Simple and Delicious Key Lime Pie

This classic Key Lime Pie recipe is your ticket to a tropical dessert paradise with minimal effort. Featuring a rich, creamy filling that strikes the perfect balance between sweet and tangy, all nestled in a buttery graham cracker crust, this pie requires just four simple ingredients.

• Cuisine: American
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes plus chilling
• Servings: 8

Here’s a great video that shows the process of making easy key lime pie.

Why You’ll Love This Recipe

• Incredibly Simple: With only four core ingredients and a few easy steps, this recipe is virtually foolproof.

• Quick Preparation: The filling comes together in about 15 minutes, making it an ideal dessert for last-minute gatherings.

• Classic Crowd-Pleaser: The refreshing, tangy flavor of key lime is a timeless favorite that’s perfect for summer parties, holidays, or any time you need a delicious treat.

• Perfect for Beginners: No special techniques or equipment are needed. If you can whisk ingredients in a bowl, you can make this pie.

• Make-Ahead Friendly: This pie needs to chill to set, making it an excellent dessert to prepare a day in advance and free up your time.

 

Ingredients

• Sweetened Condensed Milk: 1 (14-ounce) can. This is the magical ingredient that provides the pie’s sweetness and incredibly creamy, custardy texture. Its thickness is essential for the structure of the filling. Pro Tip: Be sure you are using sweetened condensed milk, not evaporated milk, as they are not interchangeable.

• Large Egg Yolks: 5, beaten. Egg yolks are the primary thickening agent in this pie. They add richness and create a smooth, luxurious consistency once baked and chilled. Using only the yolks ensures a dense, custard-like texture without the lighter, more airy quality that whole eggs would provide.

• Key Lime Juice: ½ cup. This is the star of the show, providing the signature tart and aromatic flavor. The high acidity of the lime juice reacts with the proteins in the egg yolks and condensed milk, causing the filling to thicken. For the most authentic and floral flavor, fresh Key lime juice is best. If you can’t find fresh Key limes, a quality bottled Key lime juice is a great alternative.

• Prepared Graham Cracker Crust: 1 (9-inch). A store-bought crust makes this recipe exceptionally quick and easy. The sweet, crunchy crust is the perfect counterpoint to the creamy, tart filling.

How to Make It

1. Preheat Your Oven: Adjust your oven rack to the middle position and preheat to 350°F (175°C).

2. Prepare the Filling: In a large bowl, whisk the 5 egg yolks until they are pale and slightly frothy. Add the can of sweetened condensed milk and whisk until the mixture is smooth and well combined.

3. Add the Key Lime Juice: Slowly pour in the key lime juice while continuing to whisk. Keep mixing until the filling is smooth, homogenous, and has noticeably thickened. This thickening is the natural chemical reaction that helps the pie set.

4. Fill the Crust: Pour the filling into your prepared graham cracker crust and use a spatula to spread it into an even layer.

5. Bake the Pie: Place the pie on a baking sheet for stability. Bake for 15 minutes. The pie is done when the center is set but still has a slight jiggle when you gently nudge the pan. Be careful not to overbake, as this can cause the texture to become rubbery.

6. Chill Completely: Remove the pie from the oven and let it cool on a wire rack at room temperature for about 30 minutes. Afterward, transfer it to the refrigerator to chill for at least 3-4 hours, or preferably overnight. This chilling period is crucial for the pie to fully set and for the flavors to meld.

Optional Toppings

Serve the pie chilled, either plain or with one of these classic toppings:

Whipped Cream: Beat 1 cup of heavy cream with 2 tablespoons of powdered sugar until soft peaks form.

Lime Zest: Garnish with a little fresh lime zest for an extra pop of color and aroma.

Lime Slices: Arrange thinly sliced limes on top before serving.

Recipe FAQs

Can I use regular limes instead of Key limes?
Yes, you can substitute regular (Persian) lime juice if you cannot find Key limes. The flavor will be slightly more tart and less aromatic, but the pie will still be delicious.

Why is my key lime pie runny and not setting?
The most common reasons are underbaking or not chilling it long enough. The pie should have only a slight wobble in the center when it comes out of the oven. The chilling process is not optional—it’s essential for the pie to firm up completely.

Can this pie be frozen?
Absolutely. Wrap the chilled pie tightly in plastic wrap, then in foil, and it can be frozen for up to one month. Thaw it in the refrigerator overnight before serving.

What can I do with the leftover egg whites?
Don’t throw them away! You can use them to make meringues, pavlova, macarons, an angel food cake, or a healthy egg-white omelet. Egg whites can also be frozen for later use; an ice cube tray is great for freezing them in individual portions.