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A Key Lime Pie Recipe

Key Lime Pie Recipe

Sarah Miller
A classic Key Lime Pie with a buttery graham cracker crust, silky lime filling, and whipped cream topping. Easy to make, tangy, creamy, and perfect for any occasion.
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Prep Time 15 minutes
Cook Time 20 minutes
Resting Time 2 hours
Total Time 2 hours 35 minutes
Course Dessert
Cuisine American, Floridian, Tropical
Servings 4
Calories 430 kcal

Equipment

  • 1 9-inch (23 cm) pie dish Standard pie dish
  • 1 Mixing Bowls 2–3 different sizes
  • 1 Whisk or hand mixer For whipping the filling and cream
  • 1 Measuring cups & spoons For accurate measurements
  • 1 Spatula To smooth the filling
  • 1 Zester or fine grater For lime zest
  • 1 Oven Preheated to 350°F / 180°C
  • 1 Cooling rack To cool the pie before refrigerating

Ingredients
  

For the Crust

  • 1 ½ cups Graham cracker crumbs or crushed Digestive biscuits
  • ⅓ cup Light brown sugar —
  • 4 Tbsp Unsalted butter melted
  • ½ cup Macadamia nuts optional, chopped, for crunchy twist

For the Filling

  • 2 cans Sweetened condensed milk —
  • 1 cup (250 ml) Key lime juice fresh or bottled (Nellie & Joe’s)
  • 4 large Egg yolks —
  • 1 whole Lime zest optional, recommended for stronger flavor

For the Topping

  • 1 cup (250 ml) Heavy cream very cold, for whipped cream
  • 1 Tbsp Confectioners’ sugar powdered sugar
  • — — Lime zest & slices for garnish

Instructions
 

  • Prepare the Crust: Preheat oven to 350°F (180°C). In a medium bowl, mix graham cracker crumbs, brown sugar, and melted butter until the texture is sandy and holds together when pressed.
    Prepare the Crust Key Lime Pie
  • Bake the Crust: Press mixture firmly into a 9-inch pie dish, starting with the sides then the bottom. Bake for 8–10 minutes until lightly golden. Remove from oven and let cool slightly.
    Bake the Crust Key Lime Pie
  • Make the Filling: In a large mixing bowl, whisk together sweetened condensed milk, egg yolks, lime juice, and lime zest until thick and glossy.
    Make the Filling Key Lime Pie
  • Bake the Pie: Pour the filling into the cooled crust. Bake for 15–20 minutes, until the center is just slightly jiggly.
    Bake the Pie Key Lime Pie
  • Cool and Chill: Remove from oven and cool at room temperature for 30 minutes. Then refrigerate for at least 2–3 hours until firm and easy to slice.
    Cool and Chill Key Lime Pie
  • Prepare the Whipped Topping: Beat cold heavy cream with confectioners’ sugar until soft peaks form. Spread or pipe over the chilled pie.
    Prepare the Whipped Topping Key Lime Pie
  • Garnish and Serve: Decorate with lime zest and thin lime slices. Slice with a clean knife (wipe between cuts) and serve cold.
    Key Lime Pie serve

Notes

  • Do not overbake; the center should remain slightly jiggly.
  • Chill at least 2–3 hours (overnight is best for clean slices).
  • Bottled key lime juice works well if fresh key limes are unavailable.
  • Wipe the knife between cuts for neat serving.

Nutrition

Serving: 125gCalories: 430kcalCarbohydrates: 48gProtein: 7gFat: 22gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 125mgSodium: 210mgPotassium: 220mgFiber: 1gSugar: 38gVitamin A: 650IUVitamin C: 4mgCalcium: 210mgIron: 1.4mg
Keyword Citrus Pie, Easy Pie Recipe, Graham Cracker Crust, Key Lime Pie, Lime Dessert, Summer Dessert, Tangy Creamy Pie
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