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    Home » Recipes » Desserts » Pies » Key Lime Pie

    Key Lime Pie

    Published: April 19, 2020 · Modified: Aug 31, 2020 by John Kanell

    This post may contain affiliate links. Please read our disclosure policy.

    This quick and easy key lime pie has a creamy filling with lots of zest and zing, a delicious cookie crust and of course lots of whipped cream! It's a perfect make ahead pie and nearly foolproof!

    A piece of key lime pie topped with whipped cream and lime zest.
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    key lime pie in a glass pie dish
    piece of key lime pie on a plate
    piece of key lime pie on a plate
    key lime pie in a glass pie dish
    piece of key lime pie on a plate
    piece of key lime pie on a plate
    piece of key lime pie on a plate
    piece of key lime pie on a plate
    piece of key lime pie on a plate
    piece of key lime pie on a plate
    piece of key lime pie on a plate
    key lime pie in a glass pie dish
    key lime pie in a glass pie dish
    key lime pie in a glass pie dish
    whipped cream dollops on key lime pie in a glass pie dish
    key lime pie in a glass pie dish
    key lime pie in a glass pie dish
    key lime pie in a glass pie dish
    piece of key lime pie on a plate
    key lime pie in a glass pie dish

    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

    A coookie crust for key lime pie getting mixed then pressed in.

    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.

    Key limes getting juiced and zested to make key lime pie.

    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.

    Sweetened condensed milk and key lime juice going into a mixer to make key lime pie filling.

    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.

    Key lime pie ready to go into the oven and then get piped with dollops of whipped cream.

    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.

    A closeup photo of a key lime pie with whipped cream dollops.

    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.

    Key limes being sliced in half to be juiced.

    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.

    A top down view of key lime on a marble table.

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    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! 

    A piece of key lime pie on a blue and white plate.
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    5 from 162 votes

    Key Lime Pie

    This zingy, creamy key lime pie with an amazing cookie crust comes together in a few minutes and is perfectly delicious!
    Course Dessert
    Cuisine American
    Prep Time 15 minutes
    Cook Time 20 minutes
    Chill Time 8 hours
    Total Time 35 minutes
    Servings 12 people
    Calories 375kcal
    Author John Kanell

    Equipment

    • 9 inch pie dish

    Ingredients

    For the Crust

    • 4 tbsp unsalted butter melted, 56g
    • 8.8 oz Biscoff Cookies 1 package

    For the Filling

    • 21 ounces sweetened condensed milk 1.5 cans
    • 2/3 cup key lime juice Fresh, 160mL
    • 3 egg yolks
    • 2 tsp lime zest zest of 2-3 key limes.

    For the Decoration

    • 1 cup heavy cream 240mL
    • 3 tbsp powdered sugar
    • 1 tsp vanilla extract

    Instructions

    • Heat oven to 350F. Add the cookies to a food processor and pulse until you have fine crumbs. Drizzle in the melted butter and pulse until combined. If you don't have a processor handy you could instead use a plastic bag and rolling pin, then just mix the crumbs and butter in a large bowl
    • Dump the mixture into a 9" pie dish then distribute and use a flat-bottomed glass or measuring cup to press the crumbs firmly down. You can use your fingers to press the top down as the side Is compressed.
    • Bake crust at 350F for 10 minutes.
    • While the crust Is baking zest two limes and set aside then squeeze 2/3 cup of juice and strain out the seeds.
    • Add the egg yolks and zest to the bowl of a stand mixer fitted with a whisk attachment and beat for a minute or so.
    • Pour in the sweetened condensed milk and mix on medium until fully incorporated then scrape the bowl down and pour in the key lime juice while the mixer runs on low. Scrape the bowl down once more and mix.
    • Pour the filling into the warm crust and give it a jiggle to level things out. Bake at 350F for about 10 minutes then cool on a wire rack for about 20 minutes and chill for at least an hour. You'll see some tiny holes in the pie and it will jiggle slightly when it's done baking.
    • Top the pie with dollops of whipped cream and serve.

    Video

    Notes

    • 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!

    Nutrition

    Serving: 1piece | Calories: 375kcal | Carbohydrates: 47g | Protein: 6g | Fat: 19g | Saturated Fat: 11g | Cholesterol: 103mg | Sodium: 178mg | Potassium: 292mg | Fiber: 1g | Sugar: 33g | Vitamin A: 614IU | Vitamin C: 6mg | Calcium: 179mg | Iron: 2mg
    *Nutrition Disclaimer
    Have you Tried this Recipe? Tag me Today!Mention @preppykitchen and tag #preppykitchen!
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    Thanks for stopping by! I’m John Kanell, a husband, dad to twins Lachlan and George, Los Angeles native, and an avid baker and cooker of all things delicious thanks to a life long education from my mother. This blog is where I share all of my kitchen creations!

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