Key Lime Pie Recipe

Name: Shipp’s Dockside Grills Key Lime Pie Recipe
Cook time: 5 h
Total time: 5 h
Yield: 8 servings
Cuisine: American
Ingredients: 1.5 cups graham cracker crumbs; 2 tbs granulated sugar; 6 tbs unsalted butter, melted; 1 tsp fine sea salt; 14 oz sweetened condensed milk; 0.75 cups fresh key lime juice (or bottled if unavailable); 1 tbs key lime zest (or regular lime); 4 each large egg yolks; 0.5 tsp vanilla extract; 0.125 tsp fine sea salt; 1 cups heavy cream, cold; 2 tbs powdered sugar; 0.5 tsp vanilla extract; 0.5 tsp lime zest (for garnish)

Inspired by Shipp’s Dockside Grill

Time5h

Serves8

Best in the South

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.

Graham Cracker Crust

1 1/2 cups graham cracker crumbs

2 tbs granulated sugar

6 tbs unsalted butter, melted

1 tsp fine sea salt

Key Lime Filling

14 oz sweetened condensed milk

3/4 cups fresh key lime juice (or bottled if unavailable)

1 tbs key lime zest (or regular lime)

4 each large egg yolks

1/2 tsp Watkins vanilla extract

1/8 tsp fine sea salt

Whipped Cream Topping (Optional)

1 cups heavy cream, cold

2 tbs powdered sugar

1/2 tsp Watkins vanilla extract

1/2 tsp lime zest (for garnish)

Method

Graham Cracker Crust

Prepare and bake crust

Preheat the oven to 350°F (175°C). In a medium bowl combine 1.5 cups graham cracker crumbs, 2 tablespoons granulated sugar, 1 teaspoon fine sea salt and 6 tablespoons melted unsalted butter. Stir until crumbs are evenly moistened and mixture holds together when pressed.

Press the mixture into a 9-inch (23 cm) pie pan, covering the bottom and up the sides in an even layer (use the bottom of a measuring cup to compact the crust). Bake the crust on the middle rack for 8–10 minutes, until set and just beginning to color. Remove from oven and let cool slightly while you prepare the filling. Reduce oven temperature to 325°F (165°C) if you plan to briefly bake the filled pie; otherwise 350→325 adjustment handled below.

Key Lime Filling

Mix filling ingredients

In a medium bowl whisk together 14 oz sweetened condensed milk and 3/4 cup fresh key lime juice until smooth and slightly thickened. Add 1 tablespoon key lime zest, 4 large egg yolks, 1/2 teaspoon vanilla extract and 1/8 teaspoon fine sea salt. Whisk until fully combined and uniform in color. Scrape the sides and whisk again so egg yolks are fully incorporated.

Pour the filling into the pre-baked crust and smooth the surface with a spatula. For a set but silky texture, bake at 325°F (165°C) for 12–15 minutes—filling should be slightly jiggly in center but edges set. If you prefer a chilled (no-bake) texture, skip baking: simply chill the filled pie. Baking yields a firmer set; chilling overnight yields a creamier texture.

After baking, cool the pie on a wire rack for 30 minutes, then refrigerate for at least 3 hours (preferably 4) or up to overnight to fully set. If you did not bake, refrigerate for minimum 4 hours or overnight.

Whipped Cream Topping (Optional)

Make whipped cream

Chill a medium mixing bowl and beaters for 10 minutes in the freezer for best results. Pour 1 cup cold heavy cream into the chilled bowl. Add 2 tablespoons powdered sugar and 1/2 teaspoon vanilla extract. Whip on medium-high speed until soft to medium peaks form, about 2–3 minutes—do not overbeat or it will become grainy.

Spread or pipe the whipped cream over the chilled pie. Garnish with 1/2 teaspoon lime zest and, if desired, thin lime slices. Return to refrigerator until ready to serve.

Serving and Storage

Serve chilled. Slice with a clean, hot knife (dip knife in hot water and wipe dry between cuts) for clean slices. Store leftovers covered in the refrigerator for up to 3 days.