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Key Lime Pie

Easy peasy! Only needing the oven for 15 minutes, this is such a refreshing citrusy pie, perfect for the hot summer days! The perfect amount of lime juice gives just the right amount of tang! 
Recipe adapted from The Gourmet Cookbook
Prep Time20 mins
Cook Time25 mins
Refrigeration8 hrs 30 mins
Total Time45 mins
Course: Dessert
Cuisine: American
Keyword: Key Lime Pie
Servings: 8
Author: Debbie


For Crust:

  • 1 1/4 cups graham cracker crumbs, from nine 4 3/4-by-2 1/4 inch crackers
  • 2 Tablespoons sugar
  • 5 Tablespoons unsalted butter, melted

For Filling:

  • 1 14-ounce can sweetened condensed milk
  • 4 large egg yolks
  • 6 Tablespoons fresh or bottled key lime juice, (preferably Manhattan brand)

For Topping:

  • 1 3/4 cup heavy cream, very cold


Directions for Crust:

  • With rack in middle of oven, preheat oven to 350° F.
  • Butter a 9-inch pie pan or plate.
  • In a medium bowl, stir together graham cracker crumbs, sugar, and butter with a fork until thoroughly combined.
  • Evenly press crust mixture onto bottom and up all sides of pie pan or plate.
  • Bake 10 minutes.
  • Transfer pie plate to a rack. (Leave oven on)

Directions for Filling:

  • In a medium bowl, whisk together condensed milk and egg yolks until well combined.
  • Whisk in the key lime juice (mixture will thicken slightly).
  • Pour the filling into prepared crust.
  • Bake for 15 minutes.
  • Cool pie completely on rack (filling will set completely as it cools). 
  • With pie covered, refrigerate, for at least 8 hours.

Directions for Topping (just before serving):

  • In a medium bowl, with an electric mixer, beat the cream until it just holds stiff peaks...do not over beat or peaks will no longer peak!
  • Spread pie with cream, decorated with dollops bordering edge or top each serving with a dollop.


A Gr8 idea:
Lightly "dust" a little grated key lime rind over the creamed topping dollops! Add a thin key lime slice to the center of the pie.
Gr8 Do-Ahead Tip:
The pie, without topping, can be refrigerated for up to 24 hours. 
Tried this recipe?Mention @Great8Friends or tag #gr8food!