Easy Key Lime Pie with Bottled Key Lime Juice

Easy Key Lime Pie with Bottled Key Lime Juice

A classic key lime pie with a buttery graham cracker crust, a silky four-ingredient filling made with bottled key lime juice, and a cloud of lightly sweetened whipped cream. The filling bakes in under 20 minutes and chills to a perfect make-ahead summer dessert.

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Course: Dessert

Cuisine: American

Keyword: key lime pie with bottled key lime juice

Prep Time: 20

Cook Time: 25

Chill Time: 4

Servings: slices

Calories: 318kcal

Ingredients

Graham Cracker Crust:

1½ cups graham cracker crumbs about 11 full sheets
⅓ cup granulated sugar
6 tablespoons unsalted butter melted (¾ stick)

Key Lime Filling:

4 large egg yolks room temperature
1 can 14 oz sweetened condensed milk
½ cup key lime juice bottled, such as Nellie & Joe's, or fresh
1 tablespoon key lime zest or regular lime zest

Whipped Cream Topping:

1 cup heavy whipping cream cold
2 tablespoons powdered sugar
½ teaspoon pure vanilla extract

Garnish:

Thin lime slices
Additional lime zest

Instructions

Preheat the oven. Position a rack in the center of the oven and preheat to 350°F.
Mix the crust. In a medium bowl, stir together the graham cracker crumbs, sugar, and melted butter until the mixture resembles wet sand.
Press and pre-bake. Press the mixture firmly and evenly into the bottom and up the sides of a 9-inch pie pan, packing it tightly with the bottom of a measuring cup. Bake 8–10 minutes, until lightly golden and set. Set aside to cool slightly. Leave the oven on.
Beat the yolks. In a large bowl with an electric mixer on medium speed, beat the egg yolks until slightly thickened and pale, about 2 minutes.
Add the condensed milk. Pour in the sweetened condensed milk and beat on medium until smooth and well combined, about 1 minute.
Add the lime. With the mixer on low, gradually add the key lime juice and zest, mixing just until incorporated. The filling will thicken slightly as the acid reacts with the condensed milk.
Fill and bake. Pour the filling into the warm crust and smooth the top. Bake 15–17 minutes, until the edges are set but a 2-inch circle in the center still wobbles gently. The filling should not brown.
Cool, then chill. Cool on a wire rack to room temperature, about 1 hour. Cover loosely and refrigerate at least 4 hours, or overnight, until completely cold and firm.
Whip the cream. With clean, cold beaters, beat the cold heavy cream, powdered sugar, and vanilla on medium-high until stiff peaks form, about 3 minutes.
Top, garnish, and serve. Spread or pipe the whipped cream over the chilled pie. Garnish with lime slices and extra zest. Slice with a sharp knife, wiping the blade between cuts.

Notes

Storage: Store covered in the refrigerator up to 3 days; slice while cold for the cleanest cuts. Freeze the baked, cooled pie (without whipped cream) wrapped tightly in plastic and foil up to 1 month — thaw overnight in the fridge and top with fresh whipped cream before serving

Nutrition