Pies & Tarts