Bright & Zesty Key Lime Pie

Key lime pie is one of my favorite desserts, and this is the best one I’ve ever made—perfectly tart, creamy, and sweet. Plus, it’s super easy to make!

I’ve tried more key lime pie recipes than I can count for in the past, and honestly, this is hands down our favorite recipe! This is so limey and creamy and not too sweet… and the best part is that this is so easy to make.

I use sweet limes from our garden to make my “Key lime” pie because it’s not easy to find Key limes where I live. You can buy “key lime juice” in a bottle, but I highly recommend you use fresh lime juice because it just makes a big difference. By the way, our lime tree is a ‘sweet lime’ tree and they produce yellow-ish limes and they look like lemons, but they are limes! I did use the less ripe green lime for garnish (zest) for the color, but all other limes are juicy ripe ‘sweet limes’ from our tree.

This recipe has been adapted from Sally’s baking addiction and brown eyed baker.

Serve 12

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Ingredients

For crust:

• about 1 2/3C graham crackers (about 14~15)

• 1/4C packed brown sugar

• 6 tbsp unsalted butter, melted

For filling:

• 1 14-oz cans sweetened condensed milk

• 4 large egg yolks

• 1C lime juice

• 1 tbsp lime zest

Topping:

• 1 1/2C heavy cream, chilled

• 2~3 tbsp powered sugar

• 1 tsp vanilla extract

• about 1 tbsp lime zest for garnish (optional)

Instrcutions

For crust:

1. Preheat the oven to 375°F. In a food processor, pulse graham crackers into fine crumbs. Transfer the crumbs to a bowl, add brown sugar, and stir to combine. Pour in the melted butter and mix with a small spatula until the mixture is fully combined—it’s fine if the crust is a bit crumbly, but if it’s too crumbly, add 1 tbsp melted butter. Press the mixture firmly into the bottom and sides of a pie pan using a small measuring cup. Bake for 8~10 minutes, or until lightly browned. Let the crust cool for 15~20 minutes before filling.

   

   

For filling:

1. Reduce the oven temperature to 350°F. In a large bowl, whisk together egg yolks, condensed milk, lime juice, and lime zest until smooth. Pour the mixture into the prepared crust. Bake for 15 minutes, or until the filling is mostly set—it should still have a slight wobble (don’t worry, it will firm up in the fridge). Allow the pie to cool for about 30 minutes at room temperature, then refrigerate for at least 3 hours before serving.

   

   

For topping:

1. In a stand mixer, beat heavy cream on medium speed until soft peaks form. Add sugar and vanilla extract, then continue beating until medium peaks form. Spread the whipped cream over the pie and sprinkle with lime zest. Keep the pie refrigerated until ready to serve.

   

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