Key Lime Pie with Premade/Store-Bought Graham Cracker Pie Crust

This easy key lime pie recipe is the perfect combination of homemade and store bought. Homemade creamy key lime pie filling paired with a premade/store-bought graham cracker crust. Top with a dollop of handmade whipped cream for the perfect simple semi-homemade dessert.

This post may contain affiliate links which means I may receive commissions if you choose to purchase through this link (at no extra cost to you).

Looking for the perfect key lime pie recipe to brighten up your day? You won’t be disappointed! This semi-homemade dessert brings all the comfort of homemade with all the ease of store-bought convenience!

This tangy and sweet masterpiece is a perfect blend of citrusy goodness, creamy texture and a crunchy graham cracker crust. It’s an ideal dessert for warm weather, potlucks or even just a cozy night in.

And if you are looking for a few other amazing dessert recipes, be sure to check out this Chocolate Orange Cake, Almond Flour Peanut Butter Cookies and Cast Iron Skillet Apple Crisp!

Ingredients

Graham Cracker Crust

• 9 inch premade/store-bought graham cracker pie crust

Key Lime Filling

• Key lime zest
• Egg yolks
• Sweetened condensed milk
• Freshly squeezed key lime or lime juice: about 15 key limes or 8 full size limes (this can vary based on size)

Homemade Whipped Cream Topping

• Heavy whipping cream
• Powdered sugar
• Vanilla bean paste or vanilla extract

Instructions

1. Preheat the oven to 325℉
2. With an electric mixer or whisk, beat the lime zest and egg yolks in a medium bowl for 2 minutes. Whisk in the sweetened condensed milk. Finally, add the lime juice. Beat until thoroughly combined.
3. Pour key lime pie filling into into pie crust and bake on 325℉ for 15 to 17 minutes or until the center is firm with slight jiggle.
4. Transfer to a wire rack to cool to room temperature. Refrigerate until cold before serving.
5. Using an electric mixer, whip the cream on medium speed until soft peaks form. Add the powdered sugar and vanilla extract, continuing to whip the cream until stiff peaks form. 
6. Pipe or spread the whipped cream over the pie once it is fully cooled.
7. Garnish key lime pie with lemon slices and lemon zest.

Frequently Asked Questions (FAQ)

Can I use bottled key lime juice instead of fresh?

While bottled key lime juice can be used, fresh juice is preferred for the best flavor. If using bottled, make sure it’s 100% key lime juice without added preservatives.

How do I ensure the pie sets properly?

To ensure the pie sets, don’t over bake it. The center should be firm with a slight jiggle. Also, the pie to cool on a wire rack to room temperature and transfer to the refrigerate to fully chill before serving.

Can I make my own Graham cracker crust?

Yes, you can make your own Graham cracker crust using crushed Graham crackers, sugar and melted butter. If you make your own crust, you will want to follow a separate crust recipe to prebake your crust and adjust your final cook time for the filling.

How long can I store the pie in the refrigerator?

The pie can be stored in the refrigerator for up to 3 days. Make sure to cover it with plastic wrap or aluminum foil. This key lime pie also freezes well.

Dessert recipes

Hungry for more? Subscribe to my EMAIL NEWSLETTER and follow me on Facebook, Instagram and Pinterest for all of the latest delicious food!

You can also comment below. I LOVE hearing from you! If you loved the recipe, a 5 STAR RATING is the ultimate compliment as food is my love language!