Key Lime Pie (Printable)

Sweet-tart creamy key lime filling in crisp graham cracker crust with whipped cream topping

# What You Need:

→ Crust

01 - 7 oz graham crackers (13-14 crackers), crushed
02 - 3.5 oz unsalted butter, melted
03 - 3 tablespoons granulated sugar
04 - Pinch of salt

→ Filling

05 - 14 oz sweetened condensed milk (1 can)
06 - 1/2 cup key lime juice, fresh or bottled
07 - 2 teaspoons grated lime zest
08 - 4 large egg yolks

→ Topping

09 - 1 cup heavy cream, cold
10 - 2 tablespoons powdered sugar
11 - 1 teaspoon vanilla extract
12 - Extra lime zest or thin lime slices for garnish

# Directions:

01 - Preheat oven to 350°F.
02 - Combine graham cracker crumbs, melted butter, sugar, and salt in a bowl. Mix until evenly moistened.
03 - Press the crumb mixture firmly into the bottom and up the sides of a 9-inch pie pan.
04 - Bake crust for 10 minutes. Remove from oven and let cool slightly.
05 - Whisk together sweetened condensed milk, key lime juice, lime zest, and egg yolks until smooth and well combined.
06 - Pour filling into the warm crust and smooth the top.
07 - Bake for 15 minutes, until center is just set but still slightly wobbly.
08 - Remove from oven and let cool completely to room temperature.
09 - Refrigerate for at least 2 hours, until fully chilled and set.
10 - Beat heavy cream, powdered sugar, and vanilla extract until medium peaks form.
11 - Pipe or spoon whipped cream over chilled pie. Garnish with lime zest or slices before serving.

# Expert Advice:

01 -
  • The filling comes together in minutes but tastes like you spent hours on it
  • That perfect balance of tart and sweet keeps everyone coming back for another slice
  • No tricky techniques, just simple ingredients doing something magical together
02 -
  • Overbaking makes the filling crack and lose its silky texture, so pull it out when that center still jiggles slightly
  • The filling needs to go into a warm crust for the best set, so time it right
  • Chilling time is not optional here, those two hours transform the texture from good to incredible
03 -
  • Room temperature egg yolks incorporate into the filling much more smoothly than cold ones
  • Press the crust mixture into the pan using the bottom of a measuring cup for even thickness
  • Zest your limes before juicing them, it's so much easier to handle the whole fruit first
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