Best-Ever Key Lime Pie
Even though it is made with regular limes, this “Key lime” pie tastes every bit as authentic as the real thing — and it is also far simpler to prepare. In order to prepare my “Key lime” pie, I use Persian limes, also known as typical supermarket limes, from the grocery. Key limes are nearly tough to come by unless you reside in the Florida Keys or the Bahamas. They are also so little that you would have to juice at least twenty of them to get enough juice for this dish. No, thank you very much!
This pie is every bit as genuine as the real thing — and it’s much easier to make.
What You’ll Need To Make Key Lime Pie
- For this dish, you’ll need between 8 and 10 limes in total. Choose limes that are plump and yield a little when squeezed
- This will make juicing them much simpler. You should be able to obtain around 2 teaspoons of juice out of each lime. Always zest limes before you squeeze their juice out of them, since it’s very hard to do so later. Sweetened condensed milk is canned milk that has had the water removed and sugar has been added to taste sweeter than plain milk. Make cautious not to mix it with evaporated milk, which is often marketed immediately next to it. It may be difficult to imagine that this pie will set without the use of eggs, but have confidence — it will
How To Make Key Lime Pie
In a medium-sized mixing bowl, combine the graham cracker crumbs, brown sugar, and melted butter. Begin by stirring with a fork, then with your hands, until the mixture is thoroughly blended. Press the crumbs firmly into the bottom and up the sides of a 9-inch deep-dish pie pan with your fingers and the bottom of a measuring cup or glass. The crust should be about a quarter-inch in thickness. (Pro tip: start with the sides.) Bake the crust for 10 minutes, or until it is just beginning to color.
Step 2: Make the Filling
To begin, zest the limes and set them aside. To grind hard cheeses and zest citrus, it is recommended to use a rasp grater, which is a long, thin instrument with a curved edge that works well for both tasks. Using a citrus reamer, juice the limes, and then blend the juice with the sweetened condensed milk, yogurt, and lime zest in a large mixing bowl. Mix everything together with a whisk. Pour the filling into the graham cracker crust that has been baked. Bake for 15 minutes, or until the filling is almost set, until the crust is golden brown.
Step 3: Make the Topping
Heavy cream is whisked until soft peaks form in the bowl of an electric mixer fitted with the whisk attachment (or beaters) and the paddle attachment. After that, gradually add the confectioners’ sugar, beating until medium peaks form. (Alternatively, the cream can be whisked by hand until it is light and fluffy). Top the pie with whipped cream and garnish with lime slices and zest. Refrigerate for at least 2 hours before serving. Alexandra Grablewski captured this image (Chronicle Books, 2018)
You May Also Like
- Chocolate Cream Pie, Coconut Cream Pie, Easy Lemon Meringue Pie, No-Churn Key Lime Pie Ice Cream are some of the desserts you may make.
Key Lime Pie
Even though it is made with regular limes, this “Key lime” pie tastes every bit as authentic as the real thing — and it is also far simpler to prepare.
- 1.5 cups finely crushed graham cracker crumbs (from approximately 12 whole graham crackers)
- 1/3 cup packed light brown sugar
- 4 tablespoons unsalted butter, melted
For the Filling
- One cup plain Greek yogurt (2 percent or whole milk)
- One tablespoon grated lime zest
- One-third cup fresh lime juice
- Two 14-ounce cans sweetened condensed milk
For the Topping
- 1-1/2-cup chilled heavy cream
- 2-1/2-cup confectioners’ sugar
- 1 teaspoon grated lime zest
- 8 to 10 thin lime slices
- Preheat the oven to 375 degrees. In addition, center an oven rack in the centre of the oven. Graham cracker crumbs, brown sugar, and melted butter should be mixed in a medium-sized mixing basin first with a fork, then with your hands, until the mixture is well incorporated. Fill and up the sides of a 9 x 1.5-inch pie pan firmly with crumbs, pressing them in with your fingertips and the bottom of a glass or dry measuring cup. The crust should be approximately 1 1/4-inch in thickness. (Pro tip: start with the sides.) Bake for 10 minutes, or until the top is just barely golden. Allow the crust to cool completely on a wire rack.
For the Filling
- Reduce the oven temperature to 350°F. In a large mixing bowl, whisk together the sweetened condensed milk, yogurt, lime zest, and lime juice until well combined. Pour the thick mixture into the graham cracker crust while it is still warm. Bake for 15 minutes, or until the filling is almost set
- It should still be a little wobbly in the center. Allow it cool for 30 minutes at ambient temperature before placing in the refrigerator to chill entirely, which should take around 3 hours.
For the Topping
- Lightly whip the heavy cream in a large mixing basin with an electric mixer until soft peaks form. After that, gradually add the confectioners’ sugar, beating until medium peaks form. Using the whipped cream, decorate the top of the pie. Lime zest and lime slices can be used to decorate the dish. Keep the pie refrigerated until you’re ready to serve it to guests. Make wedges out of the pie, cleaning your knife clean between each slice, and serve them cool
- Make-Ahead Instructions:You may make the crust up to a day ahead of time, but the filling should be added the day before serving to avoid the crust becoming soggy. The nutritional information was determined using 2 percent Greek yogurt
- Please see the note below.
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- In one serving (10 servings), there are 481 calories, 24 grams of fat, 14 grams of saturated fat, 60 grams of carbohydrate, 54 grams of sugar, zero grams of fiber, and ten grams of protein. The sodium content is 183 milligrams, the cholesterol content is 76 milligrams, and the cholesterol content is 183 milligrams.
This website has been developed and published only for the purpose of providing information. Neither I nor the Food and Drug Administration are qualified nutritionists, and the nutritional information on this site has not been examined or approved in any way by a nutritionist or the FDA. It should not be assumed that nutritional information is provided as a guarantee; rather, it is provided as a convenience. Edamam.com, a nutritional calculator on the internet, was used to calculate the information.
