Homemade Key Lime Pie
This easy Homemade Key Lime Pie is creamy, tangy, and made from scratch with fresh limes and a buttery graham cracker crust, perfect for a refreshing dessert!
Ingredients
Graham Cracker Crust
- 12 sheets graham crackers made into crumbs
- ¼ cup light brown sugar packed
- 3 ounces unsalted butter melted
- 1 pinch salt
Key Lime Pie Filling
- 3 large egg yolks
- 14 ounces sweetened condensed milk
- ½ cup key lime juice freshly squeezed
- 1 tablespoon key lime zest
Whipped Cream
- 1 cup heavy cream
- 3 tablespoons powdered sugar
- 1 teaspoon vanilla extract
I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.
Instructions
Graham Cracker Crust
- Preheat your oven to 350°F. In a bowl, combine graham cracker crumbs, sugar, melted butter, and a pinch of salt. Mix until evenly moistened.
- Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish. Bake for 10 minutes until lightly golden. Set aside to cool.
Key Lime Pie Filling
- In a large bowl, whisk together egg yolks, sweetened condensed milk, key lime juice, and zest until smooth and well combined.
- Pour the filling into the cooled crust. Bake for 15 minutes. The center should be just slightly set and still have a gentle jiggle.
- Remove from the oven and let the pie cool on a wire rack to room temperature. Then transfer to the refrigerator and chill for at least 4 hours, or overnight for best results.
Whipped Cream
- Using a hand mixer or stand mixer, beat the heavy cream on medium-high speed until soft peaks form. Add in the powdered sugar and vanilla extract. Mix until fully incorporated.
- Before serving, top with a generous swirl of homemade whipped cream. Enjoy!
Notes
- Use a food processor to make the graham cracker crumbs.
- Let it chill completely. This helps the filling set up and gives you clean slices.
Tried this recipe?Let us know how it was!