Luscious Key Lime Pie (Printable Version)

A creamy lime filling with crisp crust and fluffy whipped topping, bursting with fresh citrus.

# What You'll Need:

→ Crust

01 - 1 1/2 cups graham cracker crumbs (about 13–14 crackers), crushed
02 - 7 tablespoons unsalted butter, melted
03 - 3 tablespoons granulated sugar
04 - Pinch of salt

→ Filling

05 - 1 can (14 oz) sweetened condensed milk
06 - 1/2 cup key lime juice (fresh or bottled)
07 - 2 teaspoons grated lime zest
08 - 4 large egg yolks

→ Topping

09 - 1 cup heavy cream, cold
10 - 2 tablespoons powdered sugar
11 - 1 teaspoon vanilla extract
12 - Extra lime zest or thin lime slices for garnish

# Directions:

01 - Preheat oven to 350°F. In a bowl, combine graham cracker crumbs, melted butter, sugar, and salt, mixing until evenly moistened.
02 - Press the crumb mixture firmly into the bottom and up the sides of a 9-inch pie pan. Bake for 10 minutes, then remove and let cool slightly.
03 - Whisk together sweetened condensed milk, key lime juice, lime zest, and egg yolks until smooth and well incorporated.
04 - Pour the filling into the warm crust, smoothing the top. Bake for 15 minutes or until the center is just set but slightly wobbly.
05 - Allow the pie to cool to room temperature, then refrigerate for at least 2 hours until fully chilled and set.
06 - Beat cold heavy cream with powdered sugar and vanilla extract until medium peaks form.
07 - Pipe or spoon the whipped cream over the chilled pie. Garnish with lime zest or thin lime slices before serving.

# Expert Advice:

01 -
  • The filling sets up like custard but tastes like sunshine on a plate
  • You get maximum bragging rights with minimal actual effort
  • That graham cracker crust hugs the tart filling in the best way
02 -
  • The center should still wobble slightly when it comes out of the oven because it keeps cooking as it cools
  • Room temperature egg yolks prevent the filling from seizing up when you whisk them in
  • Chilling time is non negotiable, otherwise the filling will be too soft to slice cleanly
03 -
  • Press the crust mixture into the pan using the bottom of a flat measuring cup for an even, compact layer
  • Zest your limes before juicing them, it is so much easier to hold onto the fruit while it still has all its juice inside
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