The Best Key Lime Pie Recipe from Scratch
A tangy, creamy, and refreshing Key Lime Pie made from scratch with a buttery graham cracker crust, silky lime filling, and fresh whipped cream topping. Perfect for any occasion!
Equipment
- Pie Pan
- Mixing Bowls
- Whisk
- Oven
Ingrédients
Crust
- 1 1/2 cups graham cracker crumbs about 10–12 full sheets
- 1/3 cup granulated sugar
- 6 tbsp unsalted butter melted
Filling
- 4 large egg yolks
- 14 oz sweetened condensed milk 1 can
- 1/2 cup key lime juice fresh or bottled
- 1 tbsp key lime zest
Topping
- 1 cup heavy cream cold
- 2 tbsp powdered sugar
- 1/2 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C).
- Mix graham cracker crumbs with sugar. Stir in melted butter until mixture resembles wet sand.
- Press crust mixture firmly into a 9-inch pie pan. Bake for 8–10 minutes, then let cool.
- Whisk egg yolks until slightly thickened. Add condensed milk and mix until smooth.
- Stir in key lime juice and zest until filling thickens slightly.
- Pour filling into cooled crust and bake for 15 minutes, until set.
- Cool pie for 30 minutes, then refrigerate for at least 3 hours.
- Whip heavy cream, powdered sugar, and vanilla until soft peaks form. Top pie with whipped cream before serving.
Notes
For the best flavor, use fresh key lime juice. Allow the pie to chill thoroughly for perfect texture. Garnish with lime zest or slices if desired.
