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Because everyone could use a little more R&R

Homemade Key Lime Pie

Homemade Key Lime Pie

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This homemade Key Lime Pie recipe is easy, refreshing and delicious. While you might not be able to enjoy it in the Florida Keys, we hope that a slice of this pie can make you feel like you’re there. Add a little more R&R to your life with this R&R recipe.

The recipe below used Persian limes because they are the most easily accessible – these are your typical supermarket limes. If you want to use authentic Key Lime juice (1 to 1 substitution), we recommend using the following brand of 100% Authentic Key Lime Juice

Best Limes for Homemade Key Lime Pie

The traditional type of lime used in homemade Key Lime Pie just so happens to be Key Limes (also known as Mexican Limes). These types of limes are smaller and rounder than the more commonly available Persian limes (the type of limes you’ll likely find in your supermarket) and have a more aromatic, floral juice. Key limes offer a distinctive tartness and a slight bitterness, which is the hallmark of the pie’s celebrated zestiness. On the other hand, Persian limes, which are larger and have a thicker skin, are less acidic and sweeter.

This recipe uses the non-traditional Persian limes, as they are much more accessible and affordable. Thus, the flavor profile of this Key Lime Pie will be slightly sweeter than the traditional recipe. But trust us, a slice of this pie recipe will leave you and everyone coming back for more.

Pie Crust Ingredients

  • 1½ cups of (finely) crushed graham crackers
  • ⅓ cup of light brown sugar
  • 5 tablespoons of unsalted butter, melted

Pie Filling Ingredients

  • Two, 14-oz cans of sweetened condensed milk
  • 2-lb bag of limes
  • 1 cup of vanilla or plain Greek yogurt (we prefer vanilla)

Sweet Lime Whipped Cream Topping Ingredients

  • 1 cup of heavy whipping cream, chilled
  • 3 tablespoons of confectioner’s sugar

Estimated Prep and Baking Time

  • Prep Time: 20-30 minutes
  • Baking Time: 25 minutes

Homemade Key Lime Pie Crust

  1. Preheat oven to 375℉
  2. Measure out 1½ cups of finely crushed graham crackers and ⅓ cup of brown sugar (pre-crushed graham crackers can be found in the baking aisle of most grocery stores)
  3. Melt 5 tablespoons of unsalted butter in a small bowl
  4. In a large bowl, combine the crushed graham cracker, brown sugar, and melted butter; mix with hands or fork until well-combined
  5. Once combined, begin to place the crust mixture into the pie pan (8¾ in x 1½ in). Firmly press the mixture into the bottom and sides of the pie pan. Crust should be approximately a ¼ inch thick. We strongly recommend starting with the sides.
  6. Once the crust is formed, place on the middle rack in the oven and bake for 10 minutes.
  7. After the pie crust has baked for 10 minutes, remove from the oven and set aside.
  8. Decrease oven temperature to 350℉

Helpful tip: Use a measuring cup to press down and form a solid pie crust base.


Homemade Key Lime Pie Filling

While the pie crust is baking

  1. Zest one or two limes until you have roughly 2 tablespoons of lime zest.
  2. Cut limes in half, and using a citrus juicer (or by hand), squeeze limes into measuring cup until you have 1¼ cup of fresh lime juice (probably 10-12 limes)
  3. In a large bowl, whisk together two 14-oz cans of sweetened condensed milk, 1 cup of vanilla or plain Greek yogurt, 1 cup of lime juice (for a more subtle flavor, use ¾ cup), and 1 tablespoon of lime zest; mix until ingredients are well-combined
  4. Carefully pour the combined pie filling into the pie crust
  5. Place the pie into the oven and bake for 15 minutes, or until the pie filling is set (it should wiggle a bit)
  6. Remove from oven and allow pie to sit at room temperature for at least 30 minutes
  7. Garnish with lime zest (optional)
  8. Place in the refrigerator for at least 2 hours

Sweet Lime Whipped Cream Topping

While the pie is baking

  1. In a large bowl (or bowl of a stand mixer), beat 1 cup of heavy whipping cream, gradually increasing the speed to medium-high until soft peaks form, about 2-4 minutes (there should be soft lines in the whipped cream)
  2. Add 3 tablespoons of confectioners sugar and 1½ teaspoons of lime zest. We also add a splash of the remaining lime juice for even more flavor!
  3. Beat the mixture on medium speed until medium-firm peaks form, about 1-2 minutes. The topping should have a creamy, yet firm, whipped cream texture.

