Save to Pinterest There is nothing that cools me off on a hot day quite like a homemade Key Lime Pie straight from the fridge Tangy and creamy with its buttery graham cracker crust this pie nails that perfect tart sweet balance It became a summer tradition for us after one family trip to coastal Florida and now it is our favorite make ahead dessert for gatherings
Every time I make this pie I am taken back to that sunny Florida vacation The scent of lime zest always lifts my mood and brings a smile to everyone at the table
Ingredients
- Graham cracker crumbs: form the base and bring caramel notes Crunchy and classic opt for fresh crumbs for best texture
- Granulated sugar: sweetens the crust and helps it stick together Use a fine sugar so it blends evenly
- Unsalted butter: binds the crust giving richness and golden color Go for good quality real butter for best flavor
- Egg yolks: make the filling rich and silky Fresh eggs will whip up brightest
- Sweetened condensed milk: creates the signature creamy sweetness Choose full fat versions for the most luscious results
- Key lime juice: brings sharp citrus tang Fresh squeezed is best but quality bottled key lime juice works in a pinch
- Finely grated lime zest: packs extra citrusy fragrance Use unwaxed limes for the most aroma
- Heavy whipping cream: gives a cloudlike topping Chill the cream and your mixing bowl for faster whipping
- Powdered sugar: adds subtle sweetness to the whipped cream
- Vanilla extract: enhances aroma in the topping Pure extract has the cleanest flavor
Step-by-Step Instructions
- Make the Crust:
- Combine graham cracker crumbs and sugar in a bowl Add melted butter and mix thoroughly until the mixture looks like damp sand Press this mixture firmly into the bottom and up the sides of a nine inch pie dish Take your time to make sure the crust is even and compact for a sturdy base
- Parbake the Crust:
- Place the crust in a preheated three hundred fifty degree oven and bake for eight minutes The edges should look golden and set Let it cool slightly to help prevent sogginess once the filling goes in
- Make the Filling:
- Whisk together the egg yolks and lime zest in a bowl for about two minutes The yolks should become creamy and slightly thickened Beat in the sweetened condensed milk until completely smooth Next slowly whisk in the key lime juice making sure the mixture is well combined and silky
- Fill and Bake:
- Pour the lime filling into the cooled crust Smooth the top with a spatula for an even layer Return to the oven and bake for twelve minutes The center should look just set but with a slight wobble This helps keep the pie soft and creamy Chill at room temperature then place in the refrigerator for at least three hours or overnight for best texture
- Make Whipped Cream Topping:
- In a cold mixing bowl whip the heavy cream with powdered sugar and vanilla extract until soft peaks form This takes about three minutes with an electric mixer The cream should hold its shape but still look pillowy
- Top and Serve:
- Spread or pipe the whipped cream decoratively over the fully chilled pie Finish with extra lime zest or thin lime slices if you like for a fresh look Serve cold slices for maximum enjoyment
Save to Pinterest I always add a touch more lime zest for its fragrance It reminds me of my kids eagerly sneaking a taste of the whipped cream while it rests in the fridge Our kitchen always fills with laughter and chatter when this pie makes an appearance
Storage Tips
Keep key lime pie chilled tightly wrapped to keep the crust crisp It will stay fresh in the fridge for three days To store longer freeze individual slices wrapped well in plastic and foil You can whip up extra cream topping just before serving previously frozen slices
Ingredient Substitutions
If you cannot find key limes bottled key lime juice is a great substitute You can also use regular Persian lime juice though the flavor will be a little less floral For a gluten free version look for gluten free graham crackers and double check your topping ingredients
Serving Suggestions
This pie shines as an after dinner treat but it also makes a fantastic addition to backyard barbecues or brunch tables Try adding a sprinkle of toasted coconut or a drizzle of raspberry sauce on the side For a festive touch garnish each slice with a twist of lime peel
A Slice of History
Key lime pie is a treasured dessert in Florida dating back to the early twentieth century It is said to have been created by sponge fishermen who used shelf stable ingredients like canned milk and lime juice The pie became an iconic taste of the Florida Keys and now it is a must have at beachside diners across the state
Save to Pinterest Common Recipe Questions
- → What gives this pie its signature tang?
Fresh key lime juice and zest provide the signature tangy flavor, balancing sweetness and creaminess.
- → Can I substitute regular limes for key limes?
Yes, Persian lime juice works in place of key limes, but the taste will be slightly different and less aromatic.
- → How long should the pie chill before serving?
Chill for at least 3 hours, preferably overnight, to ensure the filling sets and flavors meld.
- → How is the crust made?
The crust is prepared by mixing graham cracker crumbs with sugar and melted butter, then baked until set.
- → Are there gluten-free options?
Use certified gluten-free graham crackers for a gluten-free version, keeping all other ingredients the same.
- → Is the topping necessary?
Whipped cream adds creaminess and balance to the tart filling, but can be omitted based on preference.