Why You’ll Love This Recipe
- Refreshing Flavor: The combination of tart Key lime juice and sweetened condensed milk creates a creamy, tangy filling that’s both indulgent and invigorating.
- Simple Preparation: With straightforward ingredients and steps, this pie is accessible even for novice bakers.
- Make-Ahead Friendly: The pie needs time to chill, making it an excellent dessert to prepare in advance.
- Versatile Topping Options: Top with whipped cream or meringue to suit your preference.
Ingredients
- 1½ cups graham cracker crumbs
- 6 tablespoons unsalted butter, melted and cooled
- 5 tablespoons sugar, divided
- 1 can (14 ounces) sweetened condensed milk
- 4 large egg yolks
- ½ cup freshly squeezed Key lime juice
- 1 tablespoon grated Key lime zest, plus more for garnish
- 1½ cups heavy cream, chilled
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Prepare the Crust:
- Preheat the oven to 375°F (190°C).
- In a medium bowl, combine the graham cracker crumbs, melted butter, and 3 tablespoons of sugar. Mix until well combined.
- Press the mixture evenly into the bottom and up the sides of a 9-inch pie plate.
- Bake the crust until lightly browned, about 12 minutes. Remove from the oven and let it cool completely on a wire rack.
- Prepare the Filling:
- Reduce the oven temperature to 325°F (163°C).
- In a medium bowl, gently whisk together the sweetened condensed milk, egg yolks, Key lime juice, and lime zest until smooth.
- Pour the filling into the cooled crust.
- Bake the Pie:
- Return the pie to the oven and bake until the center is set but still quivers slightly when nudged, about 15 to 17 minutes.
- Remove from the oven and let it cool completely on a wire rack.
- Prepare the Whipped Cream Topping:
- Shortly before serving, in the bowl of an electric mixer fitted with the whisk attachment, combine the chilled heavy cream and the remaining 2 tablespoons of sugar.
- Whisk on medium speed until soft peaks form, about 2 to 3 minutes.
- Assemble and Serve:
- Spoon the whipped cream over the cooled pie.
- Garnish with additional lime zest, if desired.
- Serve immediately and enjoy!
Servings and Timing
- Servings: This recipe yields one 9-inch pie, serving approximately 8 people.
- Preparation Time: 20 minutes
- Cooking Time: 30 minutes
- Total Time: Approximately 3 hours and 50 minutes (including cooling and chilling time)
Variations
- Crust Alternatives: For a different flavor, substitute the graham cracker crumbs with crushed digestive biscuits or vanilla wafers.
- Topping Options: Instead of whipped cream, top the pie with a meringue made from the leftover egg whites.
- Citrus Twist: Combine Key lime juice with a bit of lemon or orange juice for a unique citrus flavor.
- Coconut Infusion: Add a tropical touch by incorporating a few tablespoons of coconut milk into the filling and sprinkling toasted coconut over the whipped cream topping.
Storage and Reheating
- Refrigeration: Store any leftover pie covered in the refrigerator for up to 3 days.
- Freezing: To freeze, wrap the pie tightly in plastic wrap and then in aluminum foil. Freeze for up to 1 month. Thaw in the refrigerator before serving.
- Reheating: This pie is best served chilled and does not require reheating.
FAQs
What is the origin of Key Lime Pie?
Key Lime Pie originated in the Florida Keys in the late 19th century. The pie was created using local Key limes and sweetened condensed milk, which was a staple in the region due to the lack of refrigeration at the time. It has since become a beloved American dessert.
Can I use regular limes instead of Key limes?
Yes, if Key limes are unavailable, you can substitute regular (Persian) limes. The flavor will be slightly less tart and aromatic, but the pie will still be delicious.
How do I know when the pie is done baking?
The pie is done when the center is set but still jiggles slightly when the pan is nudged. Overbaking can cause the filling to crack.
Can I make this pie ahead of time?
Yes, Key Lime Pie can be made a day in advance. Prepare and bake the pie as directed, then refrigerate it overnight. Add the whipped cream topping just before serving.
Is it safe to eat the raw egg yolks in the filling
Print
Key Lime
- Total Time: 3 hours 50 minutes (including chilling time)
- Yield: 1 (9-inch) pie, serves 8
- Diet: Vegetarian
Description
Key Lime Pie is a tangy and creamy dessert made with a sweet graham cracker crust, a smooth Key lime filling, and a fluffy whipped cream topping. This refreshing treat is easy to prepare and perfect for any occasion.
Ingredients
- 1½ cups graham cracker crumbs
- 6 tablespoons unsalted butter, melted and cooled
- 5 tablespoons sugar, divided
- 1 can (14 ounces) sweetened condensed milk
- 4 large egg yolks
- ½ cup freshly squeezed Key lime juice
- 1 tablespoon grated Key lime zest, plus more for garnish
- 1½ cups heavy cream, chilled
Instructions
- Prepare the Crust:
- Preheat oven to 375°F (190°C).
- Combine graham cracker crumbs, melted butter, and 3 tablespoons of sugar. Press into a 9-inch pie plate.
- Bake for 12 minutes or until lightly browned. Let cool completely.
- Prepare the Filling:
- Reduce oven temperature to 325°F (163°C).
- Whisk together sweetened condensed milk, egg yolks, Key lime juice, and zest until smooth.
- Pour filling into cooled crust.
- Bake the Pie:
- Bake for 15–17 minutes, until the center is set but slightly jiggly.
- Cool completely on a wire rack, then refrigerate for at least 3 hours.
- Prepare the Whipped Cream:
- Shortly before serving, whisk chilled heavy cream and remaining 2 tablespoons sugar until soft peaks form.
- Assemble and Serve:
- Spread whipped cream over the pie. Garnish with additional lime zest. Serve chilled.
Notes
- Substitute regular limes if Key limes are unavailable.
- For a different topping, try meringue using the leftover egg whites.
- The pie tastes best when chilled for at least 3 hours before serving.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American