Key Lime Pie with Graham Cracker Crust

Recipe card

Key Lime Pie with Graham Cracker Crust

Prep 20 minCook 26 minTotal 4 hr 46 minYield 8 slices

Adjust recipe Half batchOriginal batchDouble batchOnly numbered ingredient amounts change.

Equipment: Mixing bowls, measuring tools and suitable baking pan or appliance

Ingredients

200 g graham cracker crumbs 85 g unsalted butter, melted 4 whole large egg yolks 400 g sweetened condensed milk 120 ml fresh lime juice 1 tbsp lime zest 120 ml heavy cream, optional for serving

Instructions

1. Crust

   Heat oven to 175°C (350°F); mix crumbs and butter, press into a 23 cm pie plate and bake 8 minutes; cool slightly.

2. Filling

   Whisk egg yolks and lime zest until thick; whisk in condensed milk, then lime juice until smooth.

3. Bake

   Pour filling into crust and bake 15 to 18 minutes until edges set and center has a slight wobble.

4. Chill

   Cool at room temperature, then refrigerate at least 4 hours until firm.

5. Serve

   Slice cold and top with whipped cream if desired.

How to tell when it is ready

Slice cold and top with whipped cream if desired.

Tips

• Heat oven to 175°C (350°F).
• Whisk egg yolks and lime zest until thick.
• Pour filling into crust and bake 15 to 18 minutes until edges set and center has a slight wobble.
• Cool at room temperature, then refrigerate at least 4 hours until firm.

Troubleshooting

• If filling is runny, bake until just set and chill longer.
• If crust crumbles, press firmly and pre-bake.

Substitutions

• Use digestive biscuits for graham crackers.
• Use lemon juice for a different citrus pie.

Variations

• Use regular limes if key limes are unavailable.
• Add toasted coconut to crust.

Serving suggestions

• Top with whipped cream.
• Add extra lime zest.
• Serve chilled.
• Offer with berries.

Make ahead

Prepare the measured ingredients in advance. Refrigerate covered up to 3 days; do not leave pie at room temperature for extended periods.

Storage

Refrigerate covered up to 3 days; do not leave pie at room temperature for extended periods.

Food safety

Bake egg filling until set; use pasteurized eggs for any uncooked meringue garnish.

Frequently asked questions

How do I know key lime pie with graham cracker crust is ready?

Slice cold and top with whipped cream if desired.

How should I store key lime pie with graham cracker crust?

Refrigerate covered up to 3 days; do not leave pie at room temperature for extended periods.

Top with whipped cream. Refrigerate covered up to 3 days; do not leave pie at room temperature for extended periods.