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Traditional Key Lime Pie Recipe

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4.2 from 44 reviews

This Traditional Key Lime Pie features a tangy and creamy lime filling made from fresh key lime juice and zest, rich egg yolks, and sweetened condensed milk, nestled in a buttery graham cracker crust. Topped with fluffy homemade whipped cream, this classic dessert offers a perfect balance of tart and sweet, ideal for summer gatherings or anytime you crave a refreshing treat.

Ingredients

Lime Filling

  • 4 teaspoons grated key lime zest
  • 4 egg yolks
  • 14 ounces sweetened condensed milk
  • ½ cup (114 g) fresh key lime juice

Graham Cracker Crust

  • 2 cups (200 g) graham cracker crumbs (approximately 14 full graham crackers)
  • ⅓ cup (71 g) light brown sugar
  • ½ cup (113 g) unsalted butter, melted
  • Pinch of salt

Whipped Cream Topping

  • 1½ cups (360 ml) heavy cream, chilled
  • ½ cup (57 g) powdered sugar
  • ½ teaspoon vanilla extract

Instructions

  1. Prepare the Crust: In a medium bowl, combine the graham cracker crumbs, light brown sugar, melted unsalted butter, and a pinch of salt. Stir until the mixture is evenly moistened and resembles wet sand. Press the mixture firmly and evenly into the bottom and up the sides of a 9-inch pie dish to form the crust. Chill the crust in the refrigerator for at least 15 minutes to set.
  2. Make the Lime Filling: In a separate bowl, whisk together the grated key lime zest and egg yolks until well combined. Gradually add the sweetened condensed milk while continuing to whisk. Slowly pour in the fresh key lime juice and whisk until the mixture thickens slightly and is smooth.
  3. Assemble and Bake the Pie: Pour the lime filling into the chilled graham cracker crust, smoothing the top with a spatula. Bake in a preheated oven at 350°F (175°C) for approximately 12-15 minutes or until tiny pinhole bubbles burst on the surface and the filling is slightly set but still jiggly in the center. Remove from oven and allow the pie to cool to room temperature, then refrigerate for at least 3 hours, preferably overnight.
  4. Prepare the Whipped Cream Topping: Using a chilled mixing bowl and beaters, whip the heavy cream on medium-high speed until soft peaks form. Gradually add powdered sugar and vanilla extract, then continue whipping until stiff peaks form. Be careful not to overbeat.
  5. Serve: Spread or pipe the whipped cream over the chilled pie just before serving. Slice and enjoy the refreshing tangy dessert.

Notes

  • Use fresh key limes for authentic flavor, but regular limes can be substituted if key limes are unavailable.
  • Be careful not to overbake the pie filling to avoid curdling; it should be set but still slightly jiggly.
  • The crust can be made ahead and stored in the fridge to save time.
  • For a more decorative look, pipe the whipped cream topping using a star tip.
  • Store leftover pie covered in the refrigerator and consume within 3 days for best freshness.

Find it online: https://familydinnercooking.com/traditional-key-lime-pie-recipe/