Total Time: 4 9

Servings: slices

Calories: 365kcal

Author: Becky Hardin

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.

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Equipment

Ingredients

For the Graham Cracker Crust

1½ cups graham cracker crumbs 213 grams (about 12 cracker sheets)
6 tablespoons unsalted butter 85 grams, melted (¾ stick)
⅓ cup granulated sugar 67 grams
¼ teaspoon sea salt optional

For the Pie

4 teaspoons grated lime zest 8 grams, from 2 Persian limes
4 large egg yolks 56 grams
14 ounces sweetened condensed milk 396 grams (1 can)
½ cup freshly squeezed lime juice 114 grams, from 10-12 key limes or 4 Persian limes

For Topping

Stabilized Whipped Cream (or cool whip)-click for recipe
Lime slices/wheels

Instructions

For the Graham Cracker Crust

Preheat 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.
1½ cups graham cracker crumbs, 6 tablespoons unsalted butter, ⅓ cup granulated sugar, ¼ teaspoon sea salt
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 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-sized mixing bowl, whisk together the zest and yolks for 2 minutes. Whisk in the condensed 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.
4 teaspoons grated lime zest, 4 large egg yolks, 14 ounces sweetened condensed milk, ½ cup freshly squeezed lime juice
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 Topping

Up to 2 hours before serving, top the pie with sweetened, freshly whipped cream. Garnish with twisted lime wheels or thin lime slices.
Lime slices/wheels, Stabilized Whipped Cream

Video

Notes

I use a 9-inch pie pan for this pie, but an 8-inch pie pan or a 9-inch 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.
Allow the pie filling to cool and thicken on the counter while your graham cracker crust bakes.
Cool your crust COMPLETELY before adding in the filling.
If your crust seems to be sticking to the pie plate when you're ready to serve, one trick that works like a charm is filling a large bowl with warm water and dipping the bottom of the pie plate into the water for a bit to loosen the crust. Do not submerge the pie, you're just putting the bottom of the pie plate in the water to add some heat; release the crust.
Refrigerate for at least 3 hours before serving. This will give your pie time to come to the right texture. Good luck holding out that long...when I know the Best Key Lime Pie Recipe is waiting for me...I have very little self control!
Nutritional information does not include toppings.

Storage: Store key lime pie in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Nutrition