Key Lime Pie

Hey there! So, I have this thing with Key Lime Pie. It started during one summer vacation in Florida when I had my first slice. Let’s just say, it was love at first bite. I’ve been trying to recreate that zingy, creamy goodness ever since. My first few attempts? Absolute disasters. But don’t worry, I’ve since figured out how not to set the kitchen on fire!

Why You’ll Love This

I make this pie whenever I need a slice of sunshine. My family can’t get enough—especially my cousin Matt, who once tried to eat half the pie himself (I didn’t let him, in case you’re wondering). It’s the perfect mix of tart and sweet, with a buttery crust that just melts in your mouth. Plus, it’s deceptively simple—once you get the hang of it, that is.

Ingredients You’ll Need

  • 1 and 1/2 cups graham cracker crumbs (or digestive biscuits when I can’t find graham crackers)
  • 1/4 cup sugar (my grandma swears by brown sugar, but you do you)
  • 1/2 cup butter, melted
  • 1 can (14 ounces) sweetened condensed milk
  • 3 egg yolks
  • 1/2 cup fresh key lime juice (but honestly, bottled works in a pinch)
  • 1 tablespoon lime zest (grate carefully, because who likes zest under their nails?)
Key Lime Pie

Directions

  1. Preheat your oven to 350°F (or about 175°C for those on the metric side of life). Mix the graham cracker crumbs, sugar, and butter in a bowl. Press into a pie pan—this is where I usually sneak a taste, because why not?
  2. Bake the crust for about 10 minutes, until it’s golden and smells like heaven. Meanwhile, whisk the condensed milk, egg yolks, lime juice, and zest together. Don’t worry if it looks weird—it always does!
  3. Pour that zesty mix into the crust. Pop it back in the oven for 15 minutes until set but with a little jiggle in the center.
  4. Let it cool, then refrigerate for a few hours. Actually, it tastes better the next day, if you can wait that long!

Notes

Sometimes, I add a pinch of salt to the crust mixture—it just seems to elevate the flavors. And about that lime juice, I once ran out and used lemon instead…it wasn’t quite the same, stick to lime if you can.

Key Lime Pie

Variations

I tried using crushed pretzels for the crust once. Let’s just say it was an acquired taste! Adding a bit of coconut to the filling, though, can be a lovely twist.

Equipment

If you don’t have a zester, a cheese grater works in a pinch. Just be gentle. And if you’re without a pie pan, a baking dish will do—it might not be round, but who cares?

Key Lime Pie

Storage Tips

Keep it in the fridge covered, though honestly, in my house it never lasts more than a day. If you’re rare, freeze it for a couple of months.

Serving Suggestions

We always top ours with a dollop of whipped cream and a sprinkle of zest. Sometimes, I even add a scoop of vanilla ice cream on the side, but that’s just my thing.

Pro Tips

I learned the hard way not to rush chilling the pie. I once didn’t wait long enough, and it was a runny mess. Give it time.

FAQs

Can I use regular limes? Sure thing! It’s not quite the same tang, but it works.

What if I don’t have a juicer? Just roll the limes under your palm and squeeze as hard as you can; you’ll get there!

Is it okay to use a premade crust? Absolutely. No judgment here, sometimes convenience is king.

★★★★★ 4.80 from 120 ratings

Key Lime Pie

yield: 8 servings
prep: 20 mins
cook: 15 mins
total: 35 mins
A classic Key Lime Pie with a creamy and tangy filling, perfect for dessert lovers.
Key Lime Pie

Ingredients

  • 1 1/2 cups graham cracker crumbs
  • 1/2 cup unsalted butter, melted
  • 1/4 cup granulated sugar
  • 1 can (14 ounces) sweetened condensed milk
  • 1/2 cup key lime juice
  • 1 tablespoon lime zest
  • 4 large egg yolks
  • Whipped cream for topping

Instructions

  1. 1
    Preheat the oven to 350°F (175°C).
  2. 2
    In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Press the mixture into the bottom of a 9-inch pie pan to form the crust.
  3. 3
    Bake the crust for 10 minutes, then remove from oven and let cool.
  4. 4
    In a large bowl, whisk together sweetened condensed milk, key lime juice, lime zest, and egg yolks until smooth.
  5. 5
    Pour the filling into the cooled crust and bake for 15 minutes, or until the filling is set.
  6. 6
    Allow the pie to cool to room temperature, then refrigerate for at least 2 hours before serving. Top with whipped cream if desired.
CLICK FOR NUTRITION INFO

Approximate Information for One Serving

Serving Size: 1 serving
Calories: 350 caloriescal
Protein: 5 gramsg
Fat: 18 gramsg
Saturated Fat: 0g
Trans Fat: 0g
Cholesterol: 0mg
Sodium: 0mg
Potassium: 0mg
Total Carbs: 45 gramsg
Fiber: 0g
Sugar: 0g
Net Carbs: 0g
Vitamin A: 0
Vitamin C: 0mg
Calcium: 0mg
Iron: 0mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

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