Publix Key Lime Pie Recipe 

Key lime pie is a classic American dessert consisting of a custard-like Key-lime filling resting atop a graham cracker pie crust. 

Though many recipes and variations for Key lime pie exist, few are as popular as the interpretation from Florida-based supermarket, Publix. 

Rich, creamy, cool, and tangy, there is nothing quite like sinking your teeth into a Key-lime pie on a hot summer day. Luckily, even if you don’t live in the Southeastern United States this Publix Key Lime Pie recipe is simple to follow and only requires a few ingredients

How to make Publix Key lime pie

Made popular in the 1930s, Key-lime pie has undergone tweaks and changes throughout its existence and there are endless recipes floating around depending on preference.

The great thing about the Publix Key lime pie recipe is that the filling doesn’t require baking to set, and the addition of sliced almonds adds amazing texture and crunch. 

The two main ingredients in Key lime pie are sweetened condensed milk and Key limes. Key limes are a species of lime native to Southeast Asia and are smaller, juicier, tarter, and more fragrant than regular limes.

Given the flavor difference between Key limes and regular limes, the standard rule is if it’s not made with Key limes, it isn’t Key lime pie. So substitutions are not recommended.  

Of course, fresh Key limes are preferable, but if they aren’t available, bottled Key lime juice can be found in most supermarkets or easily found online

The rest of the ingredients are kitchen staples and the pie comes together in under 30 minutes then goes for a long rest in the fridge (6 hours minimum but preferably overnight). 

Don’t be alarmed by the small amount of sugar in the recipe, as the sweetened condensed milk acts as the sweetening agent and omits the need for added sugar. 

Ingredients:

For the Crust:

  • 1 ¼ cups graham cracker crumbs (or 1 sleeve of graham crackers)
  • 3 tbsp granulated sugar 
  • 5-6 tbsp unsalted butter, melted
  • Pinch of salt

For the Filling: 

  • 2x14oz cans of sweetened condensed milk
  • ¾ cup Key lime juice (35-40 Key limes yield 1 cup)

For the Garnish:

  • 1 cup heavy cream 
  • 3 tbsp confectioners sugar
  • ½ tsp vanilla extract 
  • ½ cup almond slices, roasted

Instructions: 

Step 1: 

Preheat the oven to 350°F/177°C.

In a large bowl mix together the graham cracker crumbs (or graham crackers blitzed in a food processor until fine crumbs form), granulated sugar, melted butter, and salt until well combined. The mixture should stick together when pressed between your fingers

Transfer the mixture to a 9-inch pie dish. Using your fingers or the back of a spoon, firmly press the mixture into the base and along the interior perimeter of the pie dish until you achieve uniform coverage. 

Make sure the crust is firmly anchored to the pie dish and no gaps appear. 

Transfer the pie dish to the center rack of the preheated oven and blind bake until the crust sets. About 10 minutes. Remove from oven and set aside. Cool completely before adding the filling

Step 2: 

Keep the oven heated to 350°F/177°C.

Line a baking sheet with parchment paper and spread sliced almonds in an even layer. Bake in the oven for 3-4 minutes until just golden brown. 

Remove from the oven and give the tray a good shake. Set aside to cool completely. Store in an airtight container until ready to use. 

Step 3: 

After the graham cracker pie crust has cooled completely (to be safe let it cool for at least 2 hours), it’s time to make the pie filling. 

In a large bowl, add both cans of sweetened condensed milk and the Key lime juice (feel free to increase lime juice to 1 cup if you want a stronger flavor). Using a sturdy whisk or hand-mixer, whisk together until the mixture is smooth and silky

Carefully pour the mixture into the set graham cracker crust and spread evenly. Lightly tap the pie dish on the counter a few times to eliminate any air bubbles

Transfer the pie to the refrigerator and allow it to rest, uncovered until the filling is firm and no longer jiggles. 

The pie should rest for a minimum of 6 hours, but overnight is preferable

Step 4: 

Once the pie has been set, it’s time to make the whipped cream. 

Place a large mixing bowl in the freezer for 10-15 minutes to chill. Making whipped cream in a chilled bowl helps speed up the process and adds extra thickness and stability.

Add heavy cream, confectioners sugar, and vanilla extract to the chilled bowl. Using a whisk or hand-mixer, whisk continuously until the cream thickens and stiff peaks form

Transfer whipped cream to a piping bag fitted with a star-shaped nozzle. 

*If you want to make the whipped cream in advance you can store it in a tightly covered container in the fridge for up to 2 days. If the liquid pools at the bottom whisk to reincorporate. 

Step 5: 

Using the piping bag, carefully dot the perimeter of the pie with whipped cream, and create a large dollop in the center. 

Sprinkle the roasted almond slices over the whipped cream. 

Slice and enjoy! 

Ingredients substitutions 

Though the use of Key limes in the recipe is non-negotiable, there are a few swaps that can be made for the crust and garnish!

1. Shortbread crust 

If you aren’t a fan of graham cracker crusts, shortbread crust is an excellent alternative as a base for your Key lime pie. 

It comes together easily with flour, butter, and confectioners sugar, and you can get creative with your flour if you’re looking for a specific flavor profile. 

2. Ready-made whipped cream 

If making whipped cream from scratch isn’t your idea of a good time, you are in luck! Ready-made whipped cream is delicious, easy to find, and works very well with this recipe

3. Macadamia nuts 

Macadamia nuts are an outstanding swap for almonds. 

Almonds can be bitter and intense, but the buttery flavor of macadamia nuts is a delightful complement to the tartness of the pie and won’t overwhelm your palate. 

