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+ servings
5 from 7 votes

Easy Classic Key Lime Pie

Cool, creamy, classic key lime pie with a buttery graham cracker macadamia nut crust. Summer's not complete without one, and this recipe is no-fail!

Ingredients

Crust:

  • 12 full sheet graham crackers or 1 and 1/2 cups graham cracker crumbs
  • 1/3 cup granulated sugar
  • 6 Tablespoons butter melted

Filling:

  • 2 cans sweetened condensed milk 14 ounces each
  • 1 cup key lime juice
  • 4 teaspoons lime zest
  • 4 large egg yolks

Optional Garnishes:

  • lime zest, lime slices, whipped cream

Instructions

  • Preheat the oven to 350 degrees F and set aside a 9-inch pie plate.
  • Blitz graham crackers in a food processor until they are crushed into fine crumbs. Combine the crumbs, sugar, and melted butter in a medium bowl. Stir until the crumbs are evenly moistened.
  • Pour the crumb mixture into the pie plate. Use the back of a measuring spoon or the bottom of a small drinking glass to press the crust firmly across the bottom and up the sides of the pan. Bake the crust by itself for 8 minutes, just until fragrant and very lightly browned, then remove from the oven and set aside.
  • While the crust bakes, make the pie filling by whisking together the sweetened condensed milk, lime juice and zest, and egg yolks. Pour mixture into the warm crust. Let rest for a minute to allow air bubbles to rise to the surface, and pop any large ones with a toothpick.
  • Bake the pie for 16-20 minutes, until the center is mostly set but still wiggles very slightly when you jostle the pie. Remove from the oven and allow to cool on a wire rack.
  • Once the pie is close to room temperature, cover it and chill for at least 1 hour before garnishing and serving.

Notes

  • Key lime pie should be stored in the refrigerator and keeps well for about 4 days.
  • I have successfully made this as a deep dish pie, but be prepared for the baking time to be substantially longer, perhaps an extra 10-20 minutes, if you’re using a smaller or deep-dish style pie plate.
  • Recipe adapted from Cook's Illustrated.

Nutrition Estimate

Calories: 444 kcal, Carbohydrates: 57 g, Protein: 9 g, Fat: 20 g, Saturated Fat: 9 g, Cholesterol: 120 mg, Sodium: 194 mg, Potassium: 379 mg, Fiber: 1 g, Sugar: 48 g, Vitamin A: 505 IU, Vitamin C: 9.6 mg, Calcium: 256 mg, Iron: 1.2 mg
Did you make this recipe?Leave a review below, then snap a quick picture and tag @nourishandfete on Instagram so I can see it!