Easy 6-Ingredient Key Lime Pie
This key lime pie is the perfect summer dessert—zesty and bright, it’s perfectly balanced with a whipped cream topping and crunchy graham cracker crust!
This key lime pie has been a staple at my house for years, and it’s not hard to see why. It’s so light and summery, with a smooth lime filling that’s slightly tart, and of course, no key lime pie is complete without a generous dollop of whipped cream. And the best part? It’s only made with 6 ingredients!
Ingredients for Key Lime Pie
This recipe is so simple, you only need six ingredients!
-
- Graham crackers
- Granulated sugar
- Butter
- Sweetened condensed milk
- Egg yolks
- Lime juice
- Whipped cream (optional)
How to Make Key Lime Pie
There are two main parts to this recipe: making the crust and making the filling.
- First, make the crust by mixing graham cracker crumbs with sugar and butter. It should form a sandy texture, and you’ll press this into a pie pan and bake it without the filling.
- Next, mix together the condensed milk, egg yolks, and lime juice. Pour this filling into the prepared crust and bake for 15 more minutes, then you’re done!
If you guys try this recipe, be sure to tag me! Happy pie making!
Easy 6-Ingredient Key Lime Pie
This key lime pie is the perfect summer dessert—zesty and bright, it's perfectly balanced with a whipped cream topping and crunchy graham cracker crust!
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Servings: 8 slices
Ingredients
For the crust:
- 12 graham cracker sheets (around 180 grams)
- 3 tablespoons granulated sugar
- 7 tablespoons melted butter
For the filling:
- 1 14 ounce can sweetened condensed milk
- 4 egg yolks
- 6 tablespoons lime juice
- Whipped cream for topping (optional)
Instructions
- Make the graham cracker crust. Preheat an oven to 350°F.
- In a food processor or plastic bag, crush the graham crackers to fine crumbs, then mix them with the sugar. Once combined, add in the melted butter and mix until a sandy and crumbly texture is reached.
- Pour the crust into a pie pan (I like to lightly spray the pan with nonstick spray to allow easier removal of slices), then pat the crumbs down evenly until it covers the pan and there are no holes. Bake the crust for 10 minutes, until lightly golden around the edges. Set aside to cool.
- Prepare the filling. In a medium-sized bowl, whisk together the condensed milk and egg yolks, then stir in the lime juice. Pour the mixture into the prepared graham cracker crust and bake for 15 more minutes.
- Allow the pie to cool completely, then top with whipped cream if desired and serve. It will keep in the fridge for up to a few days.
