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Easy Key Lime Pie

If you love the light, tart flavor of lime and the luscious creamy texture of cheesecake, you’re going to love this simple key lime pie. It’s an easy-bake pie you’re sure to adore!

Easy Key Lime Pie (baked) from Out of the Box Baking.com

Pie, Pie, and More Pie!

Pies have been my nemesis for as long as I can remember. That said, I’ve been on a roll lately, trying to make up for lost time. 

I’ve made a lovely Blackberry Pie, an Apple Pie, and even a homemade Cheesecake (very pie-like in texture). 

That said, I’d never made a key lime pie until tonight. I’ve made a no-bake cherry cheesecake pie, which is similar. But as for a baked citrus pie? Nope. Never. Nada. Haven’t done it. 

Until now. And now that I have, I won’t hesitate to make this one again and again. It’s that delicious. . .and that simple! You’re going to love this easy key lime pie recipe.

What are Key Limes?

According to Taste of Home (one of my favorite recipe sites): 

Key limes—also known as Mexican limes or West Indies limes—are small, spherical limes that grow in tropical and subtropical regions. They’re light yellow (not green) when ripe and contain more seeds than regular limes. Their skin is also very thin, which means they don’t store well. It’s best to keep them out of the fridge and use them within two days of purchasing.

The name comes from the lime’s association with the Florida Keys. They’re also called the bartender’s lime. (Anyone else ready for a Key West vacation? No? Just me?)

These little limes are tart and aromatic. When baked into pies and cakes there is little difference in flavor between key limes and regular Persian limes. 

I didn’t happen to have key limes on hand but I did have bottled lime juice and regular limes for zesting. So, I used those. 

If you’re a key lime purist then use those. 

What Makes Key Lime Pie so Delicious?

Easy Key Lime Pie (baked) from Out of the Box Baking.com

I don’t know about you, but I absolutely adore citrus flavors, especially in desserts. If you were to ask my favorite cheesecake flavor, I would say “key lime.” 

Key lime pie takes the favor of citrus and places it into a creamy filling. The luscious graham cracker crust only adds to the overall flavor and texture, making it the perfect pie, the stuff dreams are made of.

Best of all, it’s easy to make! In fact, this is one of the simplest pies I’ve baked in ages!  

KEY LIME PIE INGREDIENTS: 

Easy Key Lime Pie (baked) from Out of the Box Baking.com

You will find a full printable recipe card at the bottom of this post. In the meantime, here’s a quick peek at what you’ll need to make this luscious key lime pie:

FOR THE PIE CRUST: 

  • crushed graham crackers
  • sugar
  • melted butter

FOR THE FILLING:

  • sweetened condensed milk
  • key lime juice
  • lime zest
  • large egg yolks (you won’t need the egg whites)
  • salt 

FOR THE TOPPING:

  • whipping cream
  • powdered sugar (not pictured)

Note: You can substitute Cool Whip (or the whipped topping of your choice) if you prefer.

How to Make Key Lime Pie

This is such an easy process. Your guests are going to think you slaved all day! (Shh! Don’t tell them how simple it was!) Best of all, the simple graham cracker crust means there’s no rolling pin necessary.

MAKE THE SIMPLE GRAHAM CRACKER CRUST: 

Preheat oven to 375 degrees Fahrenheit. 

Butter a pie pan. (You might choose a tart pan instead.)  I used a 9-inch pie plate. Next time I might opt for a slightly smaller pan so that my filling is taller.

Melt 1/2 cup butter in a medium bowl. Add crushed graham cracker crumbs and sugar and mix well. (Note: you can make your own graham cracker crumbs by crushing graham crackers in a gallon-sized ziplock bag or by processing them in a food processor.)

Easy Key Lime Pie (baked) from Out of the Box Baking.com

Press crumb mixture into the bottom and sides of the prepared dish. You can use the bottom of a measuring cup for this process.

Easy Key Lime Pie (baked) from Out of the Box Baking.com

Bake at 375 for 10 minutes and remove from oven. 

Easy Key Lime Pie (baked) from Out of the Box Baking.com

Lower oven temperature to 325 degrees. 

MAKE THE FILLING: 

Combine the sweetened condensed milk, lime juice, lime zest, egg yolks and salt in a large mixing bowl and mix well. You can use an electric mixer or a stand mixer with paddle attachment. I opted to mix mine by hand. 

Easy Key Lime Pie (baked) from Out of the Box Baking.com

Pour filling into crust and place in oven. Bake for 15 – 20 minutes at 325 degrees. 

Easy Key Lime Pie (baked) from Out of the Box Baking.com

Remove from oven and cool on wire rack.

Easy Key Lime Pie (baked) from Out of the Box Baking.com

MAKE THE WHIPPED CREAM:

Combine heavy cream and powdered sugar. Mix at high speed until soft peaks form.

Easy Key Lime Pie (baked) from Out of the Box Baking.com

Place in piping bag with a Wilton 1M tip and pipe onto the top of the pie.

Easy Key Lime Pie (baked) from Out of the Box Baking.com

Add a little extra lime zest on the whipping cream dollops if you like.

Easy Key Lime Pie (baked) from Out of the Box Baking.com

Garnish with key lime slices for added flair!

Easy Key Lime Pie (baked) from Out of the Box Baking.com

Once fully chilled, slice and serve.

Store in an airtight container (or cover with plastic wrap). Store in refrigerator. This pie will stay fresh 3 – 4 days. I do not recommend freezing.

