Key Lime Pie Recipe – The lime pie is a creamy, tangy dessert made of key lime juice, sweet, thick milk, and egg yolk. It is inserted into a Graham cracker crust and cooked until it is set, then cooled to firm and refresh. Filling has a bright citrus taste, which has the right balance of sweet and sharp. Often the top is with whipped cream or meringue, this pie is smooth, light, and perfect for summer.
It is easy to make, and many materials are not required. Ki Lime Pie is a favorite in Florida and is preferred for its cool, Zesty taste and Kerbap crust.
Key Lime Pie Recipe
Key Lime Pie is a classic American dessert from the Sunny Florida Keys. Using the small, pungent key lime, native to this region, this pie is known for the correct mixture of tangy citrus and sweet cream. The traditional key lime pie recipe calls for some simple ingredients – key lime juice, sweet thick milk, and egg yolk – a butter bake in the cracker crust. This pie is a favorite among citrus lovers, with its fresh taste, silky texture, and golden crust that breaks down with each bite. Perfect for a refreshing finish for summer gatherings, parties, or hearty food, the key lime pie brings tropical nature to your table. While variations exist, the best recipes are correct for the original attraction of the Florida Keys- strong, bold, and satisfactory.
Key Lime Pie Recipe
Equipment
- 1 9-inch pie pan
- 1 Mixing bowls
- 1 Whisk or electric mixer
- 1 Citrus juicer
- 1 Measuring cups and spoons
- 1 Rubber spatula
- 1 Oven
- 1 Refrigerator
Ingredients
For the Crust:
- 1 ½ cups graham cracker crumbs
- ⅓ cup granulated sugar
- 6 tbsp unsalted butter, melted
For the Filling:
- 4 large egg yolks
- 1 can sweetened condensed milk
- ½ cup sour cream
- ½ cup Key lime juice
Instructions
- Prepare Graham Cracker CrustPreheat the oven at 350 ° F (175 ° C).In a bowl, mix the pieces of gray cracker and sugar.Add molten butter and mix until the texture is found by wet sand.Press the mixture into a 9 -inch pie pan, cover the bottom and sides evenly.Bake for 8-10 minutes, then let it cool slightly while preparing to fill.
- Key Lime FillingIn a large mixing bowl, whisk the egg yolk until it becomes slightly thick.Add sweet condensed milk, sour cream and key lemon juice.If using, add lime gestures, and mix until smooth.Add the mixture to the pre-baked pie crust.
- Bake and ColdBake a pie at 350 ° F (175 ° C) for about 15 minutes, or until the center is set, but still slightly jiggle.Remove from the oven and let it cool at room temperature for 30 minutes.Transfer to the refrigerator and chill for at least 2 hours, preferably for the best results.
- Prepare Whipped Cream Topping (optional)Hit the heavy cream with powdered sugar and vanilla extracts as soft peaks.Top the cool pie with a whipped cream just before serving.Garnish with lime slices or zest
Notes
Key Lime Pie Nutrition
| Nutrient | Amount |
| Calories | 350 kcal |
| Protein | 5g |
| Carbohydrates | 40g |
| Sugars | 28g |
| Fat | 20g |
| Saturated Fat | 12g |
| Fiber | 1g |
| Sodium | 180mg |
Flavour Profile of Key Lime Pie Recipe
1. Tangi Citrus Zing
- The defined characteristic of the key lime pie is its bold, pungent taste, which is from the key lime juice. It gives a fresh acidity that immediately awakens your palate and separates it from other cream-based pies.2. Sweet cream
- Sweet condensed milk and sour cream, balanced with the prosperity, have a silky, smooth mouthfeel. The sweetness circles with the sharpness of lime, causing harmony in every bite.3. Butter Graham crust
- Crust combines a hot, walnut crust and a satisfactory crunch that is opposite with creamy filling. Its slight salt increases the filling of sweet and forth, without beating it.4. Zesti fragrance and aftertaste
- The lime zest (when added) shows a fragrant, citrus aroma and a dull enthusiasm that increases the taste experience to the best unforgettable.5. Cool and fresh finish
- Served, the pie has a cool effect on the palate, causing it to become light and fresh-especially for summer or tropical-theme opportunities
FAQs
Q. Can I use regular lemon instead of key lime?
A. Yes, but the taste will be less fast. The lemon has a different spiciness that separates this pie.
Q. Is it necessary to cook for filling?
A. Yes. Baking ensures that the eggs are cooked and the texture is set properly.
Q. How long can I store the key lime pie?
A. Keep it refrigerated for 3-4 days. For the best texture, consume within 2 days.
Q. Can I freeze the key lime pie?
A. Yes, wrap tightly and freeze for a month. Melting in the refrigerator before serving.
Q. What can I use instead of sour cream?
A. You can substitute plain Greek yogurt or crème fraiche for a uniform creamy texture.
Hi, I’m Lauren Kossack — the recipe creator, food lover, and storyteller behind Perfect Meal Recipes! I’m based in the charming town of Zionsville, Indiana, where I share my passion for cooking simple, delicious, and family-friendly meals.
What started as a love for home-cooked comfort food has grown into a space where I create and collect the kinds of recipes that bring people together — whether it’s a quick weeknight dinner, a hearty sandwich, or a sweet weekend treat.