Key Lime Pie with Premade Graham Cracker Crust

key lime pie in a store bought premade graham cracker crust.

Key Lime Pie with Premade Graham Cracker 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.

Course Dessert

Cuisine American

Prep Time 5

Cook Time 17

Total Time 22

Servings slices

Calories 415kcal

Author Aubrey

Cost $7

Equipment

Oven, whisk or electric beaters

Ingredients

Graham Cracker Crust

1 9 inch graham cracker pie crust

Key Lime Filling

4 teaspoons grated key lime zest
4 egg yolks
14 oz can sweetened condensed milk
½ cup 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

1 cup heavy whipping cream
¼ cup powdered sugar
1 teaspoon vanilla bean paste or vanilla extract

Instructions

Preheat the oven to 325℉
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.
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.
Transfer to a wire rack to cool to room temperature. Refrigerate until cold before serving.
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.
Pipe or spread the whipped cream over the pie once it is fully cooled.
Garnish key lime pie with lemon slices and lemon zest.

Notes

Freezing Key Lime Pie: Tightly cover and store for up to one month.

Nutrition