Classic Key Lime Pie is a timeless American dessert that offers the perfect balance between sweet and tangy flavors. Originating from the Florida Keys, this creamy pie is made using fresh key lime juice, sweetened condensed milk, and a crisp graham cracker crust. The smooth, custard-like filling is contrasted by the crunchy crust and often topped with a generous dollop of whipped cream.
Whether served chilled on a hot summer day or as a refreshing end to a hearty meal, Classic Key Lime Pie never fails to impress with its vibrant flavor and creamy texture. This easy-to-follow recipe brings you the authentic taste of Florida in every bite, using simple ingredients and straightforward steps. It’s the kind of dessert that both beginners and experienced bakers can confidently prepare, and its citrusy zing will have everyone asking for seconds.
Ingredients
- 1 and ½ cups graham cracker crumbs
- ⅓ cup granulated sugar
- 6 tablespoons unsalted butter, melted
- 1 tablespoon brown sugar (optional, for extra flavor)
- 4 large egg yolks
- 1 can (14 ounces) sweetened condensed milk
- ½ cup fresh key lime juice (or bottled if not available)
- 1 tablespoon key lime zest (optional, for added aroma)
- 1 teaspoon vanilla extract (optional)
- Whipped cream, for topping
- Key lime slices or zest, for garnish (optional)
Instructions
Preheat your oven to 350°F (175°C). This ensures your oven is ready when the crust and pie are set to bake.
In a mixing bowl, combine the graham cracker crumbs, granulated sugar, melted butter, and brown sugar if using. Stir until the mixture resembles wet sand.
Pour the crust mixture into a 9-inch pie dish and press it firmly into the bottom and up the sides. Use the back of a spoon or a flat measuring cup to make the crust even and compact.
Bake the crust in the preheated oven for about 10 minutes or until lightly golden and firm. Remove from oven and let it cool slightly while preparing the filling.
In a separate large mixing bowl, whisk the egg yolks until smooth and slightly thickened. This helps create a richer and more stable filling.
Add the sweetened condensed milk to the egg yolks and continue whisking until well blended and creamy.
Slowly pour in the key lime juice and stir until the mixture thickens slightly. The acidity of the lime juice reacts with the milk to start the setting process.
Fold in the key lime zest and vanilla extract if using, for extra flavor depth.
Pour the filling into the cooled graham cracker crust and spread evenly with a spatula.
Bake the pie at 350°F (175°C) for 15–18 minutes. The center should be mostly set but may have a slight jiggle when gently shaken.
Remove from the oven and allow the pie to cool at room temperature for about 30 minutes. Then, refrigerate for at least 3–4 hours or until fully chilled and firm.
Before serving, top the pie with whipped cream and garnish with key lime slices or zest for an attractive presentation.
Slice and serve cold. Enjoy the burst of citrus flavor and creamy texture with each bite of this refreshing dessert.
This Classic Key Lime Pie is a delightful combination of tart lime, silky smooth filling, and crunchy crust that makes it a standout dessert on any table. Whether served at family gatherings, holiday meals, or summer barbecues, it’s sure to become a beloved favorite.