This key lime pie has a tangy and sweet flavor that is refreshing and light, making it a perfect dessert for warm weather! A homemade graham cracker crust is filled with a creamy key lime filling and topped off with a fluffy whipped topping! This pie is a popular Florida dessert that is great for enjoying in the summertime!
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Instructions
Prepare the Crust
Preheat the oven to 350°F (175°C).
In a mixing bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until the mixture is evenly moistened.
Press the mixture into a 9-inch pie dish, making sure to press the crumbs up the sides of the dish. Use the back of a spoon to smooth out the surface.
Bake the crust for 10-12 minutes or until lightly browned. Remove from oven and let cool while you make the filling.
Prepare the Filling
In a separate mixing bowl, whisk the egg yolks until pale yellow in color.
Add the sweetened condensed milk, key lime juice, and zest to the bowl with the egg yolks. Whisk until well combined.
Pour the filling into the cooled crust and smooth out the surface with a spatula.
Bake the pie at 350°F (175°C) for 15-17 minutes, or until the filling is set around the edges but still slightly jiggly in the center. Let the pie cool to room temperature.
Make the Topping
In a mixing bowl, whip the heavy cream until soft peaks form.
Add the powdered sugar and vanilla extract to the bowl, and continue whipping until stiff peaks form.
Spread the whipped cream over the cooled pie, making swirls with a spatula.
Refrigerate the pie for at least 2 hours, or until the filling is fully set. Slice and serve chilled.
Notes
When you are picking out your key limes, make sure to choose ones that are plump and have a little give when squeezed.
Each lime will yield about 2 tablespoons of juice, but make sure to zest them first!
If you can't find key limes or key lime juice, you can still make this pie using standard limes (although the flavor will be slightly different). Simply swap 1 lime per 6 key limes.
For extra convenience, you can definitely make this pie using a storebought graham cracker crust and whipped cream, however, the homemade version is much tastier!
To store: Keep this pie tightly covered with plastic wrap and stored in the fridge for up to 3 days.