Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/3 cup granulated sugar
- 1/4 tsp fine salt
- 6 tbsp unsalted butter, melted
- 3 large egg yolks
- 1 can (14 oz) sweetened condensed milk
- 1/2 cup Key lime juice (bottled or fresh)
- Whipped cream and lime zest, for serving
Instructions
- Bake the crust. Heat the oven to 350°F (175°C). Stir the graham crumbs, sugar, salt, and melted butter until sandy; press firmly into a 9-inch pie plate, up the sides. Bake 10 minutes until fragrant.
- Whisk the filling. Whisk the egg yolks and sweetened condensed milk until smooth, then whisk in the Key lime juice. It will thicken slightly — that's the acid working.
- Bake just until set. Pour into the warm crust and bake 14-16 minutes, until the edges are set and the center jiggles just slightly.
- Chill thoroughly. Cool to room temperature, then refrigerate at least 4 hours (overnight is ideal) for clean slices.
- Serve. Top with whipped cream and a shower of lime zest right before serving.
💡 Key lime smarts
Bottled Key lime juice is the classic choice and totally fine — squeezing enough tiny Key limes for half a cup is a workout. Don't overbake; the filling sets as it chills, and an overbaked pie turns rubbery. Chill a full 4 hours minimum for slices that hold their shape.
Common questions
Can I use regular limes instead of Key limes?
Yes — regular Persian limes work fine and are slightly less tart. Bottled Key lime juice is the traditional shortcut and tastes great.
Can I make key lime pie no-bake?
Yes — skip the oven and chill the filled pie 6 hours instead. The crust will be a little less crisp but still delicious.
Meringue or whipped cream on top?
Whipped cream is the Florida classic. Meringue belongs on lemon pie; don't start that fight in the Keys.
How do I know when it's done baking?
The edges should be set and the center slightly jiggly — it firms up completely as it chills.
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