If there’s one dessert that screams sunshine and happiness, it’s Key Lime Pie. This classic treat is the perfect combination of sweet, tangy, and creamy, all nestled in a buttery graham cracker crust. It’s like a bite of tropical paradise—refreshing, rich, and completely irresistible.
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Whether you’re making it for a summer gathering, a special occasion, or just because you deserve a slice of something amazing, trust me, this pie will win you over. Plus, it’s surprisingly simple to make with just a handful of ingredients!
Why You’ll Love Key Lime Pie
Perfectly Balanced Flavors: The tartness of key limes meets just the right amount of sweetness.
Creamy & Dreamy Texture: Silky smooth filling with a melt-in-your-mouth finish.
Easy to Make: Simple ingredients and straightforward steps make this a foolproof dessert.
No-Fuss Crust: The graham cracker crust is quick to prep and bakes to perfection.
Make-Ahead Friendly: This pie tastes even better after chilling, making it a great dessert to prepare in advance.
Ingredients in Key Lime Pie
Each ingredient plays a crucial role in creating this dreamy dessert:
Graham Cracker Crust: The foundation of the pie! Buttery, slightly sweet, and with a hint of crunch, it complements the creamy filling perfectly.
Sweetened Condensed Milk: The secret to the pie’s luxurious texture and rich sweetness.
Key Lime Juice: The star ingredient! It gives the pie its signature tart and citrusy flavor. Fresh key limes are ideal, but bottled key lime juice works in a pinch.
Lime Zest: Adds an extra pop of citrus aroma and brightness.
Egg Yolks: Help thicken the filling and give it that silky consistency.
Whipped Cream: A fluffy, lightly sweetened topping that balances the tartness of the pie.
Lime Slices (for Garnish): A simple but beautiful finishing touch.
Instructions
Prepare the Crust: Crush graham crackers and mix with melted butter and sugar. Press into a pie dish and bake for a few minutes until golden and set.
Make the Filling: In a bowl, whisk together egg yolks, sweetened condensed milk, lime juice, and zest until smooth.
Fill & Bake: Pour the filling into the pre-baked crust and bake until just set.
Cool & Chill: Let the pie cool at room temperature, then refrigerate for at least a few hours (or overnight) to let the flavors meld.
Top & Serve: Before serving, top with fresh whipped cream and garnish with lime slices or extra zest for a beautiful, refreshing finish.
How to Serve Key Lime Pie
This pie is a showstopper on its own, but here are some ways to make it even more special:
With Extra Whipped Cream: Pile it on generously for a classic touch.
A Sprinkle of Lime Zest: Enhances the citrus flavor and adds a fresh look.
Toasted Coconut Flakes: A tropical twist that adds texture and a hint of sweetness.
Drizzle of White Chocolate: A fun way to elevate the dessert with a creamy contrast.
Chilled & Sliced Cleanly: For the best presentation, use a hot knife to slice through the pie smoothly.
Additional Tips
Use Fresh Key Limes: If possible, fresh key lime juice makes a difference in flavor. Regular lime juice works too, but key limes have a distinct tartness.
Let It Chill: The longer the pie chills, the better it tastes. Overnight chilling is ideal.
Make It in Advance: This is a great dessert to prepare a day before serving—it sets beautifully in the fridge.
Store Properly: Keep leftovers covered in the fridge for up to 4 days.
Crust Options: If you’re feeling creative, try using vanilla wafers or gingersnap cookies instead of graham crackers for a twist.
FAQ Section
Q1: Can I use regular lime juice instead of key lime juice?
A1: Yes! Regular lime juice works, though key limes have a more intense, slightly floral tartness.
Q2: Can I make this pie without baking?
A2: You can, but the texture won’t be as firm. If skipping baking, chill the pie for at least 8 hours to help it set.
Q3: How do I get a smooth, creamy filling?
A3: Whisk the filling well, but don’t overmix. A gentle whisk ensures a silky texture.
