There is something irresistible about key lime pie. Like its cousin lemon meringue, key lime pie is mouth-puckering tart and a smile-making sweet, like a pie version of lime flavored starburst candy, but in custard form, surrounded by whipped cream and graham cracker crumbs.
This all American pie is made with sweetened condensed milk, lots of lime zest and juice (preferably from key limes), and just enough egg to give it a good set.
Key limes are great if you can get them! They’re from the Florida Keys, where they now grow wild, and are smaller and more tart than our standard Persian limes, and with yellow centers and rinds.
If you, like me, live nowhere near Florida, you can easily make do with regular limes.
Key lime pie is one of those sweet indulgences that you probably shouldn’t eat on a daily basis. But on a hot summer day? Or for a special gathering? Perfect!
Key Lime Pie Recipe
If you are using a store-bought graham cracker crust, please follow the directions on the package to pre-bake. Store-bought crusts are thinner than homemade and don't need as much time in the oven.
This filling will be enough for a standard store-bought crust. A homemade crust in a regular pie plate will hold more filling. You should be able to double the amount of filling if using a homemade crust if you want a thicker pie, in which case you will want to bake it longer, perhaps 15 minutes, for it to set.
Ingredients
Crust:
- 1 1/2 cups finely ground graham crackers (from about 9 crackers, 145 g)
- 1/4 cup butter, melted
- 3 Tbsp white granulated sugar
- 1 Tbsp lime zest for filling plus 1/2 teaspoon for the topping
- 3 egg yolks
- 1 14-ounce can sweetened condensed milk
- 1/2 cup lime juice (from about 20 key limes or 4 to 6 regular limes)
- 3/4 cup heavy whipping cream
- 1 Tbsp powdered sugar
- 1/8 teaspoon vanilla extract
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