🇺🇸 American Cuisine

Key Lime Pie

Prep Time 20 min

Servings 8

Difficulty Easy

Calories 382 kcal

A tangy, creamy custard pie made with tart Key lime juice in a buttery graham cracker crust, topped with billowy whipped cream.

Ingredients

1.5 cups graham cracker crumbs
5 tbsp unsalted butter, melted
1/4 cup sugar
3 egg yolks
14 oz sweetened condensed milk
1/2 cup Key lime juice (about 20 Key limes)
1 tbsp lime zest
1 cup heavy cream
2 tbsp powdered sugar
Lime slices for garnish

Instructions

1 Preheat oven to 175°C (350°F). Mix cracker crumbs, melted butter, and sugar. Press into pie pan. Bake 8 min, cool.
2 Whisk egg yolks until pale. Beat in condensed milk, then Key lime juice and zest until smooth.
3 Pour filling into cooled crust. Bake 15 min until set but still slightly jiggly in the center.
4 Cool to room temperature, then refrigerate at least 4 hours.
5 Whip cream with powdered sugar to soft peaks. Spread or pipe over pie. Garnish with lime slices.

Did You Know?

Florida made Key lime pie its official state pie in 2006. Using Persian limes instead of true Key limes is considered borderline criminal in the Keys.