Best Key Lime Pie Recipe: A Sun-Kissed Slice of Florida Bliss
A vibrant, tangy, silky key lime pie inspired by Florida’s classic dessert. This recipe blends technique, citrus science, and effortless baking steps to help you create the perfect sun-kissed slice every time.
Equipment
- Pie Dish
Ingredients
Crust
- 1/3 cup melted butter Salted adds extra depth; unsalted keeps it neutral
- 1/4 cup sugar Brown sugar works for a caramelized twist
- 1 1/4 cups graham cracker crumbs Swap with digestive biscuits or vanilla cookies
Filling
- 4 egg yolks Room temperature for smoother mixing
- 14 oz sweetened condensed milk No substitute recommended for best texture
- 6 key limes (zest + juice) Use fresh zest for bold aroma
- Nellie & Joe’s Key West Lime Juice Supplement if fresh limes aren’t enough
Optional
- whipped topping Homemade or store-bought, lightly sweetened
Instructions
- Combine graham cracker crumbs, sugar, and melted butter. Mix until the texture resembles damp sand.
- Press the mixture firmly into a pie dish using the bottom of a measuring cup.
- Bake the crust at 350°F (175°C) for 8 minutes to set and lightly toast it.
- Whisk the egg yolks in a large bowl until creamy and pale.
- Slowly pour in the sweetened condensed milk, mixing until velvety.
- Add fresh key lime zest and juice. Supplement with bottled lime juice as needed.
- Pour the filling into the warm crust. Bake for 12–15 minutes, until tiny bubbles appear and the center still jiggles slightly.
- Cool at room temperature, then chill for at least 1 hour to set.
- Garnish with whipped topping, lime zest curls, or thin lime slices before serving.
Notes
Overnight chilling improves texture, balances acidity, and enhances the signature tangy-sweet flavor.