There’s no better way to cap off the summer than sharing the best Key Lime Pie with your favorite people. This Key Lime Pie recipe is smooth, creamy, and jaw-dropping delicious. Bonus: You only need 5 ingredients to make this pie!
The bittersweet start of school has arrived. For all logistical purposes, it’s now officially fall, even though the calendar is playing catch up.
My lovely, faithful readers know to expect this from me every single September. I become momentarily afflicted with emotional yo-yo syndrome.
I get all Sad-Glad. I’m too Sad that summer break is 100% over and that my boys refuse to stop growing more independent by the day. My oldest is already heads taller than I am, and the other two not-so-little Littles will soon tower over me also. My heart literally hurts to remember how they toddled around with chubby cheeks and play-dough-filled hands just yesterday.
Just when did those baby hands grow into ones that now hold 9th grade biology books? And when did he stop needing me to accompany him to school events? They grow up Too. Fast.
But here’s the Glad part: I can actually hear myself think for a few hours. Nobody’s bickering right next to me while I’m on a conference call.
I can eat ice cream without anyone insisting they need some, too.
And I can make the best key lime pie without all the people trying to touch it before I’ve even snapped a photo…
How to Make the Best Key Lime Pie Recipe:
Key limes (Mexican or West Indian limes) are smaller, contain more seeds, and can be yellower than typical limes. Key limes also have a higher acidity level and more of a fruity-tart flavor. If you see these little guys at the store, definitely pick up a bunch of them for an amazing key lime pie recipe.
However. If you can’t find key limes, it’s better to use regular limes than to use anything from a bottle. Bottled juice is not the same. I used regular limes for this “key lime” pie, since I had plenty of limes sitting around and I actually wanted the bright green zest.
Here’s the crazy part: you only need 5 ingredients for this delicious key lime pie recipe.
This key lime pie filling consists of 3 ingredients: sweetened condensed milk, limes, and eggs. The crust needs only 2 things: graham crackers and butter.
If you want to elevate your key lime pie recipe, just whip together some heavy whipping cream and sugar for the most fluffy-good homemade whipped cream. My favorite way to ensure whipped cream withstands sitting out is to stabilize the whipped cream. Be sure to use this recipe if your pie will be hanging out at room temp for awhile. If you’re keeping the pie chilled and don’t plan to have it sitting out long, then you can get away with the simple whipped cream instructions in the recipe below.
After you’ve pressed together the graham cracker crumbs and butter for the crust, you’ll pour in the 3-ingredient filling. Bake and chill. And eat.
That’s it. If I’d known the best key lime pie recipe was this easy, I would have been making it for decades already. Big time shout out to my friend Corrie for inspiring the making of this stunning key lime pie!
There’s no happy-sad involved with this key lime pie. It’s ALL happy. 😋
Here’s another recipe you may want to save:
There’s no better way to cap off the summer than sharing the best Key Lime Pie with your favorite people. This Key Lime Pie is smooth, creamy, and jaw-dropping delicious. Bonus: You only need 5 ingredients to make this pie!
For the Crust:
1 2/3 cups freshly ground graham cracker crumbs
6 TB salted butter, melted
For the Filling:
1 1/2 cans (from 14oz cans) sweetened condensed milk
1/2 cup freshly squeezed lime juice, plus zest of 2 limes
4 large egg yolks
For the Whipped Cream (optional):
1 cup heavy whipping cream, very cold
3 heaping TB powdered sugar
Make the Crust: Preheat oven to 350F, with rack on lower-middle position. Thoroughly combine graham cracker crumbs and melted butter until it can hold together. Press evenly and firmly into the bottom and sides of a 9-inch pie pan. Bake 6 minutes, remove from oven (keep oven on) and set aside to cool a bit while you make the filling.
Make the Filling: combine filling ingredients in a bowl and hand-whisk until mixture is fully incorporated. Gently pour filling into baked crust.
Bake 20-23 minutes or until center is set. Cool pie completely on wire rack.
Optional Whipped Cream: Place the beaters of a hand-mixer and a steel bowl in freezer for a few minutes, to get them really cold. Pour cold heavy whipping cream and powdered sugar into cold bowl, and whip until stiff peaks form (some recipes call for soft peaks, but I’ve found that stiff peaks work best for retaining shape)… don’t worry if it seems a little over-whipped. Transfer whipped cream into a piping bag or frosting tool. Pipe whipped cream along edges and center of pie.
Cover pie (a second pie pan, inverted over the top works great) and chill until ready to serve.
- Be sure to use only freshly squeezed lime juice (not bottled juice)
- I make graham cracker crumbs by placing whole crackers into a large ziploc bag, seal it, and roll it out with rolling pin. You can also use a food processor, but be careful not to over-process.
- If your pie will be sitting out at room temp for a couple of hours during a party or event, I recommend using this stabilized whipped cream recipe to ensure that the whipped cream keeps its shape.
- That said, this pie is best enjoyed chilled 🙂
Keywords: key lime, lime, pie, dessert
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