The Lake Kitchen

Key Lime Pie

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My oh my, Key Lime Pie!

This is my husband and son’s favorite dessert and for good reason – it has a delicious buttery, crumbly graham cracker crust that’s the perfect backdrop for the tart and creamy key lime filling. 

This is a staple at our house for Father’s Day, birthdays and honestly, most celebrations. It’s perfect because I can make it ahead of time and have dessert done and out of the way, to spend time with those I love instead of throwing it together at the last minute in the kitchen!

I find it much easier than making a traditional apple or cherry pie, yet it still has that from scratch made with love taste. 

If you can’t find key limes at your grocery store, no biggie, you can easily substitute regular limes. I find that my local grocery store here in the Seattle area rarely has key limes so I end up using regular limes most of the time anyhow (shhh…. don’t tell anyone)! You definitely need to use fresh lime juice, don’t be temped to short-cut with the bottled stuff! 

Tips and Tricks for this Key Lime Pie Recipe:

  • Use your food processor. I suggest using the food processor for the crust and filling, it helps makes clean up a breeze! If you don’t have a food processor, you can use a stand or a hand mixer.
  • I like to buy a few extra limes to garnish each slice of pie with a little wedge.
  • If you have leftovers (which will be rare with this recipe), simply cover with plastic wrap and put in your fridge, that way the filling won’t dry out.
  • Regular limes don’t have seeds, but key limes do, so make sure you strain out any seeds before adding the juice.
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Key Lime Pie

  • Author: Jill Sharpe
  • Total Time: 25 minutes
  • Yield: Serves 8
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Description

Delicious key lime pie recipe from the Lake Kitchen!

Ingredients

Scale
  • 1 package or 9 gram crackers
  • 1/3 cup sugar
  • 5 tablespoons butter, melted
  • 3 egg yolks
  • 1, 14 oz. can of sweetened condensed milk
  • 2/3 cup fresh squeezed key lime juice

Instructions

  1. Preheat your oven to 350°.
  2. Grease an 9 inch pie plate.
  3. In a food processor blend gram crackers and sugar until fine crumbs form.
  4. Pour in melted butter and blend together in short pulses.
  5. Press gram cracker mixture into the pan with the bottom of a measuring cup, making sure the bottom and the sides are even and compact.
  6. Bake for 10 minutes. Remove from the oven and set aside.
  7. Rinse out your food processor. Add egg yolks and process 20 seconds, slowly add the sweetened condensed milk.
  8. Once the sweetened condensed milk is fully incorporated, keep your processor running and add lime juice and process for 30 seconds. 
  9. Pour filing into baked crust. 
  10. Put back into the oven for 15-20 minutes, or until it doesn’t giggle much when you wiggle the pan.
  11. Let cool at room temperature until pan is cool enough to touch. Keep in the fridge for a minimum of 2-3 hours to chill. 
  12. Serve chilled with a dollop of whipped cream.

Notes

Checkout my yummy vanilla whipped cream recipe too!

  • Prep Time: 10
  • Cook Time: 25
  • Category: Dessert
  • Method: Baking

Keywords: key lime pie, pie, dessert