Key Lime Pie
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5.0
69 reviews
Excellent
Key Lime Pie
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My classic, easy key lime pie recipe is a refreshing treat! Start with a simple homemade graham cracker crust, fill it with a 3-ingredient key lime filling, and top everything off with a sweet, fluffy whipped cream.Recipe includes a how-to video!
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Ingredients
Crust
- 1 ½ cups Graham cracker crumbs
- 2 Tablespoons granulated sugar
- 1 Tablespoon light brown sugar
- 7 Tablespoons salted butter melted
Filling
- 2 cups sweetened condensed milk¹
- 6 large egg yolks
- ⅔ cups key lime juice²
Whipped Cream Topping
- ¾ cup heavy whipping cream
- ¼ cup powdered sugar
- ½ teaspoon vanilla extract
Instructions
- Preheat oven to 350F (175C) and prepare your graham cracker crust.
Graham Cracker Crust
- In a medium-sized bowl, stir together graham cracker crumbs and sugars.
- Add melted butter and stir ingredients together until well-combined and all crumbs are moistened.
- Press crumb mixture into bottom and up the sides of a 9.5" pie pan. Set pie crust in the refrigerator to chill while you prepare the filling.
Filling
- Combine condensed milk (note that you are using only 2 cups and not 2 full cans!) and egg yolks in a large bowl and whisk until well combined.
- Add key lime juice and whisk well, until slightly thickened (about 2 minutes).
- Pour into pie crust and bake on 350F (175C) for 18-20 minutes. When finished baking, the crust may be turning a deeper golden brown, the edges of the pie will be firm/set and the center will still be slightly jiggly when jostled.
- Remove from oven and allow to cool completely before transferring to refrigerator. Once cooled, transfer to the refrigerator and chill at least 6 hours (preferably overnight) before serving.
Homemade Whipped Cream Topping
- Before serving the pie, prepare the whipped cream.
- In a large mixing bowl, combine heavy cream, powdered sugar, and vanilla extract. Use an electric mixer and stir on medium-low speed for 20 seconds, then gradually increase speed to high and continue to beat on high speed until mixture is thick, fluffy, voluminous and billowing ("stiff peaks" stage).
- Pipe or spread whipped cream over chilled pie (I used an Ateco 848 tip for the piping in the photos). Slice and serve.
Equipments used:
Notes
- Please note that this recipe calls for 2 cups (473ml) and not 2 14-oz cans. You will need about 1 ½ 14-0z cans for this recipe. Please see the post for more information on why this amount was used, if you are curious.
- You can use fresh or bottled key lime juice. If you wish to use fresh limes, you'll need about 20-24 key limes to do so. I've found that the easiest and most efficient way to squeeze key limes is to cut them in half and use a garlic press (see video). If you opt to use bottled juice, make sure that it is actually "key lime" juice, substituting regular lime juice isn't as good.
- You can use an 8.5", 9", or 10" pie plate for this recipe. You will likely need to adjust the baking time slightly depending on the size (smaller pie plates would require a longer bake time, and larger would be shorter. See my notes in the recipe for judging that your pie is finished baking).
- Storing and freezing
- This pie will keep 3-4 days in the refrigerator, cover with plastic wrap or foil.
- This pie will keep 3-4 days in the refrigerator, cover with plastic wrap or foil.
- To freeze, wrap tightly and thoroughly with plastic wrap and store in the freezer for up to one month. If thawing the whole pie, return to the refrigerator the night before serving and allow it to thaw in the refrigerator.
- To freeze, wrap tightly and thoroughly with plastic wrap and store in the freezer for up to one month. If thawing the whole pie, return to the refrigerator the night before serving and allow it to thaw in the refrigerator.
- You can freeze with or without whipped cream, but the whipped cream will become firm in the freezer so I prefer to add it just before serving.
- You can freeze with or without whipped cream, but the whipped cream will become firm in the freezer so I prefer to add it just before serving.
Nutrition Information
Show Details
Serving
1slice
Calories
434kcal
(22%)
Carbohydrates
52g
(17%)
Protein
8g
(16%)
Fat
23g
(35%)
Saturated Fat
13g
(65%)
Polyunsaturated Fat
1g
Monounsaturated Fat
7g
Trans Fat
0.3g
Cholesterol
169mg
(56%)
Sodium
225mg
(9%)
Potassium
300mg
(9%)
Fiber
0.5g
(2%)
Sugar
44g
(88%)
Vitamin A
791IU
(16%)
Vitamin C
7mg
(8%)
Calcium
214mg
(21%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 10servings
Amount Per Serving
Calories 434 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 434kcal | 22% |
| Carbohydrates | 52g | 17% |
| Protein | 8g | 16% |
| Fat | 23g | 35% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 169mg | 56% |
| Sodium | 225mg | 9% |
| Potassium | 300mg | 6% |
| Fiber | 0.5g | 2% |
| Sugar | 44g | 88% |
| Vitamin A | 791IU | 16% |
| Vitamin C | 7mg | 8% |
| Calcium | 214mg | 21% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
69 reviews
Excellent
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