Traditional Key Lime Pie Recipe

homemade key lime pie with whipped cream and lime zest

5 from 2 votes

The perfect Key Lime Pie recipe with a smooth and silky lime-infused filling with just enough sweetness-to-tartness ratio. The pie’s floral key lime taste will take you to the tropics.

Prep Time20

Cook Time25

Chilling Time2 30

Total Time3 15

Course: Desserts

Cuisine: American

Servings: servings

Calories: 535kcal

Author: Samantha Erb

Equipment

9-inch pie pan

Ingredients

For the Graham Cracker Crust:

1 1/2 cups graham cracker crumbs about 10 whole graham crackers, crushed
½ cup butter melted
¼ cup brown sugar lightly packed
½ teaspoon salt

For the Key Lime Filling:

14 ounces sweetened condensed milk
4 egg yolks
½ cup key lime juice *see note
¼ teaspoon salt

For the Whipped Cream Topping:

¼ cup cream cheese softened
1 cup heavy cream chilled
¼ cup powdered sugar
4 key limes for garnish and zest

Instructions

Preheat the oven to 350 degrees F.
In a medium-sized mixing bowl, combine the graham cracker crumbs, melted butter, brown sugar, and salt.
Transfer the mixture to an ungreased 9-inch pie plate and flatten the crumbs to form an even layer along the bottom of the pie plate and up the sides.
The bottom of a measuring cup or the back of a large spoon will flatten the crumbs easily.
Bake the graham cracker crust for 15 minutes until golden in color. Remove the pie from the oven and allow it to cool on a wire rack.
In a medium-sized bowl, add the sweetened condensed milk, egg yolks, lime juice, and salt. Blend with a handheld mixer for 1 minute until lighter in color.
Pour the mixture into the cooled graham cracker crust and bake for 15 minutes until the edges of the filling are set and the center is slightly jiggly.
Remove the pie from the oven and place it on a wire rack to cool for half an hour before chilling in the refrigerator to fully set (2 hours or overnight).
To make the whipped cream topping, place the cream cheese in a large bowl and blend with a handheld mixer until smooth, add ¼ cup heavy cream and continue blending until smooth and free of clumps.
Add the powdered sugar and remaining heavy cream and continue blending until soft peaks start to form.
Dollop the whipped topping onto the pie and gently spread it just short of 1 inch from the edge.
Zest 2 of the key limes (1 tablespoon zest) directly over the whipped topping and garnish each slice of pie with a slice of lime.
Cut and serve!

Notes

You can use the juice from key limes (15 will yield about ½ cup juice). Or the quicker option is to use Nellie and Joe’s bottled Key Lime Juice, which is what I used.
Any leftovers can be stored in the refrigerator for up to 2 days. Just note, that the crust will become soggy if not eaten within a day or two.

Nutrition