If you are craving a tart, creamy, and irresistibly refreshing dessert, you have to try this Easy Key Lime Pie Recipe. It perfectly balances the zing of freshly squeezed key lime juice with the richness of sweetened condensed milk and the comforting crunch of a golden graham cracker crust. This pie feels like sunshine on a plate and is incredibly simple to make, which means you can whip it up any time you need a bright, citrusy treat that will impress everyone at the table.
Ingredients You’ll Need
To create this delightful pie, you’ll want a handful of classic, pantry-friendly ingredients that come together to build layers of amazing flavor and texture. Each ingredient is chosen not just for taste, but also to ensure the perfect silky filling and a crust that holds its own.
- 1 ½ cups graham cracker crumbs: Provides the crisp, buttery base that frames the pie beautifully.
- ½ cup unsalted butter, melted: Binds the crumbs together and adds a rich, smooth flavor to the crust.
- 4 large egg yolks: Give the filling its custard-like texture and help it set perfectly in the oven.
- 1 can (14 oz) sweetened condensed milk: Adds creamy sweetness and body to balance the tartness of the lime.
- ½ cup freshly squeezed key lime juice: The star ingredient that infuses the pie with vibrant, tangy citrus flavor.
- Whipped cream for topping: Adds a light, fluffy finish that complements every bite.
How to Make Easy Key Lime Pie Recipe
Step 1: Prepare the Crust
Start by preheating your oven to 350°F (175°C). Mix the graham cracker crumbs and melted butter together until the mixture looks like wet sand. Press this mixture firmly into the bottom and up the sides of your pie dish to create an even crust that will hold all the luscious filling. Pop it into the oven for about 8 to 10 minutes, or until it turns a gorgeous golden brown. This step not only locks in the buttery flavor but also ensures the crust stays crisp once the pie is set. Let it cool completely before moving on.
Step 2: Whisk the Filling
In a clean bowl, whisk the egg yolks rigorously until they become light and fluffy—this aeration is key to a silky texture. Then add the sweetened condensed milk and freshly squeezed key lime juice. Whisk until everything is perfectly smooth and glossy. This mixture is what gives the pie that unmistakable tangy creaminess you’ll adore.
Step 3: Baking the Pie
Pour the luscious filling into your cooled graham cracker crust. Bake the pie for an additional 10 to 15 minutes. The goal here is to have the pie set on the edges but still slightly jiggly in the center; this creates a dreamy, custardy consistency once chilled. Let the pie cool to room temperature on a wire rack before chilling.
Step 4: Chill and Finish
Refrigerate the pie for at least 3 hours to allow it to fully set and develop that refreshing, cool texture perfect for summer days or any time you want a bright dessert. Just before serving, top with a generous dollop of whipped cream and a sprinkle of lime zest for added flair and a burst of extra citrus aroma.
How to Serve Easy Key Lime Pie Recipe
Garnishes
For a classic presentation, a swirl of whipped cream on top is unbeatable. Consider adding thin slices of lime or a little lime zest sprinkled over the cream to amp up the visual appeal and give an extra zing. Fresh mint leaves also make a delightful, fragrant garnish if you want to invite a pop of green to your plate.
Side Dishes
This pie is such a star that it shines on its own, but if you’re setting a full dessert spread, think light and fresh. Fresh berries, such as raspberries or strawberries, pair wonderfully by adding a complementary sweetness and color contrast. A dollop of coconut sorbet can also add an exotic twist that goes hand in hand with lime’s tropical notes.
Creative Ways to Present
Feeling playful? Try serving this Easy Key Lime Pie Recipe in individual mason jars topped with crushed graham crackers and whipped cream for a rustic yet charming look. You could also scoop out mini portions into tartlet shells for a party-friendly bite. Another fun idea is drizzling a raspberry coulis over the top right before serving for a burst of vibrant color and a hint of tartness.
Make Ahead and Storage
Storing Leftovers
Leftover pie can be covered tightly with plastic wrap or stored in an airtight container in the refrigerator. It stays fresh for up to three days, making it an ideal make-ahead dessert if you want to prepare in advance for a dinner party or family gathering.
