The Best Key Lime Pie
The Best Key Lime Pie
This classic key lime pie has a buttery crisp graham cracker crust, tart and creamy custard-like filling, decorated with fresh whipped cream and lime zest. This is a bright tart-quenching dessert. This pie can be made with fresh key limes, bottled key lime juice, or regular limes.
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Key lime pie is the one pie my family all agrees on. It’s tart and quenching while also being light and creamy. The buttery graham cracker crust is also delicious and just as important as the filling. It’s perfect for summer, fall, winter, spring…you get it.
We grew up eating lots of key lime pie and I am not over exaggerating that. On our vacations in Florida my family would buy would buy a key lime pie from every shop we could find. After a long day of swimming in the ocean, we’d quickly eat slices of pie in our swimsuits, decide which pie was the best, and then get all cleaned up. We just couldn’t wait for a tempting bite.
It’s only natural that I created a recipe for my own key lime pie! My recipe is based on Nellie & Joe’s Key Lime Pie recipe, which is the best bottled key lime juice!
Ingredients List
Crust
Graham crackers: I recommend buying full size graham cracker cookies and using a food processor to turn them into crumbs. When you use a food processor, the crumbs won’t be perfectly ground down, which is actually how I prefer my graham cracker crusts to be. The texture is crunchier and delicious.
Light brown sugar: Sweetens the crust, I don’t recommend skipping this! If you don’t have brown sugar, you can add granulated sugar.
Melted unsalted butter: Helps hold the crust together and creates a delicious buttery crunchy crust.
Salt: Balances the flavors and lifts them!
Key Lime Filling
Sweetened condensed milk: Thickens the filling and tastes amazing.
Egg yolk: Helps make a rich and thicker filling.
Fresh key lime juice: Heads up, you need to juice about 20 little key limes which takes time, and it’s also hard to find them in stores. I made this recipe with the fresh key lime juice because I randomly came across them at the grocery store (in May) and knew just how rare that is. I recommend using Nellie & Joe’s bottled key lime juice (which also tastes great!), or regular old grocery store limes (it will taste different from a key lime pie).
Key lime zest: Adds extra lime flavor. If you’re using bottled juice or regular limes, use the zest of a regular lime.
Decoration
Heavy cream: Don’t use milk – you need a high fat percentage so that it whips up right.
Powdered sugar: Adds sweetness and helps to stabilize the recipe.
Lime zest and slices: For pretty garnish!
Graham Cracker Crust
A classic key lime pie has a delicious buttery crunchy graham cracker crust. Its crunchy texture pairs perfectly with a smooth custard-like filling. This is the way I’ve always ate my key lime pies, and even though other crusts can be tasty, we prefer a graham cracker crust.
TIP: I suggest using a food processor to crush full sheets of graham crackers. Having a few larger crumbs is OK, because I find it adds even more crunch and texture to balance a creamy filling.
I’ve tried using different graham cracker brands over the years, but the best ones are the honey maid by Nabisco. The flavor of these cookies always tastes delicious in a pie crust.
How To Make A Key Lime Pie
Make the graham cracker crust: Use a food processor to crush the graham cracker cookies into crumbs. In a bowl, combine the crumbs, sugar, butter, and salt. Press into a 9-inch pie dish.
Bake the crust: Pre-bake this crust so it sets and to avoid a soggy bottom.
Make the filling: While the crust bakes, whisk together the filling ingredients. Pour the filling into the warm crust.
Bake the pie: Position a rack in the center of the oven. Bake the pie for __ minutes. Look for a slight jiggle, and then let it cool on a wire rack. Chill in the refrigerator for an hour or more before serving.
Make whipped cream: Whip the ingredients until soft peaks form. Put it into a piping bag to pipe dollops or use a spatula to add it on top. Garnish with zest and lime slices.
How To Store a Key Lime Pie?
Keep this pie covered in the refrigerator for 5 days. You can freeze it for up to 2 months. Thaw in the refrigerator overnight before adding decorations and serving.
FAQ
Do I have to use fresh key limes?
No – you can use Nellie & Joe’s bottled key lime juice (the best), or regular old grocery store limes.
How to tell if the pie is done?
The filling will look “set” at the edges and the center will have a slight jiggle. Too much jiggle means it hasn’t set.
Can I make it ahead?
This pie can last for 5 days, covered in the fridge. Make the whipped cream before serving. You can make the crust 2 days ahead, keep covered at room temperature. Make the filling 2 days ahead, covered and stored in the fridge.
Leftover Egg White Recipes
Check out my faux swiss meringue recipe. No heating is involved and it makes a beautiful smooth texture!
Try my easy two ingredient royal icing with egg whites recipe. Perfect for beginners and decorating sugar cookies.
RECIPE CARD
The Best Key Lime Pie
Equipment
- 9-inch Glass Pie Dish
Ingredients
Graham Cracker Crust
- 1 ½ cups graham cracker sheets, crushed (about 12 sheets), I use honey maid by Nabisco (185g)
- ⅓ cup light or dark brown sugar (67g)
- 6 tbsp unsalted butter, melted (85g)
Key Lime Pie Filling
- 14 oz sweetened condensed milk (396g)
- 3 egg yolks (42g)
- ½ cup fresh key lime juice or bottled key lime juice (I use Nellie & Joe's) (120ml)
- 2 tsp key lime zest (or regular lime zest)
Whipped Cream Topping
- 1 cup cold heavy cream or heavy whipping cream (240ml)
- ¼ cup powdered sugar (28g)
- 1 tsp vanilla extract
Instructions
Graham Cracker Crust
- Position a rack in the center of the oven. Preheat the oven to 350℉ (177℃).
- Use a food processor to pulse the graham cracker cookies until they look like coarse crumbs. If you don't have a food processor, put the cookies into a ziplock bag and crush them using a rolling pin.
- In a medium sized bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix together until the mixture is coarse and thick. Add the graham cracker mixture into an un-greased 9-inch pie dish. Use your hands to press the mixture flat against the bottom and sides of the pie dish until it comes together. Pre-bake the crust for 8 minutes to set.1 ½ cups graham cracker sheets, crushed (about 12 sheets), I use honey maid by Nabisco, ⅓ cup light or dark brown sugar, 6 tbsp unsalted butter, melted
Key Lime Pie Filling
- While the crust bakes, make the filling. In a medium size bowl, whisk together the sweetened condensed milk, egg yolks, key lime juice, and lime zest. When the crust is done, remove it from the oven and pour the filling into the warm crust.14 oz sweetened condensed milk, 3 egg yolks, ½ cup fresh key lime juice or bottled key lime juice (I use Nellie & Joe's), 2 tsp key lime zest (or regular lime zest)
- Bake the pie for 15-18 minutes. You only want to bake it until just set. Look for a slight jiggle in the center and set edges. Let the pie cool on a wire rack for an hour, then chill the pie in the refrigerator for an hour or more before serving (chilling overnight is okay).
Whipped Cream Topping
- In a stand mixer with a whisk attachment or a handheld mixer, whip the ingredients until soft peaks form. Transfer the whipped cream into a piping bag to pipe dollops or use a spatula to spread on top. Garnish with zest and lime slices.1 cup cold heavy cream or heavy whipping cream, ¼ cup powdered sugar, 1 tsp vanilla extract
Notes
- Adapted from Nellie and Joe’s key lime pie recipe.
- This pie is best served chilled. Keep in the refrigerator and add whipped cream decorations just before serving.
