Easy Key Lime Pie Recipe (Creamy & Tangy Dessert)
Make this easy key lime pie with a smooth, creamy filling and tangy citrus flavor. Perfect refreshing dessert for summer or any occasion!
Equipment
- 9-inch pie dish
- Mixing bowls
- Whisk
- Measuring Cups and Spoons
- Oven
Ingredients
- 1½ cups graham cracker crumbs
- 6 tbsp unsalted butter, melted
- ⅓ cup sugar
- 4 large egg yolks
- 1 can (14 oz) sweetened condensed milk
- ½ cup freshly squeezed key lime juice (or Persian lime juice)
- 1 cup whipped cream (for topping)
- Lime zest for garnish
Instructions
- Make crust: Mix graham cracker crumbs, melted butter, and sugar. Press into pie dish. Bake at 350°F (175°C) for 8–10 minutes. Cool.
- Prepare filling: Whisk egg yolks until pale. Add condensed milk and lime juice. Mix until smooth.
- Bake filling: Pour mixture into cooled crust. Bake at 350°F for 15 minutes until just set.
- Cool & chill: Let pie cool to room temperature, then refrigerate for at least 4 hours or overnight.
- Top & serve: Spread or pipe whipped cream over chilled pie. Garnish with lime zest. Slice and enjoy.
Notes
- Fresh lime juice is essential for authentic flavor.
- Chill thoroughly for best texture.
- Substitute low-fat condensed milk for a lighter version.
- Whole wheat graham crackers add fiber and a nutty flavor.
- Pie can be frozen for up to 1 month; thaw overnight before serving.