|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 14g||18%|
|Saturated Fat 6g||28%|
|Total Carbohydrate 53g||19%|
|Dietary Fiber 1g||2%|
|Total Sugars 41g|
|Vitamin C 8mg||42%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Key lime pie is famous the world over and for good reason. The simple custard pie is the perfect mixture of tangy, sweet, creamy, and crunchy. It also happens to be very easy to make at home.
Key limes are a variety of lime that is small, tart, and aromatic. They can sometimes be found in the grocery store, especially when in season and in citrus regions like Florida and California. While you can technically make this pie with regular limes, it will lack that special flavor that Key limes provide. Use freshly squeezed juice if at all possible, but bottled Key lime juice is an acceptable backup. Look for it in the juice aisle next to the bottled lemon juice.
You'll just need a few ingredients to make this recipe. Egg yolks give the pie richness and allow it to set up in the oven. Sweetened condensed milk makes it nice and creamy and sweet, an ideal counterpoint to the tart Key lime juice. A graham cracker crust provides sweet crunch—you can use a store-bought crust in a pinch to save time.
Topping the pie with a little whipped cream makes it extra special. Serve Key lime pie at your next barbecue, family gathering, or anytime you're craving a cool and creamy dessert. It's great for making ahead, too.
“As a Florida native, I would say this recipe totally hits the mark. This recipe is easy, tart and sweet, and would hold up to complete any meal. I also love how easy key lime pie is to prepare, so if you haven’t tried it before, this recipe will be perfect for you!” —Tracy Wilk
3 large egg yolks, room temperature
1 (14-ounce) can sweetened condensed milk
2/3 cup Key lime juice (fresh preferred, about 24 to 30 Key limes)
2 teaspoons finely grated lime zest
1 (9-inch) graham cracker pie crust
1 cup whipped cream, optional
Steps to Make It
Gather the ingredients.
Position a rack in the center of the oven and heat to 350 F.
In a medium bowl, combine the egg yolks and sweetened condensed milk.
Beat with a mixer at high speed until light and fluffy, about 5 minutes.
Gradually beat in lime juice and lime zest.
Pour mixture into the baked or store-bought graham cracker crust.
Bake until the filling sets up, but has a slight jiggle in the center, about 10 to 15 minutes.
Let cool to room temperature and then refrigerate for at least 2 hours.
If desired, decorate with whipped cream or slice and serve with a dollop on each serving.
- If possible, use freshly squeezed Key lime juice. If using bottled juice, make sure to still use fresh zest. Regular lime zest can be substituted.
- This pie can be made using regular limes. It won't have the same signature flavor that is expected from Key lime pie, but it will still be tasty.
No-Bake Key Lime Pie in a Jar
Take your pie on the go with this picnic-ready recipe that makes prep even easier with a couple of no-bake quick fixes. Plus, you can customize each "slice" to your guests' liking or dietary restrictions. The recipe below makes 6 (4-oz mason jars).
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 6 oz cream cheese, room temperature
- 1/2 cup sweetened condensed milk
- 1 cup heavy cream, divided
- 1 tablespoon lime zest, about 2 small key limes
- 3 tablespoons lime juice, about 3 small key limes
- 2 tablespoons confectioners' sugar
How to Make It
- Mix together the graham cracker crumbs and melted butter until combined. Should look like wet sand.
- In the bowl of a stand mixer or using an electric hand mixer, beat together the softened cream cheese, sweetened condensed milk, 1/2 cup of the heavy cream, lime zest, and juice until thick ribbons form.
- Spoon about 2 tablespoons of the graham cracker crumbs into the bottom of the 6 small jars, flattening into an even layer, saving some "crust" for garnish. Divide filling between each, leaving enough space for toppings. (Alternatively, you can layer like a trifle.)
- Refrigerate for 1 hour or overnight to set.
- When ready to serve or pack for a picnic, whip the remaining heavy cream and confectioners' sugar until medium peaks form.
- Top each jar with whipped cream, then sprinkle reserved crust and extra lime zest, if desired.
- Optional toppings: toasted coconut, crushed freeze-dried pineapple, berries, or toasted almonds.
How to Store and Freeze
- Cover and store the cooled pie for up to three days in the fridge. The crust will lose some of its crispness after the first day or two.
- Make the whipped cream just before serving or make stabilized whipped cream for longer storage.
- Key lime pie can also be frozen. Tightly wrap the cooled pie in plastic wrap and then aluminum foil and freeze for up to a month. Defrost in the fridge before serving.
Is Key lime pie safe to eat?
Some Key lime pie recipes are made using eggs but are not baked, prompting some to wonder if they are safe to eat. If you use fresh eggs and refrigerate the pie properly, you shouldn't have anything to worry about. However, if you are concerned or pregnant, try using pasteurized eggs or make a baked Key lime pie recipe instead.
Do you serve key lime pie cold?
Key lime pie is commonly served cold since the pie sets up further as it chills. It can be made ahead of time and served directly from the fridge.