Marry This Classic Key Lime Pie Recipe is a creamy and tangy recipe, which is made with a graham cracker crust and real Key lime juice. It’s the perfect summer dessert, ready in about 35 minutes, plus chilling time.
Jump to RecipeClassic Key Lime Pie Recipe Ingredients
Crust
- 12 full sheets graham crackers
- 2 Tbsp. granulated sugar
- 6 Tbsp. salted butter, melted
Filling
- 2 large egg yolks
- 1 (14-oz.) can sweetened condensed milk
- 1/2 cup bottled Key lime juice
- 1 Tbsp. grated lime zest (from about 2 limes), plus more for garnish
Topping
- 1 cup heavy cream
- 2 Tbsp. powdered sugar
How To Make Classic Key Lime Pie Recipe
- Make and bake the crust: Preheat the oven to 350°F. In a food processor, pulse the graham crackers and granulated sugar until fine crumbs form. Pour in the melted butter and pulse until combined. Press the mixture into the bottom and up the sides of a 9-inch pie plate. Bake for 10 minutes until just set. Let it cool slightly.
- Make the filling: In a medium bowl, whisk the egg yolks, sweetened condensed milk, Key lime juice, and lime zest together until well combined.
- Bake the pie: Pour the filling into the slightly cooled crust. Bake for 15 minutes, until the center is set but still has a slight jiggle.
- Cool and chill: Let the pie cool at room temperature for 30 minutes, then refrigerate for at least 1 hour, or until completely chilled and firm.
- Top and serve: Just before serving, beat the heavy cream and powdered sugar with a mixer until soft peaks form. Spread the whipped cream over the pie and garnish with extra lime zest.
Recipe Tips
- How to get a non-soggy crust? Pre-baking the graham cracker crust for 10 minutes is the key. It creates a crisp, sealed barrier that prevents the creamy filling from making the bottom soft.
- Can I use regular limes instead of Key limes? Yes, you can use regular (Persian) lime juice if you can’t find Key limes. The flavor will be slightly less tart and aromatic, but the pie will still be delicious. Bottled Key lime juice is also a great, convenient option.
- How do I know when the pie is set? After 15 minutes of baking, the filling should be mostly set, but the very center should still jiggle slightly when you gently shake the pan. It will firm up completely as it chills.
- Can I make this pie ahead of time? Absolutely! This is the perfect make-ahead dessert. It needs to chill for at least an hour, but making it the day before you plan to serve it is ideal for the best flavor and a firm set.
What To Serve With Key Lime Pie
This is a classic dessert that is perfect on its own, but it’s traditionally served with a simple topping.
- A generous dollop of sweetened whipped cream
- A sprinkle of fresh lime zest
- Toasted coconut flakes for a tropical twist
How To Store Key Lime Pie
- Refrigerate: This pie must be stored in the refrigerator because of the egg-based filling. Cover it loosely with plastic wrap, and it will keep for up to 4 days.
Key Lime Pie Nutrition Facts
- Calories: 420 kcal
- Carbohydrates: 48g
- Protein: 6g
- Fat: 24g
- Saturated Fat: 15g
- Sodium: 380mg
- Fiber: 1g
- Sugar: 38g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Key limes are smaller, more spherical, and have a thinner, yellowish rind compared to the larger, oval, green Persian limes. They are also more acidic, aromatic, and have a more intense flavor.
A runny Key lime pie is usually a sign that it was under-baked. The egg yolks in the filling need the 15 minutes of heat to cook and set the custard. Also, ensure it chills for at least a full hour.
This version is a baked pie, which is the traditional method. The short baking time cooks the eggs and sets the filling. No-bake versions often use cream cheese or gelatin to set the pie instead of eggs.
Try More Recipes:
- No-Bake Key Lime Pie Recipe
- Leftover Turkey Shepherd’s Pie Recipe
- Freezer-Friendly Shepherd’s Pie Recipe
Classic Key Lime Pie Recipe
Course: DessertCuisine: AmericanDifficulty: Easy8
servings20
minutes25
minutes420
kcalA classic, tangy, and creamy Key lime pie with a sweet and crunchy graham cracker crust, baked just enough to create the perfect custard filling.
Ingredients
Crust: 12 graham cracker sheets, 2 Tbsp. sugar, 6 Tbsp. melted butter.
Filling: 2 large egg yolks, 1 (14-oz.) can sweetened condensed milk, 1/2 cup Key lime juice, 1 Tbsp. lime zest.
Topping: 1 cup heavy cream, 2 Tbsp. powdered sugar.
Directions
- Preheat oven to 350°F. Mix graham cracker crumbs and sugar; stir in melted butter. Press into a 9-inch pie plate and bake for 10 minutes.
- Whisk together all filling ingredients until combined.
- Pour the filling into the slightly cooled crust.
- Bake for 15 minutes until the center is almost set.
- Let cool for 30 minutes, then chill for at least 1 hour.
- Top with homemade whipped cream and lime zest before serving.
Notes
- Pre-baking the crust is a crucial step to prevent a soggy bottom.
- The pie must be thoroughly chilled for at least 1 hour to ensure the filling is fully set for clean slices.
- For the best whipped cream, ensure your cream and mixing bowl are well-chilled.
- This pie is a perfect make-ahead dessert for parties and gatherings.