A variety of factors, including as the product kinds or brands that are purchased, natural changes in fresh produce, and the method that ingredients are prepared, affect the nutritional information that is provided by a particular recipe.
Using your favourite nutrition calculator, you should calculate the nutritional information for a specific dish using the exact components that were used in the recipe in order to receive the most accurate nutritional information.
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The most delicious Key Lime Pie recipe you’ll ever taste! This Key Lime Pie is tart and sweet, and it’s super simple to make, making it a family favorite. Delicious graham cracker crust that is loaded to the brim with an unbelievably creamy filling and that is quite simple to prepare! You won’t be able to stop at just one piece of this delicious pie! Do you enjoy key lime desserts? Check out my Key Lime Pie Bars and my Key Lime Pie Snowball Cookies for more inspiration!
Key Lime Pie
My preference for pies is limited, to say the least. I only provide pie recipes that I have tried and tested myself. Recipes like this Key Lime Pie are a good example. This pie’s wonderful blend of sour and sweet is truly enticing, and it will undoubtedly become a family favorite. So, it’s time to make a confession. I didn’t use a bunch of key limes for my pie since I didn’t have any. After all, this is a recipe for key lime pie that is simple to make. I used key lime juice in my recipe. Most grocery shops have a section dedicated to it near the vegetable section.
- Alternatively, if you have access to key limes and would want to squeeze some juice from them, feel free.
- After all of that, we wish you a happy Pi Day!
- But I will never, ever, ever be able to finish this pie in one sitting.
- I’m talking about cray-zee.
Key Lime Pie – Always Start with a Graham Cracker Crust
A graham cracker crust is used to create the pie’s base. But, by gosh darn it, a handmade graham cracker crust tastes MUCH better than a store-bought one, and it’s really simple to make. I am hopelessly inept at making crusts, but this one is delicious. All you need are some graham cracker crumbs, sugar, and butter to make this dessert. Graham cracker crusts are one of my favorite dessert crusts since they are so simple to create and work with so many different desserts. I use it in a variety of recipes, including this Pistachio Pie and these No Bake S’mores Cheesecake Bars.
Graham cracker crusts are used in several of my recipes, which you can discover here.
What Is In Key Lime Pie Filling
Let’s get down to business with the filling. Several lime juice and lime zest, as well as sour cream and two cans of sweetened condensed milk, are used in this recipe (a.k.a. nectar of the gods). Everything comes combined in a single whisked mixture, which is then poured into a pie shell and baked for 10 minutes. The result is a key lime pie that will impress your family and friends.
- Key lime juice, lime zest, sour cream, and sweetened condensed milk are all used in this recipe.
What You Need To Make this Key Lime Pie
- Pie Dish — I baked this pie on a Pyrex pie plate that was 9.5 inches in diameter. It is quite acceptable to use a smaller pie dish. Either you’ll have a little more crust or you’ll just make it extra thick as a result. Because the filling does not expand when baked, you may stuff as much of it into your pie shell as you like. Key Lime Juice or Key Lime Slices — I used key lime juice in this recipe. My purchases are made through Amazon. I’m a huge fan of reading reviews to ensure that I’m getting the greatest product possible. This is the one that I’m presently smitten with. It’s time to tell the truth. If you can’t obtain key limes or key lime juice, you may substitute normal limes for the key limes. It goes without saying that azester will be required for this pie. The key lime zest enhances the flavor of this key lime pie tremendously, and it also makes for a stunning presentation on top.
When it comes to decorating pies and cakes, the fact is that I’m not very good at it. For me, it’s all about keeping things simple, uncomplicated, and as quick as possible to get them into my mouth. You, as well? Good. If that’s the case, you’ll like my no-nonsense whipped cream topping. If you’re in a hurry, and I mean a REALLY BIG HURRY, I might be willing to let you use a store-bought pie crust and a can of whipped cream instead of making your own.
Even if this pie were not delicious, it would be. Without a question. (It should be noted that I prepared the crust in the video, but because to time constraints, I used a can of whipped cream in the video below.) (Comes in handy in a hurry!)
More amazing pie recipes to try!
- No-bake Blueberry Lemon Cream Pie
- No-bake Peanut Butter Cheesecake Pie
- No-bake Blueberry Lemon Cream Pie
- 31 Incredibly Delicious Pies You Must Try
- Deep-Dish Dutch Apple Pie
- No-Bake Pina Colada Cream Pie
- Deep-Dish Apple Pie
- Deep-Dish Dutch Apple Pie
How To Make the Best Key Lime Pie
The most delicious Key Lime Pie recipe you’ll ever taste! This Key Lime Pie is tart and sweet, and it’s super simple to make, making it a family favorite. Delicious graham cracker crust that is loaded to the brim with an unbelievably creamy filling and that is quite simple to prepare! You won’t be able to stop at just one piece of this delicious pie! CourseDessertCuisineAmericanKeyword pie (key lime), pie (key lime), pie (key lime) Preparation time: 10 minutes Preparation time: 17 minutes Time allotted: 27 minutes The recipe makes 10 servings and has 517 calories.
Graham cracker crust
- 1 1/2 cups crushed graham crackers
- 1/3 cup granulated sugar
- 6 tablespoons melted butter
Key Lime Filling
- 1/2 cup light sour cream
- 3/4 cupkey lime juice and the zest of 2 ordinary limes or 4 key limes
- 28 oz sweetened condensed milk
Whipped Cream Topping
- 1/4-cupheavy whipping cream
- 1/2-cupgranulated sugar
- 1 teaspoon vanilla essence
Graham cracker crust
- Preheat the oven to 375 degrees Fahrenheit. In a small mixing bowl, combine the graham cracker crumbs, sugar, and butter. In an 8″ – 9.5″ pie pan, press the crumb mixture into the pan. Preheat the oven to 350°F and bake for 7 minutes. Allow for at least 30 minutes of cooling time.
