This past week while talking with friends during my adventures in pie-making, I couldn’t help but notice one thing:
Everyone has a favorite pie.
And they tend to be very eager to tell you about it.
Seriously, I had no idea that friends I have known and loved for years had such deep and strong opinions about their favorite pies! But perhaps more so, I had no idea that they would all love so many different kinds of pies. Some people were passionate about their pecan pies. Some couldn’t wait to taste a bite of French Silk. Others were requesting that bourbon being added to a peach pie.
But I was surprised that the most requested pie — at least amongst my friends — was actually a classic Key Lime Pie.
Apparently, people love their Key Lime Pie!
Some friends had made it with their families growing up. Some said it gave them fond memories beach and fresh lime trees (since you know that we live about as far away from those as possible in Kansas City!). Some had the tradition of always ordering it at a favorite restaurant. And some just flat-out loved it.
Whatever the reasoning, Key Lime Pie was definitely a favorite amongst my friends, and they ate in a flash during our night of taste-testing. Although you’d better believe I also had a slice!!
Key Lime Pie was actually the first pie I chose to make in my lineup of pie recipes last week — partly because I love it, but partly because it is one of the easiest pies to make. I’m not kidding. This recipe is pretty much foolproof!
All you need is to make a graham cracker crust, whisk together the ingredients for that perfectly sweet and tart key lime filling, bake it briefly then refrigerate for a few hours. And voila — a delicious Key Lime Pie will be ready to go with less than about 30 minutes of prep work. (Or less than 20 if you decide to “cheat” and use the bottled key lime juice at the store. No judging here — if you want to save your fingers from squeezing a zillion limes, it’s an option!)
So if you were one of the many who would instantly shout out “Key Lime” if I asked about your favorite pie, you should definitely give this one a try. Enjoy!
Recipe for the best Key Lime Pie — quick, fresh, and so delicious!
Graham Cracker Crust Ingredients:
1 1/4 cups finely-ground graham cracker crumbs
2 Tbsp. sugar
5 Tbsp. butter, melted
1 (14-ounce) can sweetened condensed milk
4 large egg yolks
1/2 cup key lime juice (preferably fresh, but bottled juice also works)
(optional) 1 tablespoon lime zest
(optional topping) 2 cups whipped cream
To Make The Graham Cracker Crust:
Preheat oven to 350°F.
Stir together graham cracker crumbs, sugar, and butter in a bowl until evenly combined. Press mixture evenly onto bottom and up side of a 9-inch (4-cup) pie plate. Bake crust on the middle oven shelf for 10 minutes, then remove and let cool.
To Make The Filling:
While the crust is baking, whisk together the condensed milk and egg yolks in a bowl until combined. Add juice (and zest, if using) and whisk by hand for 1 minute until combined and slightly thickened.
Pour filling into crust and bake on the middle oven shelf for 15 minutes. Transfer pie to a cooling rack, and let sit until it reaches room temperature. Then refrigerate for at least 3 hours, or until chilled and set.
Top with whipped cream just before serving, if desired.
So good! My family looks for good Key Lime Pie every time we’re in the south, and this rivals our favorites :)
totally easy and delicious. I used bottle key lime juice and prepared graham cracker crust. I received raved reviews from passionate key lime pie lovers! Thank you.
I’m on my third pie. Greatest key lime pie ever.
Give the pie it’s three hours in the fridge. It seems to affect the whole flavor for the better. Next day pie even better.
I love this recipe! Thank you!! I have made it several times and recently decided I would like more filling. It’s a bit shallow. I added another can of the milk and just 2 more egg yolks and baked 20 min. Came out perfect…
This is my fav key lime recipe, but do you have suggestions on a successful dairy free alternative to sweetened condensed milk? Kiddo can’t do cow’s milk. I can get around the whipped topping…but I’m lost.
This was my first key lime pie. I was disappointed when i poured the filling into the crust, because i had planned to skip the whipped cream. It looks weirdly shallow without it! But omg, its delicious. Just not for company. It looks like a pie gone awry without the whipped cream puffs taking up the extra space. That’s ok, more for us. ?
I can’t stop making this recipe. The crust and filling come out perfectly every time and it’s so quick and easy. We use cool whip to balance the richness of the pie. This last time I didn’t have “key” limes so I added a little fresh lemon juice to the fresh lime juice and I like it even more this way. Rich, tart, creamy, just wonderful.
I live in Florida and we have key lime pie often from a nearby restaurant. I decided to make this recipe and it is SO easy and delicious! It rivaled our restaurant favorite easily ?
I made this. It turned out perfect!
Super yummy. My family likes things extra tart, so I for sure added the zest of one lime, and then I also added two packets (one each) of a lemon and lime packet. They’re that “tru” brand of crystallized lemon and lime. Adds more tartness without adding more juice, which would make it runny.
I also didn’t add much sugar to the Graham cracker crust. Basically the recipe quite versatile.
Really awesome texture. Love anything by this blogger!
One of my best friend who isn’t a big fan of desserts loved this one. Thank you! I can always count on your recipes.