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6 Ingredient Key Lime Pie

This 6 Ingredient Key Lime Pie is so simple to make, yet incredibly delicious and a family favorite.

a slice of 6 ingredient key lime pie on a white plate

I realize with the triple digits coming that the idea of turning on your oven might sound a little crazy BUT I promise it’s totally worth it! Not to mention this pie takes just 20 minutes to bake and then it’s over. But what you are left with is one of the most delicious homemade pies you can dream of.

It’s a little surprising how simple a recipe can be, yet yield such delicious results and this 6 Ingredient Key Lime is no exception. Made with just a few ingredients (as the title indicates), you will have an impressive, delicious summer pie on your table. One that everyone loves, so if you are looking to have leftovers after a gathering, be sure to make two cause this one will not last.

If you love this 6 Ingredient Key Lime Pie and I am sure you will, be sure to also try out this Fresh Lemon Tart. It is another bright and delicious summer dessert that is simple to make.

6 Ingredient Key Lime Pie Is…

  • Fresh tasting and creamy
  • Baked in a homemade buttery graham cracker crust
  • A pie that the whole family will love
  • Made with 6 simple ingredients
  • Easy to whip up as it takes about the time the oven heats to be ready to bake
  • Just as delicious the following day
  • Impressive with a lovely presentation
  • The perfect pie to take to gatherings

What Is Key Lime Pie?

Key lime pie is an American dessert that originated in Key West, Florida, and is traditionally made with, you guessed it, key limes. The lime juice is then blended with condensed milk, and eggs (just whites for this recipe) and then baked into a buttery graham cracker crust that gives it a mouth-watering flavor combination.

Ingredients

Limes- For this recipe, we will be using regular limes however, if you would like to use key limes you can. You will need about 1/2 cup of lime juice in total.

Condensed Milk- Using sweetened condensed milk will help sweeten and set the pie.

Sugar- White sugar is best for making the crust as it helps give the crust a nice crunch.

Graham Crackers- This recipe calls for plain graham crackers, you will need 12 sheets. You can also use cinnamon crackers to add a little warmth if you like.

Eggs- Use large eggs. If you have small or medium-sized eggs, I suggest you use 5 egg whites to ensure you have enough for the filling.

Butter- I use salted butter for this recipe. If you would like to use unsalted I suggest adding 1/4 tsp of salt to balance out the flavors for the crust.

What You Will Need To Make It

Filling

5 limes juice and zest

1- 14oz can of sweetened condensed milk

4 large egg whites

Graham Cracker Crust

1/4 cup white sugar

12 graham crackers

10 tbsp of melted salted butter

Tools

stand mixer or hand mixer (to whip the egg whites)

9″ springform pan

Directions

Begin by making the crust. Melt the butter in a saucepan. Brush a springform pan with the melted butter. Add the graham crackers, remaining melted butter, and sugar to a food processor.

a food processor with graham cracker crust inside

Process until the crackers look like wet sand.

woman patting down a graham cracker crust in a pan

Pour the mixture into the springform pan and press it down to smooth it out with the back of a spoon. Set aside.

limes being squeezed and zested

Zest and squeeze the juice from the limes.

Separate the eggs and add the four whites to a mixer bowl. Whip the egg whites until soft peaks form. Pour in the condensed milk, lime juice, and half the zest. Save the rest of the lime zest for garnishing. Mix until smooth.

key lime batter being poured into a springform pan

Pour the mixture into the springform pan. Bake at 350℉ for 20 minutes.

a 6 ingredient key lime pie on a cutting board

Chill before serving. Garnish with lime zest.

Baking Notes

  • Be sure to whip the egg whites until stiff otherwise, the pie will not set properly.
  • Allow the key lime pie to cool to room temperature before placing it in the fridge.
  • To remove from the springform pan, run a knife along the sides before unlatching the pan to help release it from the sides.
  • Garnish with lime zest for a pretty presentation.

FAQ

How long does key lime pie last?

Store your key lime pie in an air-tight container and if possible place it in the fridge’s vegetable drawer. It will keep for up to a week.

Can you freeze key lime pie?

Key lime pie is best when made fresh and the good news is, it’s one of the simplest pies you can make. I can have one whipped up and ready to go in the oven in 15 minutes! However, you can freeze it in an air-tight container and it should keep for up to 3 months. To thaw, remove the key lime pie from the freezer and keep it in the fridge for a day or so.

Can I make this key lime pie dairy free?

My 6 Ingredient Key Lime Pie will definitely need the condensed milk to set right however this recipe from Simply Whisked, Dairy Free Key Lime Pie looks like a great alternative to check out.

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Cuisinart Stand Mixer

Hand Mixer

9″ springform pan

*Disclaimer: This post may contain affiliate links, which means I may receive commissions if you choose to purchase through the links I provide (at no cost to you).

Pin For Later

6 ingredient key lime pie on a cutting board

If you try this recipe and love it, I would appreciate you coming back to give it 5 stars!

Yield: 8 servings

6 Ingredient Key Lime Pie

a 6 ingredient key lime pie on a cutting board

a fresh tasting lime flavored pie with a homemade graham cracker crust

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes

Ingredients

  • 5 limes (zest and juice)
  • 1- 14 oz can of condensed milk
  • 4 large egg whites
  • For The Graham Cracker Crust
  • 12 sheets of graham crackers
  • 10 tbsp of salted butter
  • 1/4 cup of sugar

Instructions

    1. Begin by making the crust. Melt the butter in a saucepan.
    2. Brush a springform pan with the melted butter.
    3. Add the graham crackers, remaining melted butter, and sugar to a food processor. Process until the crackers look like wet sand.
    4. Pour the mixture into the springform pan and press it down to smooth it out with the back of a spoon.
    5. Set aside.
    6. Zest and squeeze the juice from the limes.
    7. Separate the eggs and add the four whites to a mixer bowl.
    8. Whip the egg whites until soft peaks form.
    9. Pour in the condensed milk, lime juice, and half the lime zest (save the rest to garnish).
    10. Mix until smooth.
    11. Pour the mixture into the springform pan. Bake at 350℉ for 20 minutes.
    12. Chill before serving.
    13. Garnish with lime zest.

Notes

  • Be sure to whip the egg whites until stiff otherwise, the pie will not set properly.
  • Allow the key lime pie to cool to room temperature before placing it in the fridge.
  • To remove from the springform pan, run a knife along the sides before unlatching the pan to help release it from the sides.
  • Garnish with lime zest for a pretty presentation.

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 599Total Fat: 28gSaturated Fat: 14gTrans Fat: 1gUnsaturated Fat: 12gCholesterol: 61mgSodium: 438mgCarbohydrates: 79gFiber: 2gSugar: 53gProtein: 10g

Did you make this recipe?

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12 Comments

  1. Yum!!!! This key lime pie is the BEST summer dessert! I sometimes have a hard time finding key limes, but it works well with regular, too! Five stars!

  2. YUM! I have only just discovered my love of limes in general! And naturally, this pie looks delicious as well.

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