This authentic Key Lime Pie will have you dreaming of the keys. The pie starts with a super simple sweetened graham cracker crust, followed by a tart and custard like filling. Then finished off with slightly sweetened whipped cream.
Key Lime Pie
Before slicing yourself a piece of this heaven you can turn on some Jimmy Buffet, and mentally prep yourself to be whisked away to the Conch Republic. All kidding aside, this pie is simply delicious.
This Key Lime Pie is so refreshing. The tart flavors combining with the sweetness from the crust and whipped cream make it the perfect for pie for spring and summer.
We made this pie yesterday afternoon and my hubby has consumed over half of this pie himself. Since he is not a dessert kinda guy, that should tell you how tasty this pie really is. I am anticipating him finishing it off this evening after dinner…if not beforehand lol.
Many Key Lime Pie recipes on the net will substitute limes for the key limes. I considered doing that as well. I have to say after making this pie I am super excited that we used real Key Limes. The flavors are spot on. Plus we scored a whole bag of key limes at Kroger for just $1.99.
The ingredients to make this paradise pie are super simple. I used some graham crackers that I had in the pantry, key limes, sugar, egg, butter, sweeten condensed milk and heavy whipping cream. Super simple for such a decadent pie.
1/3 lb crushed Graham Crackers
5 tbsp melted Butter
1/3 cup Sugar
3 Egg Yolks
2 tsp Lime Zest
14 oz Sweetened Condensed Milk
2/3 cup Lime Juice
1 cup Heavy Cream
1 tbsp Sugar
Preheat oven to 350.
Butter a 9″ pie pan.
Process graham cracker crumbs, butter and sugar in food processor until combined.
Press mixture into bottom and sides of prepared pan.
Bake 8 minutes or until set.
Set aside to cool.
Whip egg yolks and lime zest until fluffy.
Slowly add in condensed milk while continuing to beat.
Beat until thick and fully incorporated.
Add lime juice and beat at low speed just until combined.
Pour into crust.
Bake for 10 minutes or until filling sets.
Cool on wire rack.
Refrigerate for several hours.
Freeze for 15 minutes before serving.
Whip cream and sugar until stiff peaks form.
Garnish pie with whipped cream before serving.
This pie would make for a wonderful dessert for your parties this summer. I know we will be making them quite often now that we have the perfect recipe.
Key Lime Pie
- 1/3 lb crushed Graham Crackers
- 5 tbsp melted Butter
- 1/3 cup Sugar
- 3 Egg Yolks
- 2 tsp Lime Zest
- 14 oz Sweetened Condensed Milk
- 2/3 cup Lime Juice
- 1 cup Heavy Cream
- 1 tbsp Sugar
- Preheat oven to 350.
- Butter a 9" pie pan.
- Process graham cracker crumbs, butter and sugar in food processor until combined.
- Press mixture into bottom and sides of prepared pan.
- Bake 8 minutes or until set.
- Set aside to cool.
- Whip egg yolks and lime zest until fluffy.
- Slowly add in condensed milk while continuing to beat.
- Beat until thick and fully incorporated.
- Add lime juice and beat at low speed just until combined.
- Pour into crust.
- Bake for 10 minutes or until filling sets.
- Cool on wire rack.
- Refrigerate for several hours.
- Freeze for 15 minutes before serving.
- Whip cream and sugar until stiff peaks form.
- Garnish pie with whipped cream before serving.
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