Key Lime Pie

Key Lime Pie is light and refreshing which makes it the best dessert recipe to make for all your summertime gathering. This no-fuss pie recipe is made with simple ingredients which makes each bite full of delicious lime flavor.

If you love the flavor of this pie recipe, then you are going to love Key Lime Cupcakes and Lemon Icebox Pie.

Why do they Call it Key Lime Pie?

The reason that this pie is called Key Lime Pie because it is made with key limes that is native to the Florida Keys. Key limes are more smaller but are more aromatic than regular limes. Which gives the key lime pies a distinct taste.

Ingredients

• Graham Cracker Crumbs – Crush graham crackers with a food processor or with a rolling pin in a ziplock bag
• Granulated Sugar – Adds a hint of sweetness
• Butter – We used unsalted butter
• Large Egg – We just use the yolks
• Fresh Key Lime Juice and Zest – Fresh key lime is best but you can also use bottled juice

Scroll to the bottom for the full recipe in the recipe card.

How to Make Key Lime Pie

• Step 1 – Preheat the oven to 350 degrees F. 

Step 1 – Combine the graham cracker crust ingredients together. Press the mixture into a 9-inch pie pan. Bake for 8 minutes. Cool on a wire rack to room temperature. 

Step 2 – Whisk the lime zest with the egg yolks until combined for 1-2 minutes in a medium bowl. You can also use an electric mixer with a whisk attachment.

Step 3 – Stir in the sweetened condensed milk and lime juice.  Allow the mixture to sit at room temperature to thicken while the crust cools. 

Step 4 – Pour the mixture into the prepared pie crust. Bake for 15-17 minutes until the center is set but the pie is still slightly wiggly. Cool pie for 1 hour then chill in the fridge for at least 3 hours.

Step 5 – Mix together the cream with the confectioners’ sugar with a hand held or stand up electric mixture until soft peaks form.

Step 6 – Gently mix in the vanilla extract. Pipe the whipped topping onto the pie and garnish with the lime slices.  Serve and enjoy! 

Pro Tips for the Perfect Texture

• Crust – Press the mixture into the bottoms and the sides of a 9 inch pie plate and use the bottom of a glass or measuring cup to tightly pack the mixture into the pan. 
• Color – This pie will turn out with a yellow color and not green. Real key-lime custard is a pale yellow. Don’t add food dye.
• Room Temperature Eggs – This helps to whip with a thicker texture. Preventing the filling from being runny.
• Cooking Time – Make sure to not over-bake the pie which can cause the pie to crack. Cooking time will vary. You will know that the pie is finished baking when the center is set but still have a slight wiggle.

Variations to Try

• Change Crust – Feel free to make this pie with crushed gingersnap crumbs for a delicious variations. You can also use a store bought crust.
• Coconut Flavor – If you love coconut, add ½ cup of shredded coconut to the crust and then top with coconut.
• Margarita Key Lime Pie – Add 1 tbsp of tequila with 1 tsp of orange liqueur for a delicious pie variation.
• Topping – We topped our pie with a Homemade Whipped Cream Topping. But you can also use a Meringue Topping.

Storing Tips 

• Storing – Cover the leftovers with plastic wrap and store in the refrigerator for up to 3-4 days.  
• Freezing – If you would like to freeze key lime pie, we recommend freezing this pie in slices. Wrap each slice in plastic wrap and then place in a freezer ziploc bag.
• Thawing – Thaw the slices in the fridge or at room temperature when ready to serve.