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Easy key lime pie recipe

Easy key lime pie recipe

  • Recipes
  • Dish type
  • Cake
  • Cheesecake

This refreshing dessert is so easy to make - you just need to be patient while it chills and sets in the fridge!

2687 people made this

IngredientsMakes: 1 pie

  • 200g digestive biscuits, crushed
  • 75g melted butter
  • 2 (397g) tins condensed milk
  • 110g soured cream
  • 180ml lime juice
  • 1 teaspoon grated lime rind

MethodPrep:15min ›Cook:8min ›Extra time:1hr chilling › Ready in:1hr23min

  1. Preheat oven to 170 degrees C / Gas 3. Make the biscuit base by combining digestive biscuit crumbs with melted butter. Press into the base and partially up the sides of a 23cm loose-bottomed cake pan.
  2. Combine condensed milk, soured cream, lime juice and lime rind in a medium bowl. Mix well and pour on top of the biscuit base.
  3. Bake in preheated oven for about 5 to 8 minutes, or until tiny bubbles appear on the surface. Remove from the oven and allow to set and chill in the fridge.
  4. Garnish with thin slices of lime and whipped cream.

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Reviews & ratingsAverage global rating:(3552)

Reviews in English (2708)

Really simple recipe, used 8 limes in total (6/7 for juice 1 for decoration). Tastes great-12 May 2014

Awesome! Will no doubt make it again but quite big for a little household. Had to share it with the extended family and of course they loved it too.-25 Oct 2017

Sadly too sweet for me. I felt the limes were suffocated by the condensed milk. Will try a lighter recipe next time. It was very easy though and a tip to squeeze max juice from limes is to microwave them till warm (approx 1 min for a few) .-23 Sep 2017


Easy Key Lime Pie

This Key lime pie recipe couldn't be any easier to make. It starts with a homemade or store-bought graham cracker crust that is filled with a key lime curd made with sweetened condensed milk and baked in the oven. A refreshing, tart, yet sweet dessert, this pie will become a family favorite, and it only takes a few minutes to make.

Fresh key limes are often hard to find, but bottled key lime juice is readily available at major grocery stores next to the bottled lemon juice. If all else fails, it is available online. Read more about key limes below.


What Makes This the Best Key Lime Pie?

  • Extra thick and nutty crust
  • 3 ingredient filling
  • Easy to make
  • Totally refreshing
  • Mega key lime flavor
  • Topped with homemade whipped cream
  • Sweet, salty, citrus-y, buttery, creamy, and tangy all in one


Easy Key Lime Pie

  • Skill Level: Easy
  • Add to favorites

  • Servings : 8
  • Prep Time : 20m
  • Cook Time : 15m
  • Ready In : 35m

Easy Key Lime Pie

Easy Key Lime Pie – ingredients and method

Ingredients

  • 5 egg yolks, beaten
  • 1 (14 ounce) can sweetened condensed milk
  • 1/2 cup key lime juice
  • 1 (9 inch) prepared graham cracker crust

Method

Step 1

Preheat oven to 375 degrees F (190 degrees C).

Step 2

Combine the egg yolks, sweetened condensed milk and lime juice. Mix well. Pour into unbaked graham cracker shell.

Step 3

Bake in preheated oven for 15 minutes. Allow to cool. Top with whipped topping and garnish with lime slices if desired.


Easy key lime pie

Melt the butter in a small pan and stir in the crushed biscuits. Lightly press into the base of a 23cm/9in deep loosed-bottomed fluted flan tin. Chill whilst preparing the filling.

To prepare the filling: place the lime juice into a large bowl, add the cream and condensed milk. Whisk for 1-2 minutes. Add the lime zest and lightly stir. Pour onto the prepared biscuit base. Place onto a tray and chill in the fridge for 1-2 hours.

Decorate with crystalized lime zest and serve.

Recipe Tips

To make the crystalized lime zest, wash and dry 2 whole limes and peel with a vegetable peeler. Using a sharp knife cut the peel into thin matchstick-sized strips. Blanch in boiling water for 1 minute. Drain and refresh in cold water. Place 50g/2oz caster or granulated sugar into a small pan with enough boiling water to cover. Bring to the boil and heat until it reaches 180C/350F, use a sugar thermometer to test the temperature. Add the lime zest and remove from the heat. Stir well and pour into a metal sieve over a bowl. As the sugar cools separate the lime zest with a fork and allow to cool completely. When cool remove the lime zest from the sieve and rub off the excess hard sugar. Use as required in the key lime pie recipe.


