Key Lime Pie Recipe

Author Amber Brady

Prep Time 10

Cook Time 20

Total Time 30

Yields slices

Ingredients

Crust:

12 graham crackers, (full sheets)
1 Tbsp granulated sugar
6-7 Tbsp (85-99 g) butter

Filling:

28 oz (792 g) sweetened condensed milk, (two 14-oz cans; I use fat-free)
2 large egg yolks
¼ tsp salt
2 tsp key lime zest, (about 5-6 key limes) optional
¾ cup (177 ml) key lime juice, (12-18 key limes, depending on size)

Whipped Cream:

1 cup (237 ml) heavy whipping cream
¼ cup (30 g) powdered sugar

Instructions

Preheat oven to 350 degrees Fahrenheit.
In a food processor, crush graham crackers until they resemble fine crumbs. Add 1 Tbsp of sugar. Melt 6 Tbsp butter and add to crumbs. (If any crumbs are still dry, melt 1 more Tbsp of butter and add to crumbs.) Press evenly in the bottom of a standard 9-inch pie dish. Bake for 8-10 minutes or until golden brown.
In a medium bowl, just before crust is done, combine all filling ingredients with a whisk until well blended and thick. Pour into hot crust and bake an additional 10-12 minutes until filling is solid when jiggled in the pan.
Cool completely and then refrigerate for 3 hours, or until chilled. Top with whipped cream before serving. (Whisk heavy whipping cream and powdered sugar in a stand mixer until stiff peaks form. Dollop or pipe onto top of pie.)

Video

Notes

*This recipe can be used for key lime pie bars as well. Just press the crust into a square baking dish and half the recipe for the filling; follow the rest of the steps as usual.

*1 key lime = 2-3 tsp of juice.

Nutrition