Easy Classic Key Lime Pie

Easy Classic Key Lime Pie is creamy and bursting with fresh key lime flavor.  This pie is so easy to make and it will have people raving every time!

I’ve been making this Easy Classic Key Lime Pie for holidays, dinner parties, and even birthdays for over 15 years and I’m just now sharing it with you.

I should be fired!

I guess the important thing is that I’m getting this recipe to you now, and it’s guaranteed to be a sure fire hit every time you make it.  People will think you really slaved over it because it’s so special, yet I’ll fill you in on a little secret….it only takes 15-20 minutes of prep to make it.

And that includes juicing a bazillion key limes.

I’ll go the extra mile juicing all those key limes because it’s a labor of love.  Fresh key limes are so much better than bottled key lime juice — there’s really no comparison.  I use them all the time in my Key Lime Cheesecake Bars with Coconut Macadamia Crust and Key Lime Cooler Cookies.

And obviously in this pie.

It’s hard to fathom that a pie that looks and tastes this good could be so easy, but it truly is.  You start with a simple graham cracker crust that takes all of 5 minutes to get into the oven.

Then the filling?  That takes a little more time due to the lime juicing, so let’s call it 7 minutes.  You can even juice the limes in advance to make pie baking go even faster.

The filling only has a few simple ingredients –> key lime juice, zest, egg yolks, and sweetened condensed milk.  Whisk it up, pour it into your golden brown crust, and bake it until set.

Once the pie has been baked, cool it completely on a wire rack then chill it in the refrigerator until you’re ready to serve it.

Then comes the fun part!

Whip up some heavy whipping cream with some sugar and vanilla, and make your pie a vision to behold.  The fluffy clouds of whipped cream compliment that creamy golden filling with green flecks of key lime zest so perfectly.

You can pipe the cream decoratively, or just dollop some around the edges like I did here.  I wasn’t in the mood to fuss with a piping bag, and this pie definitely didn’t suffer from it.

I always save a couple of key limes to garnish the pie with some extra zest and some pretty little twists of lime.

Seriously, does it get much better than this?  I think not.  Next time you need a special dessert, whip up this Easy Classic Key Lime Pie and listen to everyone ooh and aah.

The fact that it’s super simple can be our little secret. 🙂

Recipe Tips:

• This pie is so much better when fresh key limes are used, but if none are available, bottled it is.
• I love scooping up key limes when I see them, zesting a couple, juicing them, and freezing it until I’m ready to make a pie.
• Don’t forget to save a couple of key limes for garnish!

Easy Classic Key Lime Pie

Yield: (1) 9" pie

Total Time:40 min.

Prep Time:15 min.

Cook Time:25 min.

Easy Classic Key Lime Pie is creamy and bursting with fresh key lime flavor.  This pie is so easy to make and it will have people raving every time!

Print Recipe

Ingredients:

For the crust:

• 6 tablespoons unsalted butter, melted
• 1 1/2 cups graham cracker crumbs
• 2 tablespoons granulated sugar
• pinch of salt

For the filling:

• 3 large egg yolks
• 1/2 cup fresh key lime juice
• 1 tablespoon key lime zest, plus more for garnish if desired
• (1) 16 ounce can sweetened condensed milk

For the whipped cream:

• 1 cup heavy whipping cream
• 3 tablespoons granulated sugar
• 1 teaspoon pure vanilla extract

Directions:

Prepare the crust:

1. Preheat the oven to 350 degrees.  Grease a 9″ pie plate generously with cooking spray and set aside.
2. Melt the butter in a medium bowl in the microwave.  Add the graham crumbs, sugar, and pinch of salt and stir until the crumbs are coated with the butter.
3. Pour the crumbs into the prepared pie plate and distribute evenly over the bottom.  Press the crumbs evenly over the bottom working from the center toward the edges and up the sides.  Bake for 10 minutes or until golden brown.  Remove from heat and cool on a wire rack.

Prepare the filling:

1. Lower the oven temperature to 325 degrees.
2. Place the egg yolks in a medium bowl and beat until combined.  Add the key lime juice, zest, and condensed milk, and whisk until incorporated.  Pour the mixture over the crust and bake for 13-15 minutes or until the filling is set.  Remove from heat and cool completely on a wire rack.  Once the pie has cooled, chill in the refrigerator.

Prepare the whipped cream:

1. Place the cream, sugar, and vanilla in the bowl of a stand mixer fitted with the whisk attachment or beat in a medium bowl with a hand mixer.  Beat at medium high speed until stiff peaks form.   Be careful not to over beat as the cream will turn into butter.
2. Dollop or pipe the cream around the edges and in the center before serving, and garnish with key lime slices and zest if desired.  Serve and enjoy!

Recipe Notes:

• I prefer fresh key limes over bottled — the flavor is so much better!   Use bottled if fresh is unavailable or if you’re short on time.  I love to juice key limes and store it in my freezer, zest and all.
• The pie can be made a day ahead, just cover with plastic wrap and store in the fridge.
• The cream may be made in advance as well, and whisked together just before topping the pie.  For best results, don’t top the pie with the whipped cream until a little while before serving as the cream will weep or separate slightly.

 

Recipe source:  Flavor the Moments

// All images and text ©Flavor the Moments.

Nutrition Information

Yield: (1) 9" pie, Serving Size: 1/10 of pie

• Amount Per Serving:
• Calories: 396
• Total Fat: 22g
• Saturated Fat: 13g
• Cholesterol: 118mg
• Sodium: 120mg
• Carbohydrates: 44g
• Fiber: 1g
• Sugar: 36g
• Protein: 5g

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