Ingredients:

  • Graham Crackers (1 package)
  • 6 Tablespoons Butter
  • 3 Egg Yolks
  • 1 teaspoon Lime Zest
  • 14 ounces Sweetened Condensed Milk
  • ½ cup fresh squeezed Lime Juice

Place the graham crackers in a heavy plastic bag. Crush the cookies into crumbs with a rolling pin. Pour the crumbs into a bowl and mix the graham crackers with the 6 Tablespoons of butter (melted).

Pour the graham cracker mixture into the bottom of a pie plate. Press the crumbs into the bottom and up the sides of the pie plate. Bake the crust at 350 degrees for about 10 minutes. Remove the crust when finished baking.

While the crust is baking, mix up the filling. Whip the egg yolks with the lime zest for about 5 minutes or until the egg yolks are creamy and fluffy. Add in the sweetened condensed milk and whip for another 5 minutes.

Juice your limes with a citrus juicer. I picked up mine a few years back, but there are lots to choose from on Amazon. You can find one that can fit all the different citrus fruit sizes and is able to express a lot of juice with the electric reamer like a Dash Go Dual Citrus Juicer. Finally, pour in the lime juice and stir until just blended.

Pour the filling into the baked crust. Place the pie back in the oven and bake for an additional 10 minutes or until the center of the pie is no longer wiggly.

Let the pie cool and place in the refrigerator for several hours before serving. Can be topped with whipped cream or eaten plain.

Or, top it with a thinly sliced lime for presentation and to pull out a pop of green!

This yummy pie would be perfect to serve as a St. Patrick&rsquos day treat, or for any other time of the year. I&rsquom never one to turn down this easy Key Lime Pie recipe!


Sometimes you just want an easy “homemade” dessert recipe, and it does not get any easier than this! It really helps that is is simply delicious with a slight “tang.” Minimal mess and clean-up are a real bonus.

There is nothing preventing you from making your own Graham cracker pie crust instead of using a pre-made one. Normally that is 2 cups crushed Graham crackers, 6-8 TBSP butter, 1/2 cup of sugar, combine, and 10-12 minutes in a 350º oven, shallow pie plate. This recipe just takes the easy way using a pre-made crust.

Easy Key Lime Pie Ingredients:

● 1 Graham Cracker Crust
● 3oz box Lime Gelatin
● 2 cups Water
● 2 tsp Lime Zest
● 8oz Whipped Topping

Easy Key Lime Pie Mise en Place:

Easy Key Lime Pie Directions:

● Preheat the oven to 350º.
● Bake the premade graham crust for approximately 5 minutes. Let cool completely.
● Prepare the lime gelatin according to the directions on the box (add 1 cup boiling water to gelatin mix stir 2 minutes until dissolved. Stir in cold water – you could also speed set by adding 1/2 cup of cold water to ice instead of the 1 cup cold water.)
● Add the lime zest to the gelatin mixture stir.
● Allow the lime gelatin to cool completely however, do not let it begin to set.
● When the lime gelatin has cooled or even room temperature, begin folding the whipped topping into it. Mix well.

● Pour the mixture into the cooled Graham cracker crust shell.
● Refrigerate the pie until it is completely set, approximately 2 – 3 hours.

● On serving, dollop some fresh whipped topping and garnish with a lime slice! Enjoy!

Easy Key Lime Pie Recipe
By Ann
Enjoy the sweet-tart taste of key lime when you make this easy key lime pie recipe. This smooth and creamy pie comes together in minutes. Your family and friends will love this delicious dessert.

Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 3 Hours

● 1 Graham Cracker Crust
● 3oz box Lime Gelatin
● 2 cups Water
● 2 tsp Lime Zest
● 8oz Whipped Topping

Directions:

● Preheat the oven to 350º.
● Bake the premade graham crust for approximately 5 minutes. Let cool completely.
● Prepare the lime gelatin according to the directions on the box (add 1 cup boiling water to gelatin mix stir 2 minutes until dissolved. Stir in cold water – you could also speed set by adding 1/2 cup of cold water to ice instead of the 1 cup cold water.)
● Add the lime zest to the gelatin mixture stir.
● Allow the lime gelatin to cool completely however, do not let it begin to set.
● When the lime gelatin has cooled or even room temperature, begin folding the whipped topping into it. Mix well.
● Pour the mixture into the cooled Graham cracker crust shell.
● Refrigerate the pie until it is completely set, approximately 2 – 3 hours.
● On serving, dollop some fresh whipped topping and garnish with a lime slice! Enjoy!