Q4: Can I use a store-bought crust?
A4: Absolutely! A pre-made graham cracker crust saves time and still tastes delicious.
Q5: What’s the best way to zest limes?
A5: Use a fine grater or microplane and zest only the green part—avoid the bitter white pith.
Q6: Can I freeze Key Lime Pie?
A6: Yes! Wrap it tightly and freeze for up to 2 months. Thaw in the fridge before serving.
Q7: How do I prevent the crust from crumbling?
A7: Press the crust firmly into the pan and bake it for a few minutes to help it set.
Q8: What’s the best way to cut clean slices?
A8: Use a sharp knife and wipe it clean between slices for picture-perfect cuts.
Q9: Can I make this pie dairy-free?
A9: Yes! Use dairy-free condensed milk and coconut whipped cream for a delicious alternative.
Q10: What’s the difference between Key Lime Pie and Lemon Pie?
A10: Key Lime Pie has a distinct tart and floral lime flavor, while Lemon Pie is slightly sweeter and less tangy.
Final Thoughts
Key Lime Pie is the perfect balance of creamy, tart, and sweet—a dessert that feels like a little slice of summer, no matter the season. Whether you’re making it for a special occasion or just because you’re craving something citrusy and refreshing, this pie is sure to be a hit. Give it a try, and enjoy every tangy, creamy bite!
Print
Key Lime Pie
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This classic Key Lime Pie features a buttery graham cracker crust, a creamy lime-infused filling, and a fluffy whipped topping. Made with sweetened condensed milk, Greek yogurt, and fresh lime juice, it’s the perfect balance of tart and sweet. A must-try easy dessert recipe!
Ingredients
For the Crust:
- 1 1/2 cups finely crushed graham cracker crumbs (about 12 whole graham crackers)
- 1/3 cup packed light brown sugar
- 4 tbsp unsalted butter, melted
For the Filling:
- Two 14-oz cans sweetened condensed milk
- 1 cup plain Greek yogurt (2% or whole milk)
- 1 tbsp grated lime zest
- 3/4 cup fresh lime juice
For the Topping:
- 1 cup cold heavy cream
- 2 tbsp confectioners’ sugar
- 1 tsp grated lime zest
- 8 to 10 thin lime slices (for garnish)
Instructions
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Preheat Oven:
- Preheat oven to 375°F (190°C) and set an oven rack in the middle position.
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Make the Crust:
- In a medium bowl, mix graham cracker crumbs, brown sugar, and melted butter until combined.
- Press the mixture firmly into the bottom and sides of a 9-inch deep-dish pie pan, about ¼-inch thick.
- Bake for 10 minutes, until lightly browned. Let cool on a wire rack.
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Lower Oven Temperature:
- Reduce oven temperature to 350°F (175°C).
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Prepare the Filling:
- In a large bowl, whisk together sweetened condensed milk, Greek yogurt, lime zest, and lime juice.
- Pour the filling into the warm crust and bake for 15 minutes until slightly set (it should still wobble).
- Cool at room temperature for 30 minutes, then refrigerate for at least 3 hours.
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Make Whipped Cream:
- Using an electric mixer, beat heavy cream until soft peaks form.
- Add confectioners’ sugar and continue beating until medium peaks form.
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Assemble & Serve:
- Top chilled pie with whipped cream and sprinkle with lime zest.
- Garnish with lime slices and store in the refrigerator until ready to serve.
- Slice and serve cold, wiping the knife between
Notes
- Make-Ahead Tip: You can prepare the crust a day in advance, but add the filling on the day of serving to prevent sogginess.
- For extra lime flavor, increase the lime zest in the filling.
- Serve with a side of fresh berries or a drizzle of honey for an added touch.
Nutrition
- Serving Size: 1 slice
- Calories: 430 kcal
- Sugar: 45g
- Sodium: 210mg
- Fat: 19g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 50mg