Key Lime Pie

5 from 7 votes

This is an easy key lime pie made with sweetened condensed milk, which gives the lime filling a velvety smooth texture and nicely rounds out the sharpness of the lime. I used bottled key lime juice but you can use fresh key limes, or even regular limes if you're in a pinch! The buttery, sweet graham cracker crust puts it over the top.

Prep Time30

Cook Time45

Total Time1 5

Course: Dessert

Cuisine: American

Servings: servings (one 9-inch pie)

Calories: 294kcal

Author: Heather Perine

Ingredients

For the crust:

9 full rectangle graham crackers (130 g) - 1 package
3 Tablespoons (40 g) granulated white sugar
¼ teaspoon kosher salt
5 Tablespoons (71 g) unsalted butter melted

For the pie:

2 14-oz sweetened condensed milk cans
¾ cup plus 2 tablespoons (210 g) key lime juice
4 large egg yolks room temperature
1 teaspoon grated lime zest about 1 lime (or 2-3 key limes)
¼ teaspoon kosher salt

For the whipped cream:

1 cup (240 mL) heavy cream
2 tablespoons confectioners sugar (powdered/icing)
1 teaspoon vanilla extract

Instructions

Prep your oven. Preheat the oven to 350oF and place a rack in the center of the oven.
Make the crust. In a food processor, grind the graham crackers, sugar and salt into fine crumbs. Pour the crumbs into a large bowl and stir in the melted butter until the crust comes together. Press the crust evenly over the bottom and up the sides of a 9-inch pie plate. I do this with the bottom of a dry measuring cup. Bake for 15 minutes to 18 minutes, until the crust is golden brown and baked through. Remove from the oven and let cool on a wire rack.
Make the filling. In a large bowl, whisk together the condensed milk, key lime juice, egg yolks, lime zest, and the salt until smooth. Pour into the partially baked crust.
Bake the pie. Bake for 30 to 40 minutes, until the pie is set but still a little wobbly in the middle when you shake it. Remove from the oven and let cool completely on a wire rack. Store in an airtight container in the fridge for up to 2 days (althoughI’ve had it last longer!).
Make the whipped cream: Place your mixing bowl in your freezer for about 10 minutes. You can make this in your stand mixer, electric hand mixer, or with a whisk. In the chilled bowl combine the cream, confectioners sugar, and vanilla and whip until the cream holds stiff peaks. When you take the beaters or whisk out of the bowl the peaks should stand on their own and the whipped cream should be billowy and fluffy. I store my whipped cream in an airtight container and it holds up well for up to 3 days. Right before serving, you can pipe or spread a generous layer of whipped cream on top of the pie before serving.

Notes

Tools: 9-inch pie plate | Food processor | Whisk | Stand mixer | Nellie and Joe's Famous Key Lime juice
Storing: I store this in my fridge covered with plastic wrap for up to 2 days (but I've had good luck having it last a couple days longer!). I store mine without whipped cream and top the pie with whipped cream right before serving.
Make Ahead: Yes you can make this pie up to two days ahead of time, and the whipped cream up to 3 days ahead of time. Store them each, separate, covered, in your fridge.
Fresh Key limes: You will need quite a few key limes as they are smaller (about 12-14). I have a hard time finding these in my store so I stick with the juice.
Regular limes: It won't be true key lime pie, but I've made it with regular lime juice and it turned out great. I used about 7 or 8 limes.
Gluten Free: Just use gluten free graham crackers instead.
Graham Cracker Substitution: Gingernsap cookies or Nilla wafers would be a great substitution.
Key Lime Bars: I haven't tested it but I think it would work OR just use my Key Lime Pie Bars instead!

Nutrition