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Irresistible Key Lime Pie Recipe with Easy Graham Cracker Crust

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A tangy and creamy key lime pie with a buttery graham cracker crust, perfect for summer gatherings or any occasion. This easy recipe balances sweet and tart flavors with a smooth, velvety filling and a crunchy crust.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs (about 10 full sheets, finely crushed)
  • 6 tablespoons unsalted butter, melted
  • ¼ cup granulated sugar
  • 4 large egg yolks (room temperature)
  • 1 (14-ounce) can sweetened condensed milk
  • ½ cup freshly squeezed key lime juice (about 20–25 key limes)
  • 1 tablespoon key lime zest (optional)
  • 1 cup heavy whipping cream, chilled
  • 2 tablespoons powdered sugar
  • Key lime slices or zest for garnish

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. Crush the graham crackers finely using a food processor or place them in a zip-top bag and roll with a pin until you have about 1 ½ cups of crumbs. In a medium bowl, combine the crumbs with ¼ cup granulated sugar.
  3. Pour 6 tablespoons of melted unsalted butter into the crumbs and sugar mixture. Stir until the crumbs are evenly coated and resemble wet sand.
  4. Press the crust mixture firmly into the bottom and up the sides of a 9-inch pie dish, creating an even layer about ¼ inch thick.
  5. Bake the crust for 8-10 minutes until golden and fragrant. Remove from oven and let cool.
  6. In a mixing bowl, whisk 4 large egg yolks until smooth and slightly thickened (about 2 minutes). Slowly whisk in the sweetened condensed milk until fully combined.
  7. Add ½ cup fresh key lime juice and 1 tablespoon lime zest, whisking gently until the mixture turns pale, creamy yellow.
  8. Pour the filling over the cooled crust, smoothing the top with a spatula.
  9. Bake the pie at 350°F (175°C) for 12-15 minutes until the edges are set but the center is slightly jiggly.
  10. Remove from oven and let cool to room temperature, then refrigerate for at least 3 hours or overnight.
  11. Just before serving, whip 1 cup chilled heavy cream with 2 tablespoons powdered sugar until soft peaks form.
  12. Spread or pipe the whipped cream over the chilled pie and garnish with key lime slices or zest.
  13. Slice and serve chilled.

Notes

Press the graham cracker crumbs firmly into the pan to avoid a crumbly crust. Pre-bake the crust to lock in shape and enhance flavor. Use fresh key lime juice and zest for best taste. Do not overbake the filling; it should be slightly jiggly in the center when removed from the oven. Chill the pie overnight for best flavor and texture. Whip cream topping just before serving. For a dairy-free version, substitute butter with coconut oil and heavy cream with coconut cream.

Nutrition

Keywords: key lime pie, graham cracker crust, easy dessert, summer pie, creamy pie, citrus dessert, homemade pie

Find it online: https://pokirecipes.com/irresistible-key-lime-pie-recipe-with-easy-graham-cracker-crust/