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A quintessential American dessert with a perfect balance of tart and sweet. This pie features a buttery graham cracker crust, a silky, tangy filling made with real Key lime juice, and a fluffy whipped cream topping.
Prepare the Crust
Make the Filling
Bake the Pie
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A quintessential American dessert with a perfect balance of tart and sweet. This pie features a buttery graham cracker crust, a silky, tangy filling made with real Key lime juice, and a fluffy whipped cream topping.
This southern recipe takes 45 minutes to prepare and yields 8 servings. At 439.83 calories per serving with 7.14g of protein, it's a moderately challenging recipe perfect for dessert.
Cool and Chill
Prepare Topping and Serve
For a classic variation, use the 4 leftover egg whites to make a meringue. Beat the egg whites with 1/2 cup of granulated sugar until stiff, glossy peaks form. Spread over the baked and cooled pie and bake at 350°F (175°C) for 10-12 minutes until golden brown.
Substitute chocolate graham crackers for the regular ones, or add 3 tablespoons of unsweetened cocoa powder to the crust mixture for a rich chocolate-lime combination.
For a tropical twist, replace the heavy whipping cream with the solid cream from a can of chilled full-fat coconut milk. Whip it with powdered sugar and vanilla as you would with regular cream.
The key lime juice in the pie provides a dose of Vitamin C, an important antioxidant that supports the immune system and skin health.
Thanks to the sweetened condensed milk and heavy cream, this dessert contains calcium, which is essential for strong bones and teeth.
Key Lime Pie is a dessert and is high in sugar and fat, so it should be enjoyed in moderation as a treat. It contains some Vitamin C from the lime juice and calcium from the dairy, but it is not considered a health food.
A typical slice of this Key Lime Pie (1/8th of the pie) contains approximately 450-550 calories, depending on the exact ingredients and serving size.
Yes, you can use regular (Persian) limes if you can't find Key limes. The flavor will be slightly different—less floral and more sharply acidic—but still delicious. You may need fewer Persian limes to get the same amount of juice.
A runny filling is usually caused by one of two things: not baking it long enough, or not chilling it long enough. Ensure the pie is baked until the center is almost set (with just a slight jiggle) and chilled for at least 4 hours to allow it to firm up completely.
Store the pie covered in the refrigerator for up to 3 days. The crust may soften over time. It's best enjoyed within the first 1-2 days.
Absolutely! This pie is perfect for making ahead. You can prepare it a day in advance and keep it chilled in the refrigerator. Wait to add the whipped cream topping until just before serving for the best texture.