  1. Preheat the oven to 350°F.
  2. Beat the eggs and egg whites with a whisk or a mixer until blended.
  3. Stir in the juice, zest, and milk, and beat until well-blended.
  4. Pour the mixture into the crust. Bake on the center oven rack for about 20 minutes, until the center is set but still wobbly (it will firm up as it cools).
  5. Allow the pie to cool on the counter, then cover with plastic wrap and refrigerate for at least 2 hours. Before eating, spread the whipped topping evenly over the filling.

Eat This Tip

Now that you've got all that extra Key lime juice, what to do with it? Try one of these with your new citrus supply:


Key Lime Pie Basics

Key West locals—"conchs," as they&aposre called𠅍o adhere to a few universals for Key lime pie. First, Key lime pie is never green, but rather a natural creamy yellow. it&aposs always made with small, round key limes, not the large Persian limes found in grocery stores. And any Key lime pie worth its weight𠅊nd taste—is made with sweetened condensed milk. Never milk. That is because milk was unavailable in the Florida Keys until the 1930s with the opening of the overseas highway when tank trunks carrying ice could get to the region. And after much debate the Key Lime Pie was made Florida&aposs official pie in 2006.


How to Make Key Lime Pie

OK, friends, – after you read this you will never have an excuse to buy a key lime pie again (and seriously those barely taste like they had a lime waved over them!)

  1. Make a simple crust: I put my graham crackers in the food processor and it crushes them perfectly for me! Mix in the melted butter and sugar then press everything into a pie plate. You can use the bottom of a measuring cup or the back of a fork to press the crust to the sides and bottom of the pie plate.
  2. Pre-Bake the crust: Pop that delicious buttery crust into the oven for 7 minutes to toast it up.
  3. Make 3 Ingredient Filling: While that crust is toasting up whisk together your egg yokes, sweetened condensed milk, and lime juice. It gets poured into a warm crust.
  4. Bake the pie: This only takes 10-15 minutes. Once the pie is cool cover and refrigerate for at least an hour. Key lime pie is best served totally cold.
  5. Garnish and Eat. Some homemade whipped cream can be pipped on to make it look fancy or you can drop big dollops of whipped cream on. Stick on a few wedges of lime if you feel fancy!

How to tell if Key Lime Pie is Done

A good key lime filling is soft but set. Bake your pie for a few minutes until it has a just little jiggle to the center.

I find this pie sets up very well and if your oven is accurate you can simply set your timer for 10 minutes and then pull the pie. Shaking the pie back and forth gently should produce a slight jiggle without the pie being sloppy.

The History of Authentic Key Lime Pie

Did you know that the original key lime pie was not baked? Authentic key lime pie originated in Key West, Florida in the 1880s. Fresh milk was not something everybody had on hand and of course refrigeration was not available so canned milk was used instead.

The pie was thickened by a chemical reaction caused by mixing the egg yokes, milk and lime juice.

The set was softer and more sloppy. Only recently as people have become more cautious of eating raw egg yokes has this become a pie you bake in the oven.

The Best Key Lime Juice for Key Lime Pie

Key limes are tiny and beautiful but I don’t care to squeeze a bazillion of them to make a cup of lime juice for a pie!

Instead I buy the classic yellow Nellie and Joe’s bottle of squeezed key lime juice. This stuff has been around so long my mom remembers my grandmother using it to bake key lime pie.

I’m a BIG believer in fresh citrus but this is a place you won’t be able to tell the difference. One bottle of Nellie and Joe’s is two cups so you can make two pies! (Eat one and give on to a friend. )

Look for this lime juice in the juice section of your grocery store.

If you do decide to squeeze the limes be aware they are not always available in the store year round. The peak season is June through August. They are available from other countries year round but purists believe they are only key limes if they come from the Florida Keys.

You are likely to find key limes green in the store. They are ripe when they turn yellow.

Key Lime vs. Lime

A Florida Key Lime is a small lime with a distinctive sweet-tart lime flavor. The skin is thin and turns yellow when ripe.

The larger limes generally available at most grocery stores are Persian limes which are known for being more tart.

People who eat a LOT of limes might be able to tell the difference between key lime juice and Persian lime juice but I confess I’m not good at it. Frankly I once substituted regular lime juice in a key lime pie and nobody noticed!