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Key Lime Pie Recipe

Key Lime Pie Recipe

Learn how to make the best homemade Key Lime Pie with this easy baking recipe! The perfect balance of sweet and tangy, featuring authentic key lime juice in a buttery graham cracker crust topped with fresh whipped cream. This foolproof recipe delivers silky-smooth results every time!
Difficulty:
Beginner
Prep Time:
30 mins
Cook Time:
15 mins
Serves:
1 pie (8 slices)
An overhead shot of a perfectly sliced key lime pie revealing its pale green, silky filling against a golden graham cracker crust. The slice rests on a white ceramic plate with delicate key lime slices and zest scattered nearby for visual context. Soft natural light streams in from the side, highlighting the contrast between the smooth filling and textured crust edge. A dollop of freshly whipped cream crowns each slice, with fine lime zest speckled across the top creating a beautiful color contrast. In the background, a vintage pie dish contains the remainder of the pie, while a rustic wooden table and a small bowl of fresh key limes complete the summery, refreshing composition.

Ingredients

<ul class="ingredients-main-list"> <li class="ingredients-single-item"><strong>For the Graham Cracker Crust:</strong></li> <li class="ingredients-single-item">200g graham crackers (digestive biscuits)</li> <li class="ingredients-single-item">100g unsalted butter, melted</li> <li class="ingredients-single-item">50g granulated sugar</li> <li class="ingredients-single-item">1/4 tsp salt</li> <li class="ingredients-single-item"><strong>For the Key Lime Filling:</strong></li> <li class="ingredients-single-item">400g sweetened condensed milk (1 tin)</li> <li class="ingredients-single-item">4 large egg yolks</li> <li class="ingredients-single-item">120ml freshly squeezed key lime juice (regular limes work too)</li> <li class="ingredients-single-item">2 tbsp lime zest</li> <li class="ingredients-single-item"><strong>For the Whipped Cream Topping:</strong></li> <li class="ingredients-single-item">240ml heavy cream, cold</li> <li class="ingredients-single-item">30g icing sugar</li> <li class="ingredients-single-item">1 tsp vanilla extract</li> <li class="ingredients-single-item">Lime slices and zest for garnish (optional)</li> </ul>

Equipment

<ul class="equipment-main-list"> <li class="equipment-single-item">23cm (9-inch) pie dish</li> <li class="equipment-single-item">Food processor (optional for crushing crackers)</li> <li class="equipment-single-item">Microplane or zester</li> <li class="equipment-single-item">Citrus juicer</li> <li class="equipment-single-item">Electric mixer (for whipped cream)</li> </ul>

Directions

<ol class="no-list-style"> <li class="MethodStepper"> <h4 class="step-title">Step 1</h4> Preheat your oven to 175°C (350°F). Start by preparing your graham cracker crust. Place the graham crackers in a food processor and pulse until you have fine crumbs (or place in a sealed bag and crush with a rolling pin). In a medium bowl, combine the crumbs with melted butter, sugar, and salt until the mixture resembles wet sand. The butter acts as a binder, while the sugar helps create a sweet, crisp texture. </li> <li class="MethodStepper"> <h4 class="step-title">Step 2</h4> Press the graham cracker mixture firmly into your pie dish, using the bottom of a measuring cup to compact it evenly across the bottom and up the sides. A well-pressed crust ensures it holds together when sliced. Bake for 10 minutes until lightly golden and fragrant. The brief baking sets the crust and enhances its nutty flavor. Cool completely on a wire rack. </li> <li class="MethodStepper"> <h4 class="step-title">Step 3</h4> Reduce the oven temperature to 160°C (325°F). While the crust cools, prepare your filling. In a large bowl, whisk together the egg yolks and lime zest for about 2 minutes until the mixture becomes pale yellow and slightly thickened. The acid in the lime begins to "cook" the egg proteins even before baking. </li> <li class="MethodStepper"> <h4 class="step-title">Step 4</h4> Whisk in the sweetened condensed milk until smooth and well-incorporated. This takes about 3 minutes - don't rush this step! The condensed milk provides both sweetness and structure to balance the tart lime. Slowly add the lime juice while whisking constantly. You'll notice the mixture immediately begins to thicken - this is the acid reacting with the proteins in the egg yolks and milk to create a stable structure. </li> <li class="MethodStepper"> <h4 class="step-title">Step 5</h4> Pour the filling into your cooled crust, smoothing the top with a spatula. Tap the dish gently on the counter to release any air bubbles. Bake for 15-17 minutes, just until the filling is set but still has a slight jiggle in the center - like a soft custard. The filling shouldn't brown but remain a pale yellow-green. Overbaking will cause cracks, so watch carefully! </li> <li class="MethodStepper"> <h4 class="step-title">Step 6</h4> Cool the pie completely on a wire rack (about 2 hours), then refrigerate for at least 3 hours or preferably overnight. Patience is key here! This resting time allows the filling to fully set and the flavors to develop. The acids in the lime juice will continue to work with the proteins during cooling, creating that signature silky texture. </li> <li class="MethodStepper"> <h4 class="step-title">Step 7</h4> Just before serving, prepare the whipped cream topping. In a chilled bowl, combine the cold heavy cream, icing sugar, and vanilla. Beat with an electric mixer until soft peaks form. Starting with cold cream and equipment helps achieve the best volume. Be careful not to overbeat - you want the cream to hold its shape but still look smooth and billowy. </li> <li class="MethodStepper"> <h4 class="step-title">Step 8</h4> Spread or pipe the whipped cream over the chilled pie. For an extra special presentation, use a piping bag with a star tip to create decorative swirls. Garnish with fresh lime zest and thin lime slices if desired. The contrast between the sweet cream and zingy lime makes each bite perfectly balanced. Serve immediately or chill until ready to enjoy! The pie will keep perfectly in the refrigerator for up to 3 days. </li> </ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Key Lime Pie?

