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Creamy Classic Key Lime Pie Recipe Easy Homemade with Buttery Graham Cracker Crust

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A creamy classic key lime pie featuring a tangy, silky smooth key lime filling paired with a buttery graham cracker crust, perfect for summer gatherings and easy to make at home.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs (about 10 full sheets)
  • 6 tablespoons unsalted butter, browned and cooled slightly
  • 1/4 cup granulated sugar
  • 1/4 teaspoon fine sea salt
  • 4 large egg yolks, room temperature
  • 1 can (14 ounces / 400 ml) sweetened condensed milk
  • 1/2 cup freshly squeezed key lime juice (about 20–25 key limes or bottled key lime juice)
  • 1 tablespoon lime zest
  • 1 cup heavy whipping cream, chilled (optional topping)
  • 2 tablespoons powdered sugar (optional topping)
  • 1/2 teaspoon vanilla extract (optional topping)

Instructions

  1. Preheat oven to 350°F (175°C). In a small saucepan, melt butter over medium heat, stirring constantly until golden brown and nutty smelling (about 5 minutes). Remove from heat and cool slightly.
  2. Place graham crackers in a food processor and pulse until fine crumbs form, or crush in a sealed plastic bag with a rolling pin.
  3. Transfer crumbs to a mixing bowl. Add sugar, salt, and browned butter. Stir until mixture resembles wet sand and holds together when pressed.
  4. Press crumb mixture firmly and evenly into bottom and up sides of a 9-inch pie dish. Use the bottom of a glass to pack tightly.
  5. Bake crust for 8-10 minutes until set and fragrant. Remove from oven and let cool.
  6. In a medium bowl, whisk egg yolks until smooth and slightly thickened, about 2 minutes.
  7. Slowly add sweetened condensed milk, whisking constantly to combine without curdling eggs.
  8. Stir in fresh key lime juice and lime zest. Mixture will thicken immediately.
  9. Pour filling into cooled crust and smooth top with spatula.
  10. Bake pie at 350°F (175°C) for 12-15 minutes until tiny bubbles appear around edges but center is slightly jiggly.
  11. Remove from oven and cool to room temperature (about 1 hour), then refrigerate at least 3 hours or overnight.
  12. Just before serving, whip chilled heavy cream with powdered sugar and vanilla extract until soft peaks form.
  13. Spread or pipe whipped cream over pie and garnish with lime slices or extra zest.

Notes

Brown butter carefully to avoid burning; whisk egg yolks until pale and thickened to prevent curdling; use fresh key lime juice for best flavor; chill pie at least 3 hours for best texture; watch oven temperature to avoid overbaking; whipped cream topping is optional but recommended.

Nutrition

Keywords: key lime pie, creamy key lime pie, graham cracker crust, easy key lime pie, summer dessert, homemade pie, classic key lime pie

Find it online: https://lenatable.com/creamy-classic-key-lime-pie-recipe-easy-homemade-with-buttery-graham-cracker-crust/