So I know I’ve been on a pie kick lately, but I can’t help it, this girl LOVES pie! And this pie right here? It has been constantly on my summer rotation. I’ve made this key lime pie at least 5 times this summer and gotten rave reviews! I knew that I really wanted to get this recipe up before the summer ends, especially with Labor Day weekend cookouts just around the corner!
I think the biggest reason it’s been such a hit is for two important factors. The first being that I think the best key lime pies are more tart than sweet. Too much sugar and it comes off as overly sweet, I-can’t-even-finish-this-slice, sweet. You know? That perfect little tilt in the direction of tart is what MAKES this pie. Trust me on it.
Key Lime Juice
The best hack I’ve learned with making key lime pie is to just buy bottled key lime juice. Finding key limes in the store (different than normal limes!) and then juicing them takes FOREVER! I found this little bottle in my local grocery store next to the other bottled citrus juices and it has seriously changed the game! This brand is amazing (not sponsored, just really love this product!) and I highly recommend you give it a try!
The second reason is my little secret ingredient. A little bit of almond extract in the crust. I love a graham cracker crust, you guys. But sometimes with certain pies, it can be a little one-dimensional and flavorless. So adding almond extract to the crust, you deepen that flavor profile. AND for some reason the nuttiness of that crust really compliments the tartness nicely. I listed it as optional in the recipe card, but I highly recommend you try it out!
Key Lime PieCourse: DessertCuisine: PieDifficulty: Easy
- Pie Crust
250g finely crushed graham grackers (approx 2 cups)*
6 tbsp melted butter
1 tsp almond extract (optional)
1/4 white sugar
- Key Lime Pie Filling
2, 14 oz cans sweetened condensed milk
4 egg yolks, room temperature
1 cup key lime juice**
zest of 1 lime (optional)
pinch of salt
- Pie Crust
- Preheat the oven to 350 degrees.
- Measure out 250g of graham cracker and crush until it reaches a fine, even crumb.
- Add melted butter, sugar, and almond extract and stir together until the consistency reaches wet sand.
- Add crust to a 9″ pie pan and press into the bottom and sides evenly.
- Place pie crust shell into the preheated oven and bake for 8 minutes. Remove and cool.
- Key Lime Pie
- Add to a separate bowl the sweetened condensed milk, egg yolks, key lime juice, lime zest, and salt. Whisk together until combined.
- Pour the filling into the pre-baked crust.
- Bake the pie, again at 350, for another 16 minutes, or until the edges are set and the center is only slightly wobbly.***
- Allow the pie to cool on counter top for 30 mins, then cover with plastic wrap and place in the refrigerator. Allow pie to set in the fridge for a minimum of 4 hours, or overnight.
- *I always measure out my graham cracker crumbs in grams. If I had to give my best guess, it would be about 2 cups.
- **I prefer to use bottled key lime juice that you can find at the store rather than juicing key limes by hand. I love the brand Nellie and Joe’s.
- ***Every time I make this pie the time it is in the oven varies. It’s dependent on so many things, including the liquid amount, the weather, etc. Keep an eye on in and take it out when the center is only slightly wobbly but the edges are pretty stable.