Indulge in a taste of the tropics with our delicious and easy-to-make Key Lime Pie recipe. Made with tangy lime juice, buttery graham cracker crust, and a creamy filling that melts in your mouth, this classic dessert is perfect for any occasion.
Whether you're entertaining guests, celebrating a special event, or simply craving something sweet and refreshing, our Key Lime Pie recipe will be your go-to favorite.
Whilst it is synonymous with the Sunshine State, this bright zesty pie should not be saved for when you can only source some key limes which can feel difficult, depending on where you are. Have you tried Key Lime Pie before?
Often this is a no bake dish, but that can mean your filling doesn't always set, even with whipping for several minutes. Baking our Key Lime Pie pie makes such a difference to how this turns out and means you can prepare this easily in advance without worrying how it will be when you slice into it.
Why you'll love this
Zesty lime filling
The creamy lime filling is both tart and a little sweet thanks to the sweetened condensed milk.
Crunchy base and creamy topping
The crunchy base compliments the filling and the creamy topping helps offset the zesty filling for a well rounded dish!
Ingredients and substitutions for Key Lime Pie
- Graham crackers or digestive biscuits: These will need to be finely crushed for the base.
- Butter: It needs to be melted and I prefer using unsalted, especially with those crackers adding salt, but salted won't make too much difference here.
- Sugar: Sugar in the base adds a great balance to the crackers and helps set the foundation for the zesty filling. Sugar in the cream helps offset the zesty filling.
- Sweetened condensed milk: This creates a sweetness alongside the lime juice and is an essential to any key lime pie.
- Egg yolks: The egg yolks alongside the condensed milk creates a custard texture to this filling.
- Lime juice: The very core of this recipe is the lime juice which adds a bright and zesty flavor to the custard filling.
- Heavy cream: Whipping your cream to soft peaks gives this a nice and light topping, but you can sub with canned whipped cream here.
See recipe card for quantities.
Equipment needed to make this
Juicer: If you're using fresh lime juice you'll want to squeeze every drop out of your limes.
Microwave: To melt that butter for your base you'll want a microwave or small saucepan also does the trick.
Pie dish: The pie dish used here is 18 cm / 7 inch which is around average, though a substitute would be a deep tart tin.
Mixing bowl: A medium mixing bowl is needed to combine the crushed base, the filling and whipped cream topping.
Hand or stand mixer: To whip the filling and cream, though this can be done by hand.
FAQ's for the best Key Lime Pie
Can I substitute regular limes for key limes?
Absolutely! Key limes can be difficult to obtain so you can substitute regular fresh or bottled lime juice in equal measure here.
What's the difference between lemon meringue pie and key lime pie?
Lemon meringue is usually made with a pastry base with a lemon curd cooked on the stovetop with egg yolks, juice and zest before being topped with meringue that is browned with a blow torch. Key lime has a crush biscuit base filled with a lime custard filling and topped with whipped cream. Their similarities are in using juice to add a real strong citrus flavor.
Do I have to bake the base before adding the filling?
Yes, baking helps set the crushed base and means liquid of the filling doesn't soak through that crushed biscuit base meaning it's nice and firm and can't become soggy.
Why do we bake the filling?
Due to the amount of lime juice in this pie, baking the filling ensures the custard sets which can't always be guaranteed when it's not baked.
Do I have to bake the filling?
If you use 80 milliliters or less than ⅓ of a cup of lime juice, you shouldn't have to, though this will lessen the strength of that lime flavor without using any other setting agents.
Can I use more cream on top?
Absolutely! If you like a really creamy topping, simply increase the amount you whip to 250 milliliters or 1 cup and keep your sugar the same.
Can I make Key Lime Pie in advance?
You can make the pie up to 1 day before serving, but this is best served within 2 hours of topping with whipped cream and consumed the same day or within 1 day, as leftovers.
More zesty desserts you'll enjoy
How to make Key Lime Pie:
Preheat the oven to 190°C/375F and grease a pie dish or a springform cake tin.
For the crust, place the crushed biscuits and sugar in a bowl and stir to combine, making a well in the center.
Add in the melted butter and stir until no dry portions remain in the bowl and the mixture resembles a rough breadcrumb.
Spoon into your pie dish and press firmly and evenly into the base and sides of your dish with a measuring cup or flat glass.
Place in the oven and bake for 10 minutes until lightly golden.
Remove and set aside to cool.
For the filling, place the egg yolks and sweetened condensed milk in a bowl and beat on low to break the egg yolks and get the mixture smooth, approximately 1 minute.
Add in the lime juice and beat on medium until thick and pale, approximately 3 minutes.
Pour the into the cooled crust, cover and place in the oven until only jiggly in the center, approximately for 20 minutes.
Remove and allow to cool completely before refrigerating for a minimum of 3 hours or overnight.
Just before serving, whip the pouring cream with the sugar until reaching soft peaks.
Spread the cream over the top and sprinkle over a little lime zest.
Slice and serve.
Key Lime Pie
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Total Time: 55 minutes
- Yield: Serves 10
- Category: Pies & Tarts
- Cuisine: American
Description
Key Lime Pie is incredibly underrated and you don't need key limes to make it! The luciously strong citrus flavor with it's smooth custard filling is best served with a solid dollop of whipped cream.
Ingredients
Crust
225 grams / 7.93 ounces graham crackers, crushed
75 grams / 2.65 ounces butter, melted
28 grams / 2 tablespoons superfine/caster sugar
Filling
100 milliliters / ⅓ cup key lime juice (if unable to obtain, use regular limes)
5 egg yolks
414 mililiters sweetened condensed milk
Topping
177 milliliters / ¾ cup heavy cream
28 grams / 2 tablespoons superfine/caster sugar
Instructions
Crust
- Preheat the oven to 190°C/375F and grease a pie dish or a springform cake tin.
- For the crust, place the crushed biscuits and sugar in a bowl and stir to combine, making a well in the center.
- Add in the melted butter and stir until no dry portions remain in the bowl and the mixture resembles a rough breadcrumb.
- Spoon into your pie dish and press firmly and evenly into the base and sides of your dish with a measuring cup or flat glass.
- Place in the oven and bake for 10 minutes until lightly golden.
- Remove and set aside to cool.
Filling
- For the filling, place the egg yolks and sweetened condensed milk in a bowl and beat on low to break the egg yolks and get the mixture smooth, approximately 1 minute.
- Add in the lime juice and beat on medium until thick and pale, approximately 3 minutes.
- Pour the into the cooled crust, cover and place in the oven until only jiggly in the center, approximately for 20 minutes.
- Remove and allow to cool completely before refrigerating for a minimum of 3 hours or overnight.
Topping
- Just before serving, whip the pouring cream with the sugar until reaching soft peaks.
- Spread the cream over the top and sprinkle over a little lime zest.
- Slice and serve.
Notes
Adapted from several sources
Nutrition
- Calories: 296 calories per serve
Keywords: pie, citrus, spring
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