This Classic Key Lime Pie features a buttery graham cracker crust filled with a smooth, creamy lime filling that's sweet, tangy, and refreshing. It's one of the easiest pies to make and always a crowd favorite.
Perfect for summer cookouts, holidays, family gatherings, and weekend desserts.
Why You'll Love This Recipe
- Easy to make
- Refreshing citrus flavor
- Creamy texture
- Perfect summer dessert
- Great make-ahead pie
- Only a few simple ingredients
Ingredients
Graham Cracker Crust
- 1½ cups graham cracker crumbs
- ⅓ cup granulated sugar
- 6 tablespoons melted butter
Key Lime Filling
- 4 large egg yolks
- 1 can (14 ounces) sweetened condensed milk
- ½ cup key lime juice
- 1 tablespoon lime zest
Topping
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- Lime slices for garnish
Instructions
Step 1: Prepare The Crust
Preheat oven to 350°F.
In a bowl combine:
- Graham cracker crumbs
- Sugar
- Melted butter
Mix until evenly combined.
Press into a 9-inch pie dish.
Bake for 8 minutes.
Remove and cool slightly.
Step 2: Make The Filling
In a large bowl whisk together:
- Egg yolks
- Sweetened condensed milk
- Key lime juice
- Lime zest
Whisk until smooth.
Pour filling into prepared crust.
Step 3: Bake
Bake for 15 minutes.
The filling should be set but still slightly soft in the center.
Remove from oven.
Allow to cool completely.
Step 4: Chill
Refrigerate for at least 4 hours or overnight.
Step 5: Make Whipped Cream
Beat:
- Heavy cream
- Powdered sugar
until soft peaks form.
Spread or pipe over pie.
Garnish with lime slices.
What Is The Difference Between Key Lime Pie And Lime Pie?
Traditional Key Lime Pie uses key limes, which are smaller and more aromatic than regular Persian limes. Regular lime juice can be substituted if key limes are unavailable.
Can Key Lime Pie Be Made Ahead?
Yes.
This pie is best when chilled overnight, making it an excellent make-ahead dessert.
Storage
Store covered in the refrigerator for up to 4 days.