Traditional Key Lime Pie Recipe

Indulge in the zesty and refreshing flavors of this Traditional Key Lime Pie, a timeless dessert that combines a buttery graham cracker crust, creamy key lime filling, and a fluffy whipped cream topping. Perfect for summer gatherings, holidays, or any celebration, this pie is easy to make and bursting with bright citrus flavor.

Featuring the perfect balance of tangy and sweet, this homemade key lime pie recipe uses fresh key limes or high-quality bottled juice, making it both authentic and convenient. Garnished with whipped cream swirls and lime zest, this dessert not only tastes divine but also looks stunning on your table.

Ingredients

Graham Cracker Crust

• 2 cups graham cracker crumbs (about 1 sleeve)
• ¼ cup sugar
• 6 tablespoons butter, melted

Key Lime Pie Filling

• 2 (14-ounce) cans sweetened condensed milk
• ½ cup sour cream (full fat or Greek yogurt may be substituted)
• 2–3 key limes, zested (or Persian limes)
• ¾ cup key lime juice (from about 30 key limes or 9 Persian limes; bottled juice like Nellie & Joe’s is a good substitute)
• 2 large egg yolks

Whipped Cream

• 8 ounces heavy whipping cream
• 1–2 teaspoons vanilla extract
• 2–4 tablespoons powdered sugar

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Instructions

Graham Cracker Crust

1. Preheat oven to 350°F (175°C).
2. Crush graham crackers into fine crumbs using a food processor, blender, or by placing them in a zip-top bag and rolling with a rolling pin.
3. In a bowl, combine graham cracker crumbs and sugar. Mix in melted butter until evenly combined. Reserve ¼ cup of the mixture for topping if desired.
4. Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish.
5. Bake for 6–8 minutes, just until golden. Remove from oven and cool completely on a wire rack. To cool faster, place in the freezer for 20–30 minutes.

Key Lime Filling

1. Preheat oven to 350°F (175°C).
2. Zest the limes and set aside. Juice the limes to yield ¾ cup of fresh key lime juice.
3. In a mixing bowl, combine lime juice, sweetened condensed milk, sour cream, egg yolks, and lime zest. Beat on low until blended, then increase speed to medium-high and whip for 2–3 minutes until thickened.
4. Pour the filling into the cooled crust. Bake for 15–20 minutes, until the center is set but slightly jiggles when shaken. Avoid browning.
5. Cool on a wire rack for 30 minutes, then refrigerate for at least 3 hours (preferably 6 hours) to fully set.

Whipped Cream and Garnish

1. Chill a mixing bowl and whisk attachment. Add cold heavy cream and whip until soft peaks form.
2. Add vanilla extract and powdered sugar, then continue whipping until stiff peaks form.
3. Transfer whipped cream to a piping bag with a star tip. Garnish the chilled pie with whipped cream swirls, lime zest, reserved graham cracker crumbs, and lime slices.

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Why You’ll Love This Recipe

• Classic Flavor: Tart key lime filling paired with a buttery graham cracker crust and fresh whipped cream is irresistible.
• Easy to Make: Simple ingredients and straightforward steps make this dessert approachable for any baker.
• Perfect for Any Occasion: A refreshing treat for summer gatherings, holidays, or as a delightful after-dinner dessert.

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Tips

• Room Temperature Ingredients: Use room-temperature ingredients for a smoother filling.
• Chill Time: Let the pie chill thoroughly for a firm set and enhanced flavor.
• Prevent Browning: Keep a close eye during baking to avoid overcooking or browning the filling.

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Variations and Substitutions

• Crust Options: Swap graham crackers for digestive biscuits, vanilla wafers, or even a chocolate crust for a twist.
• Dairy-Free: Use coconut cream and dairy-free condensed milk for a tropical variation.
• Mini Pies: Create individual servings by dividing the crust and filling into muffin tins with liners.

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FAQs

Can I use bottled lime juice?
Yes! High-quality bottled key lime juice, such as Nellie & Joe’s, is a great substitute for fresh juice.

How do I know when the pie is done?
The pie should jiggle slightly in the center when shaken but not appear liquid. It will set fully as it cools.

Can I freeze key lime pie?
Absolutely! Wrap the pie tightly and freeze for up to 2 months. Thaw in the fridge before serving.

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Serving Suggestions

• Serve with a dollop of whipped cream and a garnish of lime zest or slices for a vibrant presentation.
• Pair with a glass of iced tea or a citrus cocktail to enhance the tropical flavors.

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Delight in this traditional key lime pie recipe, a crowd-pleaser that’s sure to become a favorite dessert for any occasion!