Best Key Lime Pie Recipe

I finally perfected my Creamy Key Lime Pie, and I’ll confess that using regular limes is my little shortcut that makes the whole thing so darn easy.

I call it my Creamy Key Lime Pie and yeah, it might actually be the Best Key Lime Pie recipe EVER! It’s so darn easy you won’t be able to stop at just one slice, and confession I used regular limes too.

The graham cracker crumbs crust gives a little crunch that plays perfect against the velvety filling made with sweetened condensed milk, the tartness sneaks up and smacks your taste buds in the best way. I swear, simple becomes ridiculous here, and every bite begs you to make it again tomorrow.

Ingredients

• Graham cracker crumbs: crunchy base, mostly carbs with small fiber, gives toasty, sweet backbone.
• Sweetened condensed milk: ultra sweet, high in sugar and calories, adds creamy, caramel like richness.
• Key lime juice: bright sour punch, vitamin C, keeps the pie tangy and refreshing.
• Egg yolks: provide protein and structure, help the filling set silky and smooth.
• Unsalted butter: adds fat for richness and helps bind the crust, more flavor.
• Heavy cream: whips into light topping, adds fat, softens tartness, optional but decadent.
• Lime zest: concentrated citrus oils, tiny bit of bitterness, lifts aroma and freshens each bite.

Ingredient Quantities

• 1 1/2 cups graham cracker crumbs (about 10 to 12 full crackers)
• 1/3 cup granulated sugar
• 6 tablespoons unsalted butter, melted
• 1 can 14 oz sweetened condensed milk (yes use the whole can)
• 3 large egg yolks
• 1/2 cup fresh key lime juice (about 8 to 10 key limes) or fresh regular lime juice (about 4 to 6 limes)
• Zest of 2 limes (about 1 teaspoon)
• 1 cup heavy cream, chilled (optional for whipped topping)
• 2 tablespoons powdered sugar (optional)
• Extra lime slices or extra zest for garnish (optional)

How to Make this

1. Preheat oven to 350°F and spray or lightly butter a 9 inch pie pan; zest 2 limes first then set zest aside, then juice about 8 to 10 key limes or 4 to 6 regular limes until you have 1/2 cup juice, strain to remove seeds.

2. Make the crust: mix 1 1/2 cups graham cracker crumbs and 1/3 cup granulated sugar in a bowl, pour in 6 tablespoons melted unsalted butter and stir until evenly moistened.

3. Press the crumb mixture firmly and evenly into the bottom and up the sides of the pie pan, use the bottom of a measuring cup to tamp it down good, bake crust for 8 to 10 minutes until slightly darker and fragrant, then cool a few minutes.

4. While crust bakes, whisk together 1 can (14 oz) sweetened condensed milk, 3 large egg yolks, 1/2 cup fresh lime juice and the reserved lime zest in a bowl until smooth and slightly thickened; scrape the sides so nothing gets missed.

5. Pour filling into the warm crust, smooth the top with a spatula and bake at 350°F for about 8 to 12 minutes, just until the center is set but still jiggles a tiny bit when nudged; dont overbake or it can crack.

6. Let pie cool at room temperature for 30 to 60 minutes, then refrigerate at least 3 hours or overnight to fully firm up and develop flavor.

7. If you want whipped topping, chill a mixing bowl and beaters, then whip 1 cup heavy cream with 2 tablespoons powdered sugar to soft peaks; taste and add a bit more sugar if you like it sweeter.

8. Spread or pipe the whipped cream over the chilled pie, or serve slices with a dollop on the side; garnish with extra lime slices or a little extra lime zest for color.

9. Tip: zest before juicing, press crumbs tightly when making crust, slice pie with a hot sharp knife for clean pieces, and store leftovers covered in the fridge for up to 3 days.

Equipment Needed

1. 9-inch pie pan (sprayed or buttered)
2. Mixing bowls, at least one large and one medium
3. Measuring cups and spoons (including a 1/2 cup)
4. Microplane or fine grater for zesting
5. Citrus juicer or reamer and a fine-mesh strainer for seeds
6. Whisk for the filling
7. Rubber spatula for scraping and an offset or flat spatula to smooth the top
8. Flat-bottomed measuring cup or small glass to press the crust firmly
9. Hand mixer (or stand mixer) and chilled bowl for whipped cream, plus a can opener for the sweetened condensed milk

FAQ

Best Key Lime Pie Recipe Substitutions and Variations

• Graham cracker crumbs: crush digestive biscuits, vanilla wafers, or plain shortbread and use the same amount (about 1 1/2 cups) — they’ll give a similar sweet crunch.
• Unsalted butter (melted): swap with melted coconut oil (use 1:1) for a dairy free crust, or melted margarine if thats what youve got.
• Sweetened condensed milk: use canned sweetened condensed coconut milk 1:1 for a dairy free pie, or make your own by simmering 1 cup evaporated milk with 1 cup granulated sugar until it reduces and thickens, about 15 to 20 minutes.
• Fresh key lime juice: regular fresh lime juice works great (same 1/2 cup), bottled lime juice in a pinch, or fresh lemon juice for a brighter, slightly different tang.

Pro Tips

1. Zest before you squeeze the limes, you really do lose a lot of bright flavor if you juice first. Also strain the juice so no seeds or pulp sneak into the filling, it keeps the texture silky.

2. Press the graham crumbs down good and bake the crust till it smells toasty and just a hair darker, that helps it hold up to the filling and not go soggy. Use the bottom of a measuring cup to tamp it, and if the edges seem fragile give them an extra minute in the oven.

3. Dont overbake the filling, the center should still jiggle a little when you take it out, that stops cracks and keeps the custard creamy. Let it cool at room temp then chill at least 3 hours or overnight for the best texture and flavor.

4. Chill your bowl and beaters for whipped cream, dont overwhip, and add a touch more powdered sugar only if you need it. For clean slices heat a sharp knife under hot water, wipe it dry between cuts, and store leftover pie covered in the fridge for up to 3 days.