Key Lime Pie Recipe

Introduction

Key Lime Pie is a classic dessert that perfectly balances tangy lime flavor with a creamy, sweet filling and a crunchy biscuit crust. It’s a refreshing treat that’s simple to make and perfect for any occasion.

Ingredients

• 7 oz (200g) digestive biscuits or graham crackers
• 2 tbsp (30g) sugar
• 5 tbsp (70g) butter, melted
• 4 egg yolks
• 1 can (14 oz – 397g) sweetened condensed milk
• 1/2 cup (120ml) lime juice
• 1 tbsp lime zest
• 1 cup (240g) whipping cream
• 1 tbsp (10g) powdered sugar

Instructions

1. Step 1: Preheat your oven to 350°F (180°C). Place the digestive biscuits or graham crackers in a food processor and blend until they become fine crumbs.
2. Step 2: Transfer the crumbs to a bowl, mix in the sugar and melted butter until combined.
3. Step 3: Press the mixture firmly into the bottom and sides of an 8-9 inch (20-23cm) pie pan to form the crust.
4. Step 4: Bake the crust for 8-10 minutes, then let it cool on a wire rack for about 15 minutes.
5. Step 5: In a large bowl, whisk the egg yolks with the lime zest until the mixture is creamy and light yellow.
6. Step 6: Stir in the sweetened condensed milk and lime juice until fully combined.
7. Step 7: Pour the filling over the cooled crust and bake the pie for 15 minutes.
8. Step 8: Remove the pie from the oven and allow it to cool completely at room temperature, then refrigerate for several hours or overnight for the best flavor and texture.
9. Step 9: Before serving, whip the cream until soft peaks form. Add powdered sugar and continue whipping until stiff peaks form.
10. Step 10: Pipe or spread the whipped cream over the pie and optionally sprinkle with extra lime zest for garnish.

Tips & Variations

• Use fresh lime juice and zest for the best bright and authentic flavor.
• For a gluten-free crust, substitute gluten-free crackers for the digestives or graham crackers.
• If you don’t have a piping bag, simply dollop or spread the whipped cream evenly over the pie.
• Chill the pie overnight to let the flavors fully develop and the filling to set perfectly.

Storage

Store leftover Key Lime Pie in the refrigerator, covered, for up to 3 days. The whipped cream topping is best fresh but will keep its texture if chilled. Reheat is not recommended for this dessert; serve cold for the best taste and texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use bottled lime juice instead of fresh?

While fresh lime juice offers the best flavor, bottled lime juice can be used in a pinch. Just be aware that the taste may be less vibrant and slightly more acidic.

Is it safe to use raw egg yolks in this recipe?

This recipe bakes the pie after mixing in the egg yolks, which cooks them and makes it safe to eat. Make sure to bake as instructed to ensure food safety.

Key Lime Pie Recipe

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★★★★★

4.9 from 69 reviews

• Author: Charlotte
• Total Time: 4 hours 40 minutes (including chilling time)
• Yield: 8 servings 1x

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Description

A classic Key Lime Pie featuring a buttery graham cracker crust filled with a tangy, creamy lime custard and topped with fluffy whipped cream. This refreshing dessert is baked to perfection and chilled for the best flavor and texture, perfect for summer or any citrus lover’s treat.

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Ingredients

Scale 1x2x3x

Crust

• 7 oz (200g) digestive biscuits or graham crackers
• 2 tbsp (30g) sugar
• 5 tbsp (70g) butter, melted

Filling

• 4 egg yolks
• 1 can (14 oz – 397g) sweetened condensed milk
• 1/2 cup (120ml) lime juice
• 1 tbsp lime zest

Topping

• 1 cup (240g) whipping cream
• 1 tbsp (10g) powdered sugar

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Instructions

1. Prepare the crust: Preheat your oven to 350°F (180°C). Place the digestive biscuits or graham crackers into the bowl of a food processor and blend until crumbs form. Transfer the crumbs into a bowl, then stir in sugar and melted butter until well combined.
2. Form the crust: Press the crumb mixture evenly onto the bottom and sides of an 8-9 inch (20-23cm) pie pan, creating a firm layer.
3. Bake the crust: Bake the crust for 8-10 minutes in the preheated oven. After baking, remove it and let it cool on a rack for about 15 minutes.
4. Prepare the filling: In a large bowl, whisk the egg yolks with lime zest until the mixture is creamy and light yellow in color. Stir in the sweetened condensed milk and lime juice until the filling is smooth and well combined.
5. Fill and bake the pie: Pour the lime filling over the cooled crust and bake for 15 minutes in the oven at 350°F (180°C).
6. Cool and chill: Allow the pie to cool completely at room temperature, then refrigerate it for several hours or ideally overnight to set properly.
7. Prepare the whipped cream topping: Before serving, whip the cream until soft peaks form. Add powdered sugar and continue whipping until stiff peaks form.
8. Decorate the pie: Transfer the whipped cream into a piping bag fitted with a 1M (½ inch – 1cm) star tip and pipe decorative swirls onto the top of the pie. Optionally, sprinkle additional lime zest on top for garnish.
9. Store leftovers: Keep any leftover pie refrigerated to maintain freshness.

Notes

• Use fresh lime juice for the best authentic flavor.
• You can substitute digestive biscuits with graham crackers if preferred.
• For extra zest on top, sprinkle freshly grated lime zest before serving.
• Refrigerating overnight enhances the pie’s texture and flavor.
• This pie contains raw egg yolks that are lightly baked; ensure eggs are fresh and handle safely.
• Whipped cream topping can be substituted with store-bought whipped topping if desired.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: Key Lime Pie, Lime Dessert, Graham Cracker Crust, Creamy Pie, Citrus Pie, Summer Dessert