Key Lime Filling
- Preheat the oven to 350 degrees Fahrenheit. In a medium-sized mixing bowl, whisk together the sweetened condensed milk, sour cream, lime juice, and lime zest. Pour into the graham cracker crust that has been prepared and bake for 10 minutes. Allow pie to cool slightly before chilling. Allow for at least 3 hours of chilling time.
Whipped Cream Topping
- Then, using an electric mixer, whip the heavy cream and sugar until firm peaks form. Add in the vanilla extract. Spread or pipe the whipped cream on top of the pie once it has been allowed to cool. Depending on your preference, you can garnish with more lime zest.
517 calories|66 grams of carbohydrates|8 grams of protein|25 grams of fat|15 grams of saturated fat|81 milligrams of cholesterol|262 milligrams of sodium|359 milligrams of potassium|58 grams of sugar|810 international units of vitamin A|2.3 milligrams of vitamin C|269 milligrams of calcium|0.7 milligrams of iron The original version of this article was published on March 14, 2015. And now that we’ve all got our minds on pie. Take a look at these pies made by my friends: Pies from Krispy Kreme, Cinnamon Pie, and P each Hand Pies And some more pies, just for good measure!
Brownie Sundae Pie (also known as Brownie Sundae Pie) For a complete list of cake recipes, visitHERE.
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Recipe for this Key lime pound cake was inspired by a basic pound cake recipe that I like to experiment with and adapt. At this point, it is the only cake that is requested at every party. The cake, in its unfrosted state, freezes well. • Pat Stewart from Canton, Georgia 2/21
Key Lime Pie Balls
Every mouthful of these rolled cookies contains the famous creamy filling, graham cracker crust, and a blast of lime flavor, all of which are combined in one bite. Cooking with a Taste of HomeTest Kitchen3-21
Key Lime Cream Pie
I am quite pleased with this delectable no-bake treat. It’s really cold and refreshing, making it the perfect summer potluck or get-together dish. Everywhere I carry this pie, it is rapidly devoured, and everyone wants to know where I got the recipe. Shirley Rickis of Lady Lake, Florida, provided this statement. 4/21
Key Lime Blondie Bars
Here’s a tropical twist on a classic dessert recipe. These Key lime bars blend the flavor of the original pie with a blondie batter and cream cheese frosting for a unique twist on the classic dessert. If you like a thicker crust, go ahead and do so. — Kristin LaBoon from Austin, Texas, sent in this entry. 5/21
Easy Key Lime Pie
This light and delicious Key lime pie is a hit on all counts, thanks to its simplicity. It’s quick and simple enough to whip up for a weekday dessert, yet elegant and festive enough to bring to a potluck on the weekend. — Test Kitchen for Taste of Home 6/21
Key Lime Cupcakes
In honor of our recent vacation in southern Florida, where Key lime pie is a major draw, I prepared these light and zesty cupcakes to warm my heart on a cold day.
Brighton, Michigan resident Jennifer Gilbert contributed to this article. 7/21
Marshmallow-Almond Key Lime Pie
In the summer, Key limes are at their ripest, which is essential for this pie’s characteristic sweet-tart flavor. It differs from other Key lime pies in that it has a silky marshmallow layer on top, which distinguishes it as a favorite among guests. — Judy Castranova of New Bern, North Carolina, is a freelance writer. 8/21
Key Lime Trifle
When I came across a recipe for banana cream pie trifle, I was inspired to create a variation that was based on my favorite pie, Key lime pie, and included it. It was a hit with my family! Some of my friends were able to test it as well, and they were all quite pleased with it. Rebecah Lytle from Ocala, Florida contributed to this article. 9/21
Slow-Cooker Key Lime Fondue
If you enjoy fondue but prefer anything other than milk chocolate, look no further. Dip graham crackers, fresh fruit, and cubed pound cake into this white chocolate Key lime fondue and serve with a spoon. Pleasant Grove, Utah resident Elisabeth Larsen writes: 10/21
Coconut Key Lime Thumbprints
For the 2013 World Food Championships in Las Vegas, I developed a cookie recipe that you can see here. Similar in texture and appearance to a shortbread thumbprint cookie, but with much more personality. • Amy Freeze, from Avon Park, Florida 11/21
Frozen Key Lime Delight
This exquisite Key lime dessert is perfect for a hot summer day when you want something light and refreshing. It has the appearance of sunshine, being cold, creamy, and tangy. —Melissa Millwood of Lyman, South Carolina, says 12/21
Fluffy Key Lime Pie
This delectable Key lime dessert is perfect on a hot summer day when you want something refreshing and cool. It has the appearance of sunshine since it is cold, creamy, and tangy. —Melissa Millwood from Lyman, South Carolina. 12/21
Key Lime Mousse Cups
These elegant tiny phyllo cups are particularly refreshing presented as an after-dinner dessert treat because they are light, gorgeous, and laced with a dash of tart key lime juice. They’re easy to make and just take a few minutes! — Suzanne Pauley, a resident of Renton, Washington, 14/21
Key Lime Bread
A friend of mine introduced me to this delightfully interesting bread, and she was generous enough to share the recipe with me. It’s quite simple to make, and it tastes simply delicious! — Joan Hallford is a resident of North Richland Hills, Texas. 15/21
Key Lime Pie
This light and refreshing mini pie is made with a handmade crumb crust and a lime filling that is similar to pudding. Alternatively, normal lime juice can be used if Key lime juice cannot be found. — 16th of November, Taste of Home Test Kitchen
Key Lime Bars
Key lime pie is one of my favorite desserts, however some people are hesitant to eat an entire slice of pie. These bars have the perfect amount of key lime flavor and freeze nicely, allowing me to keep a supply on hand for when I need a tangy treat. —Kristine Staton from Broomfield, Colorado. 17/21
Mini Key Lime and Coconut Pies
With these individual muffin-sized delights, you can savor the flavor of Key Lime Pie without the calories. They come very handy when you need to serve a huge number of people. • Lisa Speer (Palm Beach, Florida) says 18/21
Key Lime Bites
With these individual muffin-sized delicacies, you can savor the flavor of Key Lime Pie.
