Key lime pie remains a top favorite dessert for many people!
This delightful treat from Florida has captivated millions with it's rich, buttery crust, zesty custard filling, and indispensable creamy topping—truly, no other dessert compares!
What Makes This the Best Key Lime Pie?
1. Thick, nutty crust
2. Simple 3-ingredient filling
3. Easy preparation
4. Refreshingly tangy
5. Bursting with key lime taste
6. Crowned with homemade whipped cream
Ingredients
Graham Macadamia Crust
11 (about 160g) full-sheet graham
1/2 cup (62g) salted macadamia nuts
2 Tablespoons (25g) granulated sugar
5 Tablespoons (71g) unsalted butter, melted
Filling + Topping
28 ounces (two 14-ounce cans/793g) full-fat sweetened condensed milk
1 cup (240ml) key lime juice
4 large egg yolks
1 teaspoon key lime zest
garnish: lime zest, quartered lime slices, macadamia nuts, whipped cream, or meringue topping
Instructions
1. Preheat Oven: Set your oven to 350°F (177°C).
2. Prepare the Crust: In a food processor, pulse graham and macadamia nuts to coarse crumbs, leaving a few larger nut pieces. Transfer to a medium bowl, mix in sugar, then add melted butter and stir until well combined. The mix will be thick and sandy. Transfer to a 9-inch pie dish, pressing evenly along the bottom and sides to form the crust. Use medium pressure to avoid it crumbling.
3. Pre-Bake the Crust: Bake the crust for 8 minutes, then remove it from the oven. Keep the oven on for the next step.
4. Make the Filling: Whisk together sweetened condensed milk, lime juice, and egg yolks in a bowl (or use an electric mixer). Stir in the lime zest, then pour the mixture into the warm crust.
5. Bake the Pie: Continue to bake for 18–20 minutes, or until the center is slightly jiggly but mostly set. Remove from the oven and let cool completely on a wire rack. Cover and refrigerate for at least 1 hour, or up to 3 days before serving.
6. Garnish: Add toppings as desired before serving.
7. Storage: Keep any leftovers refrigerated, consuming within one week.
Notes
1. Make Ahead & Freezing Instructions: The crust can be prepared and pre-baked up to 2–3 days in advance, cover and store at room temperature. The filling can also be mixed up to 2–3 days ahead, cover and refrigerate until ready to assemble and bake. A baked and cooled pie can be frozen for up to 3 months; thaw overnight in the refrigerator.
2. Special Tools: Items like a Food Processor or Chopper, Glass Mixing Bowl, 9-inch Pie Dish, Citrus Zester, Citrus Juicer, and Whisk may be useful.
3. Graham Crust: If using pre-made graham crumbs, 1 and 1/3 cups (160g) are needed. These can still be pulsed with nuts for added texture. Alternatively, follow a basic graham crumbs crust recipe and pre-bake for 8 minutes if omitting nuts.
4. Using Regular Limes: Regular lime juice and zest can be substituted for key limes if preferred.
5. Store-bought Key Lime Juice: For convenience, pre-bottled key lime juice.
6. Leftover Egg Whites: Consider using them in other recipes or for making a meringue topping for the pie.
7. Key Lime Bar: For a variation, try making key lime pie bar which include cream cheese in the filling for better shape retention.
8. Non-US Readers: In regions without graham, substitute with 180g of ground digestive biscuits (approximately 12 biscuits), maintaining the same proportions of nuts and butter, and add an extra tablespoon (12g) of sugar. Pre-bake for 10 minutes.
CLAIRE SAFFITZ PERFECT KEY LIME PIE RECIPE | DESSERT PERSON
Video by Claire Saffitz x Dessert Person
