If you’ve ever dreamed of the perfect balance between tart and sweet, creamy and crunchy, then this Key Lime Pie Recipe is exactly what your dessert prayers are made of. This classic southern treat captures the essence of fresh key limes in a luscious filling nestled in a buttery graham cracker crust, topped with fluffy whipped cream. Every bite bursts with sunshine and nostalgia, making it an irresistible showstopper for any occasion. Trust me, once you master this Key Lime Pie Recipe, it will become your go-to for impressing guests or simply treating yourself to something heavenly.
Ingredients You’ll Need
Gathering your ingredients is delightfully straightforward, but each one plays a crucial role in delivering that iconic taste and texture. From the crisp graham cracker crust to the tangy citrus juices and smooth whipped cream topping, these simple components come together in perfect harmony.
- Graham cracker sheets: These provide a perfectly crunchy and subtly sweet base for the crust.
- Unsalted butter (melted): Binds the graham crackers together and adds richness without overpowering.
- White granulated sugar: A little sweetness to balance the tartness and to sweeten the crust as well as the filling.
- Sweetened condensed milk: Creates the creamy, luscious texture that defines classic key lime pie filling.
- Freshly squeezed key lime juice: The star ingredient, delivering that signature tang and vibrant flavor.
- Fresh lemon juice: Adds brightness and depth, enhancing the citrus profile.
- Large egg yolks: Provide richness and help the filling set perfectly in the oven.
- Heavy whipping cream: Whipped into stiff peaks, it tops the pie with a light, airy contrast.
- Powdered sugar: Sweetens and stabilizes the whipped cream for a silky finish.
- Vanilla: Adds warmth and rounds out the flavors of the whipped cream.
How to Make Key Lime Pie Recipe
Step 1: Preparing the Crust
Start by preheating your oven to 350 degrees, so it’s ready when you finish the crust. Then, pulse the graham crackers into fine crumbs using a food processor—or crush them manually in a sealed bag with a rolling pin if you’re feeling old-school. Mix the crumbs with melted butter and a bit of sugar, ensuring every crumb is coated and ready to bind. Press this mixture firmly into a 9-inch pie plate, shaping it evenly up the sides. Baking it for 5 minutes sets the crust and gives it that perfect crunch that will hold the luscious filling without becoming soggy.
Step 2: Making the Filling
The filling is where the magic happens. In a large bowl, whisk together sweetened condensed milk, freshly squeezed key lime juice and lemon juice, sugar, and egg yolks until smooth and well combined. This mixture needs to bake just until the edges set while the center remains slightly jiggly, which results in that creamy, melt-in-your-mouth texture.
Step 3: Baking the Pie
Pour the tangy filling into your pre-baked crust and slide it into the oven for 30 to 35 minutes. Keep an eye for the edges to firm up as the center begins to set—this is the sweet spot for ultimate creaminess. After baking, let the pie cool at room temperature for an hour to let it settle before transferring it to the refrigerator for at least 8 hours to chill and fully develop its signature flavor and texture.
Step 4: Whipping the Cream Topping
Right before serving, whip the heavy cream with powdered sugar and vanilla extract until it forms stiff peaks. This luscious whipped cream is the perfect light and sweet complement to the tangy filling, crowning your pie with an elegant, velvety finish.
How to Serve Key Lime Pie Recipe
Garnishes
Keep it simple by adding a few thin slices of fresh key lime or a sprinkle of finely grated lime zest on top of the whipped cream. The zesty garnish adds a burst of color and a fresh citrus aroma that invites everyone to dig in.
Side Dishes
This pie shines as a standalone dessert but pairs beautifully with a scoop of vanilla bean ice cream or a bright, juicy berry salad that echoes the pie’s fresh, tart flavors. A lightly sweetened mint tea or sparkling water with a splash of lime can also round out your serving experience perfectly.
Creative Ways to Present
Try serving individual mini key lime pies in cute mason jars for a charming party presentation. Or, serve slices with a drizzle of raspberry coulis for a pretty pop of color. For a fun twist, sprinkle some toasted coconut flakes on the whipped cream to add crunch and a tropical vibe that complements the citrus beautifully.
Make Ahead and Storage
Storing Leftovers
Leftover Key Lime Pie Recipe is best kept in the refrigerator, tightly covered with plastic wrap or in an airtight container. It will stay fresh and delicious for up to 3 days, making it easy to enjoy a slice (or two!) later without losing any of that fresh lime zing.
Freezing
You can freeze the pie, but it’s best to do so without the whipped cream topping. Wrap the pie tightly in plastic wrap and then aluminum foil to prevent freezer burn. When properly stored, it can freeze well for up to one month. Thaw overnight in the refrigerator before serving.
