Easy Homemade Key Lime Pie

5 from 1 vote

This homemade key lime pie is the perfect balance of sweet and tart, with a buttery graham cracker crust and a creamy lime-infused filling. A refreshing dessert for warm weather, best served with whipped cream and fresh lime slices.

Prep Time 20

Cook Time 25

Chill Time 2

Total Time 2 45

Servings slices

Author Melissa Williams

Ingredients

For the filling

4 large egg yolks
1 heaping Tablespoon grated lime zest
14 ounces sweetened condensed milk
½ cup fresh lime juice
1 pinch salt

For the crust

8 graham crackers broken into pieces
5 Tablespoons unsalted butter melted and cooled
3 Tablespoons granulated white sugar
1 pinch salt

Instructions

To make the key lime filling

Zest the limes (make sure you only take the green and don't go down to the white, that part is bitter). It took 5 small limes for me to get a heaping tablespoon.
Juice those same limes you just zested to get a 1/2 cup of lime juice. That took 6 small limes for me.
In a medium bowl, whisk the egg yolks and lime zest together for about 2 minutes. The mixture should be yellow-green and frothy.
4 large egg yolks, 1 heaping Tablespoon grated lime zest
Whisk in the condensed milk until smooth then whisk in the lime juice and pinch of salt until fully incorporated. Set aside.
14 ounces sweetened condensed milk, ½ cup fresh lime juice, 1 pinch salt

To make the graham cracker crust

Preheat the oven to 325°F.
Break up the graham crackers and use a food processor to pulse until you have a fine crumb. Alternatively, you can use a large zip top bag with a rolling pin to crush into a fine crumb.
8 graham crackers
To the food processor with the crumbs, pour in the melted butter, sugar, and pinch of salt. Pulse about 6 times until it comes together and the mixture looks like wet sand.
5 Tablespoons unsalted butter, 3 Tablespoons granulated white sugar, 1 pinch salt
Pour the graham cracker mixture into a 9" pie plate and press into an even layer. I used the bottom of a measuring cup to help press it down evenly.
Bake the crust for 10-12 minutes or just golden and then remove.
Pour the lime filling into the warm crust and bake for an additional 15-18 minutes. The filling should be firm but slightly jiggly.
Remove from the oven and let cool on the counter for about an hour before covering and move it to the fridge. Let it chill in the refrigerator for 2-3 hours to fully set. I prefer to let it set overnight, if time allows.
When ready to serve, garnish with fresh whipped cream or Redi-Whip and lime slices.

Notes

When zesting the limes, make sure you only take the green and don't go down to the white, that part is bitter.
A heaping Tablespoon of lime zest took 5 limes for me and 1/2 cup of lime juice took 6 limes for me. This will depend on the size of your limes.
Bottled lime juice can be used but fresh is worth the effort.
You can use graham cracker sheets or buy graham cracker crumbs. You'll need about 8 sheets of crackers or about a cup of crumbs.
A premade pie crust can also be used.
Pie will serve 6-8 depending on size of slices.
Store covered in the fridge for up to a week.

Recipe from Pook's Pantry

Nutrition