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5 — Votes 27 votes

Key Lime Pie

Key lime pie combines a tart, tangy, sweet, and creamy custard all in a beautifully toasted graham cracker crust that will have your guests so impressed!
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Dessert
Cuisine: American
Servings: 8 servings

Ingredients

For the crust:

For the filling:

  • 4 egg yolks
  • zest of one lime
  • 14- oz can sweetened condensed milk
  • 3/4 cup key lime juice, fresh

For the whipped cream:

  • 1 pint (or 2 cups) heavy whipping cream
  • 1 1/2 tablespoons honey
  • 1 teaspoon vanilla extract

Instructions

  • Preheat the oven to 350℉.
  • Place your graham crackers in the food processor and pulverize until you have a very fine crumb. Add the butter and pulse until the crust comes together. If you don’t have a food processor, place your graham crackers in a large ziploc bag, squeeze the air out, seal the bag tight, then use a rolling pin or heavy duty bottle to roll over the graham crackers until they are broken into a fine dust. Then stir in your butter by hand.
  • (optional) Toast the crust in the oven for 10 minutes while you prep your filling. Remove the crust from the oven and let cool before adding your filling.
  • Beat the egg yolks and lime zest together in a bowl. Then add the condensed milk and beat to combine. Last, add the lime juice and whisk one final time until all ingredients are incorporated.
  • Pour the filling over the cooled crust.
  • Bake for 10 minutes.
  • Remove the pie from the oven and let it cool on the counter (until your pie dish is cool to the touch) before covering and transferring to the fridge to finish setting.
  • Add ingredients for the whipped cream into a stand mixer or large bowl and whip until soft peaks form. 
  • Serve and enjoy!

Notes

Make 12 mini key lime pies:
  • Follow the same preparation instructions. 
  • Line cupcake tin with liners.
  • Pack 2 tablespoons of graham cracker crust mixture in the bottom of each tin. 
  • Pour the key lime custard mixture into the cupcake tins, filling almost to the top.
  • Bake at 350℉ for 10 minutes. Let cool and remove to a dish to finish setting in the fridge.
  • Serve and enjoy!

Nutrition

Calories: 353kcal | Carbohydrates: 31.7g | Protein: -12g | Fat: 23.7g | Saturated Fat: 13.1g | Cholesterol: 149mg | Sodium: 233.7mg | Fiber: 2g | Sugar: 12.2g