Key Lime Pie

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Key limes are tiny. Comically tiny. You could hold a dozen in your hand and still have room for more.

I don’t know who decided they should be the star of a pie, but they deserve a medal.

Now, before you start panicking about whether you need to hunt down these miniature limes, relax. You don’t.

The truth is, regular limes—the kind you grab from the grocery store without a second thought—work just as well.

Key limes have a slightly sharper tang, but once they’re mixed with sweetened condensed milk and nestled into a buttery crust, the difference is practically microscopic.

What really matters in a key lime pie is balance. Too much sweetness and it’s cloying. Too much tartness and you’ll be puckering like you just bit into a raw lemon.

This recipe gets it just right—smooth, creamy filling with the perfect citrus zing, all sitting atop a crisp, buttery crust.

Add a fluffy cloud of whipped cream on top, and you’ve got yourself a dessert that somehow feels refreshing and indulgent at the same time.

Table of Contents

Delicious Key Lime Pie Recipe

Ingredients

For The Crust

2 cups finely crushed digestive biscuits (or graham crackers)
4 tablespoons sugar
A pinch of salt
8 tablespoons melted butter

For The Filling

1 ½ tablespoons lime zest (grated finely)
4 egg yolks
1 can (14 ounces) of sweetened condensed milk
9 tablespoons fresh lime juice (from about 12 small key limes or 4 large limes)

For The Topping

¾ cup chilled whipping cream
1 to 2 tablespoons powdered sugar (adjust to taste)
½ teaspoon vanilla extract

Instructions

Set your oven to 350°F (176°C) so it’s ready when you need to bake the crust.
In a bowl, mix crushed biscuits with sugar and salt. Pour in melted butter and stir until everything is well combined. Transfer the mixture to a 9-inch pie dish and press it down firmly, ensuring it covers the bottom and sides evenly. Bake for about 10 minutes until it’s slightly golden. Let it cool while you make the filling. Keep the oven on.
In a mixing bowl, combine lime zest and egg yolks. Using a hand mixer or stand mixer, beat for about 4-5 minutes until the mixture turns pale and thick. Add sweetened condensed milk and beat for another 3 minutes until creamy. Finally, pour in the lime juice and mix well.
Pour the prepared filling into the cooled crust. Bake the pie for 10 minutes, just until the filling is set but not browned. Remove from the oven and let it cool at room temperature for an hour. Then, refrigerate for at least 30 minutes (or speed up the process by placing it in the freezer for 10 minutes).
In a clean bowl, whip the cold cream until it starts to thicken slightly. Add powdered sugar and vanilla, then beat until soft peaks form. Spread the whipped cream over the pie, either around the edges or covering the whole surface.
For neat slices, refrigerate the pie for 2 to 3 hours before serving. Otherwise, enjoy immediately! This pie stays fresh in the fridge for up to a week.

Tips For Making The Best Key Lime Pie

Creating a delicious key lime pie is simple with these easy-to-follow tips:

Use Fresh Lime Juice: Freshly squeezed lime juice gives the pie a bright, tangy flavor. If key limes aren’t available, regular limes work well too.
Zest Before Juicing: Grate the lime zest before squeezing out the juice. This makes it easier and adds extra lime flavor to your pie.
Prepare the Crust Properly: Mix graham cracker crumbs with melted butter and a bit of sugar. Press this mixture firmly into your pie dish to form a solid base.
Avoid Overbaking: Bake the pie until the filling is just set and slightly jiggly in the center. Overbaking can make the pie too firm.
Chill Thoroughly: After baking, let the pie cool completely, then refrigerate it for several hours. This helps the filling set properly.

What To Serve With Key Lime Pie?

Key lime pie pairs well with dishes that balance its tangy sweetness. Try serving it with:

Grilled shrimp
Caesar salad
Roasted chicken
Fresh fruit salad
Iced tea

How To Store Key Lime Pie?

To keep your key lime pie fresh and delicious, follow these storage tips:

Refrigerate: Cover the pie tightly with plastic wrap or place it in an airtight container. It stays fresh for up to 5 days in the fridge.
Freeze: Want to keep it longer? Wrap it well in plastic wrap and foil, then freeze for up to 2 months. Let it thaw in the fridge before serving.
Avoid leaving it out: Because of the dairy-based filling, don’t leave the pie at room temperature for more than 2 hours.

Why Is My Key Lime Pie Crust Soggy?

A soggy crust in your key lime pie can result from several factors:

Skipping Pre-Baking: Not pre-baking (blind baking) the crust allows the filling’s moisture to seep in, making it soggy.
Overly Moist Filling: A filling with too much liquid can saturate the crust during baking.
Underbaking: Removing the pie from the oven too soon prevents the crust from firming up properly.

How To Know If The Bottom Of The Key Lime Pie Is Cooked?

Ensuring the bottom crust is fully baked is crucial for a perfect pie. Here are some simple methods to check:

Visual Check: A well-baked crust will have a uniform golden-brown color.
Touch Test: Gently press the crust; it should feel firm and crisp, not soft or doughy.
Sound Test: Lightly tap the bottom of the pie; a hollow sound indicates it’s done.

What Happens If You Overcook Key Lime Pie?

Overcooking a pie can lead to:

Dry Filling: The filling may become too thick or dry.
Burnt Crust: The crust can turn too dark or even burn, affecting the taste.
Tough Texture: Overbaking can make both the crust and filling lose their desired textures.

How Long Does The Bottom Of The Key Lime Pie Take To Cook?

The baking time for the bottom crust varies depending on the pie type and recipe:

Blind Baking: If pre-baking the crust before adding the filling, it typically takes about 15-20 minutes at 375°F (190°C) until it’s golden brown.
With Filling: When baking the pie with the filling, the bottom crust usually cooks within 45-60 minutes, depending on the recipe and oven temperature.

Always follow your specific recipe’s instructions and keep an eye on visual cues to ensure the crust is perfectly baked.