Key lime pie is one of those sweet indulgences that you probably shouldn’t eat on a daily basis. But on a hot summer day? Or for a special gathering? This key lime pie is just perfect!
What Is Key Lime Pie?
This all American pie is easy to make, too. Key lime pie ingredients are simple: sweetened condensed milk, lots of lime zest and juice (preferably from key limes), and just enough egg to give it a good set. Pour the filling into a pre-baked graham cracker crust, bake briefly until the pie is set, and let it chill. Top the pie with whipped cream and serve.
Can You Use Regular Limes to Make This Pie?
Key limes are great if you can get them! They’re from the Florida Keys, where they now grow wild. They are smaller and more tart than our standard Persian limes, and they have yellow centers and rinds. If you, like me, live nowhere near Florida, you can easily make key lime pie with regular limes.
Can You Add a Meringue Topping?
Our version of Key Lime Pie has a whipped cream topping. If you’d prefer to make a meringue topping, just follow the instructions in our Lemon Meringue Pie recipe.
Storing Key Lime Pie
Key lime pie will keep for 2-3 days in the fridge, covered loosely with foil or plastic wrap. For presentation purposes, we recommend waiting to top your pie with whipped cream until the day you plan to serve it. While “Frozen Key Lime Pie” exists, that’s actually a different recipe. We do not recommend freezing this particular version of key lime pie.
More Recipes for Pie Lovers
Lemon Meringue Pie Grasshopper Pie Lemon Ice Box Pie Easy Chocolate Cream Pie Banana Cream Pie
This filling will be enough for a standard store-bought crust. A homemade crust in a regular pie plate will hold more filling. You should be able to double the amount of filling if using a homemade crust if you want a thicker pie, in which case you will want to bake it longer, perhaps 15 minutes, for it to set.
1 1/2 cups finely ground graham crackers (from about 9 crackers, 145g)
1/4 cup butter, melted
3 tablespoons granulated sugar
For the Filling:
1 tablespoon plus 1/2 teaspoon lime zest, divided
3 large egg yolks
1 (14-ounce) can sweetened condensed milk
1/2 cup lime juice (from about 20 key limes or 4 to 6 regular limes)
For the whipped cream:
3/4 cup heavy whipping cream
1 tablespoon powdered sugar
1/8 teaspoon vanilla extract
Pour into a 9-inch pie dish and spread the graham cracker mixture with your fingers, all over the inside of the pie dish in an even layer. Use the bottom and sides of a measuring cup or drinking glass to make form a compact, even layer on the bottom and up the sides of the pan. Bake at 350°F for 10 minutes, then remove and set aside. Beat in 1 tablespoon lime zest and the sweetened condensed milk for another 2 minutes. Whisk in the lime juice until smooth. Pour the cream into a large chilled bowl. Add the powdered sugar (sifted is best) and vanilla. Using an electric mixer (or whip by hand if your gym membership ran out and you want the exercise), start on low speed and increase the speed to the highest level. Whip for several minutes until firm enough to hold shape, between soft and firm peaks. Don’t over-whip or you’ll make butter. Spread the whipped cream over the top of the chilled key lime pie. Sprinkle with a little more lime zest. Chill until ready to serve.
