My famous key lime pie recipe is cold, creamy, and the *perfect* summer dessert… just one bite will transport you to the Florida keys! Press the graham cracker crumbs into the bottom and up the sides of a 9-inch pie plate. Then pour in the key lime filling and bake. Top with whipped cream and lime zest!
Cali R. says:
Made this for Father’s Day, and my key-lime-pie-obsessed-husband (along with the rest of the family) thoroughly enjoyed it. The crust to filling ratio was spot on. The tart filling pairs so perfectly with the crust! Thanks for another awesome recipe!
Easy Key Lime Pie: Why you’ll Love it!
- No other dessert on earth will transport you to the Florida keys like key lime pie! No airfare to key west required.
- Wonderfully light yet satisfying. The perfect dessert for hot summer days or after a heavy meal.
- Silky smooth and ultra creamy key lime filling has SO much fresh key lime flavor!
- The classic graham cracker crust is so crunchy and buttery. The perfect contrast to the creamy filling.
- A million times better than any key lime pie you’d grab from local grocery stores or even a fancy bakery!
- Use regular limes, fresh key lime juice, or bottled key lime juice. Or use 3/4 lime juice and 1/4 lemon juice.
- A group of 5 people can easily polish off this pie in less than 15 minutes!
You can make this key lime pie recipe ahead of time, too! So dessert is ready to go when you are. This will stay fresh in the fridge for 5 days! Or you can freeze key lime pie for 2 months.
Bake the Crust: Graham Cracker Crust
- Oven Prep: Preheat 30 minutes before you plan on baking. Grease a 9-inch deep dish pie pan with nonstick baking spray and set aside.
- Make the Pie Crust: In a large bowl combine the graham cracker crumbs, sugar, salt, and cinnamon. Pour in the melted butter and combine. You can buy pre-crushed graham crackers or make them. Crush them in a food processor or blender.
- Pie Pan: Press the graham cracker crumbs into the pie pan. Press firmly down to create a solid pie crust.
- Bake the Crust: Place the pie pan in the oven and bake for 12 minutes. Cool while you make the key lime filling.
Bake the pie crust up to 4 hours before you plan on making the key lime filling and baking! Just let it sit at room temperature until needed.
Make the Key Lime Filling: The Best Creamy Texture!
- Ingredients Part 1: Whisk together the egg yolks, sour cream, key lime zest, sweetened condensed milk, ground ginger, and salt.
- Ingredient Note: Do not sub evaporated milk or regular milk for the sweetened condensed milk! To sub sour cream, use full-fat plain Greek yogurt.
- Ingredients Part 2: Slowly pour in the key lime juice, adding a little bit at a time and whisking constantly. Then fold the flour into the key lime filling.
How to Make Key Lime Pie: Skip the Grocery Stores Pie Forever!
- Make the Crust: So easy and much tastier than pre-made ones sold at grocery stores. Partially baking the crust before adding the key lime filling ensures the graham cracker crumbs stay crunchy. Cool the crust before adding the filling.
- Add the Key Lime Filling: Pour on top of the partially baked pie crust. Place the pie crust in the oven and bake for 28 to 30 minutes.
- Bake the Key Lime Pie: Bake time may vary depending on your oven and pie pan. Thicker pans, especially ceramic ones, take longer to bake. Thin pans, especially metal or aluminum, bake faster.
- Cool the Pie in the Pie Pan: Remove from the oven and transfer to a cooling rack. Cool the pie completely; this will take about an hour and a half.
- Chill in the Fridge: Chill for 6 hours before cutting. If you slice before this time, your pie will be runny and not have a creamy texture! Make this key lime pie up to 5 days in advance and store in the fridge!
Can you Freeze Key Lime Pie and Keep it’s Creamy Texture?
You can absolutely freeze key lime pie! Freeze the whole key lime pie or just a few leftover slices. Follow these steps carefully, and you won’t notice any major changes in taste or texture!
- Cool Completely: You’ll bake this pie as directed, then cool completely at room temperature.
- Place in the Freezer: Make sure you have enough room cleared in your freezer to accommodate the pie pan on a flat even surface.
- First Freeze: Freeze the pie until it’s no longer soft to the touch. This usually takes 3 to 4 hours.
- Remove and Wrap: Wrap with plastic wrap, making sure it covers every inch of pie! Then wrap with heavy duty aluminum foil.
- Final Freeze: Label and date, then pop it back in the freezer. Frozen properly, this key lime pie will stay fresh for up to 2 months!
- Note: Never freeze a key lime pie with fresh whipped cream on top! The whipped cream will become watery and ruin the pie.
How to Thaw Frozen Key Lime Pie
- When you’re ready to enjoy your frozen key lime pie, transfer it from the freezer to the refrigerator.
- Slowly and safely thaw in the fridge overnight. Do not thaw at room temperature or attempt to microwave the pie to speed up the thawing process.
Fresh Key Limes vs Regular Limes
- Key limes are tangy and sweet… while regular limes and tangy and slightly bitter.
- Key limes are much smaller than Persian limes, and have thin skin. They also have a more aromatic profile than standard limes, which makes them beloved in the baking world!
- They’re easiest to find between June and August, at specialty grocery stores.
- Key limes can be pretty tricky to find, but you can get persian limes at grocery stores year-round.
In short, feel free to use regular limes for this recipe. They’re easy to find and almost just as delicious.
How to Decorate Deep Dish Key Lime Pie
This key lime pie is delicious enough to serve on its own, but why not doll it up and turn it into a stunner?
- Whip heavy cream and confectioners sugar together until stiff peaks form.
- Spread it on top of the pie. Or scrape it into a piping bag fitted with a star top and swirl beautiful dollops around the edge of the pie!
- Finely grate key lime zest and sprinkle it on top of the whipped cream.
More Key Lime Recipes:
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