Key Lime Pie
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Key Lime Pie
This key lime pie is creamy, tart, and set in a buttery graham cracker crust. The filling needs only three main ingredients and bakes briefly to set, then chills until firm. This recipe fills one 9-inch pie and serves eight, topped with whipped cream.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 6 tablespoons unsalted butter, melted
- 1/4 cup granulated sugar
- 3 large egg yolks
- 14 ounces sweetened condensed milk
- 2/3 cup fresh lime juice
- 1 tablespoon lime zest
- 1 cup heavy cream, whipped, for topping
Directions
- Heat the oven to 350F. Stir the graham crumbs, melted butter, and sugar, then press firmly into a 9-inch pie plate. Bake 8 minutes and set aside.
- Whisk the egg yolks and lime zest in a bowl until lightened, about 2 minutes.
- Whisk in the condensed milk, then the lime juice, until smooth and slightly thickened.
- Pour the filling into the crust and bake 12 to 15 minutes, until the center is just set with a slight jiggle.
- Cool to room temperature, then chill at least 3 hours or until firm.
- Top with whipped cream and extra lime zest before serving.
Tips and variations
- Use fresh lime juice for the brightest flavor. Bottled key lime juice works if fresh is not available.
- Chill the pie at least 3 hours so it sets firm enough to slice.
- Do not overbake. The center should still jiggle slightly when you pull it.
- Top with whipped cream just before serving so it stays fresh.
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Common questions
- Do I need real key limes
- Regular limes work well and are easier to find. Key limes are more tart and aromatic, but the pie is excellent either way.
- Why is my key lime pie runny
- Runny filling means underbaking or too little acid. Bake until the center just sets and use enough fresh lime juice.
- Can I make key lime pie ahead
- Yes. It is a great make-ahead dessert. Bake and chill it a day before, then add whipped cream before serving.
- How long does it keep
- Covered in the fridge, the pie keeps about 4 days. Add the whipped cream topping fresh each time you serve it.
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