This key lime pie is tangy, sweet, creamy, and really simple to prepare! The quick key lime filling only has four ingredients, and the graham cracker shell only has three.

I’ll be honest: I’ve never enjoyed key lime pie. I adore everything lime-flavored, but key lime pie has never been one of my favorites.

I’ve never been able to define precisely what it is that I dislike, and I’ve eaten all kinds of different varieties offered in restaurants and cooked by friends who I simply couldn’t get on board with. Until now, that is.

This is, in my opinion, the greatest key lime pie recipe. Even I will joyfully sit down and have a delicious piece of this pie!

Key lime pie is always a hit

I’ve had many different taste testers over the years, and this is the recipe that everyone loves.

I’ve created little key lime pies for Friendsgiving festivities, key lime pie bars for work parties, and the traditional key lime pie (like youll see in this post). That has always been a success.

I once baked a pie for a Fourth of July gathering for 10 guests, so I divided it into sixteen smaller portions (since its usually eight slices). I arrived, placed it in the fridge, stepped away for about fifteen minutes to say hello to everyone, and by the time I returned to the kitchen to assist with setup, there was just one sliver left.

What’s the difference between limes and key limes?

I’ve always wondered what the difference is between limes and key limes, so I conducted some research and found out:

• The limes often seen in supermarkets are called Persian limes, and they become yellow when completely mature, but they are only marketed while they are still green.
• Key limes are somewhat more golden in color and were more common in the United States before to the 1920s, when a storm destroyed many of the groves.
• Key limes are smaller, tarter, and have more fragrant and powerful juice.
• And the zest of a key lime is more zesty than that of a Persian lime.

Can I use bottled lime juice?

Key limes are becoming more difficult to buy in supermarkets, but don’t despair! If you can’t get key limes, most supermarkets have bottled Nellie & Joe’s Famous Key Lime Juice, so you can still create key lime pie.

Let’s cook some pie now, shall we?

Making the graham cracker crust

The crust is incredibly simple if you have a food processor, but it’s still simple if you don’t!

1. Pulse your graham crackers in a food processor or smash them with a rolling pin in a big resealable bag, then dump them into a large mixing basin.
2. Stir in the melted butter and granulated sugar to mix.
3. Bake the mixture for 8-9 minutes in a 9-inch pie pan.

That’s all!

Making the key lime pie filling

Preparing the filling is also quite simple:

1. In a large mixing bowl, add the egg yolks, sweetened condensed milk, lime juice, and lime zest.
2. To combine, use a hand mixer on low speed or whisk it by hand until everything is incorporated.
3. Spoon it into the prepared pie crust.

The conclusion.

After everything is finished, return it to the oven until the filling is almost set and the center is somewhat jiggly (for me its always 20 minutes).

Let it to cool on a wire rack before storing it in the fridge until ready to decorate!

Decorating key lime pie

I don’t believe you need to spend time making a nice key lime pie. I like to pipe mascarpone whipped cream around the edge and then garnish with thin, quartered lime segments. Some have said that putting a less-sweet whipped cream on top of the pie produces a very great balance between the sweet and acidic flavors.

And if you haven’t tried my mascarpone whipped cream, it’s my absolute fave and I want to put it on everything. It’s less sugary than regular canned whipped cream and has been stabilized so it won’t break apart on you once piped (but its not stiff like buttercream).

How to store key lime pie

Refrigerate for up to 3 days, wrapped with plastic wrap or aluminum foil.

Can I freeze key lime pie?

Wrap the pie in two pieces of plastic wrap, then put it in a freezer-safe bag or container and freeze for up to 3 months.

Hence, when your pie has cooled, you might garnish it with whipped cream ahead of time to save time before serving.

I’m also a great admirer of a large dollop of whipped cream in the middle with a nice tiny twist of lime. Then I sprinkled some fresh lime zest on top and we were done.

Don’t you think it creates a nice presentation?

How many slices does this recipe make?

You can cut it into 8 slices, or if you have a better slicing pan than me, you can get 16 thinner slices out of it.

Or, you may just cut it in half, lift one side onto a plate, and pass the pie dish with the other half to your significant other and call it a day. I’m not here to pass judgment.

I like using a 9-inch pan since it produces a thick crust and filling with considerable height. We’re not talking Cheesecake Factory heights here, but it’s acceptable.

Does anybody else think they’re terrible at cutting pie? I’m constantly bad at it. The slices are never straight, I usually lose some of the crust along the way, and they always look strange.

I’m not sure why this is so tough for me. Please share your pie-cutting magic with me so I can stop being so awful at this.

As an example:

Invite a buddy over to help you destroy the pan since sharing is caring.

I’m adding the image below because it makes me chuckle that the slice of pie looks like a tiny lime-eared bunny.

LOOK AT THAT WHIPPED CREAM NOSE. I murder myself.

FAQs