Key Lime Pie
Key Lime Pie has a 3-ingredient graham cracker crust that gets filled with smooth, tart key lime filling, creating a dessert everyone loves! Prep this citrusy pie in only 20 minutes and then bake it up in just 30!
Delicious Key Lime Pie
This Key Lime Pie brings a pop of citrus flavor to the dessert table that’s a welcome change from all of the normal chocolaty cakes and pies! It’s silky smooth and has just the right balance of tart citrus flavor with a subtle sweetness, making this the best Key Lime Pie Recipe ever!
Easily and quickly bake this pie up and bring it along to picnics, family reunions, or cookouts! Though this Key Lime Pie is the perfect summer dessert with its citrus flavor I’ve also seen it tucked onto many Thanksgiving dessert tables as well!
Rebecca’s Recipe Review
Taste: Tart yet sweet, bright lime goodness.
Texture: Crunchy graham cracker crust layered with light, silky smooth filling.
Ease: 4/10 This entire pie is ready to pop in the oven after only 20 minutes of prep time!
Pros: Make this pie the night before you need it for an easy dessert you can just grab out of the refrigerator on your way out the door to head to events!
Cons: Long but necessary chill time.
Would I Make This Again? Yes, this is a great spring and summer treat!
Ingredients For Key Lime Pie
Whether you’re looking for a go-to Key Lime Recipe or have never even made a homemade Key Lime Pie then this recipe is for you! It has easy ingredients and step-by-step instructions to ensure you pull the best pie out of the oven to serve to friends and family!
For this recipe, you’ll start with making the crust. This is made by combining graham cracker crumbs, light brown sugar, and melted salted butter.
Then comes the star of the pie, that citrusy key lime filling! To make this you’ll need fresh key lime juice, key lime zest, sweetened condensed milk, sour cream, egg yolks, and powdered sugar.
Once the pie has baked, cooled, and it’s time to serve you can add some final touches to dress it up! I love topping mine with whipped cream, lime zest, and slices of lime!
How To Make Key Lime Pie
- Mix together the graham cracker crumbs, brown sugar, and melted butter in a medium bowl.
- Press the crust mixture into a pie plate and then bake it.
- Combine the key lime juice, zest, sweetened condensed milk, sour cream, egg yolks, and powdered sugar using an electric mixer.
- Pour the key lime filling into the baked crust.
- Bake the pie in the preheated oven until the center is just slightly jiggly.
- Remove the Key Lime Pie from the oven and cool to room termperature before transferring it to the fridge.
- Serve with whipped cream and lime zest or lime slices. Enjoy!
Rebecca’s Tips
- If you prefer to you definitely can make this pie without using eggs and it’d still be delicious. I do find that using eggs in this recipe gives the pie a richer taste with a wonderful velvety texture!
- Though the recipe does just call for egg yolks, if you use whole eggs, it’d likely still turn out just fine, but may have a slightly firmer texture. Just be sure you mix the whole eggs in really well!
- You can make this recipe in an 8×8-inch square pan for key lime pie bars instead of pie.
- The pie filling will continue to firm up as it chills in the fridge, so don’t continue baking even if the pie is still jiggly in the center. If you accidentally overcook the pie, it will become spongy rather than creamy.
How To Store Key Lime Pie
Wrap the Key Lime Pie tightly in plastic wrap or aluminum foil and store it in the refrigerator. Enjoy the pie for up to 2 to 3 days!
You can also freeze this Key Lime Pie for up to a month!
Here are more of my favorite citrus desserts that you may also enjoy!
- Key Lime Bars – Buttery shortbread crust layered with soft lime goodness for a tasty citrus treat!
- Lemon Bars – Bright, tart lemon custard tucked onto a subtly sweet shortbread crust!
- Homemade Key Lime Curd – Use this recipe as a cupcake filling or on your toast!
- Lemon Tart – This easy-to-make dessert is filled with a sweet and tart lemon filling!
- Lemon Butter Cake – A delicious pound cake that’s loaded with sugar, butter, and lemon!
Did You Make This Recipe?
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Key Lime Pie
Ingredients
Crust:
- 1¼ cups graham crumbs
- ¼ cup light brown sugar packed
- 5 Tablespoons salted butter melted
Filling:
- 1 cup fresh key lime juice
- 2 Tablespoons key lime zest
- 28 ounces sweetened condensed milk
- ½ cup sour cream
- 2 large egg yolks
- ¼ cup powdered sugar
Instructions
- Preheat the oven to 350°F.
- In a medium bowl, mix together graham crumbs, brown sugar, and melted butter. Press the crust mixture into a 9-inch pie pan.
- Bake the graham crumb crust for 10 minutes.
- While that is baking, prepare the key lime filling. Using an electric hand mixer, combine the key lime juice, zest, sweetened condensed milk, sour cream, 2 egg yolks, and powdered sugar.
- Pour the filling into the baked crust.
- Bake the pie for 15 minutes. It should be just slightly jiggly in the center. If the pie is very jiggly, leave it in and check it every 5 minutes.
- Remove the pie from the oven and allow it to cool to room temperature. Then refrigerate the pie for at least another 2½ to 3 hours.
- Serve with whipped cream and lime zest or lime slices if desired.
Notes
- How To Store: Wrap the Key Lime Pie tightly in plastic wrap or aluminum foil and store it in the refrigerator. Enjoy the pie for up to 2 to 3 days! You can also freeze this Key Lime Pie for up to a month!
- Can I Make This Recipe Without Eggs? If you prefer to you definitely can make this pie without using eggs and it’d still be delicious. I do find that using eggs in this recipe gives the pie a richer taste with a wonderful velvety texture!
- What Happens If I Make This Key Lime Pie With Whole Eggs? Though the recipe does just call for egg yolks if you use whole eggs it’d likely still turn out just fine but may have a slightly firmer texture. Just be sure you mix the whole eggs in really well!
- Can I Use Just Condensed Milk Instead Of Sweetened Condensed Milk? Unfortunately, you can’t. The two have very different consistencies and sweetened condensed milk has a lot more sugar in it than condensed milk.
- Could I Make This In A Bar Pan Instead? Yes, you can. I’d recommend using an 8×8 inch square pan.
- Should I continue To Bake The Pie If It’s Still Jiggly In The Center? No, the pie filling will continue to firm up as it chills in the fridge. If you accidentally overcook the pie it will become spongy rather than creamy.
Nutrition
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