Key Lime Pie
Everyone’s favorite classic key lime pie is simple and easy to make! You’ll love the crisp graham cracker crust, creamy tart lime filling, and sweetened whipped cream topping.
Ingredients
Graham Cracker Crust
- 2 cups (225 grams) graham cracker crumbs
- ¼ cup (55 grams) packed light or dark brown sugar
- 6 tablespoons (85 grams) butter , melted
- ¼ teaspoon salt
- ¼ teaspoon ground cinnamon (optional)
Key Lime Filling
- 28 ounce (795 grams) sweetened condensed milk (2 14-oz cans)
- 5 large egg yolks
- 1 cup (224 grams) lime or key lime juice
- 1 tablespoon fresh lime zest
Whipped Cream Topping
- 1 cup (227 grams) heavy cream
- 1-2 tablespoon granulated sugar (optional)
- ½ teaspoon vanilla extract (optional)
Equipment
Instructions
- Preheat oven to 350°F.
- Combine graham cracker crumbs, sugar, melted butter, salt and cinnamon (if using) and press into the bottom and sides of a 9-inch pie pan. Bake until it just starts to turn brown and smells toasty.
- In a large bowl, mix together the sweetened condensed milk, egg yolks, lime juice, and zest.
- Pour filling into the pie crust and bake until edges are firm but center still jiggles slightly when you gently shake the pan, about 20-25 minutes.
- Let the pie cool to room temperature, then let it chill in the fridge for at least 1 hour before serving, though I prefer several hours to ensure sturdy slices.
- With an electric mixer, beat heavy whipping cream, sugar and vanilla to medium peaks, then add to the top of the pie. You can simply spread it into an even layer on top, or use a piping bag and tip to make decorations. Add lime slices for garnish, if desired.
- Slice, serve and enjoy!
Video
Notes
- You can use either key limes or regular limes for this recipe. If you'd like to use bottled key lime juice, Nellie's and Joe's is my favorite brand. Since you need lime zest anyway, I recommend juicing a few limes (1-2 regular limes or 6-8 key limes) and then using bottled juice to make up the difference.
- Baking time will vary slightly based on the pie dish you use, as some are a little wider than others. If you are using a smaller pie dish, the filling will be thicker and your pie may need to bake longer.
- This pie will keep for 3-4 days, or possibly longer. Cover with plastic wrap and store in the refrigerator.
Calories: 185kcal, Carbohydrates: 29g, Protein: 5g, Fat: 6g, Saturated Fat: 3g, Cholesterol: 90mg, Sodium: 67mg, Potassium: 209mg, Fiber: 1g, Sugar: 27g, Vitamin A: 237IU, Vitamin C: 6mg, Calcium: 152mg, Iron: 1mg
Have you tried this recipe?I’d love to hear about it! Leave a rating and review below, or take a photo and tag it on Instagram @completelydelicious with #completelydelicious.
