Key Lime Pie
To make Key Lime Pie, build a smooth filling around lime, condensed milk, and graham crackers, spread it into a crust, and chill it long enough to slice cleanly. It works because the filling is thick enough to feel rich without turning heavy.
This key lime pie builds a smooth, tangy filling from lime juice, condensed milk, and a graham cracker crust, chilled until it slices clean. Simple ingredients, real key lime flavor.
It's a good summer dessert or a bright finish to a heavier meal. Chill it fully before slicing so the filling holds its shape.
Ingredients
- 1 prepared pie crust or graham cracker crust
- 1 to 1 1/2 cups lime
- 1 cup condensed milk
- 1/2 cup graham crackers
- 1/2 cup powdered sugar or condensed milk depending on the filling
- 1 teaspoon vanilla or citrus zest
Instructions
- 1Blind-bake the crust if the style needs a baked shell, then cool it fully.
- 2Whip or mix the filling built around lime, condensed milk, and graham crackers until smooth and thick enough to hold a clean slice.
- 3Spread into the crust evenly and chill until firm.
- 4Top just before serving if whipped cream or garnish belongs on the finish.
Pro Tips
- A fully cooled crust matters for chilled pies.
- Chill long enough for slices to set cleanly.
- A little salt sharpens sweet pie fillings more than people expect.
Substitutions
Storage Instructions
Keep chilled and covered for up to 4 days.
Make Ahead
Pies are strong make-ahead desserts because the chill time helps.
Frequently Asked Questions
Can I make Key Lime Pie ahead of time?
Yes. Pies are strong make-ahead desserts because the chill time helps.
How do I store leftover Key Lime Pie?
Keep chilled and covered for up to 4 days.
Can I freeze Key Lime Pie?
Usually yes. Cool it completely, pack it well, and freeze for up to 2 months if the texture of the dish supports it.
What should I serve with Key Lime Pie?
Key Lime Pie is great with coffee, tea, or a scoop of vanilla ice cream if the dessert wants something cold beside it.