It is ideal when you have a huge number of people to serve. • Lisa Speer, from Palm Beach, Florida 18/21
Key Lime Pie Cupcakes
I make over 200 of these cupcakes for our church suppers, and we always seem to run out of supplies. If you are unable to locate Key lime juice, substitute lime juice. Just a smidgeon more sugar will do. The following is from Rochester, Minnesota resident Julie Herrera-Lemler: 20/21
Key Lime Marshmallow Meringue Tarts
After spending time in Key West last winter, my husband and I were hooked with the dessert known as Key lime pie. During our vacation in the region, we tried several different recipes and this is my shrunken version of one of them. The addition of marshmallow creme adds an extra distinctive touch. Park Hills, Missouri resident Barbara Hahn wrote this. 21/21
Macadamia Key Lime Pie
During the summer, I make Key lime pie at least four times a month since it is so refreshing. The shortbread crust lends a richness to the dish. Gueydan, Louisiana resident Brynn LeMaire writes: On April 7, 2020, the original publication date was
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It’s so refreshing in the summer that I bake Key lime pie at least four times a month. It is made much richer by the shortbread crust. Gueydan, Louisiana resident Brynn LeMaire Originally published on April 7th, 2020.
Key Lime Pie Bars Recipe
To create my Key Lime Pie Bars, you’ll only need a few ingredients (less than ten total). Citrusy and packed with lime juice, these squares are the ideal springtime treat! Something about the arrival of spring makes me crave sweets that are zesty and acidic in taste and texture. When the weather starts to warm up, these key lime pie squares are among the first treats I desire. Here’s confirmation of it. If you’re wondering what in H-E-Double hockey sticks I’m talking about when I say I created these ‘not key lime squares’ around the same time last year, allow me to elaborate.
Whether you ask me if I’m repeating recipes on you, I’m going to answer, “Uh, yes, I am.” yeee-as, in a way.
Because I’ve been binge-watching all of the Star Wars movies with some pals, this is my inner Yoda expressing itself.
I would even go so far as to say that I sort of enjoy it.
How to make the best key lime pie bars:
Have you ever experienced a food compulsion that lasted for a whole week? I have. That’s exactly how it’s been for me lately. It’s just a way to torture me. I even went so far as to purchase white chocolate that tasted like key lime pie at one time. Which, by the way, was completely disgusting. Chocolate should taste like chocolate, not like key lime pie, and vice versa. Alternatively, frozen yogurt. I tried a Greek frozen yogurt that had a key lime pie taste to it. It was delicious. Oh, no! That’s disgusting!
A hunger had developed that could only be satisfied by the genuine article.
But after taking a taste, although though Anees had a hard time believing that something that did not include chocolate could possibly be the “best,” after tasting them, he agreed that they would unquestionably make the top 5 list.
What really makes these key lime pie bars outstanding is the crust:
Those who like that section should put their hands up. Okay, so don’t do that. Because your boss may stroll by and give you a strange look, as if he doesn’t understand why you’ve raised your hand in the air. In order to make the crust for these key lime pie bars, you only need a few simple ingredients. Graham crackers, sugar, butter, and — here’s a shocker — cinnamon and ground nuts are all used in this recipe. Allow me to point out that cinnamon and ground pecans will elevate these bars to a whole new level before you close the window at the top of the page.
If you’re concerned about the cinnamon flavor, don’t be.
Just a quarter teaspoon makes the crust so tasty, and it keeps the consumer wondering as to what it is that makes these key lime pie bars so irresistible to consume.
These key lime pie bars are quick and easy to make.
They’re the perfect treat to serve at any spring or summer party. When the temperature rises, no one likes to spend their time in the kitchen, therefore these bars are the perfect solution for a quick dessert. Only 30 minutes of hands-on work is required, and only nine simple ingredients are needed to create these delicious treats. They actually do, believe it or not. Creamy, chilled, smooth, and bursting with flavor, this dish is a must-try. After baking the bars, they should be allowed to cool in the refrigerator for a couple of hours.
I couldn’t wait to get my hands on a piece of these key lime pie bars.
For those who enjoy this dish, you might also enjoy my creamy lemon squares, which are as wonderful but with a zesty twist!
- 2 tablespoons crushed nuts
- 1 34 cup granulated sugar
- 1 1/4 teaspoon ground cinnamon
- 1 stick (12 cup) unsalted butter melted
- 1 34 cups graham cracker crumbs (12 big rectangles)
- 12 cup key lime juice (ordinary limes are excellent as well)
- 3 egg yolks, room temperature, 1 can (14 oz) sweetened condensed milk, 4 teaspoons lime zest (about 3 limes)
- 3 tablespoons lime extract (optional).
