Key Limes are a variety of lime fruit native to tropical Southeast Asia. They are also called the Bartender's Lime, Mexican Lime, and Omani Lime. Why are pies made with this variety of fruit called "Key Lime" pies? Because these limes were grown in the Flordia Keys until the late 1920s. As a result, when Southern cooks started making lime pie they used "key limes" from Florida.

Can I Use Regular Limes in Place of Key Limes?

For the sake of authenticity, I encourage you to make this pie with actual key limes if you can get your hands on them. Another option would be regular (Persian) limes, but the flavor is a little different. Either way, you will still need a full cup of juice. The flavor of the filling will vary based on the juice you use.

The Best Homemade Key Lime Pie Recipe!

Description

This Key Lime Pie recipe is seriously the best! Buttery graham cracker crust with creamy key lime filling and topped with whipped cream.

Ingredients

Graham Cracker Crust

1 1/2 cups (201g) graham cracker crumbs (about 11 full sheet graham crackers)
3 tbsp (39g) sugar
1/8 tsp salt
1/2 cup (112g) unsalted butter, melted

Key Lime Pie Filling

1 3/4 cups (420ml) sweetened condensed milk
1 cup (240ml) key lime juice (I use bottled juice)
1/4 cup (60ml) fresh lemon juice
1/4 cup (52g) sugar
5 large egg yolks
1/4 tsp salt

Whipped Cream Topping

1 cup (240ml) heavy whipping cream, cold
1/2 cup (58g) powdered sugar
1 tsp vanilla extract
Lime slices, optional

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Instructions

Preheat oven to 325 degrees F.
To make the crust, add the graham cracker crumbs, sugar, and salt to a large bowl and stir to combine. Add the melted butter and stir until well combined and crumbly.
Pour the mixture into a deep dish 9-inch pie pan and spread the crumbs around so that they are evenly dispersed. Press the crumbs into the bottom and up the sides of the pan.
Bake crust for 5 minutes, then set aside to cool.
To make the filling, whisk all of the ingredients together in a medium sized bowl.
Pour the filling into the pie crust and bake for about 25-30 minutes, or until the edges are set and the center is just set but still jiggly.
Cool on cooling rack for an hour, then refrigerate until firm, 5-6 hours.
To make the whipped cream, add the cream, powdered sugar and vanilla extract to a large mixer bowl and whip on high speed until stiff peaks form.
Pipe whipped cream swirls around the edge of the pie. I added half slices of limes between each swirl, but feel free to decorate as desired.
Store pie covered in the fridge. Pie is best if eaten within 4-5 days.

Notes

Store pie covered in the fridge and enjoy within 4-5 days.

Nutrition

Serving Size: 1 Slice
Calories: 340
Sugar: 38.3 g
Sodium: 164.7 mg
Fat: 17.3 g
Carbohydrates: 42.6 g
Protein: 5.4 g
Cholesterol: 123.7 mg