Get ready to transport your taste buds to a tropical paradise with this delicious Key Lime Pie recipe. The perfect balance of sweet and tart, this pie is made with a buttery graham cracker crust, a luscious lime-infused filling, and topped with a generous dollop of homemade whipped cream.
The ideal dessert for any occasion, Key Lime Pie is a timeless classic that never fails to impress. So, grab your apron, and let’s dive into the world of tangy, creamy goodness with this easy-to-follow recipe.
This Key Lime Pie recipe is sure to be a hit with friends and a family favorite. With its luscious, tangy filling, buttery graham cracker crust, and fluffy whipped cream topping, it’s the perfect dessert for any occasion.
Don’t be intimidated by the thought of making a homemade pie – with this easy-to-follow recipe, a few simple ingredients, and a little time, you’ll be well on your way to mastering the art of Key Lime Pie.
Even if it’s your first time making a pie! So, gather your supplies, and get ready to impress everyone with this delectable treat.
key lime pie recipe
Common Questions About Key Lime Pie
Can I use store-bought graham cracker crust?
Yes, you can use a store-bought crust for convenience. However, making a homemade crust from scratch typically results in a more flavorful and better-textured crust.
Can I use regular limes instead of key limes?
Yes, you can use regular limes (also known as Persian limes) instead of key limes. Key limes have a unique, slightly sweeter flavor, but using regular limes will still give you a delicious pie with a similar tangy taste.
Why does my pie filling have bubbles on the surface?
Bubbles on the surface of your pie filling can occur if the filling is overbeaten or if air is incorporated into the mixture during preparation.
To avoid this, mix the ingredients at a lower speed and be careful not to overbeat the mixture. Gently tapping the filled pie pan on the counter before baking can also help release any trapped air bubbles.
Storage
This does include some rather filling ingredients so chances are you’ll have leftovers.
Refrigerator
- Key Lime Pie can be stored in the refrigerator for up to 3-4 days. Cover the pie with plastic wrap or aluminum foil to keep it fresh.
Freezer
- You can freeze Key Lime Pie for up to 1 month. Wrap the entire pie tightly with plastic wrap or aluminum foil and place it in a freezer-safe container or bag. Allow the pie to thaw overnight in the refrigerator before serving.
Tips
Bring this one to your next dinner party. It’ll be one of the most delicious recipes on the table!
- Use fresh key limes for the best flavor and authentic taste.
- Allow the pie to cool completely before adding the whipped cream topping.
- Chill the pie for at least 3 hours to ensure it sets properly and slices easily.
- Use a cold bowl and beaters for whipping the cream to achieve the perfect consistency.
Ingredients
Everything here will be at your local grocery store. The secret ingredient, of course, is the key limes!
- Graham cracker crumbs
- Granulated sugar
- Butter
- Sweetened condensed milk
- Sour cream
- Key limes
- Key lime juice
- Large egg yolks
- Heavy whipping cream
- Vanilla extract
- Confectioner’s sugar
How to Make Key Lime Pie
In not too much time you’re going to have one of the best key lime desserts ever. Your friends and family will know it’s the real deal after the first bite!
Graham Cracker Crust
- Preheat the oven to 350°F.
- Melt butter and set aside.
- Crush the graham crackers to fine crumbs using a food processor.
- Add the sugar to the crumbs and pulse to blend.
- Add the butter and stir with a fork until mixed. It should resemble wet sand.
- Reserve 1/4 cup of the crumb mixture for topping the pie, if desired.
- Transfer the mixture to a 9″ deep dish pie pan and press firmly into the bottom and up the sides, to cover – making sure the crust is flat and even.
- Bake for 6-8 minutes, until just golden, but not browned.
- Remove from the oven and let it cool to room temperature on a wire rack while you make the filling. *If needed, cool for 10 minutes on the rack, then transfer it to the freezer for 20-30 minutes to cool completely.
Pie Filling
- Preheat oven again to 350°F.
- Wash, dry, and zest the limes. Set the zest aside until ready to use.
- Squeeze the limes until you have 3/4 cup of lime juice (about 24 key limes).
- Combine the lime juice, sweetened condensed milk, sour cream, egg yolks (if using), and the zest into the bowl of a stand mixer and mix on low until combined. Increase the speed to medium-high for another 2-3 minutes. Be sure to scrape down the sides of the bowl periodically throughout the beating process. Beat well until the batter is thickened. Don’t skip this step – it is what makes it so creamy.
- Transfer the filling into a COOLED graham cracker crust.
- Bake at 350 for 15-20 minutes OR until the center of the pie is set, but still jiggles slightly when shaken. IF IT BROWNS – IT HAS BEEN COOKED TOO LONG.
- Remove the pie from the oven and place it on a cooling rack for at least 30 minutes.
- Refrigerate the pie for at least 3 hours to set. You want it to completely set and be COLD – this helps with serving clean slices and no one likes warm creamy pie. No good!
Whipped Cream Topping
- While the pie is cooling, make the whipped cream topping by beating the whipping cream in a cold bowl of a stand mixer until stiff peaks form.
- Add vanilla and confectioner’s sugar, mixing on low until combined.
- Increase the speed and whip on medium-high until thick and creamy.
