Key Lime Pie

Key Lime Pie

Photo by Arlene C.

  • Prep Time


  • Cook Time


  • Servings



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  • Lime Filling

  • 4

    t. grated lime zest

  • ½

    C lime juice from 3 to 4 limes

  • 4

    large egg yolks

  • 1

    (14-ounce) can sweetened condensed milk

  • Graham Cracker Crust

  • 11

    graham crackers , processed to fine crumbs (1¼ cups)

  • 3

    T granulated sugar

  • 5

    T unsalted butter, melted

  • Whipped Cream Topping

  • ¾

    C heavy cream

  • ¼

    C confectioners' sugar

  • ½

    lime , sliced paper thin and dipped in sugar (optional)


Instructions 1. For the Filling: Whisk zest and yolks in medium bowl until tinted light green, about 2 minutes. Beat in milk, then juice; set aside at room temperature to thicken. 2. For the Crust: Adjust oven rack to center position and heat oven to 325 degrees. Mix crumbs and sugar in medium bowl. Add butter; stir with fork until well blended. Pour mixture into 9-inch pie pan; press crumbs over bottom and up sides of pan to form even crust. Bake until lightly browned and fragrant, about 15 minutes. Transfer pan to wire rack; cool to room temperature, about 20 minutes. 3. Pour lime filling into crust; bake until center is set, yet wiggly when jiggled, 15 to 17 minutes. Return pie to wire rack; cool to room temperature. Refrigerate until well chilled, at least 3 hours. (Can be covered with lightly oiled or oil-sprayed plastic wrap laid directly on filling and refrigerated up to 1 day.) 4. For the Whipped Cream: Up to 2 hours before serving, whip cream in medium bowl to very soft peaks. Adding confectioners’ sugar 1 tablespoon at a time, continue whipping to just-stiff peaks. Decoratively pipe whipped cream over filling or spread evenly with rubber spatula. Garnish with optional sugared lime slices and serve.