Description
Bright, creamy, and bursting with citrusy goodness, this no-fuss lime pie is a summer dessert dream come true. A crisp graham cracker crust hugs a smooth, tart filling that’s as refreshing as a beachside breeze. Serve it chilled, topped with clouds of whipped cream, and prepare for oohs and ahhs at every slice!
Ingredients
Scale
For the Crust:
- 1 ½ cups (200g) graham cracker crumbs — roughly 11 whole crackers
- ¼ cup (50g) granulated sugar
- 6 tablespoons (85g) unsalted butter, melted
For the Filling:
- Two 14-oz cans (880g total) full-fat sweetened condensed milk
- 1 cup (240ml) freshly squeezed key lime juice
- 4 egg yolks (large)
- 1 tablespoon key lime zest, packed (about 3–4 key limes)
Toppings (Optional but Delicious):
- 1 cup (240ml) cold heavy cream
- ⅓ cup (45g) powdered sugar
- Thin lime wheels, extra zest, and graham cracker crumbs for garnish
Instructions
- Fire Up the Oven
- Start by preheating your oven to 350°F (180°C). That crust isn’t going to crisp itself!
- Mix Up That Crust
- In a mixing bowl, toss together the graham cracker crumbs and sugar. Pour in the melted butter and stir until every crumb glistens.
- Pack It In
- Pour the crust mixture into a 9-inch deep pie dish. Press it down firmly into the base and up the sides using your fingers or the bottom of a flat measuring cup.
- Give It a Quick Bake
- Pop the crust into the oven and bake for 8 minutes. This helps it hold its shape when filled. When done, remove it but leave your oven on — you’ll need it again in a sec!
- Make That Creamy Filling
- While the crust is cooling, combine the condensed milk, lime juice, zest, and egg yolks in a clean bowl. Whisk or use a hand mixer until the mixture is smooth and fully blended — about 2 minutes. Tap the bowl lightly on the counter to break up any air bubbles.
- Pour and Bake
- Carefully pour your limey custard filling into the warm crust. Slide it back into the oven and bake for 15–18 minutes. You’ll know it’s ready when the edges are set, but the center still has a little jiggle.
- Cool Off
- Let the pie rest on a wire rack until it reaches room temperature. Then, transfer it to the fridge to chill for at least 3 hours — overnight is even better if you have the patience.
- Whip It Good
- Right before serving, beat the cold cream and powdered sugar until it forms stiff, fluffy peaks. This takes around 3–4 minutes with an electric mixer on high.
- Make It Pretty
- Spoon or pipe your whipped cream in decorative swirls around the edges of the pie. Add lime slices, a dusting of zest, or even a few crushed graham crackers for flair.
- Pro tip: Don’t decorate too far in advance — garnish just before serving for the prettiest results!
- Serve & Swoon
- Slice it up, serve it chilled, and bask in the zesty applause. This key lime pie with sweetened condensed milk is a creamy, citrusy showstopper every time.
- Prep Time: 15 minutes
- Additional Time: 3 hours
- Cook Time: 15 minutes
- Category: Desserts