Easy Key Lime Pie Recipe

Key Lime Pie is a classic summer dessert. This tangy and sweet pie has a classic graham cracker crust, a simple but incredibly flavorful key lime filling, and sweet cream topping. It exceptionally refreshing and perfect for hot summer days.

This tried and true recipe takes just 20 minutes of prep time, 15 minutes to bake, and a few hours of chill time. Just super easy to make.

What You'll Need

For the Crust:

• 12 sheets GRAHAM CRACKERS
• 1 stick BUTTER unsalted, melted
• 2 tablespoons SUGAR, granulated

For The Key Lime Filling

• 14 ounce can SWEETENED CONDENSED MILK, not evaporated
• 6 EGG YOLKS
• 6 LIMES, squeeze the juice

For The Sweet Cream Topping

• 1 ½ cups HEAVY WHIPPING CREAM
• 3 tablespoons POWDERED SUGAR

OPTIONAL: 2 sliced LIMES for decorating.

How To Make It

PREP: Squeeze the lime juice and set aside.

1. Crush the graham cracker until very fine. Transfer the crumbs into a large mixing bowl, add sugar, and melted butter. Combine well.
2. Transfer into a 9 ½" pie dish. Use your hands to press the crumb mixture into the bottom and the sides of the pie dish.

Filling and Topping

1. In a large bowl combine sweetened condensed milk, egg yolks, and fresh lime juice. Use an electric mixer and beat on medium-high speed until the mixture become smooth and creamy.
2. Pour filling over the graham cracker crust and bake for 15 minutes at 350 degrees Fahrenheit. Allow to cool completely.
3. Beat *cold* heavy whipping cream for several minutes on medium-high speed until soft peaks form. Add powdered sugar and continue to beat for a few moments on medium-low speed.
4. Spread the sweet cream topping over the cool-to-the-touch key lime filling. Chill for 2 hours.

OPTIONAL: Decorate with sliced limes and or lime zest.

Recipe Success Tips

Sweet Whipped Cream Topping. Making perfectly smooth whipped cream is easy if you follow some basic steps.

• Make sure to use heavy whipping cream (instead of just heavy cream). It will whip more easily and hold it's shape better.
• If you're making whipped cream on a particularly hot day, it's a good idea to pre-chill the bowl for 15 minutes in the fridge. Pre-chilling the mixing paddles can help as well.
• The idea is to make sure that both the cream and the container are as cold. Why is that important? Because the fat will remain firm and not turn oily.

For an extra boost of flavor, zest a couple of limes and work the zest into the filling.

More Amazing Summer Desserts

• No Bake Strawberry Cheesecake
• German Cherry Crumble
• Erdbeertorte - German Strawberry Torte
• Apricot Tart
• Blueberry Cheesecake Bars