This is the best key lime pie recipe I’ve come across. The ingredients are few and very simple, but the result is a perfectly tart-yet-just-sweet-enough pie with a buttery graham cracker crust and a fluffy whipped cream that is heaven in a bite.
Key lime pie always takes me back to the pre-babies days trips to Mexico with my husband, back when we would lie by the pool and drink margaritas and not watch tiny humans to make sure they didn’t drown. We would eat chips and dip and key lime pie and life was good. Not that life with kiddos isn’t fantastic, but you know, tropical vacations just are not the same.
But key lime pie is a constant. Never changing, always perfect.
Recipe from Honest and Tasty
Ingredients
Graham Cracker Crust:
- 7 tablespoons Butter, melted
- 11 full Graham Crackers (to make just about 2 cups graham cracker crumbs)
- ¼ cup Sugar
- ¼ teaspoon Sea Salt
Pie Filling:
- 1½ tablespoons Zest from key limes (reserve a pinch of this zest as an optional sprinkling on top of the pie)
- 3 Egg Yolks
- 1 can (14 ounces) Sweetened and Condensed Milk
- ¾ cup Key Lime Juice (approximately 1 pound of key limes)
For Whipped Cream:
- 1 cup (8 ounces) Heavy Cream
- 1½ tablespoons Sugar
Directions:
Preheat oven to 350ºF.
For Graham Cracker Crust:
- Make graham cracker crumbs in food processor or place graham crackers in plastic bag and crush until they turn into crumbs.
- Put butter in a large mixing bowl and mix in graham cracker crumbs, sugar, and salt until combined.
- Put mixture into a 9-inch pie dish and pat it down with your fingers to make the crust. Bring the crust up the edges as well.
- Bake for 10 minutes.
- Allow to cool while preparing pie filling.
For Pie Filling:
- Whip most of the zest (reserving a pinch for sprinkling the top of the pie to garnish) and egg yolks in a large mixing bowl for 2 minutes or until thickened.
- Add sweetened and condensed milk and mix for 3 minutes or until thickened.
- Add lime juice and mix until combined.
- Pour mixture into pie crust.
- Place in oven for 15 minutes. Pie will rise slightly but the filling won’t change color.
- Allow to cool for ½ hour at room temperature before cooling completely in the fridge for at least 2 hours. You can also place it in the freezer instead of the fridge to cool it quicker. Just remember to remove it before it turns into ice cream!
For Whipped Cream:
- Use an electric mixer to whip together cream and sugar for a few minutes until stiff peaks form. Top the pie with whipped cream and optional zest before serving.
- Enjoy!!
Rumbly in my Tumbly 
I know what you mean…I love my kids, but those younger days where pretty amazing…big fan here of key lime pie, I have to try this recipe, looks so good and easy to make 🙂