Recepieplanning
American
Key Lime Pie Dessert
28 min total14 prep14 cook8 servings360 cal
MediumVegetarianClassicContains dairyContains eggContains gluten
Tangy Key lime custard in a crisp graham cracker crust, topped with whipped cream. Bright, creamy, and chilled until sliceable.
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Ingredients
8servings
bakery
- 1graham cracker crust
dairy
- 14 ozsweetened condensed milk
- 4egg yolks
- 1 cupheavy cream
produce
- 0.5 cupKey lime juice
- 1 tbsplime zest
pantry
- 2 tbsppowdered sugar
- 0.5 tspvanilla extract
Steps
- Preheat oven to 350°F (175°C). Place the graham crust on a baking sheet.
- Whisk condensed milk, egg yolks, lime juice, and zest until smooth and slightly thick.
- Pour into the crust and smooth the top.
- Bake 15–18 minutes until the edges are set and the center jiggles slightly.
- Cool to room temperature, then refrigerate at least 4 hours.
- Whip cream with powdered sugar and vanilla to soft peaks.
- Spread or pipe cream over the chilled pie.
- Garnish with extra lime zest.
- Slice with a warm knife for neat wedges.
- Keep refrigerated and enjoy within 3 days.
Tips
- Use bottled Key lime juice when fresh Key limes are scarce.
- Bake just until the center barely sets.
- Chill at least 4 hours for clean slices.
- Add whipped cream right before serving.