- PREP:Place a rack in the center of the oven and preheat the oven to 350 degrees Fahrenheit before beginning. Prepare an 8-by-8-inch square baking pan by spraying it with cooking spray and lining it with parchment paper
- Leave aside. INSTALLATION:In a small mixing basin, combine the crushed graham crackers with the ground pecans, sugar, and cinnamon. Stir in the melted butter until everything is well-combined. Check to see that all of the crumbs have been soaked. Pinch together the crumbs and press into the bottom of an ovenproof baking dish
- Bake for 10 minutes. Remove the dish from the oven but leave the oven turned on
- The yolks should be whisked for 2 minutes in a mixing bowl fitted with a whisk attachment in an electric mixer fitted with a whisk attachment. Continue whisking for another 2 minutes once you’ve added the condensed milk. Stop the mixer and scrape down the sides of the bowl before adding the lime zest. With the mixer on low, sprinkle in the lime juice and let the mixer to run for 2 minutes after the lime juice has been added. When the pie is finished, it will have a somewhat thicker consistency. Bake for 15 minutes once you’ve poured the filling into the crust. COOL COMPLETELY ON A WIRE RACK BEFORE SERVING As the filling cools, it will harden. Refrigerate for at least 2 hours, and better overnight, to allow flavors to blend. Slice and serve while still cool
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Key Lime Pie Recipe
- 3 214-ounce cans sweetened condensed milk, 1 cup freshly squeezed or bottled Key lime juice, 1 teaspoon finely grated lime zest, 6 big egg yolks One 9-inch graham cracker crust that has been made and chilled
- 2 to 3 cups gently sweetened whipped cream, to be used as a garnish
Nutritional analysis per serving (8 servings)
- 482 calories
- 18 grams of fat
- 8 grams of saturated fat
- 8 grams of monounsaturated fat
- 1 gram of polyunsaturated fat
- 72 grams of carbohydrates
- 1 gram of dietary fiber
- 59 grams of sugars
- 11 grams of protein
- And 241 milligrams of sodium. Please keep in mind that the information displayed is Edamam’s best guess based on the ingredients and preparation available. However, it should not be considered as a substitute for the advice of a qualified nutritionist.
- In a large mixing basin, whisk together the yolks until they are thick, about 3 minutes. Combine the condensed milk, lime juice, and lime zest in a mixing bowl. Continue to beat until everything is fully combined, about 1 minute. Toss into the pie shell until it is nearly full and gently mounding on top of the crust. Cover the area with plastic wrap, extending the wrap tightly across the surface as you go. Remove from freezer and wrap in plastic wrap until solid, at least three hours. Remove from freezer just before serving and discard plastic wrap. Allow for 5 minutes of resting time before spreading with whipped cream and serving
Key Lime Pie VII
This pie is very delicious! It’s also quite simple! Just a couple of points to consider: Key lime juice equals around 20 Key limes in 3/4 cup. I squeezed the limes swiftly and simply with a garlic press, which I purchased on Amazon (cut limes in half). 3 cups of sweetened condensed milk is equal to approximately 2 cans. This is a fantastic dish! Impress your pals and have a good time!
Most helpful critical review
So this was my first time cooking a key lime pie, and I made sure to follow the instructions to the letter (except I made my own graham cracker crust). This was really simple to create, however I was underwhelmed by the results. The pie had a tangy and slightly bitter taste to it. Perhaps a smaller amount of lime should be used? 4119 people have given their opinions
- 5star values totaled 3595
- 4star values totaled 354
- 3star values totaled 92
- 2star values totaled 36
- 1star values totaled 42
This pie is very delicious! It’s also quite simple! Just a couple of points to consider: Key lime juice equals around 20 Key limes in 3/4 cup. I squeezed the limes swiftly and simply with a garlic press, which I purchased on Amazon (cut limes in half). 3 cups of sweetened condensed milk is equal to approximately 2 cans. This is a fantastic dish! Impress your pals and have a good time! This dish is one of my favorites.
- Being from Florida, I’ve indulged in several key lime pies when visiting Key West.
- What’s even better is that it’s very simple!
- I used homemade whipped topping (heavy whipping cream with a pinch of sugar and vanilla extract) to cover the entire pie and distribute it evenly over the top.
- Since then, I’ve cooked this pie three more times.
- This is the only key lime pie recipe you will ever need, so don’t waste your time trying others on this site.
- I purchased 20 keylimes, which amounted to exactly 3/4 cup of lime juice when measured out.
- Everyone wanted the recipe since it was so delicious and simple.
Two pies for Easter, each made from a separate recipe that called for eggs, and they were a complete failure.
After that, I went in quest of a lighter recipe, one that didn’t use eggs.
Light, creamy, and neither very sour or overly sweet!
I didn’t stay with the key limes this time (I found the key lime juice to be quite acidic when I used it in the first recipe), and instead used roughly 8 Mexican limes that I bought in the produce area of my local supermarket instead.
They were just fantastic!
I used four cans of sweetened condensed milk and cooked the shortbread crusts for closer to 13 minutes instead of the recommended 15 minutes.
This pie was a huge hit with everyone!
Thank you very much for making it available!
Mothers Oatmeal Cookies were substituted for the traditional graham cracker crust in this recipe.
The entire process took only a few minutes; the longest part was breaking up the cookies in the blender.
EDITED: I enjoyed the mix of the oatmeal cookie crust and the pie filling; but, the pie was a touch too sweet for my taste.
EDITED ANOTHER TIME: This was even better the next day.
EDITED ANOTHER TIME: I’ve made this several times, doubling the recipe and using either a handmade graham crust or a pretzel crust, and it’s always come out delicious.
After preparing (and sharing) about three pies, here is my second review.
This is a fantastic dish that couldn’t be much simpler!
cans of condensed milk were sufficient – I couldn’t fathom using more than two.
Pie with a nice balance of creaminess and tartness.
Advertisement I sat here for an eternity trying to select which Key Lime Pie to bake and eventually settled on this one, which I’m pleased I did!
- It’s rich and creamy, with just the right amount of lime flavor, and it held together well!
- I didn’t measure the milk, but used 2 cans as others advised, and used low-fat soured cream.
- Due to the fact that I did not get the bubbles as many others did, I simply cooked it for 10 minutes.
- It produces a stunning pie that is quite simple to make and wonderfully tasty.
- Both were delicious.
- It had a more pleasing appearance and a creamier texture.
- One grocery shop had key lime juice in the juice department, while another had it in the liquor section, which was convenient.
My guess is that I cooked it for 15 minutes – those pin holes were difficult to spot!
I did, however, use three cans, resulting in somewhat more pie filling than was necessary.
The pie, on the other hand, was fantastic; it was simple to assemble and delicious to eat.
It is something I will definitely cook again.
This was really simple to create, however I was underwhelmed by the results.
Perhaps a smaller amount of lime should be used?
