Key Lime Pie
The best Key Lime Pie recipe has a creamy 4-ingredient filling and homemade graham cracker crust. It's so easy to make and great to make in advance.
Servings: 12
Calories: 190kcal
Cost: 10
Equipment
Ingredients
Graham Cracker Crust:*
- 1½ cups ground graham crackers (150g), (about 12 full sheets, crushed)
- 1/3 cup granulated sugar (67g)
- 6 Tablespoons butter (86g), melted
Key Lime Filling:
- 2 14 ounce cans sweetened condensed milk
- 4 ounces cream cheese , softened (full fat)
- ¾ cup key lime juice* (170g)
- zest from 2 regular limes , or 4 key limes
Whipped Cream Topping:
- 1 cup heavy whipping cream (227g)
- 1/4 cup powdered sugar (30g)
- 1/2 teaspoon vanilla extract
Instructions
- Graham Cracker Crust: Preheat oven to 350F (180C). Mix graham cracker crumbs, sugar, and melted butter in a small bowl. Pour crumb mixture into an 8" - 9.5" pie pan and press it firmly in the bottom of the pan and a little bit up the sides of the pan. Bake for 10 minutes. Remove from oven and allow to cool.
- Key Lime Filling: Add cream cheese to a mixing bowl and beat well with electric beaters until smooth. Add both cans of sweetened condensed milk, lime juice, and lime zest and mix again until smooth. Pour into prepared graham cracker crust.
- Bake in preheated oven for 10 minutes. Allow pie to cool for about 30 minutes, then refrigerate for at least 3 hours, before serving.
- Whipped Cream Toppings: Add heavy cream to a mixing bowl and beat with electric mixers for 1 minute. Slowly add powdered sugar and vanilla and continue beating until stiff peaks form. Spread or pipe the whipped cream on top of the cooled pie.
Video
Notes
Limes vs Key Lime Juice: I recommend using Nellie's Key Lime Juice (available at most grocery stores)! The most common limes in US grocery stores are Persian limes. Key Limes are much smaller, have more seeds and intense flavor, and you'll need to juice about 20.
Gingersnap Cookie Crust: Assemble and bake the same as graham cracker crust but use 1 1/2 cups crunchy gingersnap cookie crumbs, 2 tablespoons sugar and 5 tablespoons melted butter.
Make Ahead Instructions: The graham cracker crust and filling can be made in advance and stored seperatly in the fridge until ready to assemble and bake. Leftover key lime pie will keep in the fridge for 3-4 days.
Freezing Instructions: Let key lime pie cool completely then place a piece of parchment paper on top then wrap in plastic wrap and aluminum foil. Keep pie in the freezer for up to 3 months. Let it thaw in the refrigerator before serving.
Nutrition
Calories: 190kcal | Carbohydrates: 19g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 32mg | Sodium: 157mg | Potassium: 78mg | Fiber: 0.4g | Sugar: 12g | Vitamin A: 381IU | Vitamin C: 5mg | Calcium: 43mg | Iron: 0.5mg
Recipe Link
Recipe Video
