Fresh Key Lime Pie with Graham Cracker Crust Recipe
This Fresh Key Lime Pie recipe features a crisp and buttery graham cracker crust with a tangy, creamy key lime custard filling. Perfectly balanced between sweet and tart, it is topped with optional whipped cream for a refreshing dessert that’s easy to prepare.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Graham Cracker Crust
- 1 1/4 cup graham cracker crumbs (from 9 crackers, or one sleeve)
- 5 tablespoons melted unsalted butter
- 3 tablespoons sugar
- 1 generous pinch kosher salt
Key Lime Custard Filling
- 1 14-ounce can sweetened condensed milk
- 4 egg yolks
- 1/2 cup fresh lime juice (from about 4 to 5 limes)
- 1 tablespoon lime zest
Topping (optional)
- Fresh whipped cream to top
Instructions
- Prepare the Graham Cracker Crust: Preheat your oven to 375°F. Pulse the graham crackers along with sugar and salt in a food processor until finely ground, then transfer to a mixing bowl. Add melted butter and stir until fully combined. Press the mixture firmly and evenly into the bottom and sides of a pie plate using the bottom of a measuring cup to flatten and compact the crust.
- Bake the Crust: Bake the crust at 375°F for 15 minutes, or until it turns a toasted brown color. Remove from oven and allow to cool completely at room temperature. You can prepare the crust up to two days in advance, keeping it wrapped at room temperature.
- Mix the Key Lime Custard: Preheat the oven to 325°F. While the crust is baking, combine the sweetened condensed milk, egg yolks, fresh lime juice, and lime zest in a mixing bowl. Stir well to combine into a smooth custard mixture.
- Assemble and Bake the Pie: Pour the custard mixture into the cooled graham cracker crust. Gently jiggle the pie to level the filling and remove air bubbles. Bake at 325°F for about 15 minutes, or until the custard is set and does not jiggle loosely when the pie is gently shaken.
- Cool and Chill: Allow the pie to cool to room temperature, then refrigerate until well chilled before serving. Optionally, garnish with fresh whipped cream before serving for added richness and presentation.
Notes
- Use fresh lime juice and zest for the best flavor rather than bottled lime juice.
- You can prepare the crust up to two days ahead and store it wrapped at room temperature.
- The pie should be baked just until the custard is set to avoid curdling or cracking.
- Chilling the pie thoroughly enhances the flavors and texture.
- Top with whipped cream or fresh lime slices for an elegant finish.