Easy Key Lime Pie

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This Easy Key Lime Pie is so refreshing, tart, and creamy, and only requires 8 ingredients to make!  While key lime pie is especially enjoyable in the summertime, this dessert hits the spot at any time of year if you’re in the mood for bright citrus flavor.

Using 100% key lime juice and zest provides plenty of “zing”, but is balanced with the sweetness of the sweetened condensed milk, whipped cream, and graham cracker crust.

RECIPE NOTES:

The Crust: Much of what makes this recipe so quick and easy is the use of a pre-made graham cracker crust!  Of course you can make a homemade version if you prefer as long as it’s the same 9-inch size.  All you need is graham cracker crumbs, butter, and sugar!

The Key Limes: Part of the distinct key lime experience is their tart flavor!  In order to avoid bitterness, be sure to be careful when zesting to stay right on the surface and avoid the pith (the white layer beneath the skin).

The Whipped Cream: The whipped cream is essential for balancing out the tart flavor of the custard.  The amount I have suggested for this recipe is the perfect quantity to top the pie with, but for those who want a less tart experience, making extra whipped cream is a great option.  Feel free to make extra to add to taste!

When planning, don’t forget to factor in that it’s ideal to let the custard layer of this pie chill overnight before serving…This will ensure that it fully sets!

Kitchen Equipment:

• A Baking Sheet

• A Zester / Grater

• Knife & Cutting Board

• A Lime Squeezer

• 2 Large Bowls

• A Hand Mixer

• Airtight Storage (either the container from the pre-made crust, plastic wrap, or equivalent)

Servings: 8

Ingredients:

CRUST

• 9-inch Pre-Made Graham Cracker Crust (I used this one)

FILLING

• 2 1/4 Tsp Key Lime Zest (+ 1 Extra Tsp Of Zest To Garnish, optional)
• 1/2 Cup Key Lime Juice, (approx. 16 small** key limes)
• 4 Egg Yolks
• 14 oz Sweetened Condensed Milk

**mine were .8 oz

WHIPPED CREAM

• 1/2 Cup Heavy Whipping Cream
• 1 Tbsp Powdered Sugar
• 1/4 Tsp Vanilla Extract

Directions:

PRE-BAKE THE PIE CRUST

Pre-bake the pie crust at 375º for 5 minutes on a baking sheet (or follow your specific package instructions)

Let cool before filling / Set aside

PREP THE KEY LIMES

Zest and juice the key limes, and set aside (Don’t forget to zest them before cutting them open to juice, and be sure to remove all of the seeds!)

CREATE THE FILLING

Preheat the oven to 350º

In a large bowl, beat the egg yolks with a fork (save the egg whites to use another time!)

Then, using a hand mixer, beat in the sweetened condensed milk on a low speed until just combined

Beat in the juice and zest, also on a low speed

Add the filling into the cooled pie crust

BAKE, COOL, & CHILL

Bake for 16 minutes (I placed the pre-made crust on a baking sheet)

When taking it out of the oven, the center should be set, but have the slightest of jiggles if you really move it around

Once it has cooled to room temperature, cover airtight and place it in the fridge to fully set and chill overnight

MAKE THE WHIPPED CREAM

In a large bowl, beat together the heavy whipping cream, powdered sugar, and vanilla extract (starting on a low speed, and then slowly increasing to a medium/high speed after several minutes) / Beat until it transforms into a fluffy whipped texture (see photo above)

DECORATE & SERVE

Add the whipped cream evenly over top of the chilled custard layer of the pie (You can also wait until serving time to do this, but be sure to store the whipped cream airtight in the refrigerator until then!)

Optional: Sprinkle on a little extra lime zest to garnish

Store the pie airtight in the refrigerator until it’s time to serve

Serve the pie chilled

Enjoy!

[Pie leftovers should also be stored airtight in the refrigerator.]