Reheating
This pie is typically enjoyed chilled, so reheating is not recommended. If you want to take the chill off before serving, let it sit at room temperature for about 15-20 minutes, but avoid any warm or hot heating methods to preserve the texture and flavor.
FAQs
Can I use regular limes instead of key limes?
Absolutely! While key limes have a unique, slightly floral tartness, regular limes work just fine if key limes aren’t available. Just make sure to use fresh juice for the best flavor.
Why is my pie filling too runny?
This usually happens when the filling doesn’t bake long enough or if the proportions of key lime juice are off. Make sure to bake until the edges are set and give the pie plenty of chilling time to firm up properly.
Can I make this pie vegan?
Traditional Key Lime Pie Recipe calls for condensed milk and eggs, but you can experiment with vegan substitutes like coconut condensed milk and silken tofu or aquafaba. The texture and flavor will differ, but it can be delicious in its own right.
How do I get that perfect graham cracker crust?
Use enough melted butter to fully coat the crumbs so they stick together well. Press the crumbs firmly and evenly into the pan, and don’t skip the pre-bake step—that gives you a sturdier crust that holds the filling beautifully.
What can I use instead of whipped cream topping?
If you prefer, dollops of Greek yogurt sweetened with a bit of honey or lime zest can be a tangy alternative. You could also try a light cream cheese frosting for a richer take.
Final Thoughts
I truly hope you’ll give this Key Lime Pie Recipe a try soon—it’s one of those desserts that instantly brightens up any day with its zesty charm and creamy texture. Whether you’re making it for a special occasion or just because, it offers a truly joyful baking experience and a rewarding slice of deliciousness every time.
Print
Key Lime Pie Recipe
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Total Time: 8 hours 65 minutes
- Yield: 8 to 8 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This classic Key Lime Pie features a crisp graham cracker crust filled with a tangy and creamy key lime custard, topped with freshly whipped cream. Perfectly balanced between tartness and sweetness, this no-bake filling is set in the oven for a smooth and luscious texture, ideal for a refreshing dessert on warm days.
Ingredients
For the Crust
- 14 graham cracker sheets
- 8 Tablespoons unsalted butter, melted
- 1/3 cup white granulated sugar
For the Filling
- 2 ¼ cups sweetened condensed milk
- 1 1/3 cups freshly squeezed key lime juice (approximately 25 key limes or 2 lbs.)
- 1/3 cup fresh lemon juice
- 1/3 cup white granulated sugar
- 6 large egg yolks, at room temperature
For the Whipped Cream Topping
- 1 cup heavy whipping cream
- ½ cup powdered sugar
- ½ teaspoon vanilla extract
Instructions
- Preheat oven: Preheat your oven to 350 degrees Fahrenheit to prepare for baking the crust and filling.
- Prepare crust crumbs: Add the graham cracker sheets to a food processor and pulse until finely ground into crumbs. Alternatively, crush them in a sealed plastic bag with a rolling pin.
- Mix crust ingredients: Pour melted butter and 1/3 cup sugar into the crumbs and pulse again on low until the mixture is well combined and the butter is evenly distributed.
- Form pie crust: Transfer the crumb mixture to a 9-inch pie plate and use your hands to press it firmly and evenly along the bottom and up the sides of the plate. Use a spoon or the bottom of a measuring cup to press the edges firmly.
- Bake crust: Place the crust in the preheated oven and bake for 5 minutes. Remove and set aside to cool slightly.
- Prepare filling: In a large bowl, combine the sweetened condensed milk, key lime juice, lemon juice, 1/3 cup white sugar, and egg yolks. Whisk thoroughly until the ingredients are smooth and fully incorporated.
- Fill and bake pie: Pour the lime filling into the pre-baked crust. Bake in the oven for 30 to 35 minutes until the edges are set and the center is just beginning to firm up.
- Cool pie: Remove the pie from the oven and allow it to cool on a wire rack for one hour. Afterward, refrigerate for at least 8 hours or overnight to fully set.
- Make whipped cream topping: In a large bowl, combine the heavy whipping cream, powdered sugar, and vanilla extract. Using a hand mixer, whip on high speed until stiff peaks form, about 2 to 3 minutes.
- Serve: Spread the whipped cream topping evenly over the chilled pie before serving. Slice into 8 to 8 pieces and enjoy!
Notes
- Use fresh key limes for the best authentic flavor, but bottled key lime juice can be substituted in a pinch.
- Ensure the egg yolks are at room temperature to prevent curdling in the filling.
- Press the crust crumbs firmly for a stable and crisp pie base.
- Chilling the pie overnight enhances flavor and texture for optimal creaminess.
- Leftover pie can be stored covered in the refrigerator for up to 3 days.
