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Classic Key Lime Pie Recipe

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4.3 from 3 reviews

This Classic Key Lime Pie recipe features a tangy, creamy filling atop a buttery graham cracker crust. Baked to perfection and chilled for a refreshing finish, this dessert is perfect for summer or any time you crave a zesty, sweet treat.

Ingredients

Crust

  • 1 1/4 Cups graham cracker crumbs
  • 1/4 Cup brown sugar
  • 5 Tablespoons salted butter (melted)

Filling

  • 1 Cup key lime juice
  • 2 Tablespoons key lime zest
  • 2 Cans sweetened condensed milk (14-Ounce cans)
  • 1/2 Cup sour cream
  • 2 egg yolks
  • 1/4 Cup powdered sugar

Instructions

  1. Preheat the oven: Set your oven temperature to 350 degrees Fahrenheit to prepare for baking the crust and pie.
  2. Make the crust: In a medium-sized bowl, combine the graham cracker crumbs, brown sugar, and melted butter. Mix well until the crumbs are evenly coated with butter. Press this mixture firmly into the bottom and up the sides of a 9-inch deep dish pie pan to form the crust.
  3. Bake the crust: Place the crust in the preheated oven and bake for 10 minutes. This will help set the crust so it holds the filling properly.
  4. Prepare the filling: While the crust bakes, use an electric hand mixer to blend together the key lime juice, key lime zest, sweetened condensed milk, sour cream, egg yolks, and powdered sugar until smooth and creamy.
  5. Assemble the pie: Pour the prepared filling evenly over the baked graham cracker crust.
  6. Bake the pie: Return the pie to the oven and bake at 350 degrees Fahrenheit for approximately 15 minutes. The pie should be slightly jiggly in the center but almost set. If it appears very jiggly, continue baking in 5-minute intervals, checking frequently to avoid overcooking.
  7. Cool the pie: Remove the pie from the oven and allow it to cool to room temperature on a wire rack.
  8. Chill: Once cooled, refrigerate the pie for at least 2.5 to 3 hours to fully set the filling and enhance flavors.
  9. Serve: Serve chilled, optionally topped with whipped cream and garnished with lime zest or lime slices for a beautiful presentation.

Notes

  • For the best flavor, use fresh key lime juice and zest if possible, but regular lime works as a substitute.
  • Ensure not to overbake the filling; it should remain slightly jiggly to maintain a creamy texture once chilled.
  • This pie can be made a day ahead to allow flavors to develop even more deeply.
  • For a lighter crust, substitute butter with a light margarine if desired.
  • Store leftovers covered in the refrigerator and consume within 3 days for freshness.

Find it online: https://cookedbygrace.com/classic-key-lime-pie-recipe/