Classic Key Lime Pie Recipe

I’m excited to share my Classic Key Lime Pie Recipe that blends crunchy graham cracker crumbs with rich sweetened condensed milk and freshly squeezed key lime juice. I adore how the tangy zest of key limes and the butter-infused crust come together to create a dessert that’s both refreshing and indulgent.

I’m super excited to share my take on an easy classic Key Lime Pie that i think will really surprise ya. I started off by mixing 1 1/2 cups graham cracker crumbs with 1/3 cup granulated sugar and 6 tablespoons melted unsalted butter to make a crust that’s just perfect.

Then, i whipped up a tangy filling using a 14 ounce can of sweetened condensed milk, 3 large egg yolks, and 3/4 cup fresh squeezed key lime juice. The zest of 2 key limes adds an extra burst of flavor that makes this pie unlike any other.

This isn’t just your run-of-the-mill key lime desserts recipe, its one of those quick key lime pie versions that stays true to a classic key lime pie recipe while bringing in that mile high twist. Trust me, once you give it a try you’ll be hooked on these key lime recipes.

Why I Like this Recipe

I like this recipe because it’s super easy to pull off, even on a busy day. I love that the tangy key lime flavor totally wakes up my taste buds without being overwhelmingly sour. The buttery, crunchy graham crust is my favorite part because it gives the pie a perfect texture contrast to the creamy filling. And honestly, the simple ingredients make me feel like I’ve really nailed the balance between sweet and tart without overcomplicating things.

I made this key lime pie and it turned out so good even tho its not the fanciest dessert around. The way the graham cracker crust blends with the smooth, tangy filling is just mind blowing. I love that u dont need a lot of fancy equipment or extra steps to get a pie that looks and tastes amazing. Its perfect for impressing friends or just treatin myself on a lazy weekend afternoon.

Ingredients

• Graham cracker crumbs: They offer carbohydrates and some fibre which helps balance the tartness.
• Sugar: It makes the pie sweet and adds extra flavour though its mostly carbs.
• Unsalted butter: Gives a rich buttery flavour and binds the crust without extra salt.
• Sweetened condensed milk: Provides silky texture, creaminess, and plenty of sweetness along with protein.
• Egg yolks: Help thicken the filling and add a smooth, rich quality while adding protein.
• Key lime juice: Brings a bright, tangy sour punch and vitamins to the mix.
• Key lime zest: Intensifies citrus aroma and bursts flavor in every bite.

Ingredient Quantities

• 1 1/2 cups graham cracker crumbs (about 10-12 crackers crushed)
• 1/3 cup granulated sugar
• 6 tablespoons unsalted butter, melted
• 14 ounces sweetened condensed milk (1 can)
• 3 large egg yolks
• 3/4 cup key lime juice (fresh squeezed if you can)
• Zest of 2 key limes

How to Make this

1. Preheat your oven to 350°F so it’s nice and hot before you start.

2. In a bowl, mix together 1 1/2 cups graham cracker crumbs, 1/3 cup granulated sugar and 6 tablespoons melted unsalted butter until everything is well combined.

3. Firmly press the graham cracker mixture into the bottom and up the sides of a 9-inch pie dish.

4. Bake the crust in the preheated oven for about 8 minutes, then take it out and let it cool a bit.

5. In another bowl, whisk together 14 ounces of sweetened condensed milk with 3 large egg yolks until smooth.

6. Stir in 3/4 cup key lime juice to the condensed milk mixture.

7. Add the zest of 2 key limes to the filling and give it another good stir to combine well.

8. Pour the lime mixture evenly into the cooled crust.

9. Bake the filled pie for about 15 minutes; the edges should be set and the center will still have a slight jiggle.

10. Let the pie cool to room temperature and then chill it in the fridge for at least 2 hours before serving. Enjoy!

Equipment Needed

1. An oven (to preheat at 350°F and bake both the crust and the pie)
2. A 9-inch pie dish (for pressing in the crust and baking the pie)
3. Two mixing bowls (one for combining the graham cracker crumbs, sugar, and melted butter, and another for beating the condensed milk with egg yolks, lime juice, and zest)
4. Measuring cups and spoons (to accurately measure the graham cracker crumbs, sugar, butter, sweetened condensed milk, egg yolks, and key lime juice)
5. A whisk (to mix the sweetened condensed milk and egg yolks until smooth)
6. A spatula (to stir in the key lime zest and to spread the mixtures evenly)
7. A lime zester or grater (to zest the key limes)

FAQ

Classic Key Lime Pie Recipe Substitutions and Variations

• For the graham cracker crumbs, you can crush up digestive biscuits or vanilla wafers instead if you dont have graham crackers on hand.
• If you dont have unsalted butter, try using salted butter or even a bit of coconut oil, but be aware it might change the flavor a bit.
• Instead of sweetened condensed milk, you can mix evaporated milk with some extra sugar or use coconut condensed milk if youre looking for something a bit different.
• If you cant get key lime juice, regular lime juice works pretty well as a substitute.
• For the key lime zest, you can substitute with regular lime zest or even a tiny bit of lemon zest if you really need to.

Pro Tips

1. When you press the crust into the dish, make sure you press it real nice and even. If you chill the crust for like 10 minutes after pressing but before baking, it helps it stick together better and not crumble when you cut into it later.
2. Keep a close eye on the pie while it bakes so you dont overdo it. The center should still have a little jiggle when its done and trust me, overbaking makes it way too firm.
3. Be careful when you’re zestin the limes—grab just the colorful outer layer and try not to get any of that bitter white pith. It makes all the difference in the flavor.
4. If you dont have enough graham crackers on hand, you might mix in a few of your favorite salty-sweet biscuits. It’s a neat hack if you’re in a pinch or just want a slightly different crunch.