Key Lime Pie

Name: Key Lime Pie
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 8 servings
Cuisine: American
Ingredients: 1 1/2 cups graham cracker crumbs; 1/4 cup granulated sugar (for crust); 6 tbsp unsalted butter, melted; 28 oz sweetened condensed milk; 1/2 cup fresh key lime juice; 2 tsp key lime zest, finely grated; 4 large egg yolks; 1 cup heavy whipping cream, cold; 2 tbsp powdered sugar (for topping)

A tart, custardy Florida classic with a bright lime filling in a buttery graham cracker crust, topped with whipped cream. Tangy, sweet, and refreshing.

35 minEasyServes 8355 cal/serving

AmericanDessertOvenVegetarianHalal-friendlyNut-FreeLow-SodiumPork-FreeAlcohol-FreeNightshade-Free

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Ingredients

1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar (for crust)
6 tbsp unsalted butter, melted
28 oz sweetened condensed milk
1/2 cup fresh key lime juice
2 tsp key lime zest, finely grated
4 large egg yolks
1 cup heavy whipping cream, cold
2 tbsp powdered sugar (for topping)

Instructions

1

Preheat oven to 350°F (175°C).
2

Mix 1 1/2 cups graham cracker crumbs, 1/4 cup granulated sugar (for crust), and 6 tbsp melted unsalted butter together. Press into a 9-inch pie dish. Bake for 8 minutes until just golden. Let cool slightly.
3

In a bowl, whisk together 28 oz sweetened condensed milk, 1/2 cup fresh key lime juice, 2 tsp finely grated key lime zest, and 4 large egg yolks until smooth.
4

Pour the filling into the warm crust. Bake for 15 minutes until the filling is set but still has a slight jiggle in the center.
5

Let cool to room temperature, then refrigerate for at least 2 hours until fully chilled and firm.
6

Just before serving, whip 1 cup cold heavy whipping cream with 2 tbsp powdered sugar (for topping) to soft peaks. Spread or pipe over the chilled pie.
7

Garnish with extra lime zest if desired. Slice and serve cold.

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Questions

What oven temperature does Key Lime Pie need?

For Key Lime Pie, the oven is set to 350 F (about 175 C) in step 1. The longest stretch at that heat is 15 minutes, in step 4.

How do I know when Key Lime Pie is done?

Go by the cues in the method rather than the clock. Step 4: cook until the filling is set but still has a slight jiggle in the center. Step 5: cook until fully chilled and firm.

Is there a substitute for sweetened condensed milk in Key Lime Pie?

The entry for Key Lime Pie calls for 28 oz sweetened condensed milk. In its place: There is no quick swap. Simmer two cups of milk with two thirds of a cup of sugar until reduced by half, about 35 minutes.

Can I make Key Lime Pie dairy-free?

Yes. The dairy in Key Lime Pie is 6 tbsp unsalted butter, melted, 28 oz sweetened condensed milk, 1 cup heavy whipping cream, cold. Swap the butter for olive oil where it melts, or a plant-based block butter where it is creamed; the sweetened condensed milk for a plant-based version of the same product; the cream for full-fat coconut milk or an oat cooking cream. The richness shifts slightly, but the method does not change.

Is Key Lime Pie vegan?

No, though it is vegetarian. What keeps it from vegan is 6 tbsp unsalted butter, melted, 28 oz sweetened condensed milk, 1 cup heavy whipping cream, cold and 4 large egg yolks. For fully plant-based entries, see the vegan dessert collection.

Can I start Key Lime Pie the day before?

Yes. Step 5 is a built-in pause of 2 hours: "Let cool to room temperature, then refrigerate for at least 2 hours until fully chilled and firm." Do everything up to that point ahead of time and pick up at step 6 when you are ready to finish.

Serve it with

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