This easy key lime pie is one of my personal top 5 favorite desserts! It starts with a classic graham cracker crust and a creamy 5-ingredient filling made right in the blender - so easy! Baked for just 15 minutes, this recipe makes it makes two perfect pies (and bonus, they freeze beautifully!) Enjoy chilled with a big dollop of homemade whipped cream! Each pie serves 6-8.
I am more of a savory person over sweets (except when I am pregnant, then give me those sweets ;)) - but key lime pie is one of my most favorite desserts of all time. Something about that crunchy crust and tart, silky filling that just gets me!
We have a stacked lineup of homemade pie recipe collections at FSS, but this key lime pie with sweetened condensed milk is always a must-make for me - especially in the warmer months. It can be made from start to finish in under 30 minutes and is so easy anyone can do it - let me show you how!
⭐️PRO TIP⭐️ - have I spent WAY TOO MUCH TIME juicing tiny key limes? YES. Do I think it's worth it? NO. Skip that step and just use this bottled key lime juice and zest from a regular lime. It will save you so much time, and you literally won't be able to tell the difference.
Recipe
Quick Key Lime Pie with Sweetened Condensed Milk
- Total Time: 1 hour 30 minutes
- Yield: 2 pies 1x
Description
This easy key lime pie is one of my personal top 5 favorite desserts! It starts with a classic graham cracker crust and a creamy 5-ingredient filling made right in the blender - so easy! Baked for just 15 minutes, this recipe makes it makes two perfect pies (and bonus, they freeze beautifully!) Enjoy chilled with a big dollop of homemade whipped cream!
Ingredients
Crust
- 2 Sleeves of Gramham Crackers
- 1 Stick of Melted Butter (salted)
- ½ Cup Sugar
Pie Filling
- 4 Cans of Sweetened Condensed Milk
- 4 Eggs Yolks
- ¼ Teaspoon Salt
- 2 Tablespoons Lime Zest (about 6 limes)
- 1 ½ Cups Key Lime Juice*
Instructions
For the Crust
- Preheat the oven to 350 degrees.
- In a food processor or blender, add in graham crackers and pulse until broken up into crumbs.
- Add in melted butter and sugar. Pulse until the crumbs, butter, and sugar are evenly mixed. It should resemble wet sand.
- Divide between 2 pie plates. Using the back of a 1 cup measuring cup, press firmly down into the pie plate, making sure to get an even bottom and around the edges.
- Bake in the oven for 5 minutes, then remove once finished.
For the Filling
- In the same food processor or blender, add in the sweetened condensed milk, egg yolks, salt, lime zest, and lime juice.
- Turn the blender/food pressure on until all is well combined.
- Divide evenly into the pre-baked pie crusts, making sure to get an even amount in both. Smooth over the top with a spatula, then place back into the oven to bake for 15 minutes, just until set
- Remove from oven and let cool completely (about an hour). Place in the refrigerator for a couple of hours to chill completely before serving. Serve alongside a big dollop of homemade whipped cream! Enjoy!
Notes
- Lime juice can be used instead of key lime juice if needed. I always use zest from regular limes and the juice from them. Or you can use bottled key lime juice to make it easier as well.
- This can be enjoyed for up to 4-5 days. To freeze, bake completely, cool, and wrap tightly 3-4 times with plastic wrap. Store in the freezer for up to a month. It can be eaten straight from the freezer, it is delicious frozen and will soften as it sits out.
- Save those egg whites! They can be used to make a yummy egg white sammy or omelet!
- Prep Time: 10 Minutes
- 1 hour:
- Cook Time: 20 minutes
- Category: Dessert - Pie
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 467
- Sugar: 66.3 g
- Sodium: 245.6 mg
- Fat: 15.5 g
- Carbohydrates: 74.5 g
- Fiber: 0.8 g
- Protein: 9.8 g
- Cholesterol: 85.4 mg
