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Easy Key Lime Pie Recipe

Key Lime Pie

iamwinfred
This Key Lime Pie delivers the perfect balance of tangy key lime juice and sweet, silky filling nestled in a buttery graham cracker crust. With just 15 minutes of active prep time, this stunning, restaurant-quality dessert is remarkably simple to pull off — the refrigerator does most of the work while you go about your day.
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Prep Time 15 minutes
Cook Time 15 minutes
Chill Time 4 hours
Total Time 30 minutes
Course Dessert
Cuisine American
Servings 8 slices
Calories 385 kcal

Equipment

  • 9-inch pie pan Standard size for this recipe
  • Mixing bowls At least two — one for crust, one for filling
  • Citrus juicer Makes extracting key lime juice much easier
  • Microplane zester For fine lime zest without bitter white pith
  • Whisk or electric mixer For combining ingredients smoothly
  • Measuring cups and spoons Accurate measurements ensure perfect results
  • Spatula For spreading and smoothing the filling
  • Plastic wrap To cover the pie while it chills
  • Food processor (optional) — alternatively use a sealed bag and rolling pin to crush graham crackers
  • Wire cooling rack For cooling the pie after baking

Ingredients
  

For the Graham Cracker Crust

  • 1.5 cups graham cracker crumbs about 12 full graham cracker sheets, finely crushed
  • 0.25 cup granulated sugar 50g
  • 6 tbsp unsalted butter 85g, melted

For the Key Lime Filling

  • 4 large egg yolks room temperature
  • 1 tbsp key lime zest from about 6–8 key limes
  • 14 oz sweetened condensed milk 396g, one standard can
  • 0.5 cup key lime juice 120ml; fresh or bottled (such as Nellie & Joe's)

For the Whipped Cream Topping

  • 1 cup heavy whipping cream 240ml, cold
  • 2 tbsp powdered sugar 15g
  • 0.5 tsp vanilla extract

For Garnish

  • additional key lime zest optional, for sprinkling over whipped cream

Instructions
 

  • Preheat your oven to 350°F (175°C) and gather all ingredients and equipment before you begin.
  • Mix graham cracker crumbs, ¼ cup sugar, and melted butter until the mixture resembles wet sand, then press firmly and evenly into the bottom and up the sides of a 9-inch pie pan using the bottom of a measuring cup.
  • Bake the crust for 10 minutes until lightly golden and fragrant, then remove from the oven and let it cool while you prepare the filling.
  • Whisk the egg yolks and lime zest for about 2 minutes until slightly thickened, then whisk in the sweetened condensed milk until smooth, followed by the key lime juice, continuing to whisk until silky with no lumps.
  • Pour the filling into the pre-baked crust, smooth the top with a spatula, tap gently to release air bubbles, and bake at 350°F for 15 minutes until the edges are set but the center still has a slight jiggle.
  • Cool the pie on a wire rack for 30 minutes, then cover loosely with plastic wrap and refrigerate for at least 4 hours or overnight until fully set.
  • Beat cold heavy cream, powdered sugar, and vanilla extract with an electric mixer on medium-high until soft peaks form, then spread or pipe over the chilled pie and garnish with lime zest.
  • Let the pie sit at room temperature for 10 minutes before slicing, using a sharp knife dipped in hot water and wiped dry between each cut for clean slices.

Notes

  • Don't overbake: Remove the pie when the center still has a slight jiggle — it continues to set as it cools and chills in the refrigerator.
  • Chill thoroughly: The pie needs at least 4 hours to properly set; overnight chilling yields the best flavor and texture.
  • Bottled juice is fine: If fresh key limes aren't available, a quality bottled key lime juice (such as Nellie & Joe's) is a perfectly acceptable substitute.
  • Press the crust firmly: Use the bottom of a measuring cup to really pack the crust so it doesn't crumble when sliced.
  • Zest before juicing: It's much easier to zest whole limes before cutting and juicing them.
  • Room temperature eggs: Yolks at room temperature combine more smoothly with the other ingredients for a silkier filling.
  • Regular limes work too: Persian limes can be substituted — add an extra tablespoon of juice to compensate for their milder tartness.
  • Make ahead: The pie can be prepared up to 2 days in advance; add whipped cream topping a few hours before serving for the freshest presentation.
  • Storage: Refrigerate covered for up to 4 days, or freeze (without whipped cream) tightly wrapped for up to 2 months; thaw overnight in the refrigerator.
  • No-bake option: Skip baking the filled pie and chill for at least 6 hours — the lime juice will naturally set the filling through a chemical reaction with the condensed milk, though the texture will be slightly softer.

Nutrition

Serving: 1SliceCalories: 385kcalCarbohydrates: 50gProtein: 7gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 145mgSodium: 210mgPotassium: 220mgFiber: 0.5gSugar: 42gVitamin A: 12IUVitamin C: 8mgCalcium: 18mgIron: 6mg
Keyword citrus dessert, easy pie recipe, graham cracker crust, key lime pie, summer dessert
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