This easy key lime pie is the best of both worlds: a creamy, homemade filling made with bright lime and egg yolks, paired with a convenient premade graham cracker crust. Finish it with a cloud of fresh whipped cream for a simple semi-homemade dessert that’s perfect for warm days, potlucks, or any time you want a refreshing, citrus-forward treat.
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The filling is tangy, sweet and silky-smooth, thanks to the combination of sweetened condensed milk, fresh lime juice and egg yolks. The premade graham cracker crust gives the pie a buttery, crunchy base without extra fuss, so you can spend less time in the kitchen and more time enjoying dessert with family and friends.
Ingredients
Graham Cracker Crust
- 1 — 9 inch premade graham cracker pie crust
Key Lime Filling
- 4 teaspoons grated key lime zest
- 4 egg yolks
- 1 (14 oz) can sweetened condensed milk
- 1/2 cup freshly squeezed key lime or lime juice (about 15 small key limes or 8 standard limes; yields vary)
Homemade Whipped Cream Topping
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla bean paste or vanilla extract
Instructions
- Preheat the oven to 325°F (165°C).
- In a medium bowl, beat the grated lime zest and egg yolks with an electric mixer or a whisk for about 2 minutes until well combined and slightly thickened. Stir in the sweetened condensed milk, then add the lime juice and continue beating until the mixture is smooth and uniform.
- Pour the filling into the premade graham cracker crust. Bake at 325°F for 15–17 minutes, or until the center is just set but still has a slight jiggle.
- Remove the pie from the oven and transfer it to a wire rack. Let it cool to room temperature, then refrigerate until thoroughly chilled before serving. Chilling helps the filling finish setting and improves texture.
- To make the whipped cream, use an electric mixer to whip the heavy cream on medium speed until soft peaks form. Add the powdered sugar and vanilla, then continue whipping until stiff peaks form. Be careful not to overwhip.
- Once the pie is completely cool, pipe or spread the whipped cream over the top.
- Garnish with additional lime zest, thin lime slices, or a light dusting of powdered sugar, if desired. Serve chilled.
Frequently Asked Questions (FAQ)
Can I use bottled key lime juice instead of fresh?
Yes, bottled key lime juice can be used in a pinch, but fresh-squeezed juice usually delivers a brighter, more vibrant flavor. If you use bottled juice, choose a product labeled 100% lime juice without added sweeteners or preservatives for the best result.
How do I ensure the pie sets properly?
Avoid overbaking. The filling should be firm around the edges with a slight jiggle in the center when you take it out of the oven. Cooling to room temperature first and then chilling in the refrigerator will help the filling finish setting and develop the right texture.
Can I make my own graham cracker crust?
Absolutely. A homemade crust made from crushed graham crackers, melted butter and a touch of sugar is easy to prepare. Press the mixture into the pie pan and prebake it briefly before adding the filling; you may need to adjust the bake time slightly if the crust is prebaked.
How long can I store the pie in the refrigerator?
Store the pie covered in the refrigerator for up to 3 days. For longer storage, the pie freezes well: wrap it tightly and freeze for up to one month. Thaw in the refrigerator before serving.
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Lemon Pie with Condensed Milk
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Pillsbury Cinnamon Rolls with Heavy Cream (Viral Recipe Hack)
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Duncan Hines Cake Mix Cookies
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Key Lime Pie with Premade Graham Cracker Crust
A bright, creamy key lime filling baked in a convenient graham cracker crust and topped with homemade whipped cream — an easy semi-homemade dessert that delivers big flavor with minimal effort.
Equipment
- Oven, whisk or electric beaters, and a wire rack