Go Back
+ servings
This is the perfect key lime pie! Tart and sweet, smooth, creamy and easy to make, it brings me back to Key West every time.
Print Recipe
Be the first to rate this recipe!

Key Lime Pie

This is the perfect key lime pie! Tart and sweet, smooth and creamy, it brings me back to Key West every time.
Prep Time3 hours 10 minutes
Cook Time25 minutes
Total Time3 hours 35 minutes
Course: Dessert
Cuisine: American
Servings: 10 slices
Calories: 329kcal
Author: Eden Westbrook

Ingredients

Graham Cracker Crust

  • 1 ½ cups graham crackers finely ground
  • 6 tablespoon unsalted butter melted
  • 3 tablespoon granulated sugar

Filling

  • 1 14 oz can sweetened condensed milk
  • cup key lime or regular lime juice
  • 4 large egg yolks
  • teaspoon kosher salt

Whipped Cream Topping

  • ¾ cup heavy whipping cream
  • 2 tablespoon powdered sugar
  • 1 teaspoon vanilla extract

Instructions

  • Preheat oven to 350 degrees F.

Make crust:

  • With a spatula in a medium mixing bowl, mix together the butter, sugar, and finely ground graham crackers. Mix well until the mixture is the texture of coarse sand and sticks together when pressed. Press crumbs evenly into the bottom of a 9-inch pie dish and up the sides. Use a ramekin or heavy measuring cup to press the crumbs into an even crust. Bake crust for ten to thirteen minutes, then take out and let cool. Leave oven on.

Make filling:

  • In a medium mixing bowl, whisk egg yolks until pale in color; add condensed milk and salt, then whisk together well. Add lime juice and whisk again until well-incorporated.
  • Pour over crust in pie dish and bake for 15 minutes, do not let brown. Let pie cool for 30 minutes at room temperature, then let chill in refrigerator for at least 3 hours.

Make whipped cream:

  • In a large mixing bowl and with an electric mixer, whip cream until it just begins to look like it's no longer completely liquid, about 2 minutes. Add sugar and continue beating the cream for another minute. Once cream is at soft peaks, add vanilla extract, then whip until the cream is stiff and completely whipped up.
  • Once set after at least 3 hours, pull pie out of fridge and dollop whipped cream around the edges of the pie (and wherever else on the pie you want it). Serve.
  • This key lime pie lasts for a week in the fridge.

Nutrition

Calories: 329kcal