Traditional Key Lime Pie Recipe
The perfect Key Lime Pie recipe with a smooth and silky lime-infused filling with just enough sweetness-to-tartness ratio. The pie’s floral key lime taste will take you to the tropics.
Equipment
Ingredients
For the Graham Cracker Crust:
- 1 1/2 cups graham cracker crumbs about 10 whole graham crackers, crushed
- ½ cup butter melted
- ¼ cup brown sugar lightly packed
- ½ teaspoon salt
For the Key Lime Filling:
- 14 ounces sweetened condensed milk
- 4 egg yolks
- ½ cup key lime juice *see note
- ¼ teaspoon salt
For the Whipped Cream Topping:
- ¼ cup cream cheese softened
- 1 cup heavy cream chilled
- ¼ cup powdered sugar
- 4 key limes for garnish and zest
Instructions
- Preheat the oven to 350 degrees F.
- In a medium-sized mixing bowl, combine the graham cracker crumbs, melted butter, brown sugar, and salt.
- Transfer the mixture to an ungreased 9-inch pie plate and flatten the crumbs to form an even layer along the bottom of the pie plate and up the sides. The bottom of a measuring cup or the back of a large spoon will flatten the crumbs easily.
- Bake the graham cracker crust for 15 minutes until golden in color. Remove the pie from the oven and allow it to cool on a wire rack.
- In a medium-sized bowl, add the sweetened condensed milk, egg yolks, lime juice, and salt. Blend with a handheld mixer for 1 minute until lighter in color.
- Pour the mixture into the cooled graham cracker crust and bake for 15 minutes until the edges of the filling are set and the center is slightly jiggly.
- Remove the pie from the oven and place it on a wire rack to cool for half an hour before chilling in the refrigerator to fully set (2 hours or overnight).
- To make the whipped cream topping, place the cream cheese in a large bowl and blend with a handheld mixer until smooth, add ¼ cup heavy cream and continue blending until smooth and free of clumps.
- Add the powdered sugar and remaining heavy cream and continue blending until soft peaks start to form.
- Dollop the whipped topping onto the pie and gently spread it just short of 1 inch from the edge.
- Zest 2 of the key limes (1 tablespoon zest) directly over the whipped topping and garnish each slice of pie with a slice of lime.
- Cut and serve!
Notes
- You can use the juice from key limes (15 will yield about ½ cup juice). Or the quicker option is to use Nellie and Joe’s bottled Key Lime Juice, which is what I used.
- Any leftovers can be stored in the refrigerator for up to 2 days. Just note, that the crust will become soggy if not eaten within a day or two.
Nutrition
Serving: 8Calories: 535kcalCarbohydrates: 55gProtein: 8gFat: 33gSaturated Fat: 19gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.5gCholesterol: 185mgSodium: 513mgPotassium: 312mgFiber: 2gSugar: 43gVitamin A: 1169IUVitamin C: 13mgCalcium: 214mgIron: 1mg
This nutrition information is based on the exact products I used in this recipe. Brands and sizes of products could alter exact nutrition and should always be calculated independently.
Tried this recipe?Let us know how it was!