Key lime pie is the brightest dessert I know. It is sweet, tangy, and impossibly creamy, with a buttery graham cracker crust underneath. It tastes like summer in every bite, and the best part is how simple it is. Just a handful of ingredients and one bowl.
Ingredients
For the crust:
- 1 1/2 cups graham cracker crumbs (about 10 full crackers)
- 1/3 cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the filling:
- 4 large egg yolks, at room temperature
- 1 can (14 ounces) sweetened condensed milk
- 1/2 cup key lime juice (bottled is fine, or use regular limes)
- 1 teaspoon lime zest
For the topping:
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- Thin lime slices or extra zest, for garnish
Steps
1. Make the graham cracker crust
Heat your oven to 350 degrees Fahrenheit. Stir the graham cracker crumbs, sugar, and melted butter together in a bowl until it looks like wet sand. Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish. I use the bottom of a measuring cup to get it flat and even. Bake for 10 minutes, then set it aside to cool slightly.
2. Whisk the egg yolks
Put the egg yolks in a large bowl and whisk them for about 1 minute until they look pale and slightly thick. This helps the filling set up smooth and creamy. You will not use the whites in this recipe, so save them for an omelet or meringue.
3. Add the condensed milk, lime juice, and zest
Pour in the sweetened condensed milk and whisk until smooth. Then whisk in the lime juice and the lime zest. The mixture will start to thicken a little as soon as the juice hits the milk, which is completely normal. It should look pale green and smell wonderfully tangy.
4. Pour the filling into the crust
Pour the filling into the warm crust and smooth the top with a spatula. It will not look like much yet, but trust the process. Tap the dish gently on the counter once or twice to pop any air bubbles.
5. Bake just until set
Bake for 15 to 18 minutes. The pie is done when the edges are set but the center still jiggles a tiny bit when you shake the pan gently. It will firm up as it cools and chills. Overbaking is the one mistake to avoid, because it can make the filling rubbery.
6. Cool and chill
Let the pie cool at room temperature for about 30 minutes, then cover it and refrigerate for at least 4 hours, or overnight if you can. The long chill is what gives key lime pie its silky, sliceable texture. I almost always make mine the day before I need it.
7. Whip the cream
Just before serving, beat the heavy cream and powdered sugar with an electric mixer until soft peaks form. Spread or pipe the whipped cream over the chilled pie. You can cover the whole top or just add a dollop to each slice. Either way looks beautiful.
8. Slice and serve
Dip a long knife in hot water, dry it, and cut the pie into slices, wiping the blade between cuts. Top each slice with a thin lime slice or a little extra zest. Serve it cold, straight from the fridge.
Tips
If you cannot find key limes, regular limes work just fine and taste very close. And bottled key lime juice from the baking aisle is a great shortcut that saves a lot of squeezing.
Conclusion
I hope this key lime pie brings a little sunshine to your table. It is tangy, creamy, and refreshingly simple to make. One slice and you will understand why it is a Florida legend.
