This past week while talking with friends during my adventures in pie-making, I couldn’t help but notice one thing:
Everyone has a favorite pie.
And they tend to be very eager to tell you about it.
Seriously, I had no idea that friends I have known and loved for years had such deep and strong opinions about their favorite pies! But perhaps more so, I had no idea that they would all love so many different kinds of pies. Some people were passionate about their pecan pies. Some couldn’t wait to taste a bite of French Silk. Others were requesting that bourbon being added to a peach pie.
But I was surprised that the most requested pie — at least amongst my friends — was actually a classic Key Lime Pie.
Apparently, people love their Key Lime Pie!
Some friends had made it with their families growing up. Some said it gave them fond memories beach and fresh lime trees (since you know that we live about as far away from those as possible in Kansas City!). Some had the tradition of always ordering it at a favorite restaurant. And some just flat-out loved it.
Whatever the reasoning, Key Lime Pie was definitely a favorite amongst my friends, and they ate in a flash during our night of taste-testing. Although you’d better believe I also had a slice!!
Key Lime Pie was actually the first pie I chose to make in my lineup of pie recipes last week — partly because I love it, but partly because it is one of the easiest pies to make. I’m not kidding. This recipe is pretty much foolproof!
All you need is to make a graham cracker crust, whisk together the ingredients for that perfectly sweet and tart key lime filling, bake it briefly then refrigerate for a few hours. And voila — a delicious Key Lime Pie will be ready to go with less than about 30 minutes of prep work. (Or less than 20 if you decide to “cheat” and use the bottled key lime juice at the store. No judging here — if you want to save your fingers from squeezing a zillion limes, it’s an option!)
So if you were one of the many who would instantly shout out “Key Lime” if I asked about your favorite pie, you should definitely give this one a try. Enjoy!
Key Lime Pie
Ingredients
Graham Cracker Crust Ingredients:
- 1 1/2 cups finely-ground graham cracker crumbs
- 2 tablespoons white granulated sugar
- 6 tablespoons melted butter
Filling Ingredients:
- 1 (14-ounce) can sweetened condensed milk
- 4 large egg yolks
- 1/2 cup key lime juice (preferably fresh, but bottled juice also works)
- 1 tablespoon lime zest
- optional toppings: whipped cream, lime twist, lime zest
Instructions
To Make The Graham Cracker Crust:
- Prep the oven. Heat oven to 350°F.
- Mix the crust. In a medium mixing bowl, stir together the graham cracker crumbs, sugar, and butter until evenly combined. Press the mixture evenly into the bottom and up the sides of a 9-inch pie dish.
- Bake. Bake for 10 minutes. Transfer pan to a wire rack until ready to add the filling.
To Make The Filling:
- Whisk the filling. While the crust is baking, whisk together the condensed milk and egg yolks in a medium mixing bowl until combined. Add lime juice and zest and whisk by hand for 1 minute until combined and slightly thickened.
- Bake. Pour the filling into pre-baked pie crust and bake the pie for 15 minutes. Transfer to a wire rack and let the pie cool until it reaches room temperature. Refrigerate for at least 3 hours, or until chilled and set.
- Garnish. Top with whipped cream just before serving, if desired, sprinkled with a hint of lime zest and finished with a lime twist. Serve and enjoy!
Did you make this?Let me know how it turned out in the comments below!
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My first ever key lime pie with real key limes. Picked up a bag at an HEB store in Rockport, TX. It was enough for 2 pies. We are winter Texans from MN. I cheated though and used already made graham cracker crust. It worked out very well.
Hey Lila, thanks for trying my recipe, I’m glad you liked it!
Eek, I always have a hard time with graham cracker crusts. I recommend making sure the crust is cooked enough, and also butter or spray the pan well beforehand.
Yuuumm… or on my son words… Oh my God, Oh myyy God!!! Easy and delicious.
Haha, thank you!
I live in Florida and have a key lime tree so I make key lime pie a lot. Most key lime pie recipes call for key lime zest. Your pictures look like you added zest but it’s not on your list of ingredients. Should it be in there? I’m curious.
Oops, thanks for catching that. Yes, I used 1 tablespoon of lime zest, which is optional.
I rarely use the phrase “go to”…but this is the key lime recipe that I have used a dozen times. So, thank you. Being gluten free, we have found a graham cracker called S’moreables that has even better flavor than the other kinds. I don’t mind spending 30 minutes reaming tiny key limes, but I’ve also had great results using Yuzu juice for about half of the key lime quantity. My husband always requests the Yuzu Key Lime Pie now. Again, thank you!
I have this pie resting on the cooling rack now! Excited to try it tonight after dinner. I’ll tag it on Instagram later! :) Thanks!
My husband loves Key Lime Tart. Will make this one for him :)
So easy and so delicious. Made this for my husband’s birthday. He loves Key Lime pie!
Your pie looks delicious! I have a 9 1/2-inch pie dish, i’d like to know the amount of graham crackers, butter and sugar for the pie crust. Thanks! :)
Hi Flavia, feel free to check out the recipe for instructions on making the crust. But it calls for:
1 1/4 cups finely-ground graham cracker crumbs
2 Tbsp. sugar
5 Tbsp. butter, melted
I make this pie all the time. People try to put to many ingredients in the pie and they ruin it. I would never use the bottled lime juice. Just get a garlic press cut the key limes in half and squeeze. The press is fast and easy.