Key Lime Pie (with Regular Limes)
Key lime pie is a timeless dessert for those warm spring and summer months — so light and refreshing, with the perfect balance of sweet and tart. This “key lime” pie is made with regular limes (from your local grocery store), but tastes just as tangy and delicious as the original, and is even easier to make!
Ingredients
For the Graham Cracker Crust
- 1 ½ cups graham cracker crumbs
- 2 Tbsp granulated sugar
- ¼ tsp kosher salt (I use Diamond Crystal)
- 6 Tbsp (¾ stick) unsalted butter, melted
For the Filling
- 1 can (14oz; 300mL) sweetened condensed milk
- 5 large egg yolks
- 1 Tbsp lime zest
- ¾ cup freshly squeezed lime juice
For the Stabilized Whipped Cream
- ¼ cup full-fat cream cheese, chilled
- 2 Tbsp powdered (icing) sugar
- ½ tsp pure vanilla extract
- 1 cup heavy whipping cream, chilled
Instructions
Preparing the Graham Cracker Crust
- Preheat oven to 350℉.
- In a medium-sized bowl, combine graham cracker crumbs, sugar, and salt.1 ½ cups graham cracker crumbs2 Tbsp granulated sugar¼ tsp kosher salt
- Pour in melted butter. Using a fork, mix until the mixture has the texture of wet sand, with no remaining dry spots.6 Tbsp (¾ stick) unsalted butter, melted
- Pour the mixture into a 9" pie plate. Using your fingers and the underside of a measuring cup, press the mixture into the bottom and sides of the pie plate.
- Bake in the center of the oven for 10 minutes. Remove the crust and set it aside on a wire rack to cool while preparing the filling.
Preparing the Filling
- Reduce oven temperature to 300℉.
- In a large bowl, whisk together the sweetened condensed milk, egg yolks, and lime zest.1 can (14oz; 300mL) sweetened condensed milk5 large egg yolks1 Tbsp lime zest
- While continuing to whisk, slowly pour in lime juice until well combined.¾ cup freshly squeezed lime juice
- Pour the filling into the baked graham cracker crust (it is okay if still warm) and level it off with a rubber spatula, as necessary.
- Bake in the center of the oven until the middle of the pie "jiggles" slightly when gently shaken (about 25 minutes). (The pie will continue to cook and set after being removed from the oven.)
- Remove the pie from the oven and set it on a wire rack to cool completely. Once cooled, place the pie into the fridge to chill for at least 2 hours (see Note).
Preparing the Stabilized Whipped Cream
- Using an electric hand mixer, beat the cream cheese until it is completely smooth.¼ cup full-fat cream cheese, chilled
- Add in powdered sugar and vanilla. Continue to beat until it is silky smooth and has the texture of a cream cheese frosting.2 Tbsp powdered (icing) sugar½ tsp pure vanilla extract
- With the mixer on medium-low speed, slowly pour in the heavy whipping cream, about one Tablespoon at a time, to avoid creating lumps.1 cup heavy whipping cream, chilled
- Once the whipping cream is fully incorporated, increase the mixer to high speed and continue to beat until the whipped cream is at your desired consistency.
- Top the pie with the whipped cream, as desired, and serve chilled.
Notes
- Chilling Key Lime Pie: Key lime pie is one of those desserts that somehow gets better the longer it sits. Though you only need to chill for a few hours, I prefer to chill mine overnight.
Nutrition
Calories: 2647kcal | Carbohydrates: 165g | Protein: 35g | Fat: 210g | Saturated Fat: 120g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 59g | Trans Fat: 3g | Cholesterol: 1430mg | Sodium: 1724mg | Potassium: 772mg | Fiber: 6g | Sugar: 87g | Vitamin A: 7662IU | Vitamin C: 24mg | Calcium: 508mg | Iron: 8mg