Use regular limes or key limes to make this surprisingly very easy pie! Enjoy all spring and summer!
Can you find key limes in your grocery store? One of the things I’ve noticed (and liked) about living in the South is having access to certain produce that I couldn’t easily find in the Midwest. Key limes being one of them! However, the crazy thing about Key Lime Pie is you do not have to use key limes. You can use regular (Persian) limes that are available to you at any grocery store or market year round. Pretty cool, huh?
In fact, a lot of people prefer to make Key Lime Pie using the larger regular limes because it requires squeezing less of them to get the amount of fresh juice you need. If using regular limes, you only need about four of them verses about a dozen key limes. I tried both versions, and because Ben and I really couldn’t tell much of a difference, I think I prefer to use regular limes, too.
Either way, we love this recipe for Key Lime Pie!
Whatever you do, do not try to make your pie green. Key limes, when at their ripest, are actually more yellow in color. If you add green food coloring to your pie, you might get a bit teased. I warned you! 😉
Key Lime Pie
Ingredients
For the Crust:
- 9 graham crackers
- 2 Tablespoons granulated sugar
- 5 Tablespoons unsalted butter , melted
For the Filling:
- 4 teaspoons lime zest
- 1/2 cup strained lime juice (from about 4 regular limes or 10-12 key limes)
- 4 large egg yolks
- 1 (14 oz) can sweetened condensed milk
For the Topping:
- 1/2 cup cold heavy whipping cream
- 4 Tablespoons powdered sugar
- 1 teaspoon pure vanilla extract
Instructions
For the Crust:
- Lightly grease a 9-inch glass pie plate with nonstick spray. Preheat oven to 325 degrees F.
- Using a food processor or blender, crush the graham crackers into fine pieces. You should have 1 cup of crumbs (add more if needed). Mix in the sugar and process quickly to combine. Slowly pour in the melted butter while continuing to process until the mixture resembles wet sand. Do not over mix.
- Press the crumbs into the bottom and up the sides of the pie plate. Use the bottom of a 1/2 cup measuring cup to help create the edges up the side. Bake on the center rack of the oven for 15 minutes. Remove from the oven and let cool completely on a wire rack. Make the filling.
For the filling:
- In a medium bowl, briskly whisk together the lime zest and egg yolks for 2 minutes. Beat in the condensed milk, then add the juice and continue to whisk together until smooth. Set aside to thicken at room temperature for 30 minutes. Leave the oven on at 325 degrees F.
- Pour the lime filling into the cooled graham cracker crust. Bake at 325 degrees F for 15 to 17 minutes, or until the filling is set yet still a little wiggly. Remove from the oven and let cool to room temperature on a wire rack. Lightly grease plastic wrap with nonstick spray and cover pie. Refrigerate for at least 3 hours.
For the Topping:
- Once the pie is chilled, and up to 2 hours before serving, make the whipped topping. Using an electric mixer, whip the whipping cream for a few minutes until soft peaks form. Add the vanilla and whip for 10 more seconds. Whip in the powdered sugar and continue to whip until just-stiff peaks form. Spread the whipping cream over the top of the pie, or decorate with piping bags.
- For best taste, consume within 24 hours. Store in fridge.
There is honestly nothing I love more than a good key lime pie!
Key Lime Pie is one of my husbands favorites! I always use regular ol’ limes and i think they work just as well too!
Key Lime Pie is one of my FAVORITES!!! Yay for this recipe!!
I was just talking about making key lime something-er-other last night. BTW I think it’s missing a lil dollop of whipped cream in the center… jK 😉
I can find them most of the time, but have to go to certain stores. Now I need a bite of key lime pie, it looks amazing!
I love Key Lime Pie, this sounds absolutely perfect!! It uses up one of my fave ingredients…condensed milk!! That stuff is pure genius!
Every time I look for key limes, i can’t find any 🙁 maybe i’m not looking for the right thing. Hahaha like Rachel said, where’s that whipped cream in the middle?? 😉 in all seriousness, key lime pie is like one of my absolute FAVORITE pies in the world. I must put this on my to-do list for after the wedding!
This pie is screaming “Spring!” Looks so yummy!
Funny thing is that I have a hard time finding a lot of different ingredients where I live, but I can always find key limes!! And being a citrus lover, I have got to try this. It looks perfect!
I’ve always been a huge key lime fan but have never attempted it myself! Probably because key limes are so hard to find. But now that I know I can make them with regular limes…this is so happening!
I love key lime pie and thank you for saying no food coloring, that drives me crazy when I see bright green pies 🙂
Yum, I love a good key lime pie 🙂 this one looks fabulous!
Us Floridians get those lovely key limes year-round! 🙂 this pie looks fabulous! THANK YOU for not dying it green 😉
I never leave comments, but I have to say this recipe is fabulous. I used regular limes and it was still nice And tart. I had to bake it way longer than 17 minutes, but this is so delicious!
Thanks, Monica! I’m actually making this again tomorrow as a surprise to my husband! It’s his favorite. 🙂