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Key Lime Pie

A creamy, tangy, and refreshing citrus pie with a buttery graham cracker crust and fluffy whipped cream topping.
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Prep Time 25 minutes
Cook Time 25 minutes
Total Time 4 hours 50 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Graham Cracker Crust
  • 2 cups graham cracker crumbs
  • 1/3 cup granulated sugar
  • 1/2 cup unsalted butter melted
  • 1 pinch salt
Key Lime Filling
  • 4 egg yolks
  • 2 cans sweetened condensed milk
  • 3/4 cup fresh key lime juice
  • 1 tablespoon lime zest
  • 1 teaspoon vanilla extract
Whipped Cream Topping
  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar
  • 1/2 teaspoon vanilla extract
  • lime zest for garnish
  • lime slices for garnish

Equipment

  • pie dish
  • Whisk
  • Mixing bowl

Method
 

  1. Preheat the oven to 350°F and prepare the graham cracker crust by mixing crumbs, sugar, butter, and salt. Press firmly into a pie dish and bake for 8–10 minutes.
  2. Whisk egg yolks until pale, then mix in sweetened condensed milk, key lime juice, lime zest, and vanilla extract until smooth.
  3. Pour filling into the crust and bake for 14–16 minutes until slightly set with a gentle jiggle in the center.
  4. Cool the pie at room temperature, then refrigerate for at least 4 hours or overnight.
  5. Whip heavy cream with powdered sugar and vanilla until soft peaks form, then garnish the chilled pie before serving.

Notes

For the brightest flavor, use freshly squeezed key lime juice and chill the pie overnight before serving.