- Either spread it on top of the chilled pie OR transfer it to a piping bag to decorate the top of the pie with piped stars or swirls.
- Top with a sprinkle of lime zest, graham cracker crumbs, and a slice of lime.
- Keep refrigerated until ready to serve and chill any leftovers.
Kitchen Supplies You’ll Need for Key Lime Pie
For the best result, don’t skip the real key limes. I absolutely love using the zester and juicer on them. They make the whole kitchen smell tropical!
- 9″ deep dish pie pan
- Mixing bowls
- Stand mixer or hand mixer
- Zester
- Juicer
- Measuring cups and spoons
- Whisk
- Spatula
- Piping bag (optional)
What to Serve With Key Lime Pie
You could even try serving it next to a lemon meringue pie! Why not?
- Fresh fruit salad
- Tropical sorbet
- Iced tea or lemonade
- Coffee or espresso
Why You Should Make Key Lime Pie
This easy key lime pie recipe will be a show-stopper at any get-together.
- Refreshing and perfect for warm weather gatherings
- Easy to prepare with simple ingredients
- A classic dessert loved by many
- Perfect balance of sweet and tart flavors
Variations and Add-Ins for Key Lime Pie
For presentation purposes have some extra lime zest and lime slices on hand to sprinkle on the side!
- Add a layer of thinly sliced fruit, like mango or kiwi, between the crust and filling.
- Mix in some finely chopped nuts, like pecans or almonds, into the graham cracker crust.
- Swirl some raspberry or strawberry sauce into the filling for a fruity twist.
- Create a chocolate version by using a chocolate cookie crust and adding a layer of chocolate ganache on top of the crust before pouring in the filling.
- Substitute the whipped cream topping with a light meringue topping. All you’ll need is some egg whites!
key lime pie recipe easy
If you love this Key Lime Pie with Whipped Cream, you’re going to love these other citrus recipes too. Please click each link below to find the easy, printable recipe!
More Great Pies to Try
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Key Lime Pie
Ingredients
Graham Cracker Crust
- 2 cups graham cracker crumbs approx 2 sleeves
- ¼ cup granulated sugar
- 6 tablespoons butter – melted
Pie Filling
- 28 ounces sweetened condensed milk TWO -14 ounce cans
- ½ cup sour cream
- 2 key limes zested – (use 3 limes if you want a stronger lime flavor)
- ¾ cup key lime juice **about 30 Key Limes when freshly juiced
- 2 large egg yolks
Whipped CreamTopping
- 8 oz heavy whipping cream
- 2 teaspoons vanilla extract
- 3 tablespoons confectioner’s sugar you can reduce to 2 tbsp if you want it less sweet or increase to 4 tbsp for a sweeter whipped cream
Instructions
Graham Cracker Crust
- Preheat the oven to 350°F.
- Melt butter and set aside.
- Crush the graham crackers to fine crumbs using a food processor.
- Add the sugar to the crumbs and pulse to blend.
- Add the butter and stir with a fork until mixed. It should resemble wet sand.
- Reserve 1/4 cup of the crumb mixture for topping the pie, if desired.
- Transfer the mixture to a 9″ deep dish pie pan and press firmly into the bottom and up the sides, to cover – making sure the crust is flat and even.
- Bake for 6-8 minutes, until just golden, but not browned.
- Remove from the oven and let it cool completely on a wire rack while you make the filling.
- *If needed, cool for 10 minutes on the rack, then transfer it to the freezer for 20-30 minutes to cool completely.
Pie Filling
- Preheat oven again to 350°F.
- Wash, dry, and zest the limes. Set the zest aside until ready to use.
- Squeeze the lines until you have 3/4 cup of lime juice (about 24 key limes).
- Combine the lime juice, sweetened condensed milk, sour cream, egg yolks (if using), and the zest into the bowl of a stand mixer and mix on low until combined. Increase the speed to medium-high for another 2-3 minutes. Be sure to scrape down the sides of the bowl periodically throughout the beating process. Beat well until the batter is thickened. Don’t skip this step – it is what makes it so creamy.
- Transfer the filling into a COOLED graham cracker crust.
- Bake at 350 for 15-20 minutes OR until the center of the pie is set, but still jiggles slightly when shaken. IF IT BROWNS – IT HAS BEEN COOKED TOO LONG.
- Remove the pie from the oven and place it on a cooling rack for at least 30 minutes.
- Refrigerate the pie for at least 3 hours to set. You want it to completely set and be COLD – this helps with serving clean slices and no one likes warm creamy pie. No good!
Whipped CreamTopping
- While the pie is cooling, make the whipped cream topping by beating the whipping cream in a cold bowl of a stand mixer until stiff peaks form.
- Add vanilla and confectioner’s sugar, mixing on low until combined.
- Increase the speed and whip on medium-high until thick and creamy.
- Either spread it on top of the chilled pie OR transfer it to a piping bag to decorate the top of the pie with piped stars or swirls.
- Top with a sprinkle of lime zest, graham cracker crumbs, and a slice of lime.
- Keep refrigerated until ready to serve and chill any leftovers.
Nutrition
Nutritional information for the recipe is provided as a courtesy and is approximate. Please double-check with your own dietary calculator for the best accuracy. We at Yummi Haus cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
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