Easy Key Lime Pie Recipe

Introduction

This Easy Key Lime Pie is a refreshing and tangy dessert perfect for warm days or any time you crave a citrusy treat. With a simple graham cracker crust and a creamy, zesty filling, it’s a crowd-pleaser that takes just 35 minutes to prepare.

Ingredients

• 1/3 cup butter (melted)
• 1/4 cup sugar
• 1 1/4 cup graham cracker crumbs
• 4 egg yolks
• 6 key limes (for zesting and juicing)
• 14 ounces sweetened condensed milk
• Nellie & Joe’s Famous Key West Lime Juice (if needed)
• Whipped topping (optional, for garnish)

Instructions

1. Step 1: Preheat the oven to 375°F (if baking the crust) or prepare to chill it for an hour.
2. Step 2: In a medium bowl, combine the melted butter and sugar. Stir in the graham cracker crumbs until evenly coated.
3. Step 3: Press the crumb mixture firmly into the bottom and sides of a 9-inch pie plate using the bottom of a measuring cup to create an even crust.
4. Step 4: Either bake the crust for 5 minutes, then let it cool, or chill it in the refrigerator for at least 1 hour to set.
5. Step 5: Preheat the oven to 350°F. Zest the key limes to measure 2 teaspoons of zest, then juice the limes, filling a 1/2 cup measuring cup. If needed, add bottled key lime juice to reach 1/2 cup.
6. Step 6: In a mixing bowl, whisk the egg yolks until they become thick and pale yellow, using a stand or electric mixer.
7. Step 7: Slowly add the sweetened condensed milk to the egg yolks while mixing on low speed until combined.
8. Step 8: Gradually add the key lime juice and zest, mixing on low speed just until blended.
9. Step 9: Pour the filling into the prepared crust and bake for 15 minutes.
10. Step 10: Remove the pie from the oven and allow it to cool to room temperature. Then refrigerate until ready to serve.
11. Step 11: Garnish with whipped topping, lime slices, and a little extra lime zest if desired before serving.

Tips & Variations

• For a quicker crust, use store-bought graham cracker crust.
• Adjust sweetness by adding a bit more sugar if your limes are very tart.
• Try using regular limes if key limes are unavailable, though the flavor will be slightly different.
• Top the pie with toasted coconut for a tropical twist.

Storage

Store leftover pie covered in the refrigerator for up to 3 days. Reheat is not recommended; serve chilled for the best texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this pie without raw egg yolks?

This recipe uses baked filling which safely cooks the egg yolks during baking, but if you prefer to avoid eggs entirely, look for a no-egg key lime pie recipe.

What can I use if I don’t have fresh key limes?

Fresh key limes are ideal, but bottled key lime juice can be used to fill the 1/2 cup measure if you don’t have enough fresh juice.

Easy Key Lime Pie Recipe

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4.8 from 93 reviews

This Easy Key Lime Pie recipe features a tangy and creamy pie made with fresh key lime juice, a buttery graham cracker crust, and a smooth sweetened condensed milk filling. Perfectly baked and chilled, it’s a refreshing dessert ideal for any occasion.

• Author: zara
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Crust

• 1/3 cup butter (melted)
• 1/4 cup sugar
• 1 1/4 cup graham cracker crumbs

For the Filling

• 4 egg yolks
• 6 key limes (for zesting and juicing)
• 14 ounces sweetened condensed milk
• Nellie & Joe’s Famous Key West Lime Juice (to top up if needed)

For Garnish (Optional)

• Whipped topping
• Lime slices
• Extra lime zest

Instructions

1. Prepare the Crust: In a medium bowl, combine the melted butter and sugar, then stir in the graham cracker crumbs until well mixed. Press the mixture evenly into the bottom and sides of a 9-inch pie plate using the bottom of a measuring cup to firmly compact the crust. Chill in the refrigerator for one hour until firm, or alternatively, bake the crust at 375°F (190°C) for 5 minutes and then allow to cool completely before filling.
2. Preheat Oven and Prepare Limes: Preheat your oven to 350°F (175°C). Zest the key limes until you have 2 teaspoons of zest, then juice the key limes. Pour the juice into a 1/2 cup measuring cup. If there is not enough fresh juice, supplement with bottled Nellie & Joe’s Famous Key West Lime Juice to make a full 1/2 cup.
3. Beat Egg Yolks: Using a stand or electric mixer, whisk the egg yolks on high speed until they thicken and turn a light yellow color, about 3 to 5 minutes.
4. Add Condensed Milk: With the mixer on low speed, slowly add the sweetened condensed milk and continue mixing until combined.
5. Incorporate Lime Juice and Zest: Gradually add the key lime juice and zest to the mixture and mix on low speed just until blended, making sure not to overmix.
6. Fill and Bake: Pour the lime filling into the prepared crust. Bake the pie in the preheated oven for 15 minutes until the filling is set but still slightly jiggly in the center.
7. Cool and Chill: Remove the pie from the oven and allow it to cool to room temperature. Then refrigerate until fully chilled and set, at least 2 hours.
8. Serve: Garnish with whipped topping, lime slices, and additional lime zest as desired before serving.

Notes

• For a firmer crust without baking, chilling for at least one hour works well.
• If fresh key limes are unavailable, bottled key lime juice is a great alternative for authentic flavor.
• Ensure not to overbake the filling to prevent curdling; it should be just set.
• Chilling the pie overnight enhances the flavor and texture.
• Use a food-safe zester to get fine lime zest and avoid the bitter white pith.

Keywords: key lime pie, easy key lime pie, graham cracker crust, lime dessert, summer pie, citrus pie