Key Lime Pie Recipe
Reading Time: 3 minutes
The scent of citrus takes me back to my childhood when my family took weekend drives toward Bakersfield, California. You could smell the citrus air as we passed the orange groves with the windows down. As an adult, I enjoy citrus in more than just the aroma. I like it in my water to add a splash of flavor, paired with tacos or chicken, and in my baked goods. Especially in my baked goods. The citrus adds a flavor that’s not easily mistaken. Key lime pie is probably my favorite spring or summer pie. It’s light, crisp, and full of flavor that hits the spot on a warm, sunshine-filled day. This is my spin on the classic Key lime pie.
Graham Cracker Crust
- 11/2 cups graham crackers, crushed (about 12 full graham crackers)
- 1/3 cup packed brown sugar
- 5 tablespoons melted salted butter
Lime Filling
- 1 cup fresh squeezed Key lime juice
- Zest of 4 Key limes
- 4 large fresh egg yolks
- 28 to 30 ounces homemade sweetened condensed milk
Whipped Topping
- 1 cup cold heavy cream
- 1/4 cup confectioner’s sugar
- 1 teaspoon vanilla extract
- Zest of 1 Key lime
- Thin sliced lime rings for garnish
Preheat oven to 375 degrees Fahrenheit.
Make the Crust
- In a medium mixing bowl, combine crushed graham crackers and brown sugar until well blended and no lumps of brown sugar remain.
- Using a fork, work in melted butter until well blended. Once fully blended, press firmly into a pie plate, starting with the sides and finishing with the bottom. Your crust shouldn’t be thinner than 1/4 inch. If you prefer a thicker crust, add a little more crushed graham crackers and extra melted butter during the initial mixing step.
- Bake in a preheated oven for 8 minutes until lightly browned. Set aside and allow to cool while you prepare the filling and topping.
Reduce oven heat to 350 degrees F.
Make the Filling
- In a large mixing bowl, beat together sweetened condensed milk, lime juice, and egg yolks until well blended.
- Whisk in the zest of 4 Key limes.
- Pour mixture into cooled pie crust. Bake for 16 to 18 mins. The pie should only be slightly jiggly by this point.
- Remove from the oven and let it cool at room temperature for 45 minutes.
- Once cooled, cover and place in the refrigerator to chill for 2 hours before serving.
Make the Whipped Topping
- Using an electric mixer, on medium-high, beat heavy cream until it forms a soft peak.
- Add in confectioner’s sugar slowly, followed by vanilla extract. Continue to beat until a firm peak forms.
- Pipe whipped cream over the pie as desired. Garnish with lime zest and sliced lime rings.
- Refrigerate until ready to serve.
Pie stays fresh for up to 3 days if covered.
To freeze pie: Place in freezer, uncovered, until completely frozen. Remove and wrap tightly with plastic wrap. Wrap with a layer of foil and seal in a freezer- safe bag. Be sure to press out as much air as possible. Store in the freezer for up to 1 month. Thaw the pie in the refrigerator the night before you are ready to serve. Enjoy!
HANNAH MCCLURE is an old soul mother of four from Ohio. In her spare time, she enjoys sewing, gardening, raising chickens and seasonal hogs, and baking and cooking from scratch. With a love of good food, she loves to use quality local or homegrown ingredients in her recipes, including goat’s milk and cheeses. Find Hannah on Instagram @MuddyOakHennHouse.
Originally published in the Summer 2024 issue of Goat Journal and regularly vetted for accuracy.
