Key Lime Pie
A quintessential American dessert with a perfect balance of tart and sweet. This pie features a buttery graham cracker crust, a silky, tangy filling made with real Key lime juice, and a fluffy whipped cream topping.
For 8 servings
5 steps. 25 minutes total.
- 1
Step 1
- a.Prepare the Crust
- b.Preheat your oven to 350°F (175°C).
- c.In a medium bowl, combine the graham cracker crumbs and granulated sugar. Pour in the melted butter and stir with a fork until the mixture resembles wet sand.
- d.Firmly press the crumb mixture into the bottom and up the sides of a 9-inch pie plate. Use the bottom of a measuring cup to get a compact, even layer.
- e.Bake the crust for 10 minutes. Remove from the oven and let it cool completely on a wire rack before adding the filling.
- 2
Step 2
- a.Make the Filling
- b.In a large bowl, whisk the egg yolks for about 2 minutes until they become pale and slightly thickened.
- c.Gradually whisk in the sweetened condensed milk until the mixture is smooth and fully combined.
- d.Add the Key lime juice and zest. Whisk until just combined and the mixture has thickened slightly. Do not overmix.
- 3
Step 3
- a.Bake the Pie
- b.Pour the filling into the completely cooled graham cracker crust and spread evenly.
- c.Bake for 15-17 minutes. The pie is done when the edges are set and the center has a slight jiggle (like gelatin). Be careful not to let it brown.
- 4
Step 4
- a.Cool and Chill
- b.Let the pie cool on a wire rack for 1 hour at room temperature.
- c.Once cooled, cover loosely with plastic wrap (be careful not to touch the surface) and refrigerate for at least 4 hours, or preferably overnight, to set completely.
- 5
Step 5
- a.Prepare Topping and Serve
- b.Just before serving, in a chilled bowl, beat the cold heavy cream, powdered sugar, and vanilla extract with an electric mixer on high speed until stiff peaks form, about 2-3 minutes.
- c.Spoon or pipe the whipped cream over the chilled pie.
- d.Garnish with extra lime zest or thin lime wheels, if desired. Serve cold.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For the best flavor, use freshly squeezed Key lime juice. Bottled juice works in a pinch, but fresh is tangier and more authentic.
- 2Do not overbake the pie. The filling should still have a slight wobble in the center when you take it out; it will finish setting as it cools.
- 3Chilling is crucial. The pie needs at least 4 hours in the fridge to set properly for clean, beautiful slices.
- 4Ensure your crust is completely cool before pouring in the filling to prevent it from becoming soggy.
- 5To get more juice from your limes, roll them firmly on the counter before cutting and squeezing.
- 6Use a microplane zester for a fine zest that incorporates well into the filling without adding a bitter pith taste.
Adapt it for your goals.
Meringue Topping
For a classic variation, use the 4 leftover egg whites to make a meringue. Beat the egg whites with 1/2 cup of granulated sugar until stiff, glossy peaks form. Spread over the baked and cooled pie and bake at 350°F (175°C) for 10-12 minutes until golden brown.
Chocolate CrustChocolate Crust
Substitute chocolate graham crackers for the regular ones, or add 3 tablespoons of unsweetened cocoa powder to the crust mixture for a rich chocolate-lime combination.
Coconut Cream ToppingCoconut Cream Topping
For a tropical twist, replace the heavy whipping cream with the solid cream from a can of chilled full-fat coconut milk. Whip it with powdered sugar and vanilla as you would with regular cream.
Why this is on our healthy list.
Source of Vitamin C
The key lime juice in the pie provides a dose of Vitamin C, an important antioxidant that supports the immune system and skin health.
Provides Calcium
Thanks to the sweetened condensed milk and heavy cream, this dessert contains calcium, which is essential for strong bones and teeth.
Frequently asked questions
Key Lime Pie is a dessert and is high in sugar and fat, so it should be enjoyed in moderation as a treat. It contains some Vitamin C from the lime juice and calcium from the dairy, but it is not considered a health food.