There’s something timeless about a classic Key lime pie. Its smooth, creamy filling with just the right amount of tang, balanced by the buttery crunch of a graham cracker crust, makes it one of the most beloved American desserts.
Originating from the Florida Keys, this pie has become a staple in kitchens across the country, celebrated for its refreshing citrus flavor and silky texture. Today, we’ll walk through a simple old-fashioned Key lime pie recipe that you can easily make at home using just a few ingredients.
1. Old Fashioned Key Lime Pie Recipe
Ingredients
For the Graham Cracker Crust
- 1 ½ cups graham cracker crumbs (about 10-12 full-sized crackers)
- 2 tablespoons granulated sugar
- 7 tablespoons unsalted butter, melted
For the Key Lime Filling
- 4 large egg yolks
- 1 can (14 oz) sweetened condensed milk
- ½ cup Key lime juice (freshly squeezed, if possible)
- 1 tablespoon Key lime zest (optional, for extra flavor)
For the Whipped Cream Topping
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- ½ teaspoon vanilla extract
Instructions
Step 1: Prepare the Graham Cracker Crust
Preheat your oven to 350°F (175°C).
In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Stir until the crumbs are evenly moistened and resemble wet sand.
Pour the mixture into a 9-inch pie pan. Using the back of a measuring cup or spoon, press the crumbs firmly and evenly across the bottom and up the sides of the pan.
Bake the crust for 8–10 minutes or until lightly golden brown. Remove from the oven and allow it to cool slightly while you prepare the filling.
Step 2: Make the Key Lime Filling
In a large mixing bowl, whisk together the egg yolks until smooth and slightly thickened.
Gradually add the sweetened condensed milk, whisking until the mixture becomes creamy and well combined.
Slowly pour in the Key lime juice while stirring continuously. The acidity of the lime juice will naturally thicken the mixture as it reacts with the milk.
For an added burst of citrus aroma, stir in Key lime zest (optional).
Pour the filling into the prepared crust, spreading it evenly with a spatula.
Step 3: Bake the Pie
Place the pie in the preheated oven and bake for 12–15 minutes, just until the filling is set but still slightly jiggly in the center.
Remove the pie from the oven and allow it to cool at room temperature for about 30 minutes.
Once cooled, cover and refrigerate the pie for at least 3 hours (or overnight for best results). This chilling step is crucial—it allows the pie to firm up and develop that perfect creamy texture.
Step 4: Make the Whipped Cream Topping
In a chilled mixing bowl, pour in the heavy whipping cream.
Beat the cream using a hand mixer or stand mixer on medium speed until soft peaks form.
Add powdered sugar and vanilla extract, then continue whipping until stiff peaks form. Be careful not to overbeat the cream.
Once ready, spread or pipe the whipped cream on top of the chilled Key lime pie.
Step 5: Garnish and Serve
For an elegant finish, garnish your pie with a few thin lime slices, lime zest, or even crushed graham crackers around the edge. Slice the pie into wedges and serve chilled.
The first bite will instantly transport you to the sunny shores of the Florida Keys—smooth, tangy, and perfectly balanced between sweet and tart.
2. Tips for Perfect Old Fashioned Key Lime Pie
Use real Key limes if possible.
Traditional Key limes are smaller and more aromatic than regular limes, giving the pie its distinctive tang. However, bottled Key lime juice can also work well in a pinch.
Do not skip the chilling step.
Refrigerating the pie for several hours helps the filling set properly and enhances the flavor. For the best texture, chill overnight.
Avoid overbaking.
The filling should only be baked until it’s just set. Overbaking can cause cracks or a rubbery texture.
Zest carefully.
When zesting limes, only remove the green outer layer. The white pith beneath is bitter and can affect the flavor.
Whip cream just before serving.
Fresh whipped cream tastes best when made right before serving the pie. If you’re preparing it ahead, stabilize it with a bit of cornstarch or gelatin.
Use a food processor for the crust.
To save time, blend graham crackers into fine crumbs using a food processor for a uniform crust texture.
3. Frequently Asked Questions
Can I use regular limes instead of Key limes?
Yes. While Key limes offer a unique tartness, regular Persian limes can be substituted if Key limes aren’t available. The flavor will still be delicious—just slightly less aromatic.
How long does Key lime pie last in the refrigerator?
Properly covered, Key lime pie can last up to 4 days in the refrigerator. The crust may soften slightly over time, but the flavor remains wonderful.
Can I freeze Key lime pie?
Absolutely. Wrap the pie tightly in plastic wrap and aluminum foil before freezing. It can be stored for up to 2 months. Thaw in the refrigerator overnight before serving.
Can I use bottled Key lime juice?
Yes, bottled Key lime juice works perfectly fine, especially when fresh Key limes are out of season. Look for a high-quality brand with no added sweeteners or preservatives.
Why did my filling turn runny?
If your filling didn’t set properly, it could be due to underbaking or not chilling long enough. Make sure to bake until just set and refrigerate for at least 3 hours before slicing.
4. Nutrition Information
| Nutrient | Amount (per slice) |
|---|---|
| Calories | 420 kcal |
| Total Fat | 26 g |
| Saturated Fat | 15 g |
| Cholesterol | 190 mg |
| Sodium | 180 mg |
| Total Carbohydrates | 42 g |
| Dietary Fiber | 1 g |
| Sugars | 33 g |
| Protein | 7 g |
An Old Fashioned Key Lime Pie is proof that simple ingredients can create extraordinary flavors. With its smooth, creamy filling and tangy citrus kick nestled in a buttery graham cracker crust, this pie is a slice of sunshine on any day. Whether you’re making it for a family gathering, a summer barbecue, or just to satisfy a sweet craving, this classic dessert never fails to impress.
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