Classic Key Lime Pie
50 min
|
easy
|
vegetarian
Recipe by Eunice
Introduction
This Florida Keys classic nails the tart-sweet balance with a silky condensed milk filling, a buttery graham cracker crust that actually stays crisp, and no neon green nonsense.
Make it ahead for cookouts, dinner parties, or an easy weeknight flex; the fresh key lime juice and a cloud of lightly sweetened whipped cream keep it bright, cool, and wildly satisfying.
Ingredients (8 servings)
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Ingredients for the Graham Cracker Crust:
- 1½ cups graham crackers, crushed graham crackers 6 oz
- ¼ cup granulated sugar granulated sugar
- 6 Tbsp unsalted butter, melted unsalted butter 3 oz
Ingredients for the Filling:
- 3 large egg yolks large eggs 3 ct (for large egg yolks)
- 1 can (14 oz) sweetened condensed milk sweetened condensed milk 10.75 oz (14 oz)
- ½ cup freshly squeezed Key lime juice key limes 6.4 ct (for freshly squeezed Key lime juice)
- 1 Tbsp Key lime zest key lime 0.21 ct (for Key lime zest)
Ingredients for Topping:
- 1 cup heavy cream heavy cream 8 fl oz
- 2 Tbsp powdered sugar powdered sugar 0.55 oz
- Key lime zest (for garnish) key lime 0.07 ct (for Key lime zest)
How to Make Classic Key Lime Pie
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Heat the oven and prep the pan
Preheat the oven to 350 F and grab a 9-inch pie dish.
Lightly butter the dish so the crust grips but still releases cleanly.
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Make the graham crust
Stir crushed graham crackers with granulated sugar and melted butter until every crumb looks damp and clumpy.
Pour into the pie dish and press firmly across the bottom and up the sides with a flat-bottom measuring cup for a tight, even layer.
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Par-bake the crust
Bake the crust for 8 to 10 minutes until fragrant and just set, then cool on a rack while you mix the filling.
If the sides slumped, gently press them back up with the cup while the crust is still warm.
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Mix the filling
Whisk egg yolks until slightly thick and glossy, then whisk in the sweetened condensed milk until completely smooth.
Add Key lime juice and zest and whisk just until combined so the mixture stays silky.
Let the filling stand for 2 minutes to start its natural thickening.
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Bake the pie
Pour the filling into the warm crust and bake at 350 F for 12 to 15 minutes until tiny bubbles appear at the edges and the center jiggles like firm Jell-O.
Do not brown the top, and pull it before it puffs so it does not crack later.
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Cool and chill
Cool the pie on a rack to room temperature, then cover and chill at least 3 hours or overnight so slices cut clean.
If you are impatient, pop it in the freezer for 20 minutes before slicing.
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Whip the topping
Beat cold heavy cream with powdered sugar to soft-medium peaks so it stays plush and not grainy.
Pipe or dollop over the chilled pie and finish with a sprinkle of fresh lime zest.
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Slice and serve
Run a sharp knife under hot water, wipe dry, slice, and wipe between cuts for bakery-clean wedges.
Serve cold and watch it disappear fast.
Substitutions
- Key limes -> regular Persian limes
- Use 1:1 Persian lime juice and add an extra half teaspoon of zest to mimic Key lime intensity, giving a slightly less floral but still bright, tangy bite.
- Graham crackers -> digestive biscuits or vanilla wafers
- Swap equal volume of finely crushed digestives or wafers for a toasty or lightly vanilla crust that stays crisp and complements the tart filling.
- Butter -> refined coconut oil in the crust
- Use the same amount of melted refined coconut oil for a dairy-free, summer-stable crust with a subtle tropical note that pairs naturally with lime.
Tips
- Zest smart, then juice
- Zest the limes before cutting to keep your knuckles safe and use a microplane to shave only the green layer for pure citrus aroma without bitterness.
- Pack that crust like you mean it
- Press with a flat cup and compact the edges first so they do not crumble, then chill the shaped crust for 10 minutes before baking to reduce slumping.
- Do not overmix the filling
- Whisk just until smooth after adding the juice because excessive air can cause bubbles and cracks.
- Pull on the jiggle
- Bake until the center wiggles slightly and the edges are set, since carryover heat finishes the cook and keeps the custard silky.
- Strain for ultra-smooth
- Pour the filling through a fine-mesh strainer into the crust to catch any zest clumps or chalazae for a clean, professional texture.
- A pinch of salt wakes it up
- Add a tiny pinch of fine salt to the crust or filling to sharpen the lime flavor and balance sweetness without tasting salty.
Nutrition Facts *
| Energy | 422 | kcal |
|---|---|---|
| Protein | 6 | g |
| Total Fat | 25 | g |
| Carbohydrates | 44 | g |
| Dietary Fiber | 1 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- Why is my pie runny or not setting?
- It likely needed a few more minutes in the oven or more chill time, so bake to a slight jiggle and chill at least 3 hours for clean slices.
- My crust crumbled when slicing, what happened?
- The crumbs may not have been packed firmly or were underbound, so use enough butter and press hard, then let the pie chill completely before cutting.
- Can I use bottled Key lime juice?
- Yes, go for a reputable brand and still add fresh zest to restore the aromatic lift you miss from fresh-squeezed juice.
- Why did the top crack?
- Overbaking or too much air in the filling causes cracks, so mix gently and remove the pie when it just barely jiggles, not when it is firm.
- How long does it keep and can I freeze it?
- Refrigerate covered for up to 3 days and freeze the undecorated pie for up to 2 months, then thaw overnight in the fridge before adding whipped cream.
- Can I top with meringue instead of whipped cream?
- Yes, spoon on a Swiss meringue, torch lightly to toast, and serve the same day for the best texture.
Serving Suggestions
This pie screams summer desserts, so for the 4th of July I like to ring it with blueberries and sliced strawberries for that red, white, and green that still reads festive on the table.
If you want to flex, fold a tablespoon of toasted coconut into the crust or finish slices with a pinch of flaky salt and a drizzle of cold cream for a rich diner-style vibe.
More pairings:
Reviews
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Cassandra, St. Petersburg FL: Soooo yummy! 😍
: Happy you loved the pie, Cassandra!
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JulieAnn, FL: Absolutely perfect! tangy, creamy, and the graham crust is just right. Used backyard key limes and it took me right back to childhood summers. Thank you for such a keeper! 🍋
: So glad you enjoyed it, JulieAnn, and how special that you used homegrown key limes!
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Kristen, NC: Turned out slightly tart; extra whipped cream fixed it
: Glad the extra whipped cream helped, Kristen—next time, you could try reducing the lime juice a bit for a less tart result.
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