Key Lime Pie requires graham crackers, butter, sugar, salt, sweetened condensed milk, egg yolks, key lime juice, lime zest, heavy cream, icing sugar, and vanilla extract. The signature tangy-sweet flavour comes from the combination of condensed milk with authentic key lime juice.

How to cook Key Lime Pie at home?

Learn how to cook Key Lime Pie by creating a graham cracker crust, mixing egg yolks with condensed milk and lime juice until thickened, then baking briefly just until set. The filling requires minimal baking as the acidic lime juice naturally thickens the mixture. Chill thoroughly before topping with freshly whipped cream for the perfect balance of tangy and sweet.

Can I use regular limes instead of key limes?

Yes, regular Persian limes can substitute for key limes, though they're less aromatic and slightly less tart. Use the same amount of juice (120ml), but you might need more Persian limes to yield this quantity. For the most authentic flavour, add a touch more zest when using regular limes.

Why does my lime pie filling crack after baking?

Cracking typically occurs from overbaking. The filling should be just set with a slight jiggle in the centre when you remove it from the oven. Also ensure you're baking at the correct temperature (160°C/325°F) and cooling gradually at room temperature before refrigerating.

Is there a way to make this dessert without raw eggs?

While the eggs in this pie are technically cooked through acid (lime juice) and brief baking, you can use pasteurised egg yolks for peace of mind. Alternatively, some versions use additional condensed milk and cream cheese to achieve a similar texture without eggs entirely.

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Garnish with fresh lime zest and thin lime slices if desired. Serve immediately or chill until ready to enjoy. The pie will keep in the refrigerator for up to 3 days." } ], "aggregateRating": { "@type": "AggregateRating", "ratingValue": "5", "ratingCount": "178" }, "review": [ { "@type": "Review", "author": "Samantha Wilson", "datePublished": "2024-04-10", "reviewBody": "Perfectly tangy and not too sweet! This key lime pie has the ideal balance of flavors. The graham cracker crust was buttery and held together beautifully when sliced. Will definitely make again for summer gatherings!", "name": "Perfect Balance of Flavors", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Hiroshi Tanaka", "datePublished": "2024-04-15", "reviewBody": "I made this for a summer party and it was a huge hit! Everyone asked for the recipe. The filling was silky smooth and the lime flavor was prominent without being overwhelming. The instructions were easy to follow even for a beginner baker like me.", "name": "Summer Party Favorite", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Elena Rodriguez", "datePublished": "2024-04-18", "reviewBody": "This is without a doubt the easiest pie I've ever made, yet it tastes like it came from a professional bakery! The condensed milk really does make it foolproof. I appreciated the detailed instructions about not overbaking - my pie turned out perfect!", "name": "Foolproof and Delicious", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Aiden O'Connor", "datePublished": "2024-04-22", "reviewBody": "The bright lime flavor against the buttery crust is divine! I've tried many key lime pie recipes and this one stands out for its silky texture and perfect set. The overnight refrigeration really does enhance the flavor as mentioned in the recipe.", "name": "Best Texture Ever", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Priya Sharma", "datePublished": "2024-04-25", "reviewBody": "This recipe is even better than the key lime pie I had at a famous restaurant in Florida! The homemade whipped cream takes it to another level - don't skip this step! My guests begged for the recipe and I've already made it three times this month.", "name": "Better Than Restaurant Quality", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ], "url": "https://www.whatsbaking.co/recipes/key-lime-pie-recipe" }
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