Classic Key Lime Pie (Printable)

Sweet-tart key lime filling in crisp graham cracker crust with whipped cream topping

# Ingredient List:

→ Crust

01 - 7 oz graham crackers, crushed
02 - 7 tbsp unsalted butter, melted
03 - 3 tbsp granulated sugar
04 - Pinch of salt

→ Filling

05 - 14 oz sweetened condensed milk
06 - 1/2 cup key lime juice
07 - 2 tsp grated lime zest
08 - 4 large egg yolks

→ Topping

09 - 1 cup heavy cream, cold
10 - 2 tbsp powdered sugar
11 - 1 tsp vanilla extract
12 - Extra lime zest or thin lime slices, for garnish

# How-To Steps:

01 - Preheat oven to 350°F. Combine graham cracker crumbs, melted butter, sugar, and salt in a bowl. Mix until evenly moistened.
02 - Press crumb mixture firmly into bottom and up sides of 9-inch pie pan. Bake for 10 minutes, then remove from oven and cool slightly.
03 - Whisk together sweetened condensed milk, key lime juice, lime zest, and egg yolks in medium bowl until smooth and fully combined.
04 - Pour filling into warm crust and smooth top. Bake 15 minutes until center is just set but still slightly wobbly. Remove and cool to room temperature.
05 - Refrigerate at least 2 hours until fully chilled and set.
06 - Beat heavy cream, powdered sugar, and vanilla extract until medium peaks form.
07 - Pipe or spoon whipped cream over chilled pie. Garnish with lime zest or thin slices before serving.

# Expert Advice:

01 -
  • That perfect balance between tangy lime and sweet creamy filling hits every craving spot
  • The crust comes together in minutes but tastes like you spent forever on it
02 -
  • Overbaking causes the filling to crack and weep, so pull it out when that center still wobbles slightly
  • The pie needs those full 2 hours of chilling time or the filling wont set properly when you slice it
03 -
  • Run your knife under hot water and wipe it dry between slices for perfectly clean cuts
  • Store any leftovers covered in the refrigerator, though the crust will soften slightly after day two
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