Key Lime Pie

30 mins Prep Time

28 mins Cook Time

Written By

Robin Winship

A quintessential dessert in the Florida Keys, the history of the key lime pie dates back to the 1800s and, like most classic American recipes, comes with a contested past.

Whether it was indeed invented in the southern state, one thing for certain is nothing beats the combination of a tart yet creamy key lime filling poured into a buttery graham cracker crust. Key lime pie is the ultimate summer backyard dessert and pairs seamlessly with whatever you're barbecuing. Key limes are relatively easy to find (I always find them at Fortinos), but you can use regular limes if you're in a pinch. I could not stress how easy this dessert is to make but I always recommend pulsing full graham crackers sheets, as the ones that come pre-ground in the box are never that fresh.

Ingredients

Graham Cracker Crust

9 full-sheet graham crackers
3 tablespoons granulated sugar
1/8 teaspoon salt
5 tablespoons (72 grams) unsalted butter, melted

Filling

1 cup key lime juice (I used two 2 pound bags of key limes)
28 ounces sweetened condensed milk
4 egg yolks
1/2 teaspoon lime zest
Thin lime slices, for garnish (I buy two regular limes for zest and slices)
Whipped cream, for garnish
Lime zest, for garnish

Directions

Key Lime Pie

6 Steps

Step 1

Preheat oven to 350°F. In a food processor, pulse the graham cracker sheets for 20 seconds. Add the salt, sugar and melted butter and pulse until mixture resembles coarse sand.
Step 2

Pour mixture out into a 9"-inch pie dish, pressing the crumbs firmly down into the bottom and up the sides of the dish. You can use a measuring cup in order to attain an even surface.
Step 3

Bake the crust for 9 minutes. Remove from oven and leave oven on.
Step 4

In a large bowl, add the sweetened condensed milk, key lime juice, lime zest and egg yolks. Mix until thoroughly combined and smooth. Slowly pour filling into pre-baked pie. You can shake the pie on your countertop to smooth out the top or use a rubber spatula.
Step 5

Bake in oven for 20 minutes or until firm but slightly jiggly. Remove from oven and let cool on a wired rack. Once pie has cooled to room temperature can place in the refrigerator and let set for at least 1 hour.
Step 6

Top with whipped cream, lime zest and thin lime slices. I usually keep my key lime pie in the fridge for up to 3 days.