Go Back

Key Lime Pie

Key Lime Pie is such a delightful dessert to serve during spring and summer.
Its cool, light, and creamy texture provide the perfect end to a big family meal.
This recipe always turns out for me and never disappoints—and the color is ‘Easter perfect’.
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 15 mins
Course Dessert
Cuisine Southern

Ingredients
  

Graham Cracker Crust

  • 12 each rectangular graham crackers broken into pieces equaling about 1 ½ cups
  • 2 tbsp sugar
  • ¼ to ½ tsp kosher salt I use ½
  • 1 stick unsalted butter melted
  • 1 lime zest from one lime 

Key Lime Pie Filling

  • 8oz package cream cheese room temperature
  • 1 14oz can sweetened condensed milk
  • 3 farm fresh egg yolks
  • ½ cup Nellie & Joe’s Famous Key West Lime Juice located in the non-refrigerated section of the market
  • 1 lime zest from 1 lime. optional

Instructions
 

Graham Cracker Crust

  • Preheat oven to 350.
  • In a food processor, pulse the graham crackers until finely ground. (You can also place wafers in zip lock bag and crush with a rolling pin.)
  • Add the melted butter, sugar and salt and pulse until combined.
  • Press the crust into a 9” or 10” pie pan, using your fingers to press onto sides and bottom of pan.
  • Cover a dry measuring cup with plastic wrap and gently repress the crumbs to compact the crust.
  • Bake pie crust in the center of the oven for 5 minutes. 
  • Remove from oven and set aside to cool.
  • Keep oven set at 350 degrees
  • NOTE:  This may seem like a lot of butter but fear not, it will really aid in setting your crust once pie is baked & chilled.  

Key Lime Pie Filling

  • In a stand mixer or using a hand mixer, beat softened cream cheese until creamy. 
  • Add sweetened condensed milk and beat to incorporate.
  • Add egg yolks and beat well. 
  • Scrape sides of bowl as needed, to incorporate.
  • Add key lime juice and lime zest, reserving a small amount of zest to sprinkle on top.
  • Mix well until all ingredients are thoroughly combined.
  • Pour mixture into pie crust and spread with spatula until evenly distributed.
  • Sprinkle reserved lime zest on top.
  • Place on sheet pan and then into the oven
  • Bake for 15 minutes to set filling.
  • Remove from oven and allow to cool on rack for 1 hour.
  • We prefer to chill in the fridge for at least 2 hours or overnight, prior to serving.
  • Garnish with a generous dollop of freshly whipped cream or if you have a local Braum’s store, their canned whipped cream is a fine sub for homemade!
  • This is a great make ahead dessert.
Keyword pie