Spring is here and I can’t think of a better dessert to have then a tart Key Lime Pie. The graham cracker crust is filled with a silky, creamy lime filling that is bright and fresh. The lime zest incorporated into the filling and sprinkled on top of the pie adds an extra pop of flavor, color and fresh lime aroma. The pie is topped with sweeten whipped cream to help cut the tartness. I think this pie is great for a beautiful spring brunch and would be great for Easter. I plan on making this recipe through the summer months. It’s easy to make; the hard part is waiting for the pie to chill and set up before you devour it!
I use a measuring cup to help shape the graham cracker crumbs into the pie pan. The pictures from left to right show the crust and pie before and after baking.
Key Lime Pie
Prep: 15 minutes Cook time: 30 minutes Makes: 1 9 inch pie
Ingredients:
1¼ C graham cracker crumbs
¼ C sugar
5 Tbs melted butter
1 14oz can of condensed milk
1 whole egg
1 C lime juice (key lime juice can be used but keep in mind key limes are tarter and more bitter than regular limes. You can cut the amount of juice down to ½ C for the recipe)
zest of 1 lime
Whipped Cream:
1 C heavy whipping cream
3-4 Tbs of powdered sugar (depending on how sweet you like it)
1 tsp vanilla
Garnishes: lime zest and lime slices
Directions:
- Preheat oven to 350° F.
- In a medium bowl, combine graham cracker crumbs, sugar and butter. Press the mixture into a 9 inch pie or tart pan. Place pie pan on a baking sheet and bake until golden brown, about 10 minutes. Remove from oven and let crust cool to room temperature.
- In another bowl, whisk together condensed milk and egg until smooth. Add lime juice and zest and whisk until combined and smooth. Gently pour filling into cooled pie shell (on baking sheet) and bake on the middle rack for 15 to 18 minutes until center of pie has set. Remove from oven and cool pie on rack and then chill in the refrigerator for at least two hours. Top with whipped cream and garnish with lime zest and slices.
Whipped Cream:
- In a large, deep bowl, add heavy whipping cream, powdered sugar and vanilla. Using an electric hand mixer whip the ingredients together on medium high speed for 7 to 8 minutes until it begins to hold stiff peaks.
Enjoy!!
I love the pale yellow color and specks of lime zest. Happy Spring!!
Print 
PDF
Makes my mouth pucker just looking at your beautiful photos! Looks fabulous!
Such a gorgeous key lime pie: love the photography with that slightly blue background!
OMG!!!! I love the looks of your gorgeous pie!!! I want a slice of that, NOW!! Amazing photos!!
So beautiful, Quyen! Did you save your friend Cathy a slice? Hopefully!
gorgeous… my mouth puckered
I will with hold my disdain for ruffles to say. I LOVE this. GREG
This key lime pie looks amazing! I think this really is the perfect dessert for Spring! Sweet and refreshing. 🙂
YUM! I love this!
Seriously the best looking key lime pie I’ve ever seen.
I just recently bought a tart mold and have been dreaming up uses for it, so your recipe turned on a light in my brain! Your instructions make it sound somewhat simple and from the looks of it, your pie is creamy, zesty and sweet! Would love a slice. Happy Easter!
Wow! Your key lime pie looks awesome. Good job.
This looks absolutely stunning. I actually have a tart pan waiting in my Amazon wishlist and now that I’ve seen this post, I might just buy it now! 🙂
Kay, Ambika, Geez Louise: Thank you!!
Denise: Thank you — I’ve been dying to use that background!
SippitySup: I’m super glad that you didn’t hold the ruffle cake plate against me! 🙂
Amy Tong: Thank you & I totally agree!
Valentina & Renee Fontes: Thanks!! 🙂 You made my day!
Julia {The Roasted Root}: This was actually the first time I’ve used my tart mold! I’ve had it tucked away for years! I love it for this because you can easily remove the pie from the pan vs. using a pie pan. Hope you had a great Easter!
Nicole: Thank you!!!
Chung-Ah I Damn Delicious: Thank you — yes order that baby from Amazon!!
Thanks for posting this. I made it last night and we had it today for lunch. SO good. I did half the key lime juice. Perfect.
Thanks for sharing this amazing recipe. I will make this pie for my Caribbean themed Birthday party next month.
One question, your photo looks like the bottom of the tart pan was removed along with the sides. Does it slide off the bottom easily? 1 cup lime juice, 1/2 cup if using key limes?
Many thanks
techkim: Thank you for trying the recipe. I’m glad that you enjoyed it!
Daniela: Oh, it would be perfect for your Caribbean themed Birthday Party! Take care and Happy Birthday!
Dixiechef: Yes, I removed the pie from the tart pan. My pan has a removeable bottom so it slides off pretty easy with the help of a spatula. Yes, 1 cup lime juice or 1/2 c key lime juice. I’ve made it both ways. There will be more filling with the lime juice vs. the key lime. Key limes are tarter than the limes so if you use a full full it will be very tart. You may need to add more condense milk to mellow it out, but if you love tart… it may be just right. Take care and thank you for visiting the blog! Have a great day!