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Ultimate Key Lime Pie Recipe Tangy and Creamy Dessert

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This ultimate key lime pie recipe is tangy, creamy, and downright irresistible. Perfect for any occasion, it’s easy to make and delivers bold flavors with minimal effort.

Ingredients

Scale
  • 1 ½ cups (150 g) graham cracker crumbs
  • ⅓ cup (75 g) granulated sugar
  • 6 tablespoons (85 g) unsalted butter, melted
  • 4 large egg yolks
  • 1 can (14 oz/396 g) sweetened condensed milk
  • ½ cup (120 ml) key lime juice (freshly squeezed is best!)
  • 1 teaspoon lime zest (optional, for extra flavor)
  • 1 cup (240 ml) heavy cream
  • 2 tablespoons (25 g) powdered sugar
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter. Stir until the mixture resembles wet sand. Press the mixture evenly into the bottom and sides of a 9-inch pie pan. Bake for 8-10 minutes, then set aside to cool.
  2. In a medium bowl, whisk the egg yolks until slightly thickened. Add the sweetened condensed milk and whisk until smooth. Stir in the key lime juice and zest, mixing until fully incorporated.
  3. Pour the filling into the cooled crust, spreading it evenly. Bake at 350°F (175°C) for 15-18 minutes, or until the filling is set but still slightly jiggly in the center.
  4. Remove the pie from the oven and let it cool to room temperature. Then, refrigerate for at least 2 hours (or overnight) to allow the filling to firm up completely.
  5. In a chilled bowl, whip the heavy cream, powdered sugar, and vanilla extract together until soft peaks form.
  6. Spread or pipe the whipped cream over the chilled pie. For a final touch, sprinkle lime zest or add thin lime slices for garnish.

Notes

Use fresh lime juice for the best flavor. Refrigerate the pie for at least 2 hours to allow it to set properly. For a firmer crust, press it tightly using the bottom of a measuring cup.

Nutrition

Keywords: key lime pie, tangy dessert, creamy pie, easy dessert, summer dessert