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Key Lime Pie Recipe

Key Lime Pie is perfect for the summer! It’s cool, refreshing, and requires minimal hands-on prep. The filling simply whisks together and only bakes for 10 minutes!
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 20 minutes
Cooling Time 1 hour 20 minutes
Total Time 1 hour 55 minutes
Servings 8 servings
Calories 634kcal
Author John Kanell

Equipment

  • 9-inch pie plate
  • Mixing Bowls

Ingredients

For the Crust

  • 1½ cups graham cracker crumbs (180g)
  • 6 to 8 tablespoons unsalted butter (87g to 113g), melted, divided
  • ¼ cup granulated sugar (50g)

For the Filling

  • 2 (14-ounce, 396g) cans sweetened condensed milk
  • ¾ cup key lime juice (180mL)
  • 4 egg yolks
  • 2 teaspoons lime or key lime zest

For the Topping

  • 1 cup heavy cream (240mL)
  • 3 tablespoons powdered sugar
  • 1 teaspoon vanilla extract
  • Optional: Lime zest and thinly sliced key limes

Instructions

For the Crust:

  • Preheat the oven to 350°F.
  • In a medium bowl, stir together graham cracker crumbs, 6 tablespoons of melted butter, and sugar until well moistened. Pinch the crumbs between your thumb, pointer and middle fingers. If they feel moist and stick together when released from the pinch, they are ready to be pressed in the pan. If they feel dry, sandy, and lose their shape when released from the pinch, stir in more butter, 1 tablespoon at a time.
  • Add the crumb mixture to the pie plate. Using the flat bottom of a measuring cup or glass, firmly press the mixture into the bottom of the pan and up the sides of the pan, mounding the edge slightly above the rim of the pie plate. (Your hands or a flat spatula may be helpful to press the sides of the crust.) Bake the crust for 10 minutes, until dry and golden brown.

For the Filling:

  • In a large bowl, combine the sweetened condensed milk, key lime juice, egg yolks, and zest. Whisk to combine.
  • Pour the filling into the warm crust and give it a jiggle to level things out. Bake at 350°F for about 10 minutes. Cool on a wire rack for about 20 minutes, then chill for at least an hour. You'll see some tiny holes in the pie and it will jiggle slightly when it's done baking.
  • Place a large mixing bowl or the bowl of a stand mixer along with the beaters or whisk attachment in the fridge or freezer until well chilled, at least 20 minutes.

For the Topping:

  • In a large, chilled bowl, combine the cream, sugar, and vanilla. With a handheld mixer (or in a stand mixer with a whisk attachment), beat on medium speed until frothy and starting to thicken, about 2 minutes. Increase the speed to medium-high and beat until soft to medium peaks form, 1 to 2 more minutes.
  • Top the pie with dollops of whipped cream, lime zest, and slices if you like, and serve.

Video

Notes

  • Mound the crust slightly at the edge of the pie dish. This is a very full pie, and if you press the crust evenly with the top of the pan, the filling may spill out in a spot or two before it sets.

Nutrition

Calories: 634kcal | Carbohydrates: 78g | Protein: 11g | Fat: 32g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.3g | Cholesterol: 187mg | Sodium: 244mg | Potassium: 465mg | Fiber: 1g | Sugar: 68g | Vitamin A: 1106IU | Vitamin C: 10mg | Calcium: 331mg | Iron: 1mg