Instructions
Step 1: Preheat your oven to 350°F (175°C).
Step 2: In a bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until the texture resembles wet sand.
Step 3: Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish. Bake for 8–10 minutes, then set aside to cool slightly.
Step 4: In a mixing bowl, whisk the egg yolks until thick and pale. Add sweetened condensed milk, lime juice, and lime zest. Whisk until smooth and fully combined.
Step 5: Pour the filling into the cooled crust, smoothing the top with a spatula.
Step 6: Bake for 15–18 minutes, or until the center is set but still slightly jiggly.
Step 7: Let the pie cool to room temperature, then refrigerate for at least 3 hours (or overnight) to chill and firm up.
Step 8: Garnish with whipped cream, lime zest, or lime slices before serving.
Tips & Secrets
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Fresh lime juice gives the best flavor — bottled juice can be too harsh.
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Don’t skip the chilling step; it helps the pie set perfectly.
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For a sturdier crust, press it down with the bottom of a glass before baking.
Serving & Storage
Serve chilled, topped with whipped cream for a creamy contrast to the tangy filling. Store covered in the refrigerator for up to 4 days. For longer storage, freeze the pie (without topping) for up to 2 months, then thaw in the fridge before serving.
Variations
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Add a coconut twist by mixing shredded coconut into the crust.
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Make it extra indulgent with a chocolate graham cracker crust.
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Turn it into mini key lime pies using muffin tins for individual servings.
Conclusion
This Classic Key Lime Pie is bright, creamy, and refreshingly tangy — a dessert that’s simple to make yet feels like a special treat. Each bite is smooth and zesty, making it a perfect way to end any meal. Once you try it, you’ll keep coming back to this timeless favorite!