4. Toasted coconut 

If you’re allergic to nuts or just aren’t a fan, toasted coconut and Key limes are a match made in heaven. 

Aside from adding loads of flavor, toasted coconut adds a subtle crunch so you don’t have to sacrifice the contrasting texture provided by the almonds if you opt not to use nuts. 

What to serve with Publix Key lime pie 

The refreshing qualities of Key lime pie make it an ideal summer dessert that can be enjoyed on its own, with a brisk glass of iced tea, or at the end of summer barbecue. 

Here are a few ways to sneak Key lime pie into your meals. 

Brunch items 

Everyone loves a good brunch spread and Key lime pie makes an excellent addition to the piles of waffles and eggs traditionally found at late-morning gatherings

If it’s a meat-heavy brunch, the smokey platters of bacon and spicy sausages pair beautifully with the floral tartness of the Key limes and will help break up the intensity of the meat.  

Fish Trays 

Nothing says summer like a fish, crab, or shrimp bake, and closing one of these iconic get-togethers with a fresh Key lime pie will definitely have everyone leaving on a high note

How to store Publix Key lime pie

Couldn’t finish your delicious pie in one sitting? Hard to believe you’d have leftovers, but don’t worry, we got you covered! Here are the best ways to store Publix Key lime pie.

Store in the fridge 

Tightly wrap your Key lime with plastic wrap or foil and store it in the fridge for up to 3 days

Store in the freezer 

Key lime pie freezes well for up to 3 months. Place the entire pie, uncovered, on a tray and let it sit in the freezer for 3-4 hours until completely frozen through. 

Once frozen through, cover tightly with plastic wrap or place in a freezer bag, eliminating as much air as possible. Store in the freezer with the crust side down.

publix key lime pie recipe

Publix Key Lime Pie Recipe 

Key lime pie is a classic American dessert, and the recipe interpretation by Publix is a fan favorite! Tart and refreshing, it is easy to make and only requires a handful of ingredients. 
5 from 1 vote
Prep Time 25 mins
Cook Time 15 mins
Resting Time 8 hrs
Total Time 8 hrs 40 mins
Course Dessert
Cuisine American
Servings 1 pie
Calories 480 kcal
Equipment
  • pie dish
  • hand mixer
  • piping bag
Ingredients
  
For the crust:
  • 1 ¼ cups graham cracker crumbs (or 1 sleeve of graham crackers)
  • 3 tbsp granulated sugar 
  • 5-6 tbsp unsalted butter melted
  • 1 pinch salt
For the filling: 
  • 28 oz sweetened condensed milk (2 cans)
  • ¾ cup key lime juice (35-40 Key limes yield 1 cup)
For the garnish:
  • 1 cup heavy cream 
  • 3 tbsp confectioners sugar
  • ½ tsp vanilla extract 
  • ½ cup almond slices roasted
Instructions
 
  • Preheat oven to 350°F/177°C.
    In a large bowl mix together the graham cracker crumbs (or graham crackers blitzed in a food processor until fine crumbs form), granulated sugar, melted butter, and salt until well combined. The mixture should stick together when pressed between your fingers
    Transfer the mixture to a 9-inch pie dish. Using your fingers or the back of a spoon, firmly press the mixture into the base and along the interior perimeter of the pie dish until you achieve uniform coverage. 
    Make sure the crust is firmly anchored to the pie dish and no gaps appear. 
    Transfer the pie dish to the center rack of the preheated oven and blind bake until the crust sets. About 10 minutes. Remove from oven and set aside. Cool completely before adding the filling
  • Keep the oven heated to 350°F/177°C.
    Line a baking sheet with parchment paper and spread sliced almonds in an even layer. Bake in the oven for 3-4 minutes until just golden brown. 
    Remove from oven and give the tray a good shake. Set aside to cool completely. Store in an airtight container until ready to use. 
  • After the graham cracker pie crust has cooled completely (to be safe let it cool for at least 2 hours), it’s time to make the pie filling. 
    In a large bowl, add both cans of sweetened condensed milk and the Key lime juice (feel free to increase lime juice to 1 cup if you want a stronger flavor). Using a sturdy whisk or hand-mixer, whisk together until the mixture is smooth and silky
    Carefully pour the mixture into the set graham cracker crust and spread evenly. Lightly tap the pie dish on the counter a few times to eliminate any air bubbles
    Transfer the pie to the refrigerator and allow it to rest, uncovered until the filling is firm and no longer jiggles. 
    The pie should rest for a minimum of 6 hours, but overnight is preferable. 
  • Once the pie has set, it’s time to make the whipped cream. 
    Place a large mixing bowl in the freezer for 10-15 minutes to chill. Making whipped cream in a chilled bowl helps speed up the process and adds extra thickness and stability.
    Add heavy cream, confectioners sugar, and vanilla extract to the chilled bowl. Using a whisk or hand-mixer, whisk continuously until the cream thickens and stiff peaks form
    Transfer whipped cream to a piping bag fitted with a star-shaped nozzle. 
    *If you want to make the whipped cream in advance you can store it in a tightly covered container in the fridge for up to 2 days. If the liquid pools at the bottom whisk to reincorporate. 
  • Using the piping bag, carefully dot the perimeter of the pie with whipped cream, and create a large dollop in the center. 
    Sprinkle the roasted almond slices over the whipped cream. 
    Slice and enjoy! 
Nutrition
Calories: 480kcalCarbohydrates: 68gProtein: 7gFat: 21gSaturated Fat: 15gCholesterol: 25mgSodium: 210mgPotassium: 370mgSugar: 58gCalcium: 230mgIron: 1mg
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