Green Key Lime Pie (Printable)

A tangy green key lime pie with smooth filling and fluffy whipped cream topping, ideal for summer.

# What You'll Need:

→ Crust

01 - 1 1/2 cups graham cracker crumbs
02 - 1/4 cup granulated sugar
03 - 6 tbsp unsalted butter, melted

→ Filling

04 - 1 can (14 oz) sweetened condensed milk
05 - 4 large egg yolks
06 - 1/2 cup key lime juice
07 - 1 tbsp key lime zest
08 - Few drops green food coloring

→ Whipped Cream

09 - 1 cup heavy whipping cream, cold
10 - 2 tbsp powdered sugar
11 - 1/2 tsp vanilla extract

→ Garnish

12 - Additional key lime zest
13 - Thin lime slices

# How to Make It:

01 - Preheat the oven to 350°F.
02 - Combine graham cracker crumbs, sugar, and melted butter in a medium bowl. Mix until evenly moistened.
03 - Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish. Bake for 8-10 minutes until lightly golden. Cool slightly.
04 - Whisk together sweetened condensed milk, egg yolks, key lime juice, lime zest, and green food coloring until smooth and fully combined.
05 - Pour the filling into the cooled crust and smooth the top.
06 - Bake for 12-15 minutes, just until the center is set but still slightly wobbly.
07 - Remove from oven and cool to room temperature, then chill in the refrigerator for at least 3 hours.
08 - Beat cold heavy cream, powdered sugar, and vanilla extract together with a mixer until soft peaks form.
09 - Spread or pipe the whipped cream over the chilled pie.
10 - Garnish with lime zest and lime slices as desired. Serve chilled.

# Expert Hacks:

01 -
  • The bright green color makes it a showstopper at any party
  • Its the perfect balance of tangy and sweet without being overly rich
  • You can make it ahead and pull it out when guests arrive
02 -
  • Overbaking causes cracks, so pull it out when the center still jiggles slightly
  • The pie continues setting as it cools, so don't worry if it seems loose
  • Room temperature ingredients prevent lumps in the filling
03 -
  • Use the bottom of a flat measuring cup to press the crust evenly into the dish
  • Zest your limes before juicing them, it's much easier that way
  • Chill your mixing bowl and beaters before whipping the cream for faster results

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