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Key Lime Pie Recipe
Ash Tyrrell

Key Lime Pie Recipe

When I took my first bite of this key lime pie, I couldn’t help but smile. The creamy and tangy sensation paired with the crunchy graham cracker crust is simply irresistible. I whipped it up last weekend as a treat for myself, and oh boy, this pie turned out as delightful as dessert gets! It’s sweet enough without being cloying and has just the right tanginess to keep you going back for another slice.
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Prep Time 20 minutes
Cook Time 15 minutes
Ingredients Method Notes

Ingredients
  

  • Egg yolks
  • Sweetened condensed milk
  • Key lime juice
  • Prepared graham cracker crust

Method
 

  1. Preheat your oven to 375°F. While it warms up, gather all your ingredients. Having everything prepped makes the process seamless and stress-free.
  2. Whisk together the sweetened condensed milk, key lime juice, and beaten egg yolks in a mixing bowl. The creamy texture will make you excited for what’s to come! Adjust the lime juice if you like it extra tangy.
  3. If using a prepared graham cracker crust, you’re already a step ahead! For a homemade option, combine crushed graham crackers with melted butter and a bit of sugar, then press it into a pie dish. Form an even layer for that perfect base.
  4. Pour the lime filling into the crust, spreading it evenly. Place your pie into the oven and bake it for about 15 minutes, just until the filling sets and jiggles slightly when moved. This is the key to its luscious, creamy consistency.
  5. Once baked, allow your pie to cool completely at room temperature. Then, pop it in the fridge for at least 3 hours, or overnight, to firm up. Trust me, it’s worth the wait!
  6. Decorate with a dollop of whipped cream, a sprinkle of lime zest, or thin lime slices for a touch of elegance. Now, slice it up and enjoy!

Notes

Use fresh juice: Freshly squeezed key lime juice gives the pie its iconic tangy flavor. Bottled juice works in a pinch, but nothing beats fresh!
Temper eggs: Gradually add warm filling to the beaten egg yolks while whisking to avoid curdling. This makes your pie velvety smooth.
Cool it properly: Always cool the pie before refrigerating, or you’ll end up with condensation that can make the crust soggy.