This Key lime pie recipe has a burst of tart in every bite! Key limes are more tart and bitter in flavor than regular limes which are elements that make this pie so darn tasty!
The ‘key’ to a creamy and smooth result is to not over-bake the pie. You’ll be tempted because the instructions call for you to remove the pie from the oven while the center is still wobbly. But don’t do it—the residual heat from the pie will finish the baking process as it cools.
Another crucial tip is to avoid taking too long to pour your ingredients into the pie crust after combining them. If you’re inclined to post your handiwork on Facebook—wait until you’ve added the filling to the crust. Otherwise, your pie will ‘set up’ on you before it gets to the oven.
Garnish your slice with a dollop of whipped cream and a small lime wedge—yum!
Key Lime Pie Recipe
- 9 graham crackers, 1 sleeve
- 2 Tbsp granulated sugar
- 1 pinch salt
- 5 Tbsp unsalted butter, melted
- 1/2 cup key lime juice, (if you can’t find key limes use regular limes)
- 5 egg yolks
- 14 oz can sweetened condensed milk
- 1 pinch salt
- optional garnish
- whipped cream, dairy or dairy-free
- lime wedges
- Preheat the oven to 350 degrees. Crush graham crackers into a fine powder then add to a medium-sized mixing bowl. Stir in sugar and salt then pour the melted butter over the mixture. Stir until butter is evenly distributed and the mixture resembles damp sand.
- Press the crumbs into the bottom and sides of a 9"—not deep dish—pie pan. Using a flat bottomed cup—like a measuring cup—will help you to press the crumbs evenly into the dish. Bake for 10 minutes, remove from the oven then set aside until ready to fill.
- While the crust is baking, zest and juice the limes until you obtain ½ tsp of lime zest and ½ cup of fresh lime juice. For this amount of juice, you will need about 20-30 Key limes or 6-8 regular limes. Strain the juice to remove seeds and pulp then set aside.
- In a medium-sized mixing bowl, whisk together the egg yolks, sweetened condensed milk, lime zest and salt until completely combined. Carefully stir in the lime juice until the mixture is smooth and uniform in consistency, then immediately pour the filling into the graham cracker crust.
- Bake 8–9 minutes just until the edges begin to set and the center is still a bit wobbly. Remove from the oven and allow to cool completely on a wire rack before transferring to the refrigerator to thoroughly chill for about 2 hours.
- Slice and serve the chilled pie with a generous dollop of whipped cream. Enjoy!
The acidity from the lime juice also cooks the eggs—so it’s important to quickly transfer the filling to the crust before it sets up!