Easy Key Lime Pie is as its name suggests simple to make but allow time for it to cool and set in the fridge – at least four hours although I always prefer overnight. The base is a regular cheesecake base made with graham crackers and butter; the filling is creamy and intensely limey in the best possible way. The filling only uses a handful of ingredients and if you can’t find key limes then switch them for the more common Persian limes; I’ve made it with both and both are delicious although key limes do have a little more acidity.Jump to Recipe
If you ever made a cheesecake you’ll be familiar with the base – graham crackers with melted butter pressed into a pan, baked, cooled and filled with the appointed filling. In this instance it’s sweetened condensed milk which does double-duty as being the creamy base and the sugar; egg yolks, a whole egg, lime juice and lime zest. Then it’s baked for about 30 minutes and that’s it. Mind-numbingly easy.
Don’t feel you have to faff around with putting the whipped cream into a piping bag and decorating the top of the pie with little stars like I did: go ahead and slather the whole top of the pie with whipped cream if that’s more your thing or simply serve the cream on the side. Or faff if that’s more thing, but leave any cream decorations until just before serving and don’t whatever you do use the cream in a can, it disintegrates and becomes unsightly. This is such a perfect make-ahead dessert, something always welcome when I’m entertaining. This Strawberry Cheesecake is another fave summer, make-ahead dessert you’ll have to try. Toodles, Lovoni xo
EASY KEY LIME PIE
- 8 oz graham crackers, about 2 cups of crumbs (Granita biscuits in Australia & digestive biscuits in the UK)
- 6 tablespoons butter, melted 3/4 of a stick
KEY LIME FILLING
- 14 oz can sweetened-condensed milk
- 4 large egg yolks
- 1 large whole egg
- 2 teaspoons finely grated Key lime zest
- 1/2 cup Key lime juice
- Whipped cream, for serving
To make the crust:
- Preheat the oven to 350°F (180°C) without the fan going, just regular bake. Grease a 9-inch pie pan with melted butter or baking spray.
- Place the crackers in the bowl of a food processor and blitz until finely chopped. Add the melted butter and blitz until the mixture resembles wet sand. Tip the mixture into the pie pan. Using a rubber spatula, press crumbs around the side of the pan and press crumbs onto the base of the pan – I use a flat-bottom glass for this. Bake for 10 minutes to set the crust. Let the crust cool. Keep the oven on.
To make the filling:
- While the crust cools, whisk together the condensed milk, yolks, egg, zest and juice in a medium bowl until well combined. Pour the filling into the cooled crust. Bake for 15 to 20 minutes until almost set, it will set more as it cool. Chill at room temperature for 1 to 2 hours. Cover and chill the pie for 4 hours or overnight. Top with whipped cream to serve. Serves 8.