Skip to main content

Easy Key Lime Pie – Pizzazzerie

 Looking for a sweet and tangy dessert that’s easy to whip up? This easy key lime pie is made with a creamy lime filling, a buttery graham cracker crust, and a fluffy whipped cream topping—perfect for any occasion!

key lime pie easy

Want to Save This Recipe?

Enter your email & I’ll send it to your inbox. Plus, get new recipes from me too!

By submitting this form, you consent to receive emails from Pizzazzerie.

Easy Key Lime Pie

Get ready to make the easiest, creamiest Key Lime Pie you’ve ever tasted! Even non-key lime pie fans will be converted with this recipe! Unlike traditional recipes, this version features a secret ingredient that adds an unexpected creamy twist, making it absolutely irresistible!

When I moved back to Charleston, my mom bought me a little key lime tree that lives in a pot on our back porch stairs. Let me tell you, this baby produces the key limes! SO MANY KEY LIMES! We’ve been enjoying this key lime pie monthly around here.

Don’t worry, you can use regular limes (the flavor difference isn’t drastic) or buy bottled key lime juice too. I recommend Nellie and Joe’s Key Lime Juice.

creamy key lime pie

Tips for Making this Easy Key Lime Pie

Use Fresh Key Lime Juice: Freshly squeezed key lime juice gives the pie the best flavor, but like I said above, you can use bottled key lime juice if you can’t find key limes.

Press the Crust Firmly: To get a solid graham cracker crust, press it firmly into the pie dish using the back of a measuring cup or spoon. This helps the crust hold together when slicing.

Don’t Overbake the Filling: The pie filling should be set but still slightly jiggly in the center when you take it out of the oven. It will continue to firm up as it cools, preventing it from becoming too firm or dry.

Chill the Pie: For the best texture and flavor, refrigerate the pie for at least 4 hours or overnight. This gives the filling time to fully set and enhances the tangy lime flavor. I know it’s hard to wait, but it’s worth it!

Whip the Cream Just Before Serving: For a light, fluffy whipped topping, make sure your heavy cream is cold and whisk it just before serving. Add on lots of key lime zest to the top!

key lime pie

Can you make Key Lime Pie in advance?

YES, in fact it’s sort of necessary as the key lime pie needs at least 4 hours to chill before serving. Key lime pie actually tastes better after it has chilled for several hours or overnight, so it’s a great dessert to make ahead. Prepare and bake the pie the day before, then store it covered in the fridge.

Once baked and cooled, cover the pie with plastic wrap or foil and store it in the refrigerator for up to 2-3 days.

easy key lime pie with homemade whipped cream and key lime zest

More Pies You’ll LOVE

I hope you’ll give my easy key lime pie recipe a try! It’s so creamy and delicious!

key lime pie easy

Easy Key Lime Pie

Author: Courtney Whitmore

A creamy, delicious Key Lime Pie that’s so easy to make and turns out perfect every single time!

SERVINGS 8 servings

Prep Time 30minutes 

Cook Time 25minutes 

Total Time 55minutes 

  • 2 14. oz cans sweetened condensed milk – (28 oz total)
  • 3/4 cup key lime juice
  • 2/3 cup vanilla Greek yogurt
  • 2 egg yolks

Whipped Cream

  • 1 cup heavy cream
  • 3 tbsp powdered sugar
  • 2 tsp vanilla extract

Graham Cracker Crust

  • 2 cups graham cracker crumbs
  • 5 tbsp sugar
  • 6 tbsp butter – melted

  • Preheat the oven to 350°F (175°C).

  • In a bowl, mix the graham cracker crumbs and sugar. Add the melted butter and stir until well combined.

  • Press the mixture into the bottom and up the sides of a 9-inch pie dish to form the crust.

  • Bake the crust for 6-8 minutes. Remove from the oven and allow to cool while you prepare the filling.

  • Using an electric mixer (or whisking well by hand), mix together the sweetened condensed milk, key lime juice, vanilla Greek yogurt, and egg yolks until smooth (about 2 minutes).

  • Pour the filling into the cooled graham cracker crust.

  • Bake the pie for 20-25 minutes, or until the filling only slightly wiggles in the center.

  • Allow the pie to cool on the counter, then refrigerate for at least 4 hours or overnight.

  • To make whipped cream, beat heavy cream, sugar and vanilla for 2-3 minutes or until medium peaks form. Pipe or spoon on whipped cream and garnish with key lime slices and key lime zest.

Comments

Post a Comment

Popular posts from this blog

Mango Lassi

  Mango Lassi is a delicious, cooling, and refreshing beverage that can help correct liver and menstrual disorders, as well as poor eyesight. The yogurt in this recipe helps balance the acidity of the mango to aid in digestion. Ingredients 2 cups homemade yogurt 2 medium ripe mangoes 3 Tbsp maple syrup or honey 6 ice cubes 1/8 tsp rose water (optional) Intructions Peel and slice mangoes. Put all ingredients in the blender and blend at high speed until smooth.
Post a Comment
Read more

Tiramisu

  Far from being the traditional Italian dessert you assume it is, tiramisu is actually a fairly recent invention. It seems it first appeared in a recipe book as late as 1981, and was created in the 1950s at the earliest. Like most recipe origin stories, sources disagree over who should take the credit, but most agree it originated in the northern town of Treviso. You can read about it in this article in The Guardian,   How to make the perfect Tiramisu   and this one from the Washington Post,   The trail of tiramisu All I want to say is that if made well, a trifle of sponge fingers, coffee, liqueur, a light yet rich creamy filling and chocolate is a glorious thing, and I love it! My recipe tries to balance richness and lightness with the addition of a couple whipped egg whites in the cream layer. I also advocate not soaking the sponge fingers until they are soggy and giving several hours in the fridge for the flavours to combine and the texture to be just right ...
Post a Comment
Read more

Fajeto

  Fajeto / Mango  kadhi This is authentic  Gujarati  dish. We made this specially during mango season. This can be made from left over mango liquid we get from washing up of mango skin and stone while making  aam   ras . You can also use mango pulp and mix it with water. Ingredients: Mango pulp: 1/2 cup Water: 1 cup Green chillies: 2-3 Ginger: 1inch Yogurt: 1/4 cup Gram flour/  Besan : 1 table spoon Jaggery : 1-2inch (depending on your taste) Taste to taste Red chili powder: 1 tea spoon Turmeric powder:1/2 tea spoon For tempering /  tadka : Mustard seeds: 1/2 tea spoon Cloves: 2-3 Curry leaves: handful Asafoetida : 1/4 tea spoon Oil: 1 table spoon Preparation: Mix pulp and water together. Add Chili and ginger paste to it. Mix yogurt, gram flour and  jaggary  together and blend it. Mix mango pulp with yogurt mix and add salt, red chili, turmeric and heat it on low flame. While the mixture boils, prepare for tempering. Add 1 table spoon of...
Post a Comment
Read more