Key Lime Pie Recipe

It is summer. I love it. There is so much going on and so many things to do. This weekend we are going to my brother-in-law’s lake house again, and this time, no children! It’s the annual crazy cousin party! My parents will be watching Liam and I am bringing them a homemade Key Lime Pie. Yum! This Key Lime Pie has a graham cracker crust that is so easy to make. No rolling! And instead of the traditional meringue, I made a whipped cream topping. So, let’s get to making this summery delight…

What you will need:

One 9 inch pie pan lightly buttered

For the crust:

1 1/4 cups graham cracker crumbs
2 tablespoons granulated sugar
6 tablespoons unsalted butter, melted

For the filling:

3 large egg yolks at room temperature
One 14 ounce can sweetened condensed milk
1/2 cup key lime juice (I squeezed 26 key limes!)
2 teaspoons lime zest

For the topping:

1 cup cold heavy whipping cream
2 tablespoons granulated sugar

To make the crust:

Preheat oven to 350 degrees fahrenheit. Mix together all 3 ingredients until combined. With your fingers, press evenly onto the bottom and sides of the prepared pan. Bake for about 10 minutes and then cool on wire rack while you make the filling.


Don’t you just love this cobalt blue pie pan?! Thanks Mom! 😉

To make the filling:

In a large bowl (or bowl of your electric mixer), beat egg yolks until fluffy. Add the condensed milk and beat until light and fluffy. Beat in the lime juice and zest.

Pour the filling over the crust and bake for 10-15 minutes, or until the filling is set. Let cool on a wire rack. Once it has completely cooled, refrigerate for several hours or even overnight before making the topping.

To make the topping:

In a large bowl (or bowl of your electric mixer), beat the whipping cream and sugar until stiff peaks form. Pipe or spread on top of the cooled pie. I used a Wilton 1M tip. Slice and enjoy!

Store in the refrigerator.

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