Classic Key Lime Pie Recipe (with Video!)
This homemade key lime pie recipe is the perfect balance of creamy, tart and sweet! The homemade graham cracker crust combined with the silky smooth key lime filling, will transport you straight to the Florida Keys after your first bite!
Ingredients
Key Lime Pie Filling
- 9 tbsp Chino Valley Rancher's Liquid Whole Eggs (or 3 whole eggs)
- 28 oz sweetened condensed milk
- 2 tbsp key lime zest
- 2/3 cup key lime juice freshly squeezed
- 1/2 tbsp vanilla extract optional
Pie Crust
- 10-12 sheets graham crackers (depending on how thick or thin you like your crust!)
- 2 tbsp granulated sugar
- 1/3 cup melted butter
Instructions
- Make the graham cracker crust: In a blender or food processor, pulse the crackers until they turn into fine crumbs. Add the melted butter and sugar and pulse a few more times until well combined.10-12 sheets graham crackers2 tbsp granulated sugar1/3 cup melted butter
- Bake your crust: Press the crust into your pie dish and bake at 350 F for 8-10 minutes. This helps the pie crust set before adding the filling.
- Prepare your pie filling: Whisk the eggs, sweetened condensed milk, vanilla extract, and key lime juice and zest until the mixture becomes thick and well combined. 9 tbsp Chino Valley Rancher's liquid whole eggs28 oz sweetened condensed milk2 tbsp key lime zest2/3 cup key lime juice1/2 tbsp vanilla extract
- Bake the pie: Bake the pie for 15 minutes at 350 F. You know when it's done when you touch the edge and it feels set without any residue getting on your finger. When you shake the pan, the middle should be slightly jiggly. It will set completely as it cools.
- Let cool then chill before enjoying: Let the pie cool completely before storing int he fridge for at least 2 hours. Chilling longer and overnight helps deepen the flavors of this pie even more! Garnish with whipped cream and lime slices and serve!