Key Lime Pie
Key lime pie is one of those desserts that’s way easier to make than people think, but still manages to impress everyone at the table. The combination just works – you’ve got the tangy lime filling that’s both creamy and bright, sitting in a buttery graham cracker crust.
I love that it only needs a few ingredients and doesn’t require any fancy techniques or equipment. It’s perfect for summer gatherings since it needs to chill anyway, and you can make it a day ahead without any issues. The filling sets up beautifully in the fridge, and the whole thing holds together nicely when you slice it.
While regular limes will work in a pinch, key limes really do make a difference – they’re more aromatic and have a distinct tartness that makes this pie special.
What you need for Key Lime Pie
Ingredients You’ll Need For This Recipe
- 1 graham cracker crust (9-inch)
- 4 egg yolks
- 2 (14 oz) cans sweetened condensed milk
- 1 cup fresh key lime juice (about 20-25 key limes)
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- Lime zest for garnish (optional)
How to make Key Lime Pie
1. Start by preheating your oven to 350°F. While it’s heating, grab graham cracker crust and set it on a baking sheet – this makes it much easier to move in and out of the oven without breaking.
2. In a large bowl, whisk egg yolks until they’re just broken up. Now pour in both cans of sweetened condensed milk and whisk until everything’s smooth and well combined – this usually takes about a minute.
3. Here’s where the magic happens: slowly stream in key lime juice while whisking constantly. You’ll notice the mixture starting to thicken slightly – that’s the acid from the limes beginning to react with the condensed milk. Keep whisking until everything’s evenly mixed and looks silky smooth.
4. Pour the filling into graham cracker crust. Give the pan a gentle tap on the counter a few times to help any air bubbles rise to the surface. Pop it into your preheated oven and bake for 15-18 minutes. You’re looking for the filling to be just set – it should still have a slight jiggle in the middle when you gently shake the pan, but shouldn’t be liquid. If you see any browning starting to happen, that means it’s definitely done.
5. Let the pie cool on a wire rack for about an hour, then refrigerate for at least 3 hours or overnight. The filling will continue to set up as it chills.
6. When you’re ready to serve, make the whipped cream topping. Pour your cold heavy cream into a clean bowl, add the powdered sugar and vanilla, and beat with an electric mixer. Start on low speed to avoid splashing, then increase to medium-high. Watch carefully – you want soft peaks that gently curl over when you lift the beaters. If the peaks stand straight up, you’ve gone too far.
7. Spread or pipe the whipped cream over your chilled pie. If you’re using lime zest for garnish, sprinkle it on now – it adds a nice pop of color and extra lime flavor.
The pie will keep in the fridge for up to 3 days, though the crust might soften slightly over time. Just be sure to cover it well after cutting into it.
🔍 Recipe Notes & Tips
- No key limes? Regular lime juice works fine – you’ll need about 4-5 regular limes
- Room temp eggs separate easier than cold ones
- Save those egg whites for an omelet or meringue
- Store-bought crust is totally fine – I use it all the time
- If mixing by hand, your arm will get tired – that’s normal!
- Don’t skip the baking sheet under the pie – makes life way easier
🍽️ Serving Suggestions
- Pairs great with:
Iced coffee or cold brew
Mojitos (keep that lime theme going!)
Prosecco for fancy occasions - Serve straight from the fridge – gets melty fast at room temp
🎯 Make it Work for
- Casual BBQ: Skip the fancy piped cream, just dollop
- Dinner party: Individual mini pies in mason jar lids
- Potluck: Transport in pie carrier with whipped cream separate
- Holiday: Add green food coloring for St. Patrick’s Day
- Summer party: Freeze for 30 mins before serving
📦 Storage & Leftovers
- Keeps 3 days max in fridge
- Cover tightly with plastic wrap
- Store whipped cream separate if possible
- Don’t freeze – gets weird and grainy
- Crust will soften each day – still tastes great though
Key Lime Pie
Ingredients
- 1 graham cracker crust 9-inch
- 4 egg yolks
- 2 14 oz cans sweetened condensed milk
- 1 cup fresh key lime juice about 20-25 key limes
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- Lime zest for garnish optional
Instructions
- Start by preheating your oven to 350°F. While it’s heating, grab graham cracker crust and set it on a baking sheet.
- In a large bowl, whisk egg yolks until they’re just broken up. Now pour in both cans of sweetened condensed milk and whisk until everything’s smooth and well combined .
- Here’s where the magic happens: slowly stream in key lime juice while whisking constantly. You’ll notice the mixture starting to thicken slightly – that’s the acid from the limes beginning to react with the condensed milk. Keep whisking until everything’s evenly mixed and looks silky smooth.
- Pour the filling into graham cracker crust. Give the pan a gentle tap on the counter a few times to help any air bubbles rise to the surface. Pop it into your preheated oven and bake for 15-18 minutes. You’re looking for the filling to be just set – it should still have a slight jiggle in the middle when you gently shake the pan, but shouldn’t be liquid. If you see any browning starting to happen, that means it’s definitely done.
- Let the pie cool on a wire rack for about an hour, then refrigerate for at least 3 hours or overnight.
- When you’re ready to serve, make the whipped cream topping. Pour your cold heavy cream into a clean bowl, add the powdered sugar and vanilla, and beat with an electric mixer. Start on low speed to avoid splashing, then increase to medium-high. Watch carefully – you want soft peaks that gently curl over when you lift the beaters. If the peaks stand straight up, you’ve gone too far.
- Spread or pipe the whipped cream over your chilled pie. If you’re using lime zest for garnish, sprinkle it on now – it adds a nice pop of color and extra lime flavor.