When you are ready to serve, remove the pie from the refrigerator and cut! If desired, place a large scoop of the sweet lime whipped cream topping on the slice of pie.

Homemade Key Lime Pie

Looking for a delicious meal to go along with this incredible dessert? Be sure to visit our Recipe page!


Homemade Key Lime Pie with Sweet Lime Whipped Cream

Recipe by Reviews and Recipes
0.0 from 0 votes
Course: DessertCuisine: American
Servings

8

servings
Prep time

20

minutes
Cooking time

25

minutes

R&R’s Homemade Key Lime Pie with Sweet Lime Whipped Cream

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Ingredients

  • Pie Crust
  • 1½ cups of (finely) crushed graham crackers

  • ⅓ cup of light brown sugar

  • 5 tablespoons of unsalted butter, melted

  • Pie Filling
  • Two, 14-oz cans of sweetened condensed milk

  • 2-lb bag of limes

  • 1 cup of vanilla or plain Greek yogurt (we prefer vanilla)

  • Sweet Lime Whipped Cream Topping
  • 1 cup of heavy whipping cream, chilled

  • 3 tablespoons of confectioner’s sugar

Directions

  • Homemade Pie Crust
  • Preheat oven to 375℉
  • Measure out 1½ cups of finely crushed graham crackers and ⅓ cup of brown sugar (pre-crushed graham crackers can be found in the baking aisle of most grocery stores)
  • Melt 5 tablespoons of unsalted butter in a small bowl
  • In a large bowl, combine the crushed graham cracker, brown sugar, and melted butter; mix with hands or fork until well-combined
  • Once combined, begin to place the crust mixture into the pie pan (8¾ in x 1½ in). Firmly press the mixture into the bottom and sides of the pie pan. Crust should be approximately a ¼ inch thick. We strongly recommend starting with the sides.
  • Once the crust is formed, place on the middle rack in the oven and bake for 10 minutes.
  • After the pie crust has baked for 10 minutes, remove from the oven and set aside.
  • Decrease oven temperature to 350℉

    Helpful tip: Use a measuring cup to press down and form a solid pie crust base.
  • Homemade Key Lime Pie Filling
  • While the pie crust is baking, zest one or two limes (until you have roughly 2 tablespoons of lime zest).
  • Cut limes in half, and using a citrus juicer (or by hand), squeeze limes into measuring cup until you have 1¼ cup of fresh lime juice (probably 10-12 limes)
  • In a large bowl, whisk together two 14-oz cans of sweetened condensed milk, 1 cup of vanilla or plain Greek yogurt, 1 cup of lime juice (for a more subtle flavor, use ¾ cup), and 1 tablespoon of lime zest; mix until ingredients are well-combined
  • Carefully pour the combined pie filling into the pie crust
  • Place the pie into the oven and bake for 15 minutes, or until the pie filling is set (it should wiggle a bit)
  • Remove from oven and allow pie to sit at room temperature for at least 30 minutes
  • Garnish with lime zest (optional)
  • Place in the refrigerator for at least 2 hours
  • Sweet Lime Whipped Cream Topping
  • While the pie is baking, in a large bowl (or bowl of a stand mixer), beat 1 cup of heavy whipping cream, gradually increasing the speed to medium-high until soft peaks form, about 2-4 minutes (there should be soft lines in the whipped cream)
  • Add 3 tablespoons of confectioners sugar and 1½ teaspoons of lime zest. We also add a splash of the remaining lime juice for even more flavor!
  • Beat the mixture on medium speed until medium-firm peaks form, about 1-2 minutes. The topping should have a creamy, yet firm, whipped cream texture.