When I made this key lime pie for the first time, I couldn’t stop admiring how easy and rewarding it was. The creamy filling has just the right tanginess, paired perfectly with the crunchy graham cracker crust. I enjoyed every slice, and it instantly became a family favorite.
What I love most is how effortlessly it comes together, even for someone like me who’s not a pro baker. If you’re looking for a dessert that screams summer and sunshine, this is the one to try. You can also enjoy similar recipes like this smores cake recipe for more delightful treats.
Ingredients
- 4 egg yolks
- 1 can (14 oz) sweetened condensed milk
- ½ cup key lime juice
- 1 prepared graham cracker crust
Note: Serves 6-8 people.
Variations
- Lime substitute: Use a mix of fresh lime and lemon juice if key limes are unavailable.
- Crust options: Switch to an almond flour crust for a gluten-free version or a chocolate cookie crust for a richer flavor.
- Sugar-free: Use sugar-free condensed milk for a lighter option.
- Add a twist: Incorporate lime zest for extra zing or top it with coconut-whipped cream for a tropical vibe.
Cooking Time
- Prep Time: 20 minutes
- Cooking Time: 15 minutes
- Total Time: 35 minutes
Equipment You Need
- Mixing bowl: To combine the pie filling.
- Whisk: For a smooth, lump-free mixture.
- Oven-safe pie dish: If preparing the crust from scratch.
- Measuring cups: To ensure accurate ingredient proportions.
- Spatula: For evenly spreading the filling into the crust.
How to Make Key Lime Pie?
This simple and refreshing recipe will bring a touch of tropical flavor to your table. Follow these steps for your best key lime pie yet!
Preheat the Oven
Start by preheating your oven to 375°F. While the oven gets ready, gather and measure all your ingredients. Having everything prepped in advance ensures a quicker and smoother process.
Mix the Filling
Combine the egg yolks, sweetened condensed milk, and key lime juice in a mixing bowl. Use a whisk to blend everything until smooth and creamy. If you enjoy a brisker tang, add an extra splash of lime juice or a bit of zest.
Prepare the Crust
If you’re using a ready-made graham cracker crust, you can jump straight to the next step! For homemade crusts, mix graham cracker crumbs with melted butter and a touch of sugar, pressing it into a pie dish using the back of a spoon. Ensure the layer is even and compact for a sturdy base. Just like this, experimenting with desserts such as blueberry cream cheese bread can be a delicious variation to try alongside this pie.
Pour and Bake
Pour the lime filling into the prepared crust, using a spatula to spread it evenly. Bake the pie for 15 minutes, until the filling appears set but still jiggles slightly when you move the dish. This consistency is key to a luscious dessert.
Cool and Chill
Allow the pie to cool completely at room temperature after baking. Then refrigerate it for at least 3 hours or, better yet, overnight. Trust me, the cooling time makes a huge difference in the final flavor and texture.
Garnish and Serve
Before serving, decorate your pie with whipped cream, lime zest, or thin lime slices for a fresh and inviting look. Slice it up, share with loved ones, or enjoy your moment of citrusy bliss solo!
Why You’ll Love This Recipe?
Here are a few reasons why this key lime pie will win you over!
- Effortless: Perfect for beginners, with minimal prep and simple steps.
- Bright flavors: The mix of creamy sweetness and citrus tartness is a match made in heaven.
- Highly customizable: Adjust sweetness, zestiness, or crust type to suit your taste.
- Crowd-favorite dessert: It’s a guaranteed hit for any gathering or celebration.
How to Serve Key Lime Pie?
I love serving this pie chilled, which keeps it refreshingly cool and indulgent. Garnish with whipped cream swirls or a sprinkle of crushed nuts for added flair. If you’re hosting, consider serving it on decorative dessert plates, paired with iced tea or a tropical fruit punch for a summery vibe. Miniature individual servings can also make a stunning party presentation!
Nutritional Information
Here’s a breakdown of the estimated nutrition per slice (based on 1/8 serving):
- Calories: 385
- Protein: 11g
- Carbohydrates: 53g
- Fat: 15g
Make Ahead and Storage
Making this pie ahead of time is a breeze and makes serving stress-free!
Wrap the baked and cooled pie tightly in plastic wrap or aluminum foil and refrigerate it for up to 3 days. For longer storage, freeze it by double-wrapping it first with plastic wrap, then foil. It stays fresh in the freezer for up to one month. To serve, simply thaw it overnight in the refrigerator. For more ideas, explore other desserts that are easy to store and prepare.
Tips for Making the Recipe
After making this pie a handful of times, here are my personal tips to perfect it every time!
- Squeeze fresh lime juice: It’s worth the little extra effort for that pure, tangy flavor.
- Cool before chilling: Always cool to room temperature first to prevent condensation from ruining the crust.
- Don’t overbake: Slight jiggles in the filling are a good sign; overbaking can dry it out.
- Get creative with toppings: I love adding toasted coconut flakes or white chocolate shavings for variety.
Give this recipe a try, and I promise it’ll become one of your favorites too!
Key Lime Pie Recipe
Ingredients
- 4 egg yolks
- 1 can 14 oz sweetened condensed milk
- ½ cup key lime juice
- 1 prepared graham cracker crust
Instructions
- Start by preheating your oven to 375°F. While the oven gets ready, gather and measure all your ingredients. Having everything prepped in advance ensures a quicker and smoother process.
- Combine the egg yolks, sweetened condensed milk, and key lime juice in a mixing bowl. Use a whisk to blend everything until smooth and creamy. If you enjoy a brisker tang, add an extra splash of lime juice or a bit of zest.
- If you’re using a ready-made graham cracker crust, you can jump straight to the next step! For homemade crusts, mix graham cracker crumbs with melted butter and a touch of sugar, pressing it into a pie dish using the back of a spoon. Ensure the layer is even and compact for a sturdy base.
- Pour the lime filling into the prepared crust, using a spatula to spread it evenly. Bake the pie for 15 minutes, until the filling appears set but still jiggles slightly when you move the dish. This consistency is key to a luscious dessert.
- Allow the pie to cool completely at room temperature after baking. Then refrigerate it for at least 3 hours or, better yet, overnight. Trust me, the cooling time makes a huge difference in the final flavor and texture.
- Before serving, decorate your pie with whipped cream, lime zest, or thin lime slices for a fresh and inviting look. Slice it up, share with loved ones, or enjoy your moment of citrusy bliss solo!
Notes
- Squeeze fresh lime juice: It’s worth the little extra effort for that pure, tangy flavor.
- Cool before chilling: Always cool to room temperature first to prevent condensation from ruining the crust.
- Don’t overbake: Slight jiggles in the filling are a good sign; overbaking can dry it out.
- Get creative with toppings: I love adding toasted coconut flakes or white chocolate shavings for variety.