Freezing
You can freeze Key Lime Pie, but it’s best to wrap it securely in plastic wrap and then in foil to prevent freezer burn. When you’re ready to enjoy it, thaw in the refrigerator overnight. Keep in mind, the texture of the filling might become slightly less creamy after freezing, so it’s perfect when you want to extend the life of your pie without sacrificing much flavor.
Reheating
This pie is wonderful served chilled, so reheating is usually not necessary. If you prefer it just slightly less cold, let it sit at room temperature for about 15-20 minutes before serving. Avoid microwaving, as heat can affect the creamy custard texture and melt the whipped cream topping.
FAQs
Can I use regular lime juice instead of key lime juice?
Absolutely! While key lime juice has a unique, slightly sweeter tartness, regular lime juice works as a great substitute. It may just have a slightly different flavor profile but will still deliver that refreshing citrus punch.
Is it safe to use raw egg yolks in this recipe?
The eggs are baked during the pie’s cooking process, which cooks the yolks and makes the pie safe to eat. Make sure to follow the baking times to achieve the proper set and food safety.
Can I make the crust without butter?
Butter is essential here to bind the graham cracker crumbs and provide richness. You could try a neutral oil like coconut oil, but the texture and flavor will change. For the best results, stick to melted butter.
How can I tell when the pie is done baking?
Look for a pie that is set around the edges but still slightly jiggly in the center when you gently shake the pan. The filling will firm up as it chills, so don’t overbake it.
Can I use a store-bought graham cracker crust instead?
You certainly can! Using a pre-made crust is a fantastic shortcut. Just bake it according to the package instructions before adding your filling and continue with the recipe as usual.
Final Thoughts
This Easy Key Lime Pie Recipe is truly one of those desserts that feels like a warm hug with a zesty twist. Its creamy filling, crisp crust, and bright lime flavor make it an unforgettable treat that’s surprisingly simple to prepare. Once you try it, you’ll want to make it again and again. So, gather your ingredients and get ready to impress yourself and your loved ones with this little slice of tropical bliss!
Print
Easy Key Lime Pie Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 3 hours 40 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Easy Key Lime Pie recipe delivers a perfect balance of tangy and sweet flavors with a buttery graham cracker crust and a creamy, luscious filling made from fresh key lime juice, egg yolks, and sweetened condensed milk. Topped with fluffy whipped cream, this classic dessert is simple to make and sure to impress.
Ingredients
Crust
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
Filling
- 4 large egg yolks
- 1 can (14 oz) sweetened condensed milk
- ½ cup freshly squeezed key lime juice
Topping
- Whipped cream for topping
- Optional: lime zest for garnish
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the pie crust and filling.
- Prepare Crust: In a bowl, combine the graham cracker crumbs and melted unsalted butter until evenly mixed. Press this mixture firmly into the bottom and up the sides of a pie dish to form the crust.
- Bake Crust: Bake the crust in the preheated oven for 8-10 minutes or until it turns golden brown. Remove and allow it to cool completely before adding the filling.
- Make Filling: In a separate bowl, whisk the egg yolks until they become light and fluffy. Gradually add the sweetened condensed milk and freshly squeezed key lime juice, whisking continuously until the filling is smooth and well combined.
- Fill and Bake: Pour the filling mixture into the cooled crust, spreading it evenly. Bake in the oven for an additional 10-15 minutes until the filling is set but still slightly jiggly in the center.
- Cool and Chill: Remove the pie from the oven and let it cool to room temperature. Once cooled, refrigerate the pie for at least 3 hours to allow it to fully set and chill.
- Serve: Before serving, top the pie with whipped cream and garnish with lime zest if desired for an extra burst of citrus flavor.
Notes
- Ensure the crust is fully cooled before adding the filling to prevent it from becoming soggy.
- The pie is best served chilled, so allow enough refrigeration time.
- You can substitute regular lime juice if key limes are unavailable, but flavor will differ slightly.
- Use fresh lime juice for the best tartness and aroma.
- To make the whipped cream topping more stable, whip cream with a bit of powdered sugar.
