This classic Key Lime Pie recipe yields a smooth, creamy filling with a bright tart-sweet lime flavor. Finish it with freshly sweetened whipped cream for the ideal bite.
Key lime pie is one of my favorite desserts. I first learned this recipe while working in a bakery, and I was hooked—it’s fast, simple, and full of citrus character.
There’s beauty in a straightforward, no-frills recipe. The components are basic but work together to create a memorable dessert.
The crust is a simple graham cracker base: crushed crackers, a touch of sugar, and melted butter to bind. Press it into a pie plate and bake briefly. If you’re short on time, a store-bought crust works, but the homemade version takes only minutes and offers superior flavor and texture.
The filling is equally simple. Zest is optional—if you enjoy extra lime aroma, include it; otherwise skip it. Authentic key limes are small and intensely tart, so they require many to yield enough juice. If you prefer convenience, bottled key lime juice is an acceptable substitute.
Combine the lime juice with sweetened condensed milk, egg yolks, and a pinch of salt. The mixture thickens into a silky filling that bakes quickly in the hot crust.
From start to finish, this pie takes about 30 minutes of active work, plus chilling time. That quick turnaround is another reason it’s a go-to dessert. I like to top mine with lightly sweetened whipped cream to balance the tartness—either dolloped or piped for a pretty finish. Enjoy!
Key Lime Pie Recipe
Ingredients
Crust:
- 12 graham crackers (full sheets; 186 g)
- 1 Tbsp granulated sugar
- 6-7 Tbsp (85-99 g) butter, melted
Filling:
- 28 oz (792 g) sweetened condensed milk (two 14-oz cans)
- 2 large egg yolks
- 1/4 tsp salt
- 2 tsp key lime zest (optional, about 5–6 key limes)
- 3/4 cup (177 ml) key lime juice (about 12–18 key limes, depending on size)
Whipped Cream:
- 1 cup (237 ml) heavy whipping cream
- 1/4 cup (30 g) powdered sugar
Instructions
- Preheat the oven to 350°F (175°C).
- In a food processor, pulse the graham crackers to fine crumbs. Mix in 1 Tbsp sugar. Stir in 6 Tbsp melted butter; if the crumbs still look dry, add the remaining 1 Tbsp melted butter. Press the mixture evenly into the bottom of a standard 9-inch pie dish. Bake 8–10 minutes or until golden.
- While the crust finishes baking, whisk together the sweetened condensed milk, egg yolks, salt, lime zest (if using), and key lime juice until combined and slightly thickened. Pour the filling into the hot crust and bake 10–12 minutes, until the filling is set and only slightly jiggly in the center.
- Cool completely, then refrigerate at least 3 hours until chilled. For the topping, whip the heavy cream with powdered sugar until stiff peaks form, then dollop or pipe the whipped cream onto the chilled pie before serving.
Notes
Nutrition
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