Real Recipes From Real Home Cooks ®

delicious creamy key lime pie

(2 ratings)
Recipe by
Cassie *
Somewhere, PA

My family just loves this sweet-and-tart Key lime pie. Such a pretty presentation. To me, this pie could be served any time of the year. Although, I don't make it often enough to hear my family tell! I hope you enjoy this delicious pie as much as my family and friends do... My photos

(2 ratings)
yield 6 - 8
prep time 25 Min
cook time 15 Min
method Bake

Ingredients For delicious creamy key lime pie

  • 1 bag
    15 - 20 key limes ( i get suzie brand)
  • 2 Tbsp
    grated key lime peel - set aside 1 teaspoon for garnishing
  • 1/3 c
    plus 1 tablespoon of key lime juice from the 15 - 20 key limes ( some won't have as much juice, so make sure you have at least 15 )
  • 4
    extra large egg yolks, room temperature
  • 1 - 14 oz
    can, sweetened condensed milk
  • 1/2 c
    whipping cream
  • 2 Tbsp
    confectioners' sugar
  • 1/2 tsp
    vanilla extract
  • 1 1/4 c
    graham cracker crumbs
  • 2 Tbsp
  • 1/4 tsp
  • 1/3 c
    plus 1 teaspoon, unsalted butter - melted

How To Make delicious creamy key lime pie

  • 1
    Make your crust: Preheat oven to 350 degree F. Grease a 9 in pie plate or tart pan. In the pan or in a bowl, lightly toss the crumbs, sugar and salt until well combined. Drizzle with melted butter and mix together. Press the graham cracker crust mixture into the bottom and up the sides of the pie plate ( I used a tart pan ) with your fingertips. Bake for 10 minutes. Cool crust and make your filling.
  • 2
    Grate 6 to 7 limes, green part only, with a fine grater to make up 2 tablespoons
  • 3
    Cut 15 - 20 limes into halves. Squeeze to make up 1/3 cup juice, ( I use a mesh strainer to catch seeds.) Set aside.
  • 4
    Filling: Beat egg yolks with an electric beater at high speed until thick, for about 6 to 7 minutes.
  • 5
    Gradually beat in condensed milk at medium speed, a little at a time. Now, beat in lime juice. Mix thoroughly.
  • 6
    Fold 1 tablespoon + 2 teaspoons of grated peel by hand into batter with a spatula.
  • 7
    Pour into cooled crust. Bake for 16 minutes.
  • 8
    Place pie on a cooling rack and cool for 1 hour. Chill in the refrigerator for at least 8 hours or overnight.
  • 9
    If using a tart pan, remove pie and transfer to serving plate.
  • 10
    Make your whipped cream: Whip cream and confectioners' sugar with an electric mixer on high until peaks form, for about 6 minutes. Fold in vanilla. I then spoon it into a small freezer bag, cut a small hole in one of the corners and make decorative florets around the inside edge of the pie. Then sprinkle with remaining lime zest. Keep chilled in refrigerator.
  • 11