This recipe is dedicated to my best friend, Amy. Amy loves key lime pie so much that it’s her birthday cake of choice every year. And I personally love making this tangy pie because the ingredient list is so short! The Graham cracker crust is extra thick and firm, providing a pleasant contrast in texture to the smooth and creamy filling. I add a bit of cream cheese to the filling so it remains sturdy and slightly firm when cut into slices. This is the best key lime pie—if you don’t believe me, just ask Amy!
Ingredients
Graham Cracker Crust
- 1½ cups (135 g) Graham cracker crumbs
- 6 tbsp butter, melted
- 0.33 cup (65 g) granulated sugar
Filling
- 4 oz (112 g full-fat) cream cheese, softened to room temperature
- 4 egg yolks
- 14 oz (400 g) can sweetened condensed milk
- ½ cup lime juice
- 1 lime juice
How to Make It
- Adjust the oven rack to the lower third position and preheat the oven to 350°F. Spray a 9in pie dish with non-stick cooking spray. Set aside. Make the crust
- Mix the Graham cracker crumbs, melted butter, and granulated sugar together in a medium bowl until combined. Press into the bottom of the prepared pie pan and only slightly up the sides. The crust will be thick. Bake the crust for 12 minutes as you prepare the filling. Make the filling
- Using a hand-held or stand mixer fitted with a paddle attachment, beat the cream cheese in a medium bowl on high speed until smooth, about 1 minute. Beat in the egg yolks, scraping down the sides as needed. Beat in the sweetened condensed milk, lime juice, and lime zest until combined. Pour into the warm crust.
- Bake for 16–18 minutes, or until the sides are very lightly browned. The center may slightly jiggle, which is ok. Allow the pie to cool set on a wire rack for 30 minutes. Transfer to the refrigerator and chill for at least 4 hours before slicing. Serve the pie chilled. Cover the pie and store in the refrigerator for up to 3 days.
