Key Lime Pie is an easy, simple and classic pie that is perfect for the Summer or for any other occasion.

This is the Best Key Lime Pie recipe with the refreshing taste of limes and a kick of sweetness.

It is made with egg yolks, sweetened condensed milk, lime zest and lime juice baked in a beautiful graham cracker crust that is served with a homemade whipped cream topping.

Nonetheless, it is a pie that can be eaten all year round, that is very easy to do, if you are in need of a dessert right after dinner.

I must admit though that this is the second pie that I have fallen in love with since I came to this country.

The first one is a Sweet Potato Pie and now this Key Lime Pie.

We Jamaicans do not really fancy pies.

We love our cakes and puddings, but never seen my mother or grandmother or a neighbor baking pies.

I guess it’s the soft texture why we just not into pies.

But for these two, I am keeping them.

What are Key Limes?

Key Limes are from the Florida Keys and are way smaller and have more tart than the regular limes that I am used to back home in Jamaica.

The limes back home are called Persian Limes which is the grocery stores limes.

Unlike the regular limes, key limes has a thinner skin and has more tartness.

What is Key Lime Pie?

Key Lime Pie is a classic and simple American Pie that is very easy to make and was originated in the Florida Keys.

Then again some people will say otherwise that it was created in New York.

Hey, I will not argue with anyone, but simple agree that it is from the Florida Keys.

You can whip up this filling in no time.

The longest part is to wait until this pie is chilled in the refrigerator.

The traditional recipe includes egg yolks, sweetened condensed milk, key lime juice and lime zest.

Some recipes omits the egg yolks and uses sour cream instead.

Funny enough, years ago there was no baking time for this pie.

Once the egg yolk, lime juice and sweetened condensed milk mix together, it creates a chemical reaction (the lime juice and the protein from the yolks and milk) that makes the mixture thickens.

However, due to the concern about the consuming of raw eggs, it is now baked.

The baking makes it comes together and set much better.

For this recipe, I am sticking to the traditional recipe.

Can I use regular Limes instead of Key Limes?

It is best to use Key Limes to make this Pie, if you can get them.

However, you can use the regular limes (the ones that I am used to) to make this pie.

It wont have that much tartness, but it will still be delicious.

Also, some recipes suggest that you can use bottled lime juice.

I never used the bottled type before because I have access to Key Limes here in Florida at my local supermarket.

How to store the Key Lime Pie?

You can store this pie in the refrigerator by covering it with plastic wrap or aluminum foil.

Since the plastic wrap is much lighter, please make sure that it is not touching the top of the pie when covering it.

Whenever you are ready to serve the pie, then add the whipped cream to the pie and serve.

Store the leftover Key Lime Pie in the refrigerator for about 3 to 4 days.

How to make this Easy Key Lime Pie?

Firstly, make the graham crackers crust and let it cool. If you are using a store bought graham crust, then follow the instructions on the package on how to pre-bake it.

Secondly, zest the limes and then juice them. Make the filling by whisking together the egg yolks, sweetened condensed milk, lime zest and lime juice.

Thirdly, pour the filling into the prebaked graham crackers crust. Bake for 15 to 18 minutes, until it is slightly jiggly in the middle. Let it cool.

Fourthly, let it chill in the refrigerator for at least 4 hours.

Finally, add the whipped cream when you are ready to serve it.

Key Lime Pie Recipe

Ingredients

For the Graham Crackers Crust

• 1 1/2 cup Graham Crackers Crust
• 6 Tablespoon Unsalted Butter
• 1/8 Teaspoon or a pinch of Salt

For the Key Lime Pie Filling

• 3 large Egg Yolk
• 1 (14 oz) Sweetened Condensed Milk
• 2 1/2 Teaspoon Lime Zest
• 1/2 cup Lime Juice (approximately 20 Key Limes)

The Whipped Cream (Optional)

• 1 cup Heavy Whipped Cream
• 1/2 cup Powdered Sugar
• 1 Teaspoon Vanilla Extract
• Lime Zest (Optional)

Instructions

To make the Crust

1. Preheat the oven to 350 degrees Fahrenheit.
2. In a large ziploc bag put all the crackers in it and use a rolling pin to crush them into crumbs.
3. Combine the crumbs, melted butter and salt in a medium bowl and stir until its evenly moistened.
4. Pour the mixture into a 9 inch pie dish and press the crust onto the bottom and a little up the sides. You can use the bottom of a drinking glass or a measuring cup to do this.
5. Bake for about 10 minutes, until golden brown. Remove from the oven and set aside to cool for later.

To make the Filling for the Key Lime Pie

1. Zest the limes and then juice them. You can roll the limes in the palm of your hand against the kitchen counter, to get more juice when you are ready to juice them.
2. In a large mixing bowl, add the egg yolks and whisk until smooth and thick. Add the sweetened condensed milk and continue whisking.
3. Add the lime zest and lime juice and mix together.
4. Pour the mixture into the prepared crust.
5. Bake for 15 to 18 minutes in the middle of the oven, until it is jiggly in the middle.
6. Remove from the oven and let it cool on a cooling rack. Let it chill in the refrigerator for at least 4 hours or preferably overnight.

Making The Homemade Whipped Cream

1. In a large mixing bowl, add the heavy whipping cream, powdered sugar and vanilla extract and beat until stiff peaks.
2. Add to the chilled pie, when you are ready to serve.

If you choose to, you can add some lime zest on the top too.

Notes:

1. If you are using a store bought graham crackers crust, please follow the instructions on the package.
2. Zest the limes first, so you can use the same one to get juice from. Also, rolling the limes in the palm of your hand on the kitchen counter, will give you more juice when you are ready to juice them.
3. You don’t have to do the whipped cream, but add it on the pie when you are ready to serve it. You can add a meringue top also.
4. No problem using bottled lime juice if you aren’t able to get some key limes, but fresh is always best.
5. Once the pie is cool, let it chill in the refrigerator for at least 4 hours or preferably overnight.

Please let me know what you think about this Key Lime Pie in the comment section below.

Thanks for stopping by and please come back again.

Blessings and Love always, as you carry on, on your YouNique Journey!