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Key Lime Pie Recipe: Best Easy Homemade Version for Summer

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This easy homemade key lime pie features a creamy, tangy filling and a buttery graham cracker crust, making it the perfect refreshing dessert for summer gatherings or any time you crave a taste of sunshine. With simple ingredients and straightforward steps, it’s a crowd-pleaser that’s sure to become a family favorite.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs (about 10 full sheets)
  • 1/3 cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • Pinch of salt
  • 3 large egg yolks, room temperature
  • 1 can (14 oz) sweetened condensed milk
  • 1/2 cup key lime juice (fresh or bottled)
  • 1 tablespoon key lime zest
  • 1/4 cup regular lime juice
  • 1 cup heavy whipping cream, cold
  • 2 tablespoons powdered sugar
  • 1/2 teaspoon pure vanilla extract
  • Extra lime zest or thin lime slices, for garnish (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). In a large bowl, mix graham cracker crumbs, sugar, pinch of salt, and melted butter until the mixture resembles wet sand. Press firmly into the bottom and up the sides of a 9-inch pie pan.
  2. Bake the crust for 10 minutes until lightly golden and fragrant. Remove from oven and let cool while you prepare the filling.
  3. In a medium bowl, whisk or beat egg yolks until slightly thickened (about 2 minutes). Add sweetened condensed milk and beat for another minute. Mix in key lime juice, regular lime juice, and lime zest. Beat until smooth and creamy.
  4. Pour the filling into the cooled crust and smooth the top with a spatula. Bake at 350°F (175°C) for 15 minutes. The center should jiggle slightly when you shake the pan.
  5. Remove pie from oven and let it cool on a rack for 30 minutes. Refrigerate for at least 2 hours (overnight is best) to allow the filling to set.
  6. In a cold bowl, beat heavy whipping cream with powdered sugar and vanilla until soft peaks form (about 2-3 minutes).
  7. Spread or pipe whipped cream over the chilled pie. Garnish with lime zest or slices if desired.
  8. Slice and serve cold. Store leftovers covered in the refrigerator for up to 3 days.

Notes

Chill the pie for at least 2 hours for best results; overnight is even better. Zest limes before juicing for ease. For gluten-free, use GF graham crackers; for dairy-free, substitute coconut oil and coconut condensed milk. Don’t overbake—the filling should jiggle slightly. Homemade crust is recommended for best flavor and texture.

Nutrition

Keywords: key lime pie, summer dessert, easy pie recipe, homemade key lime pie, citrus dessert, graham cracker crust, whipped cream topping, Florida dessert, classic pie, creamy pie

Find it online: https://jodierecipes.com/key-lime-pie-recipe-best-easy-homemade-version-for-summer/