Confession: this isn’t really key lime pie…it’s lime pie, and it’s just as incredible if you ask me! We don’t get fresh key limes up here in Maine, so we use the next best thing: fresh limes, which are readily available. If you have access to key limes, go for it! If you don’t, no worries, you’ll make an amazing pie with regular limes.
Now onto the recipe, which I’m going to refer to as “key lime pie”!
This pie is one of our favorites. Maybe that’s because it’s SO easy to make, but it tastes like something that takes a lot of time and skill. In reality, it takes neither one of those things!
To make it, you need only a handful of ingredients: graham cracker crumbs, butter, and sugar for the crust, and limes, egg yolks, and sweetened condensed milk for the filling. That’s it – just six ingredients total.
Mix the crust ingredients together, press them into a pie plate, and bake for five minutes. While the crust cools, make the filling. To do this, you’ll mix zest from the limes with lime juice and the egg yolks first, then blend in the condensed milk. Pour it into the crust, bake for 15 minutes, and remove from the oven. You’re done – can you believe it?!
Once this yummy pie cools, pop it into the refrigerator for at least an hour to chill thoroughly, then slice and serve it with whipped cream, if you like.
Told you it was easy! A sweet graham cracker crust filled with a tangy, bright lime filling. It is so good!
Not only does this recipe make a beautiful pie, it’s also perfect for making mini key lime pies (see the notes below for details). We love to do this when we’re making a tray of mini desserts to serve when we’re entertaining friends. These pies pair beautifully with our favorite brownies and other bar cookies, and having small bite versions allow your guests to sample several flavors.
Whether you decide to make one big pie or go with individual-sized servings, you will love the utterly delicious flavor of this key lime pie.
Key Lime Pie
Ingredients
Pie Crust
- 1¼ cup graham cracker crumbs
- ¼ cup sugar
- â…“ cup butter, melted
Pie Filling
- 1 tbsp. lime zest
- ½ cup lime juice freshly squeezed, from about four limes
- 2 egg yolks
- 1 14 oz. can sweetened condensed milk
Instructions
- Preheat oven to 350℉.
For the Crust:
- Add graham cracker crumbs to a medium bowl. Stir in sugar and melted butter.
- Press into a pie pan, making sure you press it up the sides as well as the bottom. (A flat-bottomed measuring cup works well for this.) Pop it in the oven and partially bake it for about 5 minutes or till it's golden brown and set.
- Remove the crust from the oven and set it aside.
For the Filling:
- Add the lime zest, lime juice, and egg yolks to a medium-sized bowl and whisk or use a hand mixer to combine. Once combined, pour in the condensed milk and beat on high until the mixture is smooth. It should be nice and thick, too.
- Pour the filling into your partially baked crust and place it in the oven for 15 minutes, or till the filling is set and no longer jiggly.
- Remove the pie from the oven, and place it on a cooling rack to cool completely. Once cooled, place it in the refrigerator to chill thoroughly. This usually takes at least an hour, but longer is better.
- Serve chilled with sweetened whipped cream and additional grated lime zest, if desired.
Notes
- Use salted butter for the crust, it helps enhance the sweetness of the graham crackers while offering just the right amount of salt.
- If the crust seems a bit thick, it should be. Having a bit more crust helps balance the tanginess of the lime filling, and the textural contrast is heavenly.
- The pie is done when the filling is set and no longer jiggles.
- To make mini key lime pies, line 16 muffin cups with cupcake liners. Press equal amounts of crust mixture into each cup, and then top with equal amounts of filling. Bake, cool, and refrigerate as directed above.