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–+ servings

Magic Key Lime Pie Recipe

This bright and refreshing dessert combines tangy key lime custard with a crunchy graham cracker crust, creating a perfectly balanced treat.
The creamy filling is made using simple ingredients that elevate this pie to a truly indulgent experience.
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Active Time 15 minutes
Course Dessert
Cuisine American
Servings 12

Equipment

  • 9-inch pie pan
  • Medium saucepan (3-quart capacity)
  • Stand mixer with whisk attachment
  • Pastry bag with a large star tip

Ingredients
  

Key Lime Custard:

  • 1/2 cup 5 ounces egg yolks (approximately 8 large eggs)
  • 2 tablespoons lime zest
  • 3/4 cup 6 ounces freshly squeezed lime juice (from 6–9 limes)
  • 1 cup Quick Condensed Milk or store-bought
  • 1 fully baked Graham Cracker Crumb Crust

Whipped Cream:

  • 1/4 cup 2 ounces sugar
  • 1/8 teaspoon kosher salt use half if iodized
  • 3/4 cup 6 ounces heavy cream

Instructions
 

Prepare the Custard:

  • In a medium saucepan, whisk together the egg yolks, lime zest, lime juice, and condensed milk until smooth.
  • Place the saucepan over medium-low heat and cook while whisking continuously for about 5 minutes, until the custard is steaming but not yet boiling.
  • Raise the heat to medium and continue whisking gently for about 5 more minutes, or until the custard thickens slightly and bubbles just begin to form.
  • Pour the custard into the pre-baked graham cracker crust. Refrigerate the pie, uncovered, for at least 4 hours, or until the custard is cold and firm. If needed, cover the pie with plastic wrap after it has cooled and refrigerate for up to 24 hours.

Make the Whipped Cream:

  • Combine sugar, salt, and heavy cream in the bowl of a stand mixer. Using the whisk attachment, mix on low speed for about 1 minute, ensuring the sugar is fully dissolved.
  • Increase the speed to medium-high and continue whipping the cream for approximately 5 minutes, or until it becomes thick and forms stiff peaks.

Decorate and Serve:

  • Transfer the whipped cream into a pastry bag fitted with a large star tip. Pipe decorative stars or swirls along the edges of the pie.
  • Slice the pie into wedges using a sharp knife. For clean cuts, wipe the blade with a damp cloth between each slice.
  • Loosely cover any leftover pie with plastic wrap and refrigerate for up to 3 days.

Notes

  • To save time, you can prepare the lime zest and juice up to 3 days ahead. Store in a glass or ceramic container (not metal or plastic) to preserve the best flavor.
  • Since the lime juice will be cooked in the custard, the freshness of the juice is less critical compared to uncooked citrus dishes.
Keyword citrus pie recipe, dessert recipes, easy dessert ideas, graham cracker crust pie, key lime pie recipe
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