Key Lime Pie Recipe
User Reviews
5
Key Lime Pie Recipe
Description
The Key Lime Pie is built on a graham cracker crust made by combining crumbs, sugar, and melted butter, pressed into a pie dish with the edge mounded slightly to contain the generous filling. After baking the crust to a golden brown, the filling is prepared by whisking sweetened condensed milk, fresh key lime juice, egg yolks, and lime zest together until smooth.
This filling is poured into the warm crust and typically chilled until set, achieving a dense but creamy consistency with a refreshing citrus tang balanced by the sweet condensed milk. The topping is a whipped cream mixture flavored with powdered sugar and vanilla, which adds lightness and sweetness that complements the tart filling. Garnishing with lime zest or thinly sliced key limes adds visual interest and more citrus aroma.
The slight mound of crust at the edges helps prevent filling leakage since this pie holds a substantial amount of filling. When making the crust, pressing firmly and judging moisture level by pinching the crumbs ensures the right texture and structure.
Ingredients
For the Crust
- 1½ cups graham cracker crumbs (180g)
- 6 to 8 tablespoons butter 87g to 113g), melted, divided, unsalted
- ¼ cup granulated sugar (50g)
For the Filling
- 2 sweetened condensed milk 14-ounce (396g) cans
- ¾ cup key lime juice (180mL)
- 4 egg yolk
- 2 teaspoons lime zest or key lime zest
For the Topping
- 1 cup heavy cream (240mL)
- 3 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- lime zest and thinly sliced key limes; optional
Instructions
For the Crust:
- Preheat the oven to 350°F.
- In a medium bowl, stir together graham cracker crumbs, 6 tablespoons of melted butter, and sugar until well moistened. Pinch the crumbs between your thumb, pointer and middle fingers. If they feel moist and stick together when released from the pinch, they are ready to be pressed in the pan. If they feel dry, sandy, and lose their shape when released from the pinch, stir in more butter, 1 tablespoon at a time.
- Add the crumb mixture to the pie plate. Using the flat bottom of a measuring cup or glass, firmly press the mixture into the bottom of the pan and up the sides of the pan, mounding the edge slightly above the rim of the pie plate. (Your hands or a flat spatula may be helpful to press the sides of the crust.) Bake the crust for 10 minutes, until dry and golden brown.
For the Filling:
- In a large bowl, combine the sweetened condensed milk, key lime juice, egg yolks, and zest. Whisk to combine.
- Pour the filling into the warm crust and give it a jiggle to level things out. Bake at 350°F for about 10 minutes. Cool on a wire rack for about 20 minutes, then chill for at least an hour. You'll see some tiny holes in the pie and it will jiggle slightly when it's done baking.
- Place a large mixing bowl or the bowl of a stand mixer along with the beaters or whisk attachment in the fridge or freezer until well chilled, at least 20 minutes.
For the Topping:
- In a large, chilled bowl, combine the cream, sugar, and vanilla. With a handheld mixer (or in a stand mixer with a whisk attachment), beat on medium speed until frothy and starting to thicken, about 2 minutes. Increase the speed to medium-high and beat until soft to medium peaks form, 1 to 2 more minutes.
- Top the pie with dollops of whipped cream, lime zest, and slices if you like, and serve.
Notes
- Form a slight mound of crust at the pie dish edges to prevent filling spills.
- Test graham cracker crumb moisture by pinching; add more butter if crumb is too dry.
- Chill pie to let filling fully set before serving.
- Top with whipped cream sweetened with powdered sugar and vanilla for balance.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 634 kcal
% Daily Value*
| Calories | 634kcal | 32% |
| Carbohydrates | 78g | 26% |
| Protein | 11g | 22% |
| Fat | 32g | 49% |
| Saturated Fat | 19g | 95% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 187mg | 62% |
| Sodium | 244mg | 10% |
| Potassium | 465mg | 10% |
| Fiber | 1g | 4% |
| Sugar | 68g | 136% |
| Vitamin A | 1106IU | 22% |
| Vitamin C | 10mg | 11% |
| Calcium | 331mg | 33% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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