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

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.

Questions

Can I make Key Lime Pie dairy-free?

Yes. The dairy in this entry 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.

Can I make Key Lime Pie gluten-free?

Yes. The gluten in this entry is 1 1/2 cups graham cracker crumbs. Swap the bread or crumbs for a gluten-free loaf or gluten-free panko. Everything else proceeds as written.

How long does Key Lime Pie keep?

Store it airtight: two to three days at room temperature or up to a week refrigerated. It freezes for up to two months; thaw at room temperature.

Can I halve or double Key Lime Pie?

Yes. As written it serves 8. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubled, split it across two pans and rotate them halfway; one crowded pan bakes unevenly.

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