Key Lime Pie Bars
You are currently browsing the archives for the category “Dessert.” Crispy key lime pie bars with a delightful lime taste that isn’t too sour are smooth and creamy in texture and flavor. In this key lime pie recipe, the crunchy graham cracker crust complements the creamy filling perfectly, making it the ultimate summer dessert. Key lime pie is a Southern delicacy that has been around for centuries. You’re going to enjoy these key lime pie bars no matter where you reside, though. Sweet, tangy, creamy, and delectable are all combined in this recipe to create a mouthwatering combination that you’re sure to enjoy.
My name is Fiona, and I blog over at Just So Tasty, where I like baking and eating sweets.
Because of this, I wanted to share a quick and easy dish with you here on The Salty Marshmallow that I created from scratch.
Whether it’s spring, summer, or whenever you’re wanting summery flavors, this dish is a must-try!
How to Make Key Lime Pie
To get things started, we’ll create the graham cracker crust first. The crust for these pie bars is a little thicker and more wonderfully crispy than the crust for the pie. It’s produced by combining graham cracker crumbs, sugar, and melted butter in a large mixing bowl, then pressing the mixture onto the bottom of an 8×8 inch square pan. By baking the crust for 10 minutes on its own, you can aid to hold it together and give it a crunchier texture.
Key Lime Pie Bars
The key lime filling is really creamy and tangy without being sour, which makes it a perfect summer treat. There are only four ingredients needed to achieve the ideal key lime taste and texture:
- Key limes (both the zest and the juice will be used)
- Cream cheese for added smoothness
- Sweetened condensed milk
- Egg yolks
To make the cream cheese, first beat it together until it’s lovely and soft, then add in the sweetened condensed milk and stir well. Then, one at a time, add in the egg yolks, and last but not least, incorporate the lime zest and lime juice into the mixture. What is the purpose of adding cream cheese? Since I’m being really honest, cream cheese isn’t generally used in key lime pie, but I wanted to incorporate a small amount into the pie bars to make them particularly smooth and creamy. In addition, the cream cheese makes the bars a bit more sturdy, which makes them simpler to serve and transport.
If you’re using ordinary limes, make sure to squeeze them out as soon as possible.
For the final flourish, they’re topped with sweetened whipped cream and a bit extra lime zest to serve as a decorative garnish (totally optional).
These are also great if you’re seeking for a wonderful summertime treat to indulge in. If you’re seeking for additional delicious Key Lime dishes, you should definitely try this amazingKey Lime Pie Cheesecake Dip!
Graham Cracker Crust
- 2 tablespoons sugar
- 12 cup unsalted butter, heated
- 1 3/4 cup graham cracker crumbs
Key Lime Pie Layer
- Softened cream cheese
- 114 oz cansweetened condensed milk
- 3 big egg yolks
- 1 tablespoon lime zest
- 12 cup key lime juice
- 2 oz cream cheese
- 14 cup heavy whipping cream
- 1 teaspoon powdered sugar
- 2 teaspoons lime zest
- 325 degrees Fahrenheit should be set for the oven. Line an 8×8-inch baking pan with aluminum foil and gently butter the foil
- Combine the graham crumbs, sugar, and melted butter in a large mixing bowl. Bake for 10 minutes after pressing the mixture into the bottom of the prepared pan. In a medium-sized mixing bowl, soften the cream cheese until it is spreadable. In a separate bowl, whisk together the condensed milk and vanilla until smooth. In a separate bowl, whisk together the egg yolks one at a time, then add the lime zest and lime juice
- Pour the mixture on top of the crust and bake for approximately 30 minutes, or until the top seems to be just set. Gently trace around the sides of the pan with a sharp knife, and set aside to cool at room temperature before serving. Refrigerate for at least 2 hours before serving. To prepare the dessert, whisk the cream and powdered sugar until stiff peaks form. Optional: decorate the top of each bar with whipped cream and lime zest.
*Keep the bars in the refrigerator in an airtight container.
This key lime pie is created with a handmade graham cracker crust, a creamy sweet-tart filling, and whipped cream that is made from scratch on top. It’s very simple to create, yet it looks really stunning! If you’ve ever been daunted by the prospect of baking a pie, this simple key lime pie recipe is a perfect place to begin your journey. Not only is it simple to create the graham cracker crust, but the filling only only three ingredients (yes, just three!) to be successful. The key lime pie filling comes together in a matter of minutes and may be served immediately.
The fact that this pie will need to cool in the refrigerator for a while means that it’s a dish that can be prepared ahead of time as well.
The three components of a handmade key lime pie are the graham cracker crust, the sweet-tart filling, and the homemade whipped cream that is placed on top. Quickly review the items that you’ll need to prepare this dish before we get started.
- Graham cracker crumbs: To prepare the crust, you’ll need 1 1/2 cups of graham cracker crumbs, which can be found here. You may purchase pre-made crumbs at the supermarket, or you can pulse 11 to 12 entire sheets of graham crackers in a food processor to make your own
- Both options are delicious. The crust was slightly sweetened to help balance out the tartness of the key lime filling
- I used granulated sugar for this. Butter: Melted butter aids in the binding of the crust and the addition of richness. Key lime juice: For this recipe, you may use either fresh or bottled key lime juice. If you want to make this dish as simple as possible, I recommend using key lime juice from a bottle. Nellie and Joe’s Key Lime Juice, which can generally be found near the juices in most grocery shops, is one of my favorite drinks. Two 14-ounce cans of sweetened condensed milk will be used to thicken and sweeten the filling, which will be made using two 14-ounce cans of evaporated milk. This pie has 5 egg yolks, which gives it an incredible amount of richness and creaminess. You may make an omelet with some of the leftover egg whites or bake a white cake with the rest of them. If you choose, you may use store-bought whipped topping instead of making your own. I, on the other hand, like to make my own handmade whipped cream.
