Key Lime Pie is the perfect blend of sweet and tart and the ultimate summertime dessert! This will have you coming back for just one more slice of this smooth and creamy goodness.
This post has lived on Fueling a Southern Soul for a long time and was due for some updating! It was originally posted back in the fall of 2017 for my Come to the Table Series! It was to honor and celebrate my sister, Kelly, with one of her favorite desserts of all time, Key Lime Pie!
There are numerous reasons for making this Key Lime Pie (besides the fact that Kelly and everyone love it):
- It is easy to make
- I use 1 blender to make it all
- It freezes beautifully
- AND it makes 2 pies!
Now I have to give credit where credit is due. This recipe is adapted from the one and only Pioneer Woman herself. I just added a couple of touches and personal additions and made it into 2 pies instead of one, and over the years have perfected it to be what I think is the best tasting Key Lime Pie around. And listen, it is just as easy to make 2 pies as it is 1, so either give it away or put it in the freezer for the next time you're craving pie or needed to take a dessert somewhere!
Ingredients Needed
This is really a quite simple recipe that doesn't need a ton of ingredients.
Crust
- Gramham Crackers
- Butter
- Sugar
Pie Filling
- Sweetened Condensed Milk
- Yolks
- Salt
- Lime Zest
- Key Lime Juice*
How To Make
This recipe makes TWO key limes pies! So you will need two pie plates *for this recipe (or you can split in half if you want or need).
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 key lime juice.
- Turn 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 back 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 before serving. Serve alongside a big dollop of homemade whipped cream! Enjoy!
Tips!
TIP ONE
Fun fact, I don't always use key limes in key lime pie - GASP!! In fact, I never use key limes. I know I know - this is probably like a big no-no. But I am not sorry. One, I can't always find them. And two, who has the time to zest and juice 1 million tiny limes?! NOT ME!
So here is my hot tip I do. I zest regular limes and use bottled key lime juice *.
LIFE SAVER!
No one will ever know you didn't give yourself carpal tunnel by spending an hour juicing 1 teaspoon at a time of juice. NO ONE. Just buy the bottled stuff and pour it straight in!
Also, I have been known to just juice the juice of regular limes. I know. I am like totally breaking all of the rules here. But never have I ever had anyone ever know when and if I used just regular ole limes. No one. Tastes just as stinking good.
So use either. Go for it! Make (bottled0 key lime or lime pie! THEY ARE ALL SO STINKING GOOD!
And if you also want to use the key limes, then go for it! I give you 5 gold stars and will request an invitation to come to enjoy it with you. 🙂
TIP TWO
Another helpful tip - I use the same blender for all of this. I use my shorter Ninja blender attachment (the cookie dough one) for both the crust and filling. Make the crust and then just wipe out the crumbs after and use it to make the filling. It is so easy and makes for less clean up which I am all about! I don't even wash in between the crust and filling - I am a total rebel - just wipe with a paper towel and call it good!
And lastly, save those egg whites! They can be used to make a yummy egg white sammy or omelet!
Frequently Asked Questions
Absolutely it can! In fact, I actually recommend it! Since it needs time to chill, make it up to 2-3 days before. Or even up to 6 months and freeze it! This is a great make-ahead recipe!
Yes! I love freezing this recipe. And since this recipe actually makes 2 key lime pies, if I am not serving both, I will store one in the freezer for up to 6 months. Wrap tightly in plastic wrap 3 times and store until needed! You can serve frozen too or thaw in the fridge for 24 hours. It is great to have a dessert already done and premade in the freezer waiting for your next party!
100% you can use limes instead of key limes. Some people will probably balk at that but I do not even care. If you cannot find bottled key lime juice or just don't want to take the time to juice teeny key limes, just use regular ones. I promise you - no one will know the difference!
More Pie Recipes
Recipe
Key Lime Pie
- Total Time: 30 minutes
- Yield: 8-10 1x
Description
Key Lime Pie is the perfect blend of sweet and tart and the ultimate summertime dessert! This will have you coming back for just one more slice of this smooth and creamy goodness.
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 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 back 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
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Pie
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
Keywords: Key Lime Pie
