Key Lime Pie
We drove down through the Florida Keys one spring, and it felt like every little roadside spot had a key lime pie in the case. I ordered a slice at a place with a screen door that banged shut behind me, and I was hooked.
Tart and cool and just sweet enough, on a buttery graham crust. When we got home I started making my own, and it turns out this might be the easiest pie there is.
No fussy custard to babysit on the stove, just a few things whisked together and a short bake. The lime does the work, setting the filling as it chills.
One bite and I am back on that hot porch with a fork.
Why You’ll Love This Key Lime Pie
- Tart, cool, and creamy on a buttery graham crust.
- One of the easiest pies you can make.
- Just a few ingredients and a short bake.
- Make it ahead, since it needs to chill anyway.
Ingredients for Key Lime Pie
- 1 1/2 cups graham cracker crumbs
- 5 tablespoons butter, melted
- 1/4 cup granulated sugar
- 1 (14 oz) can sweetened condensed milk
- 3 large egg yolks
- 1/2 cup key lime juice
- 1 tablespoon lime zest
How to Make Key Lime Pie
- Heat your oven to 350°F. Stir the graham cracker crumbs, melted butter, and sugar together until they look like wet sand.
- Press the mixture firmly into the bottom and up the sides of a 9 inch pie pan. Bake for 10 minutes, until set and lightly golden. Set it aside to cool a little.
- In a bowl, whisk the egg yolks until they lighten in color, about 2 minutes.
- Whisk in the sweetened condensed milk, then the lime juice and zest, just until smooth. The filling will start to thicken as the acid works.
- Pour the filling into the crust and bake at 350°F for about 15 minutes, until the edges are set but the center still jiggles slightly when you nudge the pan.
- Cool the pie on the counter, then refrigerate for at least 3 hours, until fully set and cold.
- Top with whipped cream and a little extra zest before serving.
Tips
- Fresh key limes are tiny and tart. If you cannot find them, bottled key lime juice works well.
- Do not skip the zest. It carries most of the bright lime flavor.
- The pie needs at least 3 hours in the fridge to set, so plan ahead.
- Top with softly whipped cream to balance the tartness.
Frequently Asked Questions
Can I use regular limes? Yes. The flavor is a little different but still good. Use the same amount of juice.
Why is my filling runny? It likely needed a few more minutes in the oven or more time chilling. The center should jiggle slightly, then firm up cold.
More Recipes You’ll Like
- Classic Apple Pie
- Classic Chocolate Cake
- Fudgy Cocoa Brownies
- Soft and Chewy Chocolate Chip Cookies
- Classic Apple Pie (with a Flaky Golden Crust)
- Classic Beef Chili
- Classic Beef Stew
- Classic Cornbread
- Classic Creamy Coleslaw
- Classic Deviled Eggs
Key Lime Pie
Course: DessertCuisine: American2
minutes25
minutes3
hours27
minutesIngredients
1 1/2 cups graham cracker crumbs
5 tablespoons butter, melted
1/4 cup granulated sugar
1 (14 oz) can sweetened condensed milk
3 large egg yolks
1/2 cup key lime juice
1 tablespoon lime zest
Directions
- Heat your oven to 350°F. Stir the graham cracker crumbs, melted butter, and sugar together until they look like wet sand.
- Press the mixture firmly into the bottom and up the sides of a 9 inch pie pan. Bake for 10 minutes, until set and lightly golden. Set it aside to cool a little.
- In a bowl, whisk the egg yolks until they lighten in color, about 2 minutes.
- Whisk in the sweetened condensed milk, then the lime juice and zest, just until smooth. The filling will start to thicken as the acid works.
- Pour the filling into the crust and bake at 350°F for about 15 minutes, until the edges are set but the center still jiggles slightly when you nudge the pan.
- Cool the pie on the counter, then refrigerate for at least 3 hours, until fully set and cold.
- Top with whipped cream and a little extra zest before serving.
