Key Lime Pie Dessert (Print View)

Sweet-tart lime filling meets crisp graham crust, crowned with whipped cream and zesty lime garnish.

# What You'll Need:

→ Crust

01 - about 13 to 14 graham crackers, crushed (approx. 7 cups crumbs)
02 - 7 tablespoons unsalted butter, melted
03 - 3 tablespoons granulated sugar
04 - pinch of salt

→ Filling

05 - 1 can (14 ounces) sweetened condensed milk
06 - 1/2 cup key lime juice, fresh or bottled
07 - 2 teaspoons grated lime zest
08 - 4 large egg yolks

→ Topping

09 - 1 cup cold heavy cream
10 - 2 tablespoons powdered sugar
11 - 1 teaspoon vanilla extract
12 - extra lime zest or thin lime slices for garnish

# How to Prepare:

01 - Set oven temperature to 350°F (175°C).
02 - Combine graham cracker crumbs, melted butter, granulated sugar, and salt in a mixing bowl until evenly moistened.
03 - Press the crumb mixture firmly into the bottom and sides of a 9-inch (23 cm) pie pan.
04 - Bake crust for 10 minutes, then remove from oven and allow to cool slightly.
05 - Whisk together sweetened condensed milk, key lime juice, grated lime zest, and egg yolks until smooth and fully blended.
06 - Pour filling into the warm crust, smoothing the surface evenly.
07 - Bake for 15 minutes until the center is just set but retains slight wobble.
08 - Remove pie from oven and cool to room temperature, then refrigerate for at least 2 hours until fully chilled and set.
09 - Beat heavy cream, powdered sugar, and vanilla extract until medium peaks form using an electric mixer or whisk.
10 - Pipe or spoon whipped cream over the chilled pie and garnish with lime zest or thin lime slices prior to serving.

# Expert Advice:

01 -
  • The filling requires almost no skill—just whisking and pouring—yet tastes like you spent all day in the kitchen.
  • It's naturally balanced between tart and sweet, so it never feels heavy even after a big meal.
  • The contrast between the crispy crust and silky filling keeps you reaching for another slice.
02 -
  • Don't skip the initial crust bake; it keeps the bottom from getting soggy and ensures crispy texture all the way through.
  • The filling will look slightly underbaked when you pull it from the oven, and that's exactly right—residual heat finishes the job as it cools.
03 -
  • Keep your mixing bowl and beaters cold before whipping cream; cold tools whip cream faster and create better volume.
  • If the center of your pie cracks slightly during cooling, don't panic—the whipped cream will cover it completely, and no one will ever know.
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