Key Lime Pie Recipes

Key Lime Pie

Made with ordinary limes, this “Key lime” pie tastes every bit as authentic as the real deal — plus it’s easier to make.

Prep: 20min

Total: 45min

Yield: 8 to 10

Nutrition Facts: servingSize , calories 481, Fat 24 g, Carbohydrate 60 g, Protein 10 g, Saturated Fat 14 g, unSaturated Fat , Sugar 54 g, Fiber 0 g, Sodium 183 mg, Cholesterol 76 mg

Ingredients:

• 1½ cups finely crushed graham cracker crumbs, from about 12 whole graham crackers
• ⅓ cup packed light brown sugar
• 4 tablespoons unsalted butter, melted
• Two 14-oz cans sweetened condensed milk
• 1 cup plain Greek yogurt (2% or whole milk)
• 1 tablespoon grated lime zest
• ¾ cup fresh lime juice
• 1 cup cold heavy cream
• 2 tablespoons confectioners’ sugar
• 1 teaspoon grated lime zest
• 8 to 10 thin lime slices

Instruction:

1. Preheat oven to 375 °F and set an oven rack in the middle position.
2. In a medium bowl, combine the graham cracker crumbs, brown sugar, and melted butter; stir with a fork first, and then your hands until the mixture is well combined. Using your fingers and the bottom of a glass or dry measuring cup, press the crumbs firmly into the bottom and up the sides of a 9 x 1.5-inch (deep-dish) pie pan. The crust should be about ¼-inch thick. (Tip: do the sides first.)
3. Bake for 10 minutes, until just slightly browned. Let the crust cool on a wire rack.
4. Lower the oven temperature to 350°F.
5. In a large bowl, whisk together the sweetened condensed milk, yogurt, lime zest, and lime juice. Pour the thick mixture into the warm graham cracker crust. Bake for 15 minutes, until the filling is almost set; it should wobble a bit. Let cool at room temperature for 30 minutes, then place in the refrigerator to chill thoroughly, about 3 hours.
6. In the bowl of an electric mixer, beat the heavy cream until soft peaks form. Add the confectioners’ sugar and beat until medium peaks form. Top the pie with the whipped cream. Decorate with the lime zest and lime slices. Store the pie in the refrigerator until ready to serve. Slice the pie into wedges, wiping your knife clean between slices, and serve cold.
7. Make-Ahead Instructions: You can make the crust a day ahead of time, but the filling should be added on the day of serving, otherwise the crust will get soggy.
8. Note: The nutritional information was calculated using 2% Greek yogurt.

Key Lime Pie

This classic Key Lime Pie recipe is deceptively easy to make. A simple filling of egg yolks, Key lime zest and juice and condensed milk bakes in a quick graham cracker crust. Don’t forget to chill the pie before serving.

Prep: 0 25min0

Total: 0 1h3min0

Yield: 1 (9-inch) pie

Ingredients:

• 1/3 of a 1-pound box graham crackers
• 5 tablespoons melted unsalted butter
• 1/3 cup sugar
• 3 egg yolks
• 2 teaspoons lime zest
• 1 (14-ounce) can sweetened condensed milk
• 2/3 cup freshly squeezed Key lime juice, or store bought
• 1 cup heavy or whipping cream chilled
• 2 tablespoons confectioners’ sugar

Instruction:

1. For the graham cracker crust: Preheat the oven to 350 degrees F.
2. Break up the graham crackers; place in a food processor and process to crumbs. If you don’t have a food processor, place the crackers in a large plastic bag; seal and then crush the crackers with a rolling pin. Add the melted butter and sugar and pulse or stir until combined. Press the mixture into the bottom and side of a pie pan, forming a neat border around the edge. Bake the crust until set and golden, 8 minutes. Set aside on a wire rack; leave the oven on.
3. For the filling: Meanwhile, in an electric mixer with the wire whisk attachment, beat the egg yolks and lime zest at high speed until very fluffy, about 5 minutes. Gradually add the condensed milk and continue to beat until thick, 3 or 4 minutes longer. Lower the mixer speed and slowly add the lime juice, mixing just until combined, no longer. Pour the mixture into the crust. Bake for 10 minutes, or until the filling has just set. Cool on a wire rack, then refrigerate. Freeze for 15 to 20 minutes before serving.
4. For the topping: Whip the cream and the confectioners’ sugar until nearly stiff. Cut the pie into wedges and serve very cold, topping each wedge with a large dollop of whipped cream.

Classic Key Lime Pie

Creamy, tart-sweet Key lime pie has long been a favorite dessert of restaurant-goers. But if your dining-out days are few and far between, and you don’t want to go long stretches without this delightful dessert, it’s easy to make at home.

Prep: 15min

Total: 55min

Yield: 9″ pie

Ingredients:

• 1 1/2 cups (128g) graham cracker crumbs (or 142g boxed graham cracker crumbs)
• 1/4 cup (28g) confectioners’ sugar
• 1/8 teaspoon salt
• 5 2/3 tablespoons (74g) butter melted
• Zest of 2 limes
• 3 large egg yolks
• 1 1/4 cups (397g) sweetened condensed milk
• 2/3 cup (152g) Key lime juice or lime juice freshly squeezed
• 1/8 to 1/4 teaspoon lime oil optional

Instruction:

Select a pie pan whose inside top dimension is at least 9″, and whose height is at least 1 1/4″. Preheat the oven to 325°F., Make the crust by stirring together all of the crust ingredients, mixing until thoroughly combined., Press the crumbs into the bottom and up the sides of the pie pan., Bake the pie crust for 15 minutes; it’ll start to darken in color a bit. Remove it from the oven, and place it on a rack to cool while you make the filling., Whisk the lime zest and egg yolks at high speed of an electric mixer for about 4 minutes. The mixture will lighten in color and thicken somewhat, looking kind of like Hollandaise sauce., Stir in the sweetened condensed milk, mixing till smooth. Beat at high speed for 3 minutes; the filling will become slightly thicker, and gain a bit of volume., Add the lime juice, stirring just to combine. The mixture will thicken. Add lime oil to taste., Pour the mixture into the crust, and return the pie to the oven. Bake for about 25 minutes, until it appears set around the edges, though still a bit wobbly in the center. The center should read about 145°F., Remove the pie from the oven, and cool to room temperature. Refrigerate for several hours before serving. Slice and serve each piece with a lightly sweetened dollop of whipped cream, if desired.

Key Lime Pie

FAQ

Can you use regular lime juice instead of key lime juice for key lime pie?

What’s the difference between key lime and Florida lime pie?

Why is Publix key lime pie so good?

What is key lime pie filling made of?

Why is my key lime pie so runny?