Key Lime Pie Recipe
A classic dessert with a tangy lime filling.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Crust
Filling
Topping
Method
Crust
- 1
Prepare the crust
Preheat your oven to 350°F (175°C). In a medium mixing bowl, combine the graham cracker crumbs and granulated sugar. Melt the unsalted butter and pour it into the mixture. Stir until the crumbs are well coated and the mixture resembles wet sand.
- 2
Form the crust
Press the mixture firmly into a 9-inch pie pan, ensuring an even layer on the bottom and up the sides. Bake for 8-10 minutes, or until golden brown. Remove from the oven and allow to cool.
Filling
- 3
Prepare the filling
In a large mixing bowl, combine the sweetened condensed milk and key lime juice. Whisk until smooth. Add the egg yolks and continue whisking until fully incorporated and the mixture is creamy.
- 4
Bake the filling
Pour the filling into the cooled crust. Bake in the preheated oven for 15-20 minutes, or until the filling is set but still slightly jiggly in the center. Remove from the oven and let it cool to room temperature, then refrigerate for at least 2 hours.
Topping
- 5
Whip the cream
In a medium bowl, use an electric mixer to beat the heavy cream until it starts to thicken. Gradually add the powdered sugar and continue to beat until soft peaks form.
- 6
Finish the pie
Spread the whipped cream over the chilled key lime filling. Sprinkle the lime zest on top for garnish. Slice and serve cold.