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Key Lime Pie

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With its sweet and tart flavors, this key lime pie will tickle your taste buds! Easy to make, with just a handful of ingredients, this refreshing summer dessert features a simple graham cracker crust topped with a smooth and creamy key lime filling.
  • Author: Delphine Fortin
  • Prep Time: 15 mins
  • Cook Time: 25 mins
  • Total Time: 40 minutes
  • Yield: 6-8 servings 1x
  • Category: Cakes and Pies
  • Cuisine: American recipes

With its sweet and tart flavors, this key lime pie will tickle your taste buds! Easy to make, with just a handful of ingredients, this refreshing summer dessert features a simple graham cracker crust topped with a smooth and creamy key lime filling.

Ingredients

Scale
  • 10.5 ounces (300g) Graham Crackers or similar biscuits
  • ⅔ cup (130g) unsalted butter, melted
  • 3 medium egg yolks
  • 1 14-ounces can (397g) sweetened condensed milk
  • ½ cup key lime juice (120 ml)*
  • 1 ¼ cup (30 cl) heavy whipping cream
  • 1 Tablespoon confectioners’ sugar
  • 3 or 4 key limes, zest and slices (for decoration)

Instructions

  1. Preheat the oven to 325°F (160°C).
  2. Place the biscuits in a food processor and pulse a few times until it turns into crumbs (or place in a strong plastic bag and bash with a rolling pin). Add melted butter, and stir to combine.
  3. Press tightly into the bottom and up the sides of a 9-inch (23 cm) pie dish, using the bottom of a measuring cup to flatten it out. Bake in the oven for 10 minutes. Remove and cool.
  4. Add the egg yolks to a large mixing bowl, and whisk with the help of an electric hand mixer for one full minute. Pour in the condensed milk, and keep whisking for 3 minutes. Add add the lime zest and juice, and whisk again for 3 minutes.
  5. Pour the filling into the cooled base, and bake for about 15 minutes (the center should be set but still a little jingling)**. Cool at room temperature, then transfer to the refrigerator and chill for at least 3 hours or ideally overnight.
  6. When ready to serve, softly whip together the heavy cream and confectioners’ sugar, using an electric mixer. Dollop or pipe the cream onto the top of the pie, decorate with lime slices, and sprinkle with extra lime zest. Slice, and serve!

Notes

* Ideally you will want to use key limes for this recipe. If you can’t find any, you can always use regular limes. Keep in mind however that since regular limes are larger than key limes, you will probably need less of them. Just make sure you use the same amount of juice, i.e. ½ cup (120 ml).

** Make sure you don’t overbake the pie. The filling should be firm to the touch, but not completely liquid or totally solid. The pie will continue to solidify as it cools.