House Made Key Lime Pie Recipe
Made fresh in house, graham cracker crust, fresh lime.
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, granulated sugar, and melted butter. Mix until well combined and the mixture resembles wet sand.
- 2
Form the crust
Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish to form an even layer. Use the back of a measuring cup to compact it well.
- 3
Bake the crust
Place the pie crust in the preheated oven and bake for 8-10 minutes, or until lightly golden. Remove from the oven and let it cool while you prepare the filling.
Filling
- 4
Make the filling
In a large mixing bowl, combine the sweetened condensed milk, freshly squeezed key lime juice, egg yolks, and lime zest. Whisk together until smooth and well blended.
- 5
Fill the crust
Pour the filling mixture into the pre-baked graham cracker crust, spreading it evenly.
- 6
Bake the pie
Bake the pie in the oven at 350°F (175°C) for an additional 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.
- 7
Chill the pie
Once cooled, refrigerate the pie for at least 3 hours, preferably overnight, to allow it to firm up.
Topping
- 8
Prepare the topping
In a mixing bowl, whip the heavy whipping cream until soft peaks form. Gradually add the powdered sugar and continue to whip until stiff peaks form.
- 9
Top the pie
Spread the whipped cream evenly over the chilled key lime pie using a spatula.
- 10
Garnish
Garnish the pie with lime wedges for an extra touch of flavor and presentation.