How to Make Key Lime Pie
To make a conventional key lime pie, you must first build and bake a graham cracker crust, which takes about 30 minutes. In order for the crust to hold up to the filling, it must first be baked until it is golden brown. The following is a straightforward summary of how to prepare the crust:
- Combine the graham cracker crumbs, sugar, and melted butter in a large mixing bowl: You want to make sure that all of the crumbs are completely covered in butter. Fill a 9-inch pie pan with the ingredients and press down: I recommend that you use a measuring cup for this step in order to compress the mixture firmly into the bottom and along the edges of the dish. Bake the crust for 8 to 10 minutes, depending on how thick it is. Set the crust aside for at least 10 minutes to allow it to cool somewhat before using it: While I’m preparing the filling, I prefer to put the crust away to cool. In this way, you can ensure that the graham cracker crust tightens up a little and that it holds up significantly better
As with the graham cracker crust, the key lime filling is equally as simple to make. The following is a step-by-step guide on making the filling:
- Combine the sweetened condensed milk, key lime juice, and egg yolks in a large mixing bowl: The consistency of the mixture should be excellent and thick. Pour the filling into the graham cracker crust that has been pre-baked
- Preheat the oven to 200°F and bake for 20 minutes: It is done baking when the top of the pie is somewhat firm but still jiggly on the edges and center. As the pie cools, the remaining heat will continue to cook it and allow it to build up. Allow it to cool fully before placing it in the refrigerator for 5 to 6 hours.
The ideal way to enjoy key lime pie is to serve it with whipped cream on top, which helps to balance out the acidity of the filling. You may either use store-bought whipped topping or make your own using my homemade whipped cream recipe. If you’re searching for whipped cream that will last for several days, you might want to try my recipe for stabilized whipped cream.
Yes! A suitable key lime juice substitution would be an equivalent quantity of ordinary lime juice or even lemon juice in place of the key lime juice.
How to Store This Pie
I recommend that you keep the pie refrigerated until you’re ready to serve it to guests. Key lime pie may be kept in the refrigerator for up to 4 days if it is made ahead of time.
Can This Recipe Be Made in Advance?
Absolutely! The pie will keep in the refrigerator for up to 4 days. Spread the whipped cream on top of the pie just before serving it, or pipe stabilized whipped cream onto the pie before serving it.
- Allow at least 10 minutes for the crust to cool completely before adding the filling. Because of this, it will have more time to firm up and will thus stick together much better
- If you don’t have any key limes on hand, normal lime or lemon juice would suffice as a substitute. This pie has to be chilled in the refrigerator for at least 6 hours before serving in order to set correctly. It’s ideal if you can make this pie the night before and let it sit in the refrigerator overnight. When you cover the pie with plastic wrap, be sure that the plastic wrap does not come into direct contact with the top. When you take the plastic wrap off the pie, it tends to adhere to it and pull part of the pie up with it.
More Easy Pie Recipes!
- Lemon Pie, Cherry Pie, Chocolate Cream Pie, Coconut Cream Pie, and No-Bake Peanut Butter Pie are some of the most popular desserts.
This key lime pie is created with a handmade graham cracker crust, a creamy sweet-tart filling, and whipped cream that is made from scratch on top. It’s very simple to create, yet it looks really stunning! Course DessertCuisineAmerican Key words: key lime pie, pie, pie, pie, pie, pie, pie, pie Preparation time: 25 minutes Cooking Time: 30 min. 8-Hour Cooling Period Time allotted: 8 hours 55minutes Servings8slices
For the graham cracker crust:
- 1 and 12 cups graham cracker crumbs (180 grams)
- 13 cup granulated sugar (65 grams)
- 6 tablespoons unsalted butter, heated and gently chilled (85 grams)
- 1 and 12 cups graham cracker crumbs (180 grams)
For the key lime pie filling:
- 3 big egg yolks
- 1 cup key lime juice (240 mL)
- 2 (14-ounce) cans sweetened condensed milk
- To prepare the graham cracker crust, follow these steps: Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius). Graham cracker crumbs and sugar should be mixed together thoroughly in a mixing basin before proceeding. Add the melted butter and whisk until everything is well-combined and the crumbs are completely wet
- Make a uniform layer on the bottom of a 9-inch pie plate and up the edges of the dish by pressing down with your hands firmly. Bake for 10 minutes at 350°F (180°C) or until golden brown. Removing the pan from the oven and setting it aside to cool for 10 minutes while preparing the filling Maintain an oven temperature of 350°F (180°C). To prepare the key lime pie filling, follow these steps: A big mixing basin with the key lime juice, sweetened condensed milk, and egg yolks should be used for this recipe. Whisk until everything is well blended. Using a spatula, distribute the filling into the partially cooled graham cracker shell to create an equal layer. Bake for 18 to 22 minutes, or until the top of the pie is done but the center of the pie is still jiggly, until the pie is set. Remove the pan from the oven and set it aside to cool for 2 hours on a wire rack. Toss the mixture into the refrigerator and let it cool for at least 6 hours or overnight. As soon as it is cooled, top it with whipped cream and serve immediately
To prepare the graham cracker crust, follow these instructions: 1. Bake at 350°F (180°C) for 15 minutes. Graham cracker crumbs and sugar should be mixed together thoroughly in a large mixing dish. Add the melted butter and whisk until everything is well-combined and the crumbs are completely wet; Scoop the mixture into a 9-inch pie plate and push it down into an equal layer on the bottom and up around the edges of the dish with a hard press. For 10 minutes, bake at 350°F (180°C). Removing the pan from the oven and allowing it to cool for 10 minutes while you prepare the filling Maintain a 350°F (180°C) oven temperature.
In a large mixing basin, whisk together the key lime juice, sweetened condensed milk, and egg yolks until well blended; set aside.
Place the dish in the refrigerator for at least 6 hours or overnight to cool. To finish it off, add some whipped cream and you’re good to go.
Key Lime Pie
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Key Lime Pie – the summer classic with a creamy smooth, tart filling!
