Key Lime Pie (Printable)

Creamy, sweet-tart key lime filling in a buttery graham cracker crust with light whipped cream topping.

# What You Need:

→ Crust

01 - 7 oz graham crackers (about 13-14 crackers), crushed
02 - 7 tbsp unsalted butter, melted
03 - 3 tbsp granulated sugar
04 - Pinch of salt

→ Filling

05 - 14 oz sweetened condensed milk (1 can)
06 - 1/2 cup key lime juice (fresh or bottled)
07 - 2 teaspoons grated lime zest
08 - 4 large egg yolks

→ Topping

09 - 1 cup heavy cream, cold
10 - 2 tablespoons powdered sugar
11 - 1 teaspoon vanilla extract
12 - Extra lime zest or thin lime slices, for garnish

# Directions:

01 - Preheat the oven to 350°F.
02 - In a bowl, combine graham cracker crumbs, melted butter, sugar, and salt. Mix until evenly moistened.
03 - Press the crumb mixture firmly into the bottom and up the sides of a 9-inch pie pan.
04 - Bake the crust for 10 minutes. Remove from oven and let cool slightly.
05 - In a medium bowl, whisk together sweetened condensed milk, key lime juice, lime zest, and egg yolks until smooth and well combined.
06 - Pour the filling into the warm crust and smooth the top.
07 - Bake for 15 minutes, or until the center is just set but still slightly wobbly.
08 - Remove from oven and let cool to room temperature.
09 - Refrigerate for at least 2 hours, or until fully chilled and set.
10 - Beat heavy cream, powdered sugar, and vanilla extract until medium peaks form.
11 - Pipe or spoon whipped cream over the chilled pie. Garnish with lime zest or slices before serving.

# Expert Advice:

01 -
  • The contrast between that buttery, crisp crust and the silkiest, most refreshingly tart filling youll ever taste
  • Its one of those rare desserts that feels fancy and indulgent but comes together with almost zero effort
02 -
  • The filling continues to set as it cools, so pulling it out while still slightly wobbly is exactly right
  • Room temperature condensed milk blends more smoothly than cold, so set it out while you make the crust
03 -
  • Use the bottom of a measuring cup to press the crust into the pan evenly and firmly
  • Zest your limes before juicing them, it is so much easier that way
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