The Ultimate Key Lime Pie Recipe

If there’s one dessert that perfectly captures the essence of a tropical paradise, it’s Key Lime Pie.

This tangy, creamy delight has its origins in the Florida Keys and has since become a beloved treat far beyond the Sunshine State.

Today, I’m excited to share with you the ultimate Key Lime Pie recipe, complete with tips, tricks, and answers to your most pressing questions.

Whether you’re a seasoned baker or a dessert novice, this guide will ensure your pie turns out perfectly every time.

Special Tools for the Best Key Lime Pie Recipe

• Citrus Juicer
• Pie Dish or Tart Pan

Ingredients for the Best Key Lime Pie Recipe:

Crust:

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 6 tablespoons unsalted butter, melted
• YOU CAN ALSO USE A PREMADE GRAHAM CRACKER CRUST – this is what I typically do and it tastes amazing!

Filling:

• 1 cup key lime juice (freshly squeezed is best but bottled will work in a pinch)
• 2 cans (14 ounces each) sweetened condensed milk
• 2 large egg yolks
• 1 – 2 teaspoons lime zest (optional)

Topping:

• 1 cup heavy whipping cream
• 2 tablespoons powdered sugar
• Lime slices or extra zest for garnish

Instructions for the Best Key Lime Pie Recipe

Preparing the Crust

1. Crush the Graham Crackers: Use a food processor to finely crush the graham crackers, or place them in a zip-top bag and crush with a rolling pin.
2. Mix with Sugar and Butter: In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until the crumbs are evenly coated.
3. Press into the Pie Dish: Press the mixture into the bottom and up the sides of a 9-inch pie dish. Use a flat-bottomed measuring cup to ensure an even, compact crust.
4. Bake the Crust: Preheat your oven to 350°F (175°C) and bake the crust for 10 minutes. Remove from oven and let it cool slightly.

See Also: The Best Angel Food Cake Recipe

Making the Filling

1. Whisk Egg Yolks and Condensed Milk: In a large mixing bowl, whisk together the egg yolks and sweetened condensed milk until smooth and well combined.
2. Add Key Lime Juice and Zest: Gradually add the key lime juice and zest, whisking continuously until the mixture is smooth and thick.
3. Pour into the Crust: Pour the filling into the prepared crust and spread it out evenly with a spatula.

Baking the Pie

1. Bake the Pie: Bake the pie at 350°F (175°C) for 15-20 minutes, or until the filling is set but still slightly jiggly in the center.
2. Cool Completely: Allow the pie to cool to room temperature, then refrigerate for at least 3 hours or overnight.

Cooling and Serving

1. Whip the Cream: In a chilled mixing bowl, beat the heavy cream and powdered sugar until stiff peaks form.
2. Garnish the Pie: Spread or pipe the whipped cream over the chilled pie. Garnish with lime slices or extra zest for a festive touch.
3. Serve: Slice and enjoy your delicious Key Lime Pie!

Tips and Tricks

• Use Fresh Key Limes: If possible, use fresh key limes for the most authentic flavor. They are smaller and more aromatic than regular limes.
• Room Temperature Ingredients: Ensure your egg yolks and condensed milk are at room temperature to help the filling blend smoothly.
• Don’t Overbake: The filling should still have a slight jiggle when you remove the pie from the oven. It will firm up as it cools.
• Make Ahead: This pie can be made a day in advance and stored in the refrigerator. Add the whipped cream just before serving.

Q&A

Q: Can I use bottled key lime juice? A: Yes, bottled key lime juice is a convenient alternative and works well in this recipe. Look for brands that are 100% juice without added sweeteners. My favorite is Nellie and Joes Key Lime Juice

Q: What if I can’t find key limes? A: Regular limes can be used as a substitute. While the flavor won’t be exactly the same, it will still be delicious.

Q: How do I prevent my crust from getting soggy? A: Pre-baking the crust helps create a barrier that prevents it from becoming soggy when the filling is added.

Q: Can I freeze Key Lime Pie? A: Yes, you can freeze Key Lime Pie without the whipped cream topping. Wrap it tightly in plastic wrap and aluminum foil, and freeze for up to 2 months. Thaw in the refrigerator before serving.

This post was all about the Best Key Lime Pie Recipe.

Key Lime Pie is a timeless dessert that brings a taste of the tropics to your table.

With this foolproof recipe and helpful tips, you’ll be able to create a pie that’s perfectly tangy, creamy, and utterly irresistible.

I hope you enjoy making (and eating) this classic treat as much as I do!

• Have you ever made Key Lime Pie? What are your favorite variations?
• Share your thoughts and photos: I’d love to see your creations! Tag me on social media and use the hashtag #UltimateKeyLimePie.

The Ultimate Key Lime Pie Recipe

Indulge in the best Key Lime Pie recipe with tips, tricks, and a step-by-step guide for a perfect, tangy dessert.

Print Recipe Pin Recipe

Course Dessert

Cuisine American

Servings 8

Equipment

• Citrus Juicer
• Pie Dish or Tart Pan

Ingredients

  

1x2x3x

Crust

• 1 ½ cups graham cracker crumbs
• ¼ cup sugar
• 6 tbs butter – melted

Filling

• 1 cup key lime juice (or lime juice) fresh squeezed is always best but you can use Nellie and Joe's in a pinch.
• 2 14 oz cans sweetened condensed milk
• 2 large egg yolks
• 1-2 tsp lime zest

Whipped Cream Topping

• 1 cup whipping cream
• 2 Tbs powdered sugar
• lime slices or extra zest for garnish

Instructions

 

The Crust

• Use a food processor to finely crush the graham crackers, or place them in a zip-top bag and crush with a rolling pin.
• In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until the crumbs are evenly coated.
• Press the mixture into the bottom and up the sides of a 9-inch pie dish. Use a flat-bottomed measuring cup to ensure an even, compact crust.
• Preheat your oven to 350°F (175°C) and bake the crust for 10 minutes. Remove from oven and let it cool slightly.

Making the Filling

• In a large mixing bowl, whisk together the egg yolks and sweetened condensed milk until smooth and well combined.
• Gradually add the key lime juice and zest, whisking continuously until the mixture is smooth and thick.
• Pour the filling into the prepared crust and spread it out evenly with a spatula.

Baking the Pie

• Bake the pie at 350°F (175°C) for 15-20 minutes, or until the filling is set but still slightly jiggly in the center.
• Allow the pie to cool to room temperature, then refrigerate for at least 3 hours or overnight.

Cooling and Serving

• In a chilled mixing bowl, beat the heavy cream and powdered sugar until stiff peaks form.
• Spread or pipe the whipped cream over the chilled pie. Garnish with lime slices or extra zest for a festive touch.
• Slice and enjoy your delicious Key Lime Pie!

Notes

TIPS AND TRICKS

• Use Fresh Key Limes: If possible, use fresh key limes for the most authentic flavor. They are smaller and more aromatic than regular limes.
• Room Temperature Ingredients: Ensure your egg yolks and condensed milk are at room temperature to help the filling blend smoothly.
• Don’t Overbake: The filling should still have a slight jiggle when you remove the pie from the oven. It will firm up as it cools.
• Make Ahead: This pie can be made a day in advance and stored in the refrigerator. Add the whipped cream just before serving.

Keyword dessert, key lime, key lime pie, lime, lime pie, pie

Tried this recipe?Let us know how it was!