This classic Key Lime Pie presents a perfect balance of sweet and tart with a creamy texture and a light golden color that comes from the egg yolks and Key lime juice. Perfectly baked in a graham cracker crust, this decadent dessert is proof of why it’s considered a classic pie. Adding sweet whipped cream or a scoop of your favorite ice cream will really contrast with the tartness key lime filling.
The backbone ingredients of classic key lime pie are sweetened, condensed milk, egg yolks, and key lime juice. Many similar recipes claim if you can’t find key lime juice then it’s okay to use regular lime juice. Today key lime juice is available just about everywhere. Sure it’s possible that you might not be able to find it if you live in an area where’s only one supermarket within 100 miles. If that’s the case, you can always get it delivered from Amazon. Be sure to order enough so you can make a key lime pie whenever the mood strikes!
As always, I had to check out other recipes for key lime pie before offering my own version. I was shocked to see how many recipes recommend preparing the filling in a stand mixer. What? I don’t even use an electric hand mixer and my pies come out perfect. If you happen to love your stand mixer, then by all means use it for this recipe. Any way you mix it, with this recipe your pie can be ready for the oven in 15 minutes or less.
Classic Key Lime Pie Recipe
Utensils & Equipment
- 1 9-inch pie plate
- 1 wire cooling rack
- 1 large bowl
- 1 wire whisk
- 1 electric mixer (optional)
- 1 measuring cup
- 1 set of measuring spoons
Ingredients List
- 1 graham cracker crust premade or homemade
- 14 ounces sweetened condensed milk
- 2/3 cup key lime juice
- 4 egg yolks
- 1/2 tsp vanilla extract
Instructions
Preheat Oven
- Preheat the oven to 325℉.
Prepare The Crust
- If you're using a premade graham cracker crust no preparation is necessary..
- If you're making your own graham cracker crust, it should be at room temperature before adding the filling.
Prepare The Filling
- In large bowl use a wire whisk or electric mixer to beat the egg yolks until the mixture starts to thicken.
- Stir in the sweetened, condensed milk until well blended and smooth.
- Stir in the key lime juice only until blended. The mixture should start to thicken.
- Pour the mixture into the crust.
Bake
- Bake for 25 minutes or until the edges are set. The pie should still be a little jiggly in the center.
Cool
- Allow to sit on wire cooling rack at room temperature until the pie plate is cool to the touch.
- Refrigerate for at least 2 hours.