Key Lime Pie
This classic Key Lime Pie is one I’ve made over and over using fresh key lime juice, a sweet creamy filling, and the simplest graham cracker crust. It’s tangy, smooth, and full of citrus flavor. You’ll be surprised how easy it is to make with just a few steps and big results.
Ingredients
For the Crust:
- 1 ½ cups graham cracker crumbs
- 5 tablespoons unsalted melted butter
- 2 tablespoons sugar
- pinch sea salt
For the Pie:
- 6 egg yolks
- 28 ounces of condensed sweetened milk
- ½ cup of fresh key lime juice
- 1 tablespoon of key lime zest
For the Toppings:
Instructions
- Preheat the oven to 325°.
- Add the graham crackers, butter, sugar, and salt to a food processor and pulse on high speed until combined.
- Transfer the mixture to a 9” or 10” pan and form it completely into the pan.
- Par bake at 325° for 10 to 12 minutes or until lightly browned and slightly firm. Cool to room temperature.
- Add the egg yolks to a stand mixer with the whisk attachment and whisk on high speed for 2 to 4 minutes until light and fluffy.
- Next, on medium speed, mix in the condensed milk, key lime juice, and zest just until combined.
- Transfer the mixture to the cooled pie crust and pour it in. Bake at 350° for 15 minutes, just until set.
- Cool at room temperature for 10-12 minutes then transfer the pie and completely cool in the refrigerator for 3 hours or until firm.
- While the pie is cooling, add heavy cream, sugar, and vanilla to a stand mixer with the whisk attachment and mix on high speed until stiff peaks are formed about 3 to 4 minutes. Add to a piping bag or keep in a bowl and chill.
- Raspberry sauce: Add all ingredients to a small-sized pot over medium heat and cook until thick and jammy, about 15 minutes. Strain and chill.
- Garnish the pie with whipped cream and serve with raspberry sauce.
Notes
To make the best Key Lime Pie, I recommend taking a few extra minutes to whip the egg yolks until they’re light and fluffy before adding the rest of the filling. It gives the pie a perfectly creamy texture and helps it set just right every time.
Pan size: A 9 or 10 inch pie pan both work well. The batter will comfortably fill a 10 inch pan or pack tightly into a 9 inch.
Press the crust: I like to use the back of a spoon to press the crust into the pan. It helps make it nice and even.
Mix gently: When adding the sweetened condensed milk, zest, and juice, I mix just until everything comes together. No need to overdo it.
Extra filling tip: If I use a 9 inch pan and have extra filling, I pour it into a small ramekin, bake it, chill it, and top with graham cracker crumbs. It makes a fun little bonus dessert.
About condensed milk: Sweetened condensed milk is milk that’s been slowly cooked down and sweetened until thick and creamy. It’s kind of like reducing a sauce to make it richer.
Skip the store: There’s no need to buy this pie from the grocery store. You can absolutely make it at home and enjoy that same restaurant-quality flavor right in your kitchen.
Make-Ahead: You can make this pie up to 3 days ahead of time for maximum freshness.
How to Store: Place it in the refrigerator covered in plastic for up to 5 days. The pie does not freeze well because when it thaws, it can liquify. However, it is tasty eaten frozen, so feel free to do that while storing it in the freezer for up to 2 months.
Nutrition
Calories: 795kcalCarbohydrates: 93gProtein: 13gFat: 43gSaturated Fat: 25gCholesterol: 281mgSodium: 261mgPotassium: 518mgFiber: 3gSugar: 79gVitamin A: 1570IUVitamin C: 15.6mgCalcium: 362mgIron: 1.4mg