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Key Lime Pie Recipe for Citrus Lovers
Molly

Key Lime Pie Recipe for Citrus Lovers

This tangy tropical dessert features a buttery graham cracker crust and a no-bake key lime filling made with fresh lime juice, eggs, and sweetened condensed milk. Topped with stiff whipped cream, it’s a creamy yet zesty treat perfect for citrus enthusiasts.
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Prep Time 15 minutes
Total Time 25 minutes
Servings: 8 servings
Course: CITRUS DESSERTS
Cuisine: Tropical/Amish
Ingredients Method Nutrition Notes

Ingredients
  

  • Key Lime Juice
  • 200ml
  • 16-18 limes, freshly juiced
  • Key Lime Zest
  • 2 tsp
  • Microplane recommended
  • Sweetened Condensed Milk
  • 1 can (400g)
  • Can sub with halal-compliant dairy products
  • Eggs
  • 4 large
  • Room temperature preferred
  • Graham Crackers
  • 1 ½ cups
  • Crush 50% by hand
  • Unsalted Butter
  • ⅓ cup
  • Melted slightly
  • Whipping Cream
  • 1 cup
  • 70% fat content
  • Sugar
  • 4 tsp
  • For whipped cream topping

Method
 

  1. Crush graham crackers in a food processor
  2. Add melted butter (57g) to 1/3 cup (approx 25g butter), mix until crumbs clump
  3. Press crust into a 9-inch springform pan using bottom 1/3 of plastic wrap for even compaction
  4. Blender mixture: Add condensed milk, lime juice, whipped cream, eggs, and zest; blend 30 seconds
  5. Pour filling into cooled crust and tap counter to settle
  6. Chill 4-6 hours until firm
  7. Whip cream and remaining 4 tsp sugar to stiff peaks before adding to the pie

Nutrition

Serving: 1gCalories: 340kcalCarbohydrates: 38gProtein: 7gFat: 17gSaturated Fat: 10gCholesterol: 170mgSodium: 360mgFiber: 2gSugar: 24g

Notes

Freeze limes for simpler juicing
Blot pan edges to prevent moisture
Tap pie 6-8 times before chilling to avoid cracks
Use halal-compliant dairy products if needed
Absolutely avoid alcohol in any form
Ensure 1/3 inch gap in crust for proper set

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