Key Lime Pie Recipe

Prep Time: 10

Cook Time: 35

Total Time: 45

Servings: people

With a perfect crispy crust and a creamy yet thick key lime filling, this is truly the best key lime pie you will ever have. You will only need 3 ingredients for the filling and 4 for the crust.

Ingredients

GRAHAM CRACKER CRUST

2 cups graham crackers, crumbled
½ cup unsalted butter, melted slightly cooled
½ cup sugar
¼ teaspoon salt

KEY LIME FILLING

14 ounce sweetened condensed milk
6 eggs yolks
1 lime, Grated zest
1 cup freshly squeezed key lime juice

US - Metric

Instructions

Butter the bottom and side of a 10-inch Pyrex or other oven-proof glass pie: set aside.
To make the crust: In a large bowl, combine the graham cracker crumbs, melted butter, sugar. Using your hands, mix thoroughly until the ingredients come together. Press the graham cracker mixture over the bottom and up the sides of the pie plate.
Preheat the oven at 350°F.
Place the piecrust in the oven and bake until lightly browned on the edges and firm, 8 to 10 minutes. Remove to a wire rack and let cool while you make the filling. Please don't turn off the oven.
To make the filling: In the bowl of a standing mixer fitted with the whisk attachment, beat the sweetened condensed milk with the yolks, salt, and lime zest on medium speed until thick and pale, 2 to 3 minutes.
Add the lime juice and beat until blended.
Pour the filling into the pie shell and bake, until the custard is set and just wiggle a bit in the center, 25 to 30 minutes. Remove to a wire rack and let cool for 15 minutes. Refrigerate until well chilled.

Notes

PRO TIPS

When zesting the limes, ensure you only get the outer green of the peel. The white pit is very bitter and will change the flavor of your pie.

Nutrition

Giangi's Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.