Traditional Key Lime Pie Recipe

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Traditional Key Lime Pie Recipe

Bright, tangy, and so creamy, this version of the Traditional Key Lime Pie Recipe checks all the boxes of the classic Florida dessert! Made with real Key lime juice, sweetened condensed milk, and a buttery graham cracker crust, it's the perfect pie to impress family and friends during the holidays.

Course Dessert

Cuisine American

Prep Time 20

Cook Time 20

Chill Time 4

Total Time 4 40

Servings

Calories 623kcal

Author Ashley Amundsen

Ingredients

Graham Cracker Crust

1.5 cups graham cracker crumbs about 10 whole crackers
6 tablespoons unsalted butter melted
3 tablespoons granulated sugar
⅛ teaspoon salt

Key Lime Filling

4 egg yolks
¾ cup key lime juice (affiliate link) fresh or bottled
1 tablespoon key lime zest
28 ounces sweetened condensed milk

Whipped Cream Topping

1 cup heavy whipping cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract
lime slices optional, for garnish
lime zest optional, for garnish

US Customary - Metric

Instructions

Graham Cracker Crust

Preheat oven 325°F (165°C). Prepare a 9-inch pie pan by spraying it lightly with cooking spray.
In a food processor, blend the whole graham cracker sheets until it resembles the texture of sand.
1.5 cups graham cracker crumbs
Add melted butter, sugar and salt. Pulse until the mixture is well-blended.
3 tablespoons granulated sugar, 6 tablespoons unsalted butter, ⅛ teaspoon salt
Press the mixture firmly and evenly into the bottom and up the sides of a 9-inch pie pan. You can use your fingers or a measuring cup.
Bake the crust for 8-10 minutes. Remove and cool completely. Don't turn off the oven.

Key Lime Pie Filling

In a medium bowl, whisk together the egg yolks, lime juice and lime zest until the mixture is slightly pale.
4 egg yolks, ¾ cup key lime juice, 1 tablespoon key lime zest
Add the sweetened condensed milk and whisk until smooth and well combined. Pour the filling into the cooled pie crust.
28 ounces sweetened condensed milk
Bake the pie in the pre-heated oven for 12-15 minutes, until the center is just barely set (it will have a slight jiggle.)
Let the pie cool at room temperature for 1 hour before transferring to the refrigerator or freezer (if you want a frozen pie.) Chill for a minimum of 4 hours before serving.

Whipped Cream

Add the heavy whipping cream, powdered sugar, and vanilla extract to the bowl of a stand mixer fitted with a whisk attachment (or use a handheld mixer and a large bowl.)
1 cup heavy whipping cream, 2 tablespoons powdered sugar, 1 teaspoon vanilla extract
Whip on medium-high speed until medium soft peaks form.
Spread or pipe the whipped cream, just before serving, over the chilled pie. Garnish with lime slices or extra zest, if desired.

Notes

Storage Info: Refrigerator: Up to 4 days, Freezer: Up to 1 month (without whipped cream.)

Nutrition