Easy Key Lime Pie is a true slice of sunshine, offering a perfectly balanced sweet and tart dessert that’s surprisingly simple to whip up. This recipe is a lifesaver for anyone craving that classic tropical taste without a fuss, making it the ultimate go-to for dessert emergencies or spontaneous sweet cravings.
Key Ingredients for Easy Key Lime Pie
- 1 (9-inch) pre-baked graham cracker crust
- 1 (14-ounce) can sweetened condensed milk
- 1/2 cup key lime juice (freshly squeezed is best, but bottled works too)
- 4 large egg yolks
- 1 teaspoon key lime zest (optional, for extra flavor)
- Whipped cream, for topping
- Key lime slices or wheels, for garnish (optional)
How to Make Easy Key Lime Pie
This Easy Key Lime Pie is a dream come true for dessert lovers seeking that quintessential sweet-tart zing with minimal effort. Its velvety smooth filling, nestled in a crisp graham cracker crust, offers pure bliss in every bite. With a preparation time of just 15 minutes and a quick chill, it’s perfect for busy bakers.
Step-by-Step Instructions
- Preheat your oven: Set your oven to 350°F (175°C). This is important for even baking and achieving that perfect firm filling.
- Combine the wet ingredients: In a medium bowl, whisk together the sweetened condensed milk and egg yolks until they are well combined and smooth. This forms the rich base of our pie.
- Add the key lime juice and zest: Gradually stir in the key lime juice. If you’re using key lime zest, add it now for an extra burst of citrus aroma and flavor. Continue whisking until everything is fully incorporated and you have a pale green, creamy mixture.
- Pour into the crust: Carefully pour the key lime filling into the pre-baked graham cracker crust. Spread it out evenly, ensuring it fills the crust all the way to the edges.
- Bake the pie: Place the pie on a baking sheet (this helps catch any potential drips and makes it easier to handle). Bake for 15-20 minutes, or until the filling is set. The center should be firm but still have a slight jiggle. Overbaking can cause the filling to crack.
- Cool completely: Remove the pie from the oven and let it cool on a wire rack for about 1 hour. This allows the filling to continue setting.
- Chill thoroughly: Once cooled to room temperature, cover the pie loosely with plastic wrap and refrigerate for at least 2-3 hours, or preferably overnight. This chilling step is crucial for the pie to fully firm up and for the flavors to meld beautifully.
- Serve and enjoy: Before serving, top with a generous dollop of whipped cream and garnish with key lime slices or wheels, if desired. Slice and savor your delicious Easy Key Lime Pie!
Why You’ll Love This Easy Key Lime Pie
You’ll absolutely adore this Easy Key Lime Pie for its incredibly luscious, creamy texture and the vibrant, zesty punch of key lime that dances on your taste buds. Unlike more complicated recipes that require homemade crusts or complex custard techniques, this version uses simple pantry staples, making it incredibly budget-friendly and a fantastic alternative to store-bought pies, which often lack that fresh, homemade tang. The bright, refreshing flavor is utterly unique and sure to be a crowd-pleaser, especially when crowned with fluffy whipped cream and a tart key lime garnish, making every bite a mini-vacation.
This is the perfect dessert to impress guests or simply treat yourself to a slice of tropical paradise after a long day, and it’s so straightforward that even novice bakers can achieve stunning results. So, why wait for a special occasion? Go ahead and whip up this Easy Key Lime Pie today – your taste buds will thank you!
Storing and Reheating Tips
- Refrigeration: Properly stored, leftover Easy Key Lime Pie will stay fresh in the refrigerator for up to 3 days. Keep it covered tightly with plastic wrap or aluminum foil, or store it in an airtight container to prevent it from absorbing other odors from the fridge.
- Freezing: This pie freezes beautifully! To freeze, ensure the pie has been fully chilled and set. Cover the pie tightly with plastic wrap, then with a layer of aluminum foil. You can also freeze individual slices. It will keep well in the freezer for up to 1 month.
- Thawing: To thaw a whole frozen pie, transfer it from the freezer to the refrigerator and let it thaw overnight. For individual slices, you can thaw them at room temperature for about 30-60 minutes, or in the refrigerator for a few hours.
- Reheating: This pie is best served chilled and does not require reheating. If you have frozen it and thawed it, it will be ready to enjoy cold.
Final Thoughts
This Easy Key Lime Pie is a testament to how simple ingredients can create something truly spectacular. It’s a delightful, no-fuss dessert that delivers big on flavor, perfect for any occasion or just because. Give it a try – you won’t be disappointed by this little ray of sunshine!
Easy Key Lime Pie
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C).
- In a medium bowl, whisk together the sweetened condensed milk and egg yolks until they are well combined and smooth.1 (14-ounce) can sweetened condensed milk, 4 large egg yolks
- Gradually stir in the key lime juice. If you’re using key lime zest, add it now for an extra burst of citrus aroma and flavor. Continue whisking until everything is fully incorporated and you have a pale green, creamy mixture.1/2 cup key lime juice, 1 teaspoon key lime zest
- Carefully pour the key lime filling into the pre-baked graham cracker crust. Spread it out evenly, ensuring it fills the crust all the way to the edges.1 (9-inch) pre-baked graham cracker crust
- Place the pie on a baking sheet. Bake for 15-20 minutes, or until the filling is set.
- Remove the pie from the oven and let it cool on a wire rack for about 1 hour.
- Once cooled to room temperature, cover the pie loosely with plastic wrap and refrigerate for at least 2-3 hours, or preferably overnight.
- Before serving, top with a generous dollop of whipped cream and garnish with key lime slices or wheels, if desired.whipped cream, key lime slices or wheels