No pie can rival my key lime pie, boos. And I ain’t saying that to toot my own horn! My daddy said it first. It was his all-time favorite dessert, so of course, I had to perfect a recipe just for him. I’ve made it countless times, even baked it into a pound cake once, but this classic key lime pie recipe never gets old. It’s also one of those recipes that’s hard to mess up, which makes it great if you’re just getting your feet wet with baking custard types of pie. Even if you mess it up a lil, 9.5 times outta 10 you’ll still end up with a delicious key lime pie.
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How To Make Key Lime Pie
Step 1: Mix together graham cracker crumbs, melted butter and sugar in a bowl.
Step 2: Pour the mixture into a 9 inch pie plate and press down into the plate and around the sides. Bake for 10 minutes to set.
Step 3: Whisk together egg yolks, key lime juice, condensed milk, and vanilla extract.
Step 4: Pour filling into baked pie crust.
Step 5: Bake for until set then let rest until it cools to room temperature.
Step 6: Refrigerate, garnish with whipped cream if desired, and serve.
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PRO TIP: Save your egg whites, boos! You can whip them with sugar into a fluffy meringue and toast it on top. That’s how I like to finish my key lime pie cookie cups sometimes.
Key Lime Pie Recipe
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Equipment
- 9-inch Pie Dish
Ingredients
For the Crust (Find the Full Recipe HERE):
- 1 1/2 cups graham cracker crumbs
- 1/3 cup melted butter
- 1/4 cup granulated sugar
For the Filling:
- 6 large egg yolks
- 1 cup key lime juice
- 28 ounces sweetened condensed milk 1 can
- 2 teaspoon pure vanilla extract
- Optional: Whipped Cream for garnish
Instructions
For the Crust:
- Preheat oven to 350 degrees.
- Mix together graham cracker crumbs, melted butter and sugar in a bowl.
- Pour the mixture into a 9 inch pie plate and press down into the plate and around the sides. Bake for 10 minutes to set.
For the Filling:
- Whisk together egg yolks, key lime juice, condensed milk, and vanilla extract.
- Pour filling into baked pie crust.
- Bake for 35 minutes until set then let rest until it cools to room temperature.
- Refrigerate for 2-3 hours, garnish with whipped cream if desired and serve.
Notes
- Use fresh juice if you can, boos. This easy key lime pie recipe only calls for four ingredients in the filling, so every one of them counts! If fresh key limes are hard to find, go for a good quality bottled juice.
- Make sure the crust holds up. You can crush your graham crackers in a food processor or toss them in a zip bag and smash with a rolling pin. Either way, the crumbs should be fine and sandy. Once you mix in the butter and sugar, the texture should feel like damp sand and hold together when you press it.
- Prep your limes right. Roll them on the counter with a little pressure to get the juices flowing, or microwave them for 20 seconds before juicing.
- Don’t overwhip the filling. You want it smooth, not airy.
- Let the crust cool before adding the filling. If it’s still hot, the filling can start to cook unevenly or separate.
- Fridge: Once the pie is set, cover it tightly with plastic wrap and keep it in the fridge. It’ll stay good for about 3 to 4 days.
- Freezer: Wrap it tightly with plastic wrap and freeze for up to 2 months. Let it thaw overnight in the fridge, and wait to add the whipped cream until right before serving.
Nutrition
Recipe Help
Go for limes that feel heavy and have a little give when squeezed. That means they’re juicy and perfect for this key lime pie recipe!
The edges should look lightly golden and set. If it still looks wet in the middle, give it a few more minutes.
If it looks airy or bubbly, you overmixed it boos. Let it rest in the fridge for 3 hours so it settles and you get the best key lime pie texture.
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