Key Lime Pie Recipe
Introduction
This classic Key Lime Pie offers a perfect balance of tart and sweet with a creamy texture that melts in your mouth. It’s a refreshing dessert that’s easy to make and ideal for any occasion. Get ready to impress with this zesty, homemade treat!
Ingredients
- 1 cup graham cracker crumbs
- 1/2 cup ground walnuts
- 3 tablespoons white granulated sugar
- 5 tablespoons unsalted butter (melted)
- 2 cans sweetened condensed milk (14 ounces each)
- 1/2 cup sour cream
- 3 large egg yolks
- Zest of 1 large key lime or lime
- 1/2 cup key lime juice or lime juice (from about 8 limes)
- 1 1/2 cups heavy whipping cream (full fat and cold)
- 2 tablespoons white granulated sugar
- 1 teaspoon vanilla extract
- Whipped cream (for garnish)
- (Key) Lime zest (for garnish)
- (Key) Lime slices (for garnish)
Instructions
- Make the crust: In a medium bowl, use a fork to stir together graham cracker crumbs, ground walnuts, 3 tablespoons sugar, and melted butter until fully combined and the crumbs are evenly moist.
- Press the crust: Press the mixture firmly into the bottom and sides of a 9-inch pie dish or springform pan. Use your hands or the bottom of a measuring cup for even packing.
- Chill the crust: Place the crust into the freezer for 20-30 minutes to set while preparing the filling.
- Preheat the oven: Set the oven to 350°F (175°C).
- Prepare the filling: In a medium bowl, whisk together sweetened condensed milk, sour cream, and egg yolks until smooth and well combined.
- Add lime flavor: Stir in the key lime juice and lime zest until thoroughly mixed.
- Fill the crust: Pour the filling into the chilled crust, spreading it evenly.
- Bake the pie: Bake for 25-30 minutes, watching closely to avoid browning the filling. The crust should start turning golden brown, but the filling should remain pale.
- Cool and chill: Remove the pie from the oven and let it cool on a rack. Once cool, refrigerate for 3-4 hours to allow the filling to set completely.
- Make the whipped cream: In a large bowl, beat the cold heavy cream with 2 tablespoons sugar and vanilla extract until stiff peaks form.
- Decorate the pie: Use a piping bag fitted with a star tip or a spatula to spread the whipped cream over the chilled pie.
- Garnish: Add lime zest and key lime slices on top for a fresh, decorative touch before serving.
Tips & Variations
- For a nut-free crust, omit the ground walnuts and increase graham cracker crumbs to 1 1/2 cups.
- Use regular limes if key limes are unavailable; the flavor will be slightly less tart but still delicious.
- Chilling the crust before baking helps prevent sogginess and keeps it crisp.
- Add a teaspoon of lime zest to the whipped cream for an extra citrusy kick.
- For a vegan version, substitute sweetened condensed coconut milk and use a flax egg in place of yolks, though texture and flavor will differ.
Storage
Store the pie covered in the refrigerator for up to 3 days. Keep it chilled until ready to serve and avoid leaving it at room temperature for more than one hour to maintain freshness and safety. Leftover pie can be covered tightly with plastic wrap or foil. Reheat is not recommended; serve cold.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make Key Lime Pie ahead of time?
Yes, it’s best to prepare the pie a few hours ahead or even the day before so the filling has time to set properly in the fridge. This also enhances the flavors.
How do I know when the pie is done baking?
The filling should be just set and not browned. The edges may look slightly puffed but the center will still have a little jiggle. The crust should have a golden-brown hue.
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Key Lime Pie Recipe
- Total Time: 4 hours 50 minutes
- Yield: 10 servings 1x
Description
This classic Key Lime Pie recipe features a buttery graham cracker and walnut crust filled with a tart and creamy key lime custard, topped with freshly whipped cream and garnished with key lime slices and zest. The pie is perfectly baked until the crust is golden and thoroughly chilled for a refreshing dessert that’s ideal for summer or any lime lover’s occasion.
Ingredients
Scale
Crust
- 1 cup graham cracker crumbs
- 1/2 cup ground walnuts
- 3 tablespoons white granulated sugar
- 5 tablespoons unsalted butter, melted
Filling
- 2 cans sweetened condensed milk (14 ounces each)
- 1/2 cup sour cream
- 3 large egg yolks
- Zest of 1 large key lime or lime
- 1/2 cup key lime juice or lime juice (from about 8 limes)
Topping
- 1 1/2 cups heavy whipping cream, cold and full fat
- 2 tablespoons white granulated sugar
- 1 teaspoon vanilla extract
- Whipped cream (for garnish, optional)
- Key lime zest (for garnish)
- Key lime slices (for garnish)
Instructions
- Make the Crust: In a medium bowl, combine graham cracker crumbs, ground walnuts, and sugar. Using a fork, stir in the melted butter until all crumbs are evenly moistened.
- Press the Crust: Transfer the crumb mixture into a 9-inch pie dish or springform pan. Press firmly with your hands or the back of a measuring cup to evenly coat the bottom and sides.
- Chill the Crust: Place the crust in the refrigerator or freezer to chill for 20-30 minutes to set and firm up before filling.
- Preheat the Oven: Heat the oven to 350°F (175°C) to prepare for baking the pie.
- Make the Filling: In a medium bowl, whisk together the sweetened condensed milk, sour cream, and egg yolks until smooth and combined. Add the key lime juice and zest, and whisk again until thoroughly incorporated.
- Fill the Crust: Pour the lime filling into the chilled crust, smoothing the top evenly.
- Bake the Pie: Bake the pie in the preheated oven for 25-30 minutes. Avoid browning the filling; it should remain pale while the crust turns a golden brown.
- Cool the Pie: Remove the pie from the oven and let it cool on a wire rack. Once cooled to room temperature, cover and refrigerate for 3-4 hours to set completely.
- Prepare Whipped Cream: In a large bowl, beat the cold heavy cream with sugar and vanilla extract using a mixer until stiff peaks form.
- Top the Pie: Either pipe the whipped cream decoratively onto the chilled pie using a piping bag with a star tip or spread evenly with a spatula.
- Garnish and Serve: Decorate with key lime slices and lime zest before serving. Keep the pie refrigerated and serve cold; do not leave at room temperature for more than one hour.
Notes
- Using ground walnuts in the crust adds extra texture and flavor but can be omitted for nut-free version.
- Make sure not to brown the pie filling during baking; the filling should stay creamy and pale.
- Chilling the pie thoroughly is essential for proper setting and flavor development.
- Fresh key lime juice is preferable but regular lime juice can be substituted if key limes are unavailable.
- For easier slicing, chill the pie overnight if possible.
- The whipped cream topping can be sweetened to your desired level or substituted with pre-made whipped topping.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Key Lime Pie, Lime Pie, Summer Dessert, Citrus Pie, Creamy Pie, Graham Cracker Crust, Whipped Cream Topping
