Easy Key Lime Pie (Authentic Recipe)
This simple sweet-tart creamy key lime pie has become a fast favorite at our place! The graham cracker crust is crunchy and sweet. The pie filling is only a three ingredients! The time investment here is basically just waiting for the pie to chill!
To Make the Graham Cracker Crust:
- 1 1/2 cups graham cracker crumbs about 1 ½ packs of crackers
- 1/3 cup granulated sugar
- 6 Tablespoons salted butter melted
To Make Key Lime Filling
- 2 cans sweetened condensed milk 14oz each
- 1 cup key lime juice I use Nellie & Joe’s
- 4 large egg yokes
To Make Whipped Cream Topping – Optional
- 1 cup heavy whipping cream 40% fat preferred
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1 pinch salt about 1/16 of a teaspoon
- Slices of fresh lime to garnish optional
To Make the Crust:
Preheat oven to 350F.
Break the crackers into your food processor and pulse until finely ground. (Or put them in a clean Ziploc bag and beat them with a rolling pin until smashed.)
In a medium mixing bowl combine graham cracker crumbs, sugar, and melted butter in a small bowl. Use a fork to mix well.
Press the crumb mixture into an 8" - 9.5" pie pan. Bake for 7 minutes.
To Make Key Lime Filling
While the crust is baking:
Whisk together sweetened condensed milk, lime juice and egg yolks. Pour into prepared graham cracker crust and bake for 10 - 15 minutes until the center of the pie is just a bit jiggly.
Let pie cool on counter until cool enough for the refrigerator. Cool in refrigerator for at least one hour but three hours is preferred.
To Make Whipped Cream
When Pie is cool beat the heavy cream, powdered sugar, vanilla and salt together on high in a stand mixer or with a hand mixer until stiff peaks form.
Pipe unto pie or drop dollops as preferred.
Garnish the pie with small slices of lime if desired.
Make Ahead Crust Tips: You can assemble and pre-bake the crust up to three days before you make the pie. After it is cool cover it tightly with plastic wrap and store at room temperature.
Make Ahead Filling Tips: The filling can be made up to three days before you use it. Assemble, cover and store in the refrigerator. When you are ready to bake the pie pour in the filling and bake as instructed. Please add 3 minutes to baking time because the filling is pre-chilled.
Freezing Key Lime Pie: If you want to freeze the pie, bake and cool it completely. Wrap it tightly in plastic wrap. Wrap again in tin foil. Label it and freeze for up to three months. The pie can be thawed overnight in the refrigerator.
How to Decorate with Whipped Cream: You can read more about decorating with whipped cream here. If you are able to find 40% fat whipped cream you don’t need to stabilize the whipped cream. (If you can’t the whipped cream will stay firm longer by following these directions to stabilize it.)
You can use a 1M Wilton decorating tip to swirl on the whipped cream. Turning in a counter clockwise circle will make roses. A single squeeze makes stars. Practice a few on a dinner plate and then swirl away! (This tip is available at most craft stores or online from Amazon. Usually cheaper in craft stores.)
Calories: 762kcal | Carbohydrates: 25g | Protein: 2g | Fat: 21g | Saturated Fat: 12g | Cholesterol: 63mg | Sodium: 195mg | Potassium: 50mg | Fiber: 1g | Sugar: 16g | Vitamin A: 700IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 1mg