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Easy Key Lime Pie Recipe

★★★★★

4.8 from 141 reviews
  • Author: Julian
  • Total Time: 35 minutes
  • Yield: 8 servings 1x

Description

This Easy Key Lime Pie is a classic no-fuss dessert featuring a buttery graham cracker crust and a tangy, creamy key lime filling made with fresh key limes and sweetened condensed milk. Perfectly balanced with a hint of zest and a smooth, velvety texture, this pie is ideal for any occasion and can be quickly prepared and baked in under an hour.

Ingredients

Scale

Crust

  • 1/3 cup butter, melted
  • 1/4 cup sugar
  • 1 1/4 cup graham cracker crumbs

Filling

  • 4 egg yolks
  • 6 key limes (for zesting and juicing)
  • 14 ounces sweetened condensed milk
  • Nellie & Joe’s Famous Key West Lime Juice (if needed to make 1/2 cup juice)

Garnish (optional)

  • Whipped topping
  • Lime slices
  • Additional lime zest

Instructions

  1. Prepare the crust: In a medium bowl, combine the melted butter and sugar, then stir in the graham cracker crumbs until evenly mixed. Press this mixture evenly into the bottom and sides of a 9-inch pie plate using the bottom of a measuring cup to firmly compact the crust. Chill for 1 hour until firm or bake at 375°F (190°C) for 5 minutes, then allow to cool before filling.
  2. Preheat oven: Set your oven to 350°F (175°C) to prepare for baking the filled pie.
  3. Prepare the key lime juice: Zest the key limes until you have 2 teaspoons of zest. Juice the key limes and pour the fresh juice into a 1/2 cup measuring cup. If the juice does not fill 1/2 cup, supplement with bottled key lime juice to reach the full 1/2 cup volume.
  4. Whisk egg yolks: Using a stand or electric mixer, whisk the egg yolks on medium speed until they become thick and pale yellow, forming a smooth mixture.
  5. Add sweetened condensed milk: Slowly add the sweetened condensed milk to the whipped yolks while mixing on low speed to blend thoroughly without deflating the mixture.
  6. Add lime juice and zest: Gradually mix in the key lime juice and zest, continuing on low speed just until combined. Do not overmix.
  7. Fill the crust and bake: Pour the lime mixture into the prepared crust and bake at 350°F (175°C) for 15 minutes until the filling is set but still slightly jiggly in the center.
  8. Cool the pie: Remove the pie from oven and allow it to cool to room temperature. Once cooled, refrigerate until fully chilled before serving.
  9. Serve: Garnish with whipped topping, lime slices, and additional lime zest as desired. Slice and enjoy your refreshing key lime pie.

Notes

  • If fresh key limes are unavailable, bottled key lime juice can be used entirely but fresh zest enhances flavor.
  • The crust can be pre-baked or chilled, but pre-baking slightly enhances texture and flavor.
  • Use pasteurized eggs if serving to children or immunocompromised individuals to ensure safety.
  • Pie can be stored in the refrigerator for up to 3 days for best freshness.
  • Whipped topping is optional but adds a light, creamy contrast to the tart filling.
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: Key lime pie, easy key lime pie, graham cracker crust, lime dessert, summer pie, creamy pie

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Find it online: https://juliandempsey.com/easy-key-lime-pie-recipe/