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Key Lime Pie

This recipe outlines how to make a classic Key Lime Pie with a graham cracker crust. It involves preparing and baking the crust, creating a tangy filling by beating egg yolks with lime zest, condensed milk, and lime juice, baking the filling until set, and then chilling the pie before serving with whipped cream.
Print Recipe
Prep Time 25 minutes
Cook Time 18 minutes
Total Time 1 hour 3 minutes
Course lunch/dinner
Cuisine world
Servings 1 people
Calories 193.8 kcal

Equipment

  • 1 Food Processor Or plastic bag and rolling pin
  • 1 Pie Pan 9-inch
  • 1 Electric Mixer With whisk attachment
  • 1 Wire Rack For cooling

Ingredients
  

Main

  • 1/3 of a 1-pound box graham crackers
  • 5 tablespoons melted unsalted butter
  • 1/3 cup sugar
  • 3 egg yolks
  • 2 teaspoons lime zest
  • 1 14-ounce can sweetened condensed milk
  • 2/3 cup freshly squeezed Key lime juice or store bought
  • 1 cup heavy or whipping cream chilled
  • 2 tablespoons confectioners' sugar

Instructions
 

  • For the graham cracker crust: Preheat the oven to 350 degrees F.
  • Break up the graham crackers; place in a food processor and process to crumbs. If you don't have a food processor, place the crackers in a large plastic bag; seal and then crush the crackers with a rolling pin. Add the melted butter and sugar and pulse or stir until combined. Press the mixture into the bottom and side of a pie pan, forming a neat border around the edge. Bake the crust until set and golden, 8 minutes. Set aside on a wire rack; leave the oven on.
  • For the filling: Meanwhile, in an electric mixer with the wire whisk attachment, beat the egg yolks and lime zest at high speed until very fluffy, about 5 minutes. Gradually add the condensed milk and continue to beat until thick, 3 or 4 minutes longer. Lower the mixer speed and slowly add the lime juice, mixing just until combined, no longer. Pour the mixture into the crust. Bake for 10 minutes, or until the filling has just set. Cool on a wire rack, then refrigerate. Freeze for 15 to 20 minutes before serving.
  • For the topping: Whip the cream and the confectioners' sugar until nearly stiff. Cut the pie into wedges and serve very cold, topping each wedge with a large dollop of whipped cream.

Notes

Ensure your Key lime juice is fresh for the best authentic flavor. When beating the egg yolks and zest, volume is key for a light filling, so beat for the full 5 minutes. Add the condensed milk gradually and beat until the mixture thickens significantly. Be cautious when adding the lime juice; mix on low speed just until incorporated to prevent the mixture from breaking or thinning too much. Bake the filling only until the center is just set, it will continue to firm up as it cools and chills. Overbaking can result in a rubbery texture. Allow ample time for chilling, ideally several hours, for a perfectly set pie.