Are you looking for a dessert that is great any time of the year? Especially perfect for summer! Key Lime Pie is a classic dessert! This pie brings together sweet and tangy flavors in the creamy, citrus filling. It’s paired with rich graham cracker crust, creating a refreshing dessert. Key lime pie is perfectly tart, creamy, and smooth and a dessert favorite! The texture is so lovely and rich. When serving pair the pie with a nice big dollop of whipped cream to complete the dessert!
A key lime pie starts with the graham cracker crust. You can always buy a premade crust, but crusts made from scratch are so much better! So I’ve included crust directions in the recipe. While the crust is baking, you can make the pie filling. Fill the baked pie crust, bake a little more, and then let the pie cool. Refrigerate overnight and then your pie is ready to enjoy!!
A key lime pie is called that for a reason. It calls for key limes, but sometimes they can be harder to find. But key lime juice can be found in the juice isle at the grocery store and always works great for that key lime refreshing flavor!
Key Lime Pie Recipe
For the crust:
1 1/2 C. graham cracker crumbs
6 Tbsp. butter, melted
5 Tbsp. sugar
For the filling:
1 C. sugar
4 Tbsp. flour
2 Tbsp. Clabber Girl Cornstarch
1/4 tsp. salt
2 C. water
4 lg egg yolks
4 Tbsp. key lime juice
2 tsp. butter
1 tsp. grated lime zest
whipped cream, additional lime zest, and thinly sliced key limes, optional for garnish
Preheat oven to 350° F. Combine graham cracker crumbs, sugar and butter in a small bowl. Mix until blended well. Press crumbs into the bottom and sides of a 9-inch pie pan coated with cooking spray. Bake for 10 minutes at 350° F., then cool on a wire rack.
Preheat oven to 350° F. In a medium saucepan, combine the sugar, flour, corn starch and salt together. Gradually stir in the water. Cook and stir over medium heat until the mixture thickens. Remove from heat, add egg yolks and stir immediately. Return to heat and stir constantly while bringing mixture to a gentle boil and cook for 2 minutes longer. Remove from heat and stir in lime juice, butter, and lime zest. Pour into cooled crust.
Bake at 350° F. for 10 minutes. Remove from oven and let cool. Refrigerate for at least 2 hours for a cool dessert or freeze overnight for a frozen dessert. Top with whipped cream, lime zest, and lime slices when serving. Refrigerate leftovers.