Few desserts capture the taste of summer quite like Key lime pie. For me, it’s a recipe tied to childhood memories in my grandma’s Florida kitchen—where the air was filled with the citrusy scent of freshly zested limes and the golden crust baking away. She never measured, just trusted her instincts, and every time it was magic.
This version brings that same nostalgic charm, but with simple steps anyone can follow. Whether you’re baking for a weeknight treat or a special occasion, this pie delivers creamy citrus perfection in every bite.
🌟 Why You’ll Love This Recipe
- Bright & Tangy Flavor—Key limes bring a bold, floral tartness that regular limes can’t match.
- Simple Ingredients—Just a handful of pantry staples create a show‑stopping dessert.
- Quick & Easy—Ready in under an hour plus chilling time.
- Perfect for Any Season—Refreshing in summer, but just as welcome at holiday tables.
🛒 Ingredients
For one 9‑inch pie (8 servings):
- 1 ½ cups graham cracker crumbs
- ⅓ cup granulated sugar
- 6 tbsp unsalted butter, melted
- 4 large egg yolks
- 1 can (14 oz) sweetened condensed milk
- ½ cup fresh Key lime juice (or bottled)
- 1 tbsp Key lime zest
- Whipped cream, for topping (optional)
Prep Time: 15 minutes Cook Time: 25 minutes Total Time: 40 minutes + chilling
👩🍳 Step‑by‑Step Instructions
- Make the Crust—Mix graham cracker crumbs, sugar, and melted butter. Press into a 9‑inch pie dish. Bake at 350°F (175°C) for 10 minutes, then cool slightly.
- Prepare the Filling—Whisk egg yolks until light. Add condensed milk, lime juice, and zest. Mix until smooth.
- Bake the Pie – Pour filling into cooled crust. Bake for 15 minutes until just set.
- Chill to Perfection—Cool completely, then refrigerate at least 4 hours (overnight is best).
- Serve & Enjoy—Top with whipped cream and lime zest before slicing.
💡 Tips for Success
- Use Fresh Key Limes—Their tart, aromatic flavor makes all the difference.
- Don’t Skip the Bake—Even with pasteurized yolks, baking sets the filling beautifully.
- Chill Overnight—For clean slices and deeper flavor.
- Storage—Keep covered in the fridge for up to 3–4 days.
🥧 Variations & Twists
- Pastry Crust – Swap graham crackers for a traditional pie crust.
- Coconut Whipped Cream—Add tropical flair with coconut cream topping.
- Mini Pies—Bake in muffin tins for individual servings.
- Frozen Key Lime Pie – Freeze for a cool, ice‑cream‑like treat.
📜 A Regional Favorite Turned National Classic
Born in the Florida Keys, this pie quickly became a Southern staple and is now beloved nationwide. Its refreshing balance of sweet and tart makes it a dessert that never goes out of style.
❓ FAQs
- What’s the difference between Key lime and regular lime pie? Key limes are smaller, more aromatic, and tangier than standard limes.
- Can I use bottled juice? Yes, it’s a convenient substitute when fresh isn’t available.
- Do I need to bake it? Absolutely—baking sets the filling and ensures safe, sliceable results.
- How long does it last? Up to 3–4 days in the fridge when covered.
🏆 Final Thoughts
This Key Lime Pie is sunshine on a plate—bright, creamy, and irresistibly tangy. With its buttery graham cracker crust and smooth citrus filling, it’s a dessert that feels both nostalgic and fresh. Whether you’re serving it at a summer barbecue or a holiday dinner, it’s guaranteed to steal the spotlight.
