My Favorite Key Lime Pie
Today I’m resharing a classic family favorite: key lime pie! Possibly one of the most extensively tested recipes on my website (beside my macarons), this recipe is a no frills version; just a simple and easy pie with a crumbly graham cracker crust, a creamy filling with a tart lime bite, and a fluffy, sweet homemade whipped cream topping.
Why Try My Recipe:
Definitively tart, without making your mouth totally pucker — you need to be able to eat the whole slice and some pies are so tart I can’t make it past one or two bites! You’ll be able to finish a whole slice (then maybe another!) of this one. Easy to make. When things can be simple, they should be. There’s no need to complicate a classic with fussy ingredients or awkward techniques. This recipe is well-loved because of how simple it is, we stick to classic ingredients but make a few ratio tweaks to yield the absolute best, most balanced flavor. Simple, refreshing, and timeless recipe. Extensively tested. I made dozens of versions of this pie before settling on the version that you see here today. I first shared this recipe in 2015 and it’s been popular and well-loved ever since. When I planned to reshare it, I even went back to the drawing board and tried to improve on this recipe, and half a dozen pies later decided it’s truly just perfect as written.
What You Need
None of these will surprise you, we’re using classic ingredients And PLEASE, pay attention to my notes on condensed milk!
Sweetened condensed milk. Do not use evaporated milk! While the two are sold next to each other and look similar, they are not the same (you’ll know this if you’ve made my easy fudge or no-churn ice cream). My recipe uses 2 cups of condensed milk, which is typically about 1 ½ cans. Sure it would be nice if we could just use an even 1 or 2 cans, but as I mentioned above, you get the best results when you use this slightly awkward measurement. Use the leftover as a coffee creamer or topping for shaved ice! Key lime juice. If you’ve made my key lime cake or watched the video, you’ve heard me complain about my inability to find fresh key limes where I live. It’s just rarely possible. While I’ve tested this recipe with fresh key limes and prefer it that way, I also can confirm this pie works perfectly well with bottled key lime juice (not regular lime juice, which doesn’t have the same flavor). “Nellie & Joe’s” brand is the one I use, it’s usually available in the juice section of most grocery stores. Butter. You can salted or unsalted butter in the crust, but I tend to prefer salted to help balance out the sweetness of the pie. If you don’t have salted butter, you can add a scant ¼ teaspoon of salt with the butter. Brown sugar. To give my graham cracker crust extra flavor, I like using a combination of brown sugar and granulated sugar. Either light brown or dark brown sugar will work. Egg yolks. You will need six egg yolks. Room temperature eggs will combine easier, so that’s what I recommend using. Vanilla extract. This goes into the whipped cream, not the actual filling of the pie. You don’t want it directly in the filling, it would diminish the bright key lime flavor.
SAM’S TIP: If you don’t want to waste the egg whites, save them to make my coconut cake, lemon cake, strawberry cake, meringue cookies, chocolate meringues or French macarons. This is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!
How to Make Key Lime Pie
SAM’S TIP: While I recommend using key lime juice for the filling, you can use regular lime zest for a garnish. That small amount won’t make a difference flavor-wise. If you love key lime pie, try my lemon pie next! It’s similar to this recipe, but definitely worth a try for something a bit different. Enjoy! Let’s bake together! Subscribe to my newsletter to be notified of all the newest recipes, and find my free recipe tutorials on YouTube 💜 This recipe was originally published 06/22/2015, photos and text updated. Not the recipe, though, that was evidently just right as written and remains the same, albeit with a few additional (hopefully helpful) notes.
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