Back in 2011, I uploaded a new pie recipe every week for the whole year, and it was a huge success. This decadent, creamy, smooth, and genuine Key Lime Pie was ranked No. 31 on the list. That year, I shared several of our long-time family favorite pie recipes, experimented with a slew of new recipes, and even came up with a number of my own original pie recipes. I’ve always enjoyed pie-making and was happy to be able to share all of my favorite pie-making recipes with you. Now that there are over 80 pie recipes on SRFD, you can locate them under their own category on the Recipe Index!
Use fresh key limes and plenty of zest for the best flavor!
Despite the fact that key limes have a unique flavor, they are not much different from the bigger Persian lime. In certain recipes, Persian limes are used instead of key limes, which some people prefer. While the pie is still excellent, it simply isn’t the same as it used to be. Personally, I believe it would be a shame to create Key Lime Pie without actually utilizing key limes in the recipe. Just so you know, when it comes to this recipe, I’m a stickler for the rules!
It doesn’t take long to extract the juice of the key limes, especially if you use a juicer/press/citrus squeezer.
When it comes to juicing lemons and limes, a citrus press is a low-cost kitchen item that may save you a lot of time. More information about some of our favorite kitchen gadgets may be found at the bottom of this page, via the link provided. If you’re a fan of citrus dishes as much as we are, this is a must-have item!
Without a doubt, Key Lime Pie is one of our families favorite pies.
Our family spent a lot of time on Sanibel Island while our children were younger, and it was there that our son, Patrick, fell in love with the “genuine thing.” The island of Sanibel is a beautiful tropical paradise, so if you’re seeking for a calm, soul-healing vacation, you might be able to find it there. The island is home to a number of excellent dining establishments, but one of our favorites is Gramma Dot’s. One of the greatest Key Lime Pies in the area is available for purchase either whole or by the slice at this establishment.
It’s the closest thing I’ve discovered to being able to make anything from scratch.
If you want, you may use a store-bought pie crust, which is very useful if you are cooking more than one pie at a time.
It takes only a few minutes in the food processor to put together because it is made with only a few components.
The classic combination of sweet and tart is heavenly!
Serving Key Lime Pie with a dollop of sweetened whipped cream and more lime zest is my favorite way to enjoy it. In this dessert, the contrast between the sweet graham cracker shell and the sour filling is just right.
Pucker up and savor every bite of the creamy, velvety filling.
Key Lime Pie is so delicious that it literally melts in your lips! This is a delectable dish that anybody may cook at their convenience. It’s as simple as pie.
Don’t let the summer go by without making at least one Key Lime Pie.
It’s the perfect way to cap off a summer barbecue or family get-together with friends.
This pie will be served again this summer at one of our family’s monthly Sunday suppers, which will be held on a Sunday evening. I may have to prepare more than one since our son may battle you for another slice or two if you don’t give him his own.
I hope you’ll give this pie a try – it’s super easy to make and tastes fantastic!
The majority of Key Lime Pie recipes are quite similar; however, this one is my personal favorite and has been a family favorite for many years.
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Featuring a creamy smooth, tangy center and a sweet, graham cracker shell, this summer favorite is sure to please. For the finest flavor, use freshly squeezed key limes and lots of zest.
For the graham cracker crust:
- Crumbled graham crackers (one wax paper packet, not the entire box)
- 5 tablespoons unsalted butter, heated
- 1 1/4 cup granulated sugar
For the key lime filling:
- 1 can sweetened condensed milk (14 ounces)
- 1 / 2 cup freshly squeezed key lime juice, strained to remove seeds and pulp
- 4 big egg yolks, room temperature
- 1 teaspoon lime zest, with a little more for garnish
For the sweetened whipped cream:
- 14 teaspoon vanilla extract
- 12 cup heavy whipping cream
- 3 teaspoons sifted powdered sugar
To prepare the graham cracker crust:
- Preheat the oven to 350 degrees Fahrenheit. The graham crackers and 14 cup sugar are combined in the bowl of a food processor
- Pulse a few times to finely crush the crackers. Add in the melted butter and pulse until everything is nicely combined. The mixture should be pressed firmly into the bottom and up the sides of a 9-inch pie pan. Preheat the oven to 350°F and bake for 8 minutes. Remove the pan from the oven and set it aside to cool while you prepare the filling.
To prepare the key lime filling:
- Sweetened condensed milk and egg yolks should be whisked together until smooth in a medium-sized mixing basin. Whisk in the lime juice and zest until everything is well combined. Prepare a pie crust and fill it with the filling. Bake for 15 minutes at 350 degrees. Allow the pie to cool on a cooling rack until it reaches room temperature. Preserve for several hours or overnight in the refrigerator before serving.
To prepare the whipped cream:
- Heavy cream should be whisked until soft peaks form. Beat in the powdered sugar and vanilla until the mixture is firm but still a bit soft, about 2 minutes. Using a pastry bag and a big star tip, pipe huge blooms of whipped cream over the edge of the pie crust. Garnish with sliced key limes and more key lime zest if preferred, and serve immediately.
Here are a few of our favorite kitchen tools used to make this pie: (Click on the photos for more information)
I get a small reward if you decide to make a purchase on Amazon after clicking on my affiliate link. There is no additional cost to you, and the money goes toward paying for web hosting and other expenses for this blog. Thank you for your support of SRFD! Do you want to see more Key Lime recipes? Don’t forget to try our Key Lime Pie Ice Cream Sandwiches! Keeping a handful of them in the back of the freezer for yourself will be a good idea. Check out our Key Lime Pie Gelatorecipe, which is a very creamy cold treat that is really delicious.
For another lime dish, try our Marshmallow-Almond Key Lime Pie, which is also delicious.
We like key limes and are constantly on the lookout for creative dishes that include these delightful little beauties!
Oh, what a fantastic pleasure this must be!
On a hot summer day, I’m sure it’s quite refreshing.
Originally published in August 2011, this version was revised in May 2018.