What to Expect from this Key Lime Pie Recipe

Key lime pie is truly the ideal pie. Served cold, it’s reminiscent of cheesecake but with a tart flavor that sets it apart. 

I came into this experiment biased. As I mentioned above, I love key lime pie in general, so I had a feeling I’d fall head over heels for this recipe. 

Boy, did it! The crunch of the crust, the smooth, creaminess of the filling, and that tart twang of the limes? Yes, please! 

This is truly the perfect pie for the citrus lovers out there! (And I happen to be one, for sure!) It reminds me a lot of a lemon meringue pie, but with the added creamy element of the sweetened condensed milk and the homemade graham cracker crust.

This is one of those delicious desserts I plan to make again and again! I think it would be terrific at a 4th of July picnic or other summer cookouts. This is the best key lime pie I’ve had in ages!

Questions People are Asking about Key Lime Pie

Do I have to use key limes in Key Lime Pie?

No, you can use regular limes. You probably won’t notice much of a difference in the flavor. 

Can I use a store-bought crust? 

Absolutely! Using a pre-made graham cracker crust will save you time and trouble! 

Can I substitute lemons and lemon juice for the lime(s)? 

You sure can. Limes have a lower sugar content than lemons, but you probably won’t notice much difference in the finished product. 

Is there a no-bake version of this pie? 

Yes, I have a No-Bake Cheesecake Pie that calls for lemon juice and zest. You can substitute lime for lemon, no problem. 

Could I add a dot of green food coloring?

Absolutely, but only a dot or two! You don’t want it to look artificial.

Can I add a block of cream cheese?

Yes, you can mix in a full block of softened cream cheese to your filling. You might need to bake a few minutes longer.

Other Citrus Desserts from Out of the Box Baking

Luscious Lemon Bars: They’re tart, sweet, crisp and creamy. These luscious lemon bars are all of the above. . .and then some!

Easy Lemon Yogurt Cake: In France, they call this lovely Lemon Yogurt Cake a French Granny Cake (or a Gateax de Mamie). It’s a luscious cake with a distinct tart flavor, thanks to the addition of lemon zest and a very simple ingredient. . .yogurt.

Strawberry Lemon Creme Scones: The juicy berries, the tartness of the lemon zest. . .wow! Talk about a flavor explosion! I simply loved these (so much so that I had to pass them on to a family member to keep from eating the whole batch. They’re definitely not Weight Watchers friendly!)

No Bake Lemon Swirl Cheesecake: If you love a soft, light cheesecake, one loaded with lemony flavor, this is the recipe for you! I made this for Christmas and it was a big hit.

Luscious Lemon Pound Cake from Scratch: If you love a delicious pound cake with a lemony twist, this is the recipe for you! You’re going to love this new cake from Out of the Box Baking!

Crumbl Copycat Lemon Blackberry Cookies: If you love the light, bright flavor of lemon, but you’re also a fan of berries, this delicious Crumbl Copycat recipe is perfect for you! 


Thanks for checking out this Key Lime Pie recipe. I found it at thekitchn.com

See this recipe at

Full Plate Thursday 

Weekend Potluck

Busy Monday


About the Author

Janice Thompson is an author, baker, and all-around mischief maker! She has overcome a host of baking catastrophes, including a toppled wedding cake, to learn more about the baking process. Janice has published over 150 books for the Christian market but particularly enjoys writing recipes and baking devotions. To learn more about Janice or to drop her a note, visit her About the Author page.

Easy Key Lime Pie

Easy Key Lime Pie

Yield: 8
Prep Time: 10 minutes
Cook Time: 30 minutes
Additional Time: 10 minutes
Total Time: 50 minutes

If you love that light, tart flavor of lime but the luscious texture of cheesecake, you’re going to love this simple key lime pie.

Ingredients

  • FOR THE CRUST:
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup sugar
  • 1/2 cup melted butter
  • FOR THE FILLING:
  • 14 ounce can sweetened condensed milk
  • 1/2 cup key lime juice
  • Zest of one lime
  • 4 large egg yolks
  • Pinch salt
  • FOR THE TOPPING
  • 1 cup whipping cream
  • 2 tablespoons powdered sugar (not pictured)

Instructions

    HOW TO MAKE KEY LIME PIE:
    This is such an easy process. You’re going to wish you’d made it sooner!

    MAKE THE CRUST:
    Preheat oven to 375 degrees Fahrenheit.
    Butter a pie dish.

    Melt 1/2 cup butter in a medium bowl. Add crushed graham cracker crumbs and sugar and mix well.

    Press crumb mixture into the bottom and sides of the prepared dish. You can use the bottom of a measuring cup for this process.

    Bake at 375 for 10 minutes and remove from oven.

    Lower oven temperature to 325 degrees.

    MAKE THE FILLING:
    Combine the sweetened condensed milk, lime juice, lime zest, egg yolks and salt and mix well. You can use an electric mixer or a stand mixer with paddle attachment. I opted to mix mine by hand.

    Pour filling into crust and place in oven. Bake for 15 - 29 minutes at 325 degrees until set.

    Remove from oven and cool.

    MAKE THE WHIPPED CREAM
    Combine heavy cream and powdered sugar. Mix at high speed until soft peaks form. Place in piping back with a Wilton 1M tip and pipe onto cake.

    Garnish with key lime slices if you like.

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Janetta

Monday 9th of January 2023

Looks scrumptious. I'm saving this, for sure!!! Thank you!!!

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