Classic Key Lime Pie
Discover how to make the best key lime pie with a creamy filling and zesty citrus flavor, perfect for any occasion.
Equipment
- 1 9-inch pie pan
- 1 Mixing Bowl large
- 1 Whisk
Ingredients
Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter melted
Filling
- 1 can 14 oz sweetened condensed milk
- 1/2 cup key lime juice freshly squeezed
- 3 large egg yolks
Instructions
Preparation
- Preheat your oven to 350°F (175°C) to ensure it's ready for the pie.
- In a large mixing bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until the crumbs are evenly coated.
- Press the crumb mixture into a 9-inch pie pan, creating an even layer on the bottom and sides.
- Place the pie pan in the oven and bake the crust for about 10 minutes or until lightly golden. Remove and let cool.
Make the filling
- In a large bowl, whisk together sweetened condensed milk, key lime juice, and egg yolks until smooth and well combined.
- Pour the filling into the cooled crust, spreading it evenly with a spatula.
- Return the pie to the oven and bake for 15 minutes, or until the filling is set but still slightly wobbly in the center.
Cooling and serving
- Let the pie cool to room temperature, then refrigerate for at least 2 hours before serving.
- Serve chilled, optionally garnished with whipped cream or lime zest for extra flavor.
Storage
- Store any leftovers in the refrigerator, covered, for up to 3 days.
Notes
Pro Tips: For the best flavor, use freshly squeezed key lime juice. Ensure the pie is thoroughly chilled before serving to enhance the texture and taste. Ingredient Substitutions: If key limes are unavailable, substitute with Persian limes. How to Serve: Garnish with whipped cream and lime zest for a delightful presentation. Storage & Freshness: Keep the pie covered in the refrigerator for up to 3 days. Make-Ahead Tips: Prepare the crust and filling a day in advance, then bake and cool it the day of serving.