Description
This Easy Key Lime Pie is a classic, tangy dessert featuring a buttery graham cracker crust and a smooth, creamy key lime filling. Perfectly balanced with the sweetness of condensed milk and the tartness of fresh key lime juice, it’s topped with light whipped cream for a refreshing finish. Ideal for summer gatherings or any time you crave a zesty treat.
Ingredients
Scale
Crust
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
Filling
- 4 large egg yolks
- 1 can (14 oz) sweetened condensed milk
- ½ cup freshly squeezed key lime juice
Topping
- Whipped cream for topping
- Optional: lime zest for garnish
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the crust and filling.
- Prepare Crust: In a mixing bowl, combine the graham cracker crumbs with the melted unsalted butter until the mixture is evenly moistened. Press this mixture firmly into the bottom and up the sides of a pie dish to create the crust.
- Bake Crust: Place the crust in the preheated oven and bake for 8-10 minutes, or until it turns golden brown. Remove from oven and allow to cool completely to ensure the filling won’t melt the crust.
- Make Filling: In a separate bowl, whisk the egg yolks until they become light and fluffy. Gradually add the sweetened condensed milk and freshly squeezed key lime juice, whisking continuously until the mixture is smooth and thoroughly combined.
- Fill and Bake: Pour the lime filling into the cooled graham cracker crust. Return the pie to the oven and bake for 10-15 minutes until the filling is set but still slightly jiggly in the center, indicating a creamy texture.
- Chill Pie: Remove the pie from the oven, let it cool at room temperature, then refrigerate for at least 3 hours to allow the filling to firm up and flavors to meld.
- Serve: Before serving, top the pie generously with whipped cream and optionally garnish with lime zest for added color and flavor.
Notes
- Use fresh key lime juice for the best authentic tart flavor; bottled lime juice may alter the taste.
- The pie is best served chilled, so plan ahead for the refrigeration time.
- For a dairy-free option, substitute butter in the crust with coconut oil and use a non-dairy whipped topping.
- Be careful not to overbake the filling to maintain a creamy texture.
- Leftover pie should be stored covered in the refrigerator and is best consumed within 3 days.
