Description
A classic Key lime pie recipe with a graham cracker crust and a tangy, creamy filling.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
- 4 large egg yolks
- 1 (14 ounce) can sweetened condensed milk
- 1/2 cup Key lime juice (from about 12–15 Key limes)
- 1 teaspoon lime zest
- Optional: Whipped cream for topping
Instructions
- Preheat your oven to 350°F (175°C).
- In a medium bowl, combine graham cracker crumbs and granulated sugar.
- Pour in the melted butter and stir until well combined.
- Press the crumb mixture evenly into the bottom and up the sides of a 9-inch pie plate.
- Bake the crust for 8-10 minutes, or until lightly golden. Let it cool completely.
- In a separate bowl, whisk together the egg yolks.
- Gradually whisk in the sweetened condensed milk until smooth.
- Stir in the Key lime juice and lime zest.
- Pour the filling into the cooled pie crust.
- Bake for 15-20 minutes, or until the center is just set but still has a slight wobble.
- Let the pie cool on a wire rack for at least 1 hour.
- Chill the pie in the refrigerator for at least 4 hours, or until firm.
- Serve chilled, with optional whipped cream.
Notes
- Key limes have a more intense flavor than Persian limes. If Key limes are unavailable, you can use regular lime juice, but you may need to adjust the amount to achieve the desired tartness.
- Do not overbake the pie, as this can cause it to crack.
- For a firmer pie, you can bake it for a few extra minutes, but be careful not to overcook.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 35g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg
Keywords: Key lime pie, lime pie, graham cracker crust, tangy dessert, easy pie