Delicious Key Lime Pie Recipe

A creamy and tangy Key Lime Pie with a buttery graham cracker crust, bursting with citrus flavor and topped with fluffy whipped cream.

Print Recipe

Prep Time 15

Cook Time 15

Total Time 30

Servings 8 slices

Calories 320 kcal

Ingredients

1 ½ cups graham cracker crumbs
⅓ cup granulated sugar
6 tablespoons unsalted butter, melted
3 large egg yolks
1 can sweetened condensed milk 14 oz
½ cup fresh key lime juice or regular lime juice
1 tablespoon lime zest
1 cup whipped cream for topping
1 teaspoon lime zest for garnish
8 slices lime wedges for garnish

Instructions

Preheat the oven to 350°F (175°C).
In a mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until evenly combined.
Press the mixture into the bottom and up the sides of a 9-inch pie dish.
Bake the crust for 10 minutes, then remove from the oven and let it cool slightly.
In a large bowl, whisk the egg yolks until slightly thickened.
Add the sweetened condensed milk, key lime juice, and lime zest. Mix until fully combined and smooth.
Pour the filling into the pre-baked crust and spread evenly.
Bake for 15 minutes, or until the center is set but still slightly jiggly.
Remove from the oven and let cool at room temperature for 30 minutes, then refrigerate for at least 3 hours before serving.
Before serving, top with whipped cream and garnish with lime zest and lime wedges.

Notes

For a more authentic taste, use freshly squeezed key lime juice. If using bottled lime juice, make sure it's 100% juice with no added sugar. Store leftovers in the refrigerator for up to 3 days.