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.
Equipment
- Citrus Juicer
- Pie Dish or Tart Pan
Ingredients
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.