Key Lime Pie

Key Lime Pie (Tangy, Creamy, and Perfectly Chilled)

Exploring BBQ Staff
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One of my earliest BBQ memories outside of Texas came during a family road trip through Florida. At a backyard BBQ at my grandmothers house near Tampa, I was introduced to Key Lime Pie for the first time. That first bite was unforgettable. It was tangy, creamy, and chilled just right to reset my taste buds after a plate of rich pulled pork. Ever since, I have kept Key Lime Pie in my dessert rotation, especially when I want something bright to balance out a smoky feast.
This recipe keeps things classic: a buttery graham cracker crust, a silky lime custard, and a chilled finish topped with whipped cream. It is refreshing, simple, and the perfect make-ahead dessert for hot summer BBQs.
A Little History
Key Lime Pie originated in the Florida Keys, where local cooks used the tart native key limes, eggs, and canned sweetened condensed milk to create a no-fuss dessert that did not require refrigeration. Over time, it spread throughout the South and beyond, becoming one of the most beloved citrus-based desserts in the country.
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Prep Time 15 minutes
Cook Time 15 minutes
Chill time 4 hours
Total Time 4 hours 30 minutes
Servings: 8 Servings
Course: Desserts
Ingredients Equipment Method Notes

Ingredients
  

For the Crust
  • 1½ cups graham cracker crumbs 10–12 crackers
  • 2 tablespoons granulated sugar
  • 6 tablespoons unsalted butter melted — 85 g
For the Filling
  • 1 can sweetened condensed milk 14 oz
  • 4 large egg yolks
  • ½ cup key lime juice fresh or bottled — 120 ml
  • 1 teaspoon lime zest optional
  • ½ teaspoon vanilla extract
Tip: If fresh key limes are hard to find, bottled key lime juice such as Nellie & Joe’s Famous Key West Lime Juice works great.
Optional Topping
  • ¾ cup heavy whipping cream — 180 ml
  • 2 tablespoons powdered sugar
  • ½ teaspoon vanilla extract
  • Lime zest or slices for garnish

Equipment

  • 9-inch pie dish
  • Whisk
  • Electric mixer
  • Mixing Bowl
  • Zester

Method
 

Make the Crust
  1. Preheat oven to 350°F (175°C).
  2. Combine graham cracker crumbs, sugar, and melted butter in a bowl.
  3. Press firmly into a 9-inch pie plate to form bottom and sides.
  4. Bake for 8–10 minutes until golden, then let cool slightly.
Mix the Filling
  1. In a bowl, whisk together condensed milk, egg yolks, lime juice, zest, and vanilla.
  2. Mix until smooth and creamy.
Bake the Pie
  1. Reduce oven temp to 325°F (165°C).
  2. Pour filling into crust and bake for 15–18 minutes, just until the center has a slight jiggle.
  3. Cool at room temperature, then refrigerate at least 4 hours (overnight is best).
Make the Whipped Topping (Optional)
  1. Beat cream, powdered sugar, and vanilla until soft peaks form.
  2. Spread or pipe onto chilled pie. Garnish with zest or lime slices.

Notes

Quick Reference

  • Prep Time: 15 minutes
  • Bake Time: 15–18 minutes
  • Chill Time: 4 hours minimum (overnight preferred)
  • Total Time: About 4 hours 30 minutes
  • Servings: 8 slices
  • Pairs Well With: Pulled pork, smoked chicken, iced tea, or a splash of rum

Description of the Finished Dish

Cool, creamy, and tangy, this Key Lime Pie is the ultimate refreshing finish after a BBQ plate. The buttery graham cracker crust balances the silky filling, while whipped cream adds a light touch. It is sweet, tart, and refreshing, with every bite reminding you why this pie is a Southern summer favorite.

What to Look For

  • Slight jiggle in the center: Custard should be creamy, not stiff.
  • Bright, pale green filling: Natural lime color, no food coloring needed.
  • Crisp crust: Golden but not burned.

Pro Tips

  • Chill overnight for the cleanest slices and fullest flavor.
  • Always zest limes before juicing to get the most out of them.
  • Serve straight from the fridge for the best cooling contrast to BBQ meats.
  • If using bottled juice, balance it with fresh zest to brighten the flavor.

Variations

  • Frozen Key Lime Pie: Freeze the baked pie for a firmer, ice cream-like texture.
  • Meringue Topping: Swap whipped cream for a toasted meringue top.
  • Coconut Crust: Replace graham crackers with crushed coconut cookies for a tropical twist.
  • Mini Key Lime Pies: Bake in muffin tins for individual servings, perfect for BBQ parties.
 

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