Key lime pie—it’s one of those desserts that feels like a sunny day wrapped up in a crust. Just thinking about it makes my mouth water.
I’ve had a lifelong love affair with this tangy, creamy delight ever since a trip to Florida as a kid. The best part?
You don’t even have to turn on the oven for these recipes. Imagine the citrusy aroma filling your kitchen as you whip it up, with a dash of nostalgia and sprinkle of anticipation.
These no-bake wonders are perfect for those days when you crave something sweet but can’t bear the thought of preheating. So, grab your limes, because I promise, this will be a pie you won’t soon forget—or stop craving.
Steps
- Prepare a homemade graham cracker crust by crushing 11 graham cracker sheets and mixing them with 2 tablespoons of white sugar, 1 tablespoon of brown sugar, and 7 tablespoons of melted butter. Press this mixture firmly into a pie dish to form an even crust.
- In a bowl, combine 4 egg yolks, 2 cans of sweetened condensed milk, ½ cup of fresh lime juice, ½ cup of fresh lemon juice, and the zest of 2 limes. Mix until smooth and well combined.
- Pour the lime custard filling into the prepared crust, spreading it evenly. Bake in a preheated oven for just over 15 minutes, making sure not to exceed 20 minutes.
- Remove the pie from the oven and allow it to cool on the counter. Once cooled, cover it with plastic wrap and refrigerate for at least 20 hours to set properly.
- Serve the pie chilled, optionally garnishing with lime slices or whipped cream. Enjoy the perfect balance of tart and sweet flavors with a satisfying graham cracker crust.
Ingredients
- 4 egg yolks
- 2 cans of sweetened condensed milk
- 1/2 cup fresh lime juice
- 1/2 cup fresh lemon juice
- Zest of 2 limes
- 11 graham cracker sheets, crushed
- 2 tablespoons white sugar
- 1 tablespoon brown sugar
- 7 tablespoons butter, melted
FAQ
- Can I use regular limes instead of key limes?
- Yes, you can substitute regular limes if you don’t have key limes. Some people use a combination of lime and lemon juice to achieve a similar tartness.
- How long should I bake the pie?
- The pie should be baked for about 15 to 20 minutes. Keep an eye on it, as baking times can vary slightly.
- What is the best crust for key lime pie?
- A homemade graham cracker crust is highly recommended. It typically involves crushed graham crackers, sugar, and melted butter pressed into a pie dish before adding the custard.
- How do I ensure the pie sets properly?
- After baking, let the pie cool on the counter, then cover and refrigerate it for several hours, ideally overnight, to help it set properly.
- Can this recipe be used to make mini pies?
- Absolutely! The recipe can be portioned into mini pies, which are great for individual servings and maintain a good crust-to-pie ratio.
Tips
- For an enhanced flavor, try using a combination of fresh lime and lemon juice if you don’t have key limes on hand. Adding the zest of two limes can also boost the citrusy taste.
- Consider making a homemade graham cracker crust using crushed graham cracker sheets, a mix of white and brown sugar, and melted butter. It provides a delicious, crunchy base that complements the pie well.
- Allow the pie to cool on the counter before covering it with plastic wrap and refrigerating it for at least 20 hours. This helps the flavors meld and the texture to set properly.
- If you enjoy a higher crust-to-pie ratio, making mini pies could be a great alternative. They offer the perfect balance and can be a fun, individual serving option.
Equipment
- Pie dish – Essential for baking the pie.
- Citrus zester – Helpful for zesting limes.
- Citrus juicer – Useful for extracting fresh lime and lemon juice.
- Mini pie pans – If you want to make mini pies as mentioned in the reviews.
