Key Lime Pie

This is such an easy pie filling! There’s a chemical reaction with the lime juice and sweetened condensed milk that thickens and sets after just 10 minutes in the oven.

How to Make Key Lime Pie

1. Set oven to 350F. Crush the cookies into fine crumbs either using  food process or or a plastic bag and rolling pin. If you’re using a processor then drizzle the melted butter in while you pulse then remove the blade and stir with a spatula. If you’re making the crust by hand pour the crumbs into a bowl then drizzle in the melted butter and mix until combined.

2. Transfer the mixture to a nine inch pie dish then distribute the crumbs and press down firmly. Press the side and use your thumb to tamp down the top. Pop into the oven for 8-10 minutes at 350F. You’ll know the crust is done when it’s darkened slightly and fragrant.

3. While the crust bakes zest 1-2 limes (depending on how much zing you like) and then juice them until you have 2/3 cup or 160mL.

4. Add the yolks and zest to the bowl of your mixer and beat for a few minutes. This will help infuse the filling with the oils from the zest.

5. Pour in the sweetened condensed milk and beat until well combined. Scrape the bowl down and beat once more.

6. Pour in the key lime juice while the mixer runs on low. Beat until combined and slightly thickened. Don’t go too far and over-beat though, everything will set up in the oven.

7. Pour the filling into the still warm crust and give it a jiggle to level the filling out. If you want to be a bit extra, go ahead and smooth the top out with an offset spatula. Bake for 10 minutes at 350F. You’ll know the pie is ready when you see tiny pin holed in the surface and you get a little jiggle when you bump the pie. Allow to cool for about 20 minutes then chill at least an hour.

8. Whip the cream, sugar and vanilla until you get soft peaks then transfer to a piping bag fitter with a star tip and pipe dollops on the edge. You can also just spoon the whipped cream over the top of the pie, personally I prefer LOTs of whipped cream with my pies but that’s a personal choice.

Pro Tips for this Recipe

• Almost any cookie will work for the crust and yes you ca use Graham Crackers although the Biscoff cookies have more flavor.
• Always use fresh lime juice. If you can’t find key limes then use regular limes.
• You can use less zest  and sub in a few tablespoons of water for some of the lime juice if you want a mellower flavor.
• I piped dollops on the edge of my pie but this pie is wonderful with a giant mound of whipped cream on top so go ahead and spoon it on!
• Don’t over-bake the pie, it sets quite quickly!
• A little lime zest sprinkles on top just before serving adds a nice dash of color to this pie.

Frequently Asked Questions

What is the difference between a lime and a key lime?

Aside from having more seeds and less juice Key Limes are less acidic and a bit more aromatic than the more common Persian Lime.

Can I use regular limes instead?

Yes! Key limes can be hard to find, I ordered mine from Amazon, but if you can’t find them just use regular (Persian or Kaffir) limes! I will say they you should NOT use any bottled lime juice, It’s been processed and the taste is not in the same ballpark.

How do you make it from scratch?

Mix the yolks and zest then beat in the sweetened condensed milk and pour in the lime juice while mixing on low. Mix until combined and thickened then pour into your prepared crust and bake.

Should it be refrigerated?

While your pie will keep for a few days in the fridge you should not leave it out at room temperature for much longer than an hour.

If you’ve tried this easy key lime pie recipe then don’t forget to leave a rating and let me know how you got on in the comments below, I love hearing from you!