Can I use regular lime juice in place of key lime juice?

Although you technically can use regular lime juice from your grocery store, Persian limes have a stronger lime flavor than delicate key limes. Instead, look for bottled key lime juice or try substituting equal parts lemon and lime juice to replicate the unique flavor of key limes.

How long does fresh key lime pie last?

Homemade key lime pie lasts well for 3-4 days. It's best to keep it in the original pie pan, then wrap it with aluminum foil in the fridge. If you can't finish it all in that time frame, freeze it for later!

Can you eat key lime pie left out overnight?

If you wake up the next morning to realize you forgot to store your pie in the fridge, you should toss it. Unfortunately, bacteria thrive in the food danger zone between 40 -140 degrees F. Your creamy key lime pie should only be out at room temperature for 2 hours at most. You may be able to eat pie that sat out slightly past that window but overnight is too long. When in doubt, throw it out.

Key Lime Pie

Description

Perfectly creamy and tart with a buttery graham cracker crust, this easy Key Lime Pie is a classic for a reason. Authentic key limes have a lovely mellow citrus flavor that pairs perfectly with this creamy, custard-like key lime filling that bakes to perfection in the oven. You won't need another key lime pie recipe again!

Ingredients

For the graham cracker crust:

1 ½ cups (180 grams) graham cracker crumbs
2 tablespoons (25 grams) white sugar
5 tablespoons (70 grams) unsalted butter, melted

For the key lime pie:

3 large egg yolks
1 ⅓ cups (396 grams) sweetened condensed milk (about 1 can)
1/2 cup (120 grams) key lime juice (from about 25 key limes)
1 tablespoon key lime zest (from about 3 key limes)
1 tablespoon full-fat sour cream
pinch of salt

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Instructions

Prepare the graham cracker crust:

Preheat the oven to 350°F.
In a medium mixing bowl, add the graham cracker crumbs and melted butter. Use a fork to mix until well combined.
Pour the crumbs into a 9-inch tart pan. Use a flat bottomed measuring cup to press the crumbs into the pan.
Place the pan onto a large baking sheet, and transfer into the oven. Bake for 11 minutes. Remove from the oven and allow to cool a bit while you make the filling.

Make the key lime pie:

Turn the oven down to 325°F. Ensure your key lime juice is strained and free of any seeds.
In a medium mixing bowl, add the egg yolks, sweetened condensed milk, key lime juice, lime zest, sour cream, and salt. Whisk until very smooth.
Pour the mixture over the graham cracker crust.
Place the pie into the oven to bake for 20 minutes, or until the centre has a slight jiggle, but the outside seems set.
Remove from the oven and allow to cool on a wire rack for 2 hours, before transferring into the fridge to set overnight.

Notes

How to store: Wrap leftover key lime pie with plastic cling wrap or aluminum foil and store it in the fridge for 3-4 days. If you plan to store it for later, wait to add the whipped cream right before serving.

How to freeze: Key lime pie freezes very well! Freeze the entire pie, remove it from your pie pan, and cut it into slices. Wrap the individual slices with foil or plastic wrap to keep them fresh. Store in an airtight container or freezer-safe bag for up to 3 months. Thaw in the fridge for several hours before serving.

Prep Time: 15 minutes
Rest Time: 2 hours
Cook Time: 20 minutes
Category: Pie
Method: Bake
Cuisine: American