With the signature citrus flavor, fluffy whipped cream, and a buttery graham cracker crust, classic Key lime pie is the perfect tangy treat that is all too easy to devour slice after slice. This no-bake dessert is not only bright and packed with just enough Key lime flavor, but couldn’t be easier to make ahead for all of your summer get-togethers, or any dinner party. Here’s everything you need to know about making the best Key lime pie possible:
Can I use limes instead of Key limes?
For a signature, classic Key lime pie, we do highly recommend searching for Key limes. If you’re unfamiliar, Key limes are slightly yellow in color and smaller than average limes. They’re more aromatic and floral than regular limes, and pack a more flavorful punch that’s worth the extra effort. That said, if you really can’t find Key limes, you can use regular limes instead.
Whatever limes you use, we highly recommend using fresh. We know—it’s a tad tedious to squeeze the juice out of so many tiny limes, but it will make a difference in creating the freshest, boldest flavor possible. If you’re really in a pinch, you can use bottled Key lime juice, but we still recommend picking up a few to use for the fresh lime zest.
The graham cracker crust:
After all that juicing, you’ll be glad to hear that you’ve got our blessing to use a store-bought graham cracker crust; however, if you’re looking to truly take this pie to the next level, feel free to make your own!
Simply grind 9 graham crackers in a food processor or crush them in a resealable plastic bag until you have fine crumbs. In a large bowl, combine crushed graham crackers, 5 tablespoons melted butter, 1/4 cup granulated sugar, and a pinch of salt, mixing until mixture is the texture of wet sand. Press into the bottom of an 8″ or 9″ pie plate and refrigerate until ready to use; there’s no need to pre-bake it for this recipe.
The topping:
We love topping our Key lime pie with homemade whipped cream, fresh lime zest, and lime slices for an eye-catching garnish, but feel free to get creative. We think whipped cream and a little lime zest are the perfect sweet-sour pairing to the tart pie, but feel free to skip if you like.
Make-ahead:
This pie is a great recipe to make ahead of time due to its need to set in the fridge. Make the pie the day before, then let it sit in the fridge overnight till you’re ready to serve; top with whipped cream and enjoy!
Storage:
If you have any leftovers, store them in the refrigerator for around 4-5 days. You can also freeze your key lime pie for around 3 months.
Made it? Let us know how it went in the comment section below!
With the signature citrus flavor, fluffy whipped cream, and a buttery graham cracker crust, classic Key lime pie is the perfect tangy treat that is all too easy to devour slice after slice. This no-bake dessert is not only bright and packed with just enough Key lime flavor, but couldn’t be easier to make ahead for all of your summer get-togethers, or any dinner party. Here’s everything you need to know about making the best Key lime pie possible:
Can I use limes instead of Key limes?
For a signature, classic Key lime pie, we do highly recommend searching for Key limes. If you’re unfamiliar, Key limes are slightly yellow in color and smaller than average limes. They’re more aromatic and floral than regular limes, and pack a more flavorful punch that’s worth the extra effort. That said, if you really can’t find Key limes, you can use regular limes instead.
Whatever limes you use, we highly recommend using fresh. We know—it’s a tad tedious to squeeze the juice out of so many tiny limes, but it will make a difference in creating the freshest, boldest flavor possible. If you’re really in a pinch, you can use bottled Key lime juice, but we still recommend picking up a few to use for the fresh lime zest.
The graham cracker crust:
After all that juicing, you’ll be glad to hear that you’ve got our blessing to use a store-bought graham cracker crust; however, if you’re looking to truly take this pie to the next level, feel free to make your own!
Simply grind 9 graham crackers in a food processor or crush them in a resealable plastic bag until you have fine crumbs. In a large bowl, combine crushed graham crackers, 5 tablespoons melted butter, 1/4 cup granulated sugar, and a pinch of salt, mixing until mixture is the texture of wet sand. Press into the bottom of an 8″ or 9″ pie plate and refrigerate until ready to use; there’s no need to pre-bake it for this recipe.
The topping:
We love topping our Key lime pie with homemade whipped cream, fresh lime zest, and lime slices for an eye-catching garnish, but feel free to get creative. We think whipped cream and a little lime zest are the perfect sweet-sour pairing to the tart pie, but feel free to skip if you like.
Make-ahead:
This pie is a great recipe to make ahead of time due to its need to set in the fridge. Make the pie the day before, then let it sit in the fridge overnight till you’re ready to serve; top with whipped cream and enjoy!
Storage:
If you have any leftovers, store them in the refrigerator for around 4-5 days. You can also freeze your key lime pie for around 3 months.
Made it? Let us know how it went in the comment section below!
Directions
-
Pie
- Step 1
Place a rack in center of oven; preheat to 350°. In a large bowl, using a handheld mixer on medium-high speed, beat milk, egg yolks, and sour cream until smooth. Add lime zest and juice and beat until just combined.
- Step 2Pour lime mixture into graham cracker crust. Bake pie until crust is darkened and fragrant and filling slightly puffs and center is still a little jiggly, about 15 minutes.
- Step 3Let cool 30 minutes, then refrigerate until cold, at least 2 hours or up to overnight.
- Step 1
-
Topping & Assembly
- Step 1In a large bowl, using handheld mixer on medium-high speed, beat cream and sugar until stiff peaks form.
- Step 2Top pie with whipped cream, lime zest, and lime slices.
