key lime pie condensed milk recipe

Written BySheba G Updated On
key lime pie condensed milk recipe
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The Best key lime pie condensed milk recipe

I’m so excited to share with you my favorite key lime pie condensed milk recipe. This classic dessert has been a staple in my household for years, and I just can’t get enough of it. The combination of the tangy key lime filling and the sweet, creamy condensed milk is absolute perfection.

My kids love helping me make this recipe, and it’s always a hit at family gatherings. One of the best things about this recipe is that it’s incredibly easy to make, requiring only a few ingredients and no special equipment. The key to making a great key lime pie is using high-quality ingredients, like fresh key limes and real butter.

I like to use a mixture of granulated sugar and brown sugar to give the filling a richer flavor. This recipe is also perfect for everyday eating, as it’s light and refreshing without being too sweet or heavy. Plus, it’s a great way to get in some extra calcium and vitamin C from the key limes.

I’ve even started making mini pies for my kids’ lunchboxes, which they love. My family loves this recipe so much that I’ve started making it for all sorts of occasions – from potlucks to holiday gatherings. And the best part?

It’s ridiculously easy to customize with different flavors and toppings. Whether you’re in the mood for something classic or want to get creative with different flavors, this recipe is sure to please.

Key Lime Pie with Condensed Milk

Key Lime Pie with Condensed Milk

4.6 from 1966 votes

This key lime pie uses sweetened condensed milk for a creamy, tangy filling. The graham cracker crust provides a buttery crunch that complements the smooth filling.

Prep Time20 mins
Cook Time10 mins
Resting Time0 mins
Total Time4 hours 30 mins
Servings: 8Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Crust

1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
6 tablespoons unsalted butter, melted

For the Filling

1 (14-ounce) can sweetened condensed milk
4 large egg yolks
1/2 cup key lime juice (fresh or bottled)
1 tablespoon key lime zest

👨‍🍳Directions

1Preheat the oven to 350°F (175°C).
2In a medium bowl, combine the graham cracker crumbs and granulated sugar.
3Pour the melted butter over the mixture and stir with a fork until all crumbs are evenly moistened.
4Press the crumb mixture firmly and evenly into the bottom and up the sides of a 9-inch pie dish.
5Use the bottom of a measuring cup to compact the crust.
6Bake for 8 to 10 minutes until the crust is lightly golden and fragrant, then remove and let cool completely on a wire rack.
7In a large bowl, whisk the egg yolks until they are thick and pale, about 2 minutes.
8Gradually whisk in the sweetened condensed milk until the mixture is smooth and fully combined.
9Add the key lime juice and zest to the bowl and whisk gently until the filling is uniform and slightly thickened.
10Pour the filling into the cooled crust and spread it evenly with a spatula.
11Bake the pie at 350°F (175°C) for 10 to 12 minutes, just until the filling is set around the edges but still jiggles slightly in the center.
12Remove from the oven and let cool to room temperature on a wire rack.
13Refrigerate the pie for at least 4 hours, or overnight, until fully chilled and firm.
14The filling will continue to set as it cools.
15Serve cold, optionally topped with whipped cream and lime zest.

🔧Equipment

9-inch pie dish
Mixing bowls
Whisk
Measuring cups and spoons
Zester
Citrus juicer (optional)

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 18g💛Saturated Fat: 10g❤️Cholesterol: 135mg🧂Sodium: 220mg🌾Total Carbs: 50g🥦Dietary Fiber: 1g🍬Sugars: 38g🥩Protein: 7g

📝Notes

For the best flavor, use fresh key limes if available. Bottled key lime juice works well too. The pie needs at least 4 hours of chilling to set properly; overnight is ideal. Store leftovers covered in the refrigerator for up to 3 days.

Watch Video Of How Key Lime Pie with Condensed Milk Works

I always recommend storing any leftover pie in an airtight container in the fridge for up to 3 days – or freezing individual slices for up to 2 months if you want to enjoy them later on a whim!

If you do decide to freeze your pie slices, just thaw them at room temperature or reheat them in the microwave or oven before serving.

❓ Frequently Asked Questions About Key Lime Pie with Condensed Milk

1. What’s the difference between key limes and other types of limes?

Key limes are smaller and more tart than other types of limes, which makes them perfect for baking. They have a unique flavor that’s slightly sweeter and more complex than regular limes.

2. Can I use regular limes instead of key limes?

While you can use regular limes in a pinch, keep in mind that they’ll change the flavor profile of your pie slightly. Key limes have a more intense, citrusy flavor that’s essential to this recipe.

3. Do I need to chill the condensed milk before using it?

Nope! You can use chilled or room temperature condensed milk for this recipe.

4. Can I make this pie ahead of time?

Sure thing! You can make the filling up to a day in advance, but be sure to store it in an airtight container in the fridge until you’re ready to assemble the pie.

5. How do I prevent the filling from separating when I add it to the crust?

Make sure your filling is fully incorporated into the crust before baking – if you add too much liquid at once, it can cause separation.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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