Key Lime Pie Recipe
This Key Lime Pie Recipe is a classic, creamy, and tangy dessert with a buttery graham cracker crust and fresh key lime filling. It’s easy to make and the perfect delicious treat for summer or any special occasion.
Servings: 8
Ingredients
- 1 Graham Cracker Crust
- 3 large (150 g) eggs separated
- 1 1/4 cups (386 g) sweetened condensed milk or 1 (14-ounce) can, store-bought
- 1/2 cup (121 g) key lime juice
- 1/4 cup (60.5 g) lime juice
- 1 tablespoon (14 g) lemon juice
- (4 g) zest of 1 key lime optional, about 2 teaspoons
- 2 tablespoons (24 g) granulated sugar
- lime slices optional
- whipped cream
Instructions
- Preheat oven to 325º F.
- Whisk egg yolk, sweetened condensed milk, lime juice, lime zest, and lemon juice in a large bowl until well-combined.
- Beat egg whites with an electric mixture until they begin to foam. Gradually add in granulated sugar and beat until light and fluffy and soft peaks have formed. Gently fold into egg yolk mixture and carefully spoon into the prepared graham cracker crust.
- Bake for 15-20 minutes, until lightly browned and set throughout. Remove from the oven and chill on a wire rack. Lightly cover and place in the refrigerator to chill for at least 8 hours.
- For serving, remove from springform pan, if using, and top with whipped cream and lime slices. Slice and serve.
Notes
If key limes are not available, regular Persian limes may be used for juice and zest.
Storage Instructions
After serving, refrigerate any remaining key lime pie within 2 hours.
- Store: Refrigerate, covered, for up to 3-4 days.
- Freeze: Wrap tightly and freeze up to 2 months. Thaw overnight in the refrigerator.
- Make-Ahead Tip: Bake up to 2 days ahead and store in the refrigerator.
Nutrition
Calories: 174kcal | Carbohydrates: 34g | Protein: 7g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 79mg | Sodium: 95mg | Potassium: 47mg | Fiber: 1g | Sugar: 33g | Vitamin A: 240IU | Vitamin C: 5.3mg | Calcium: 189mg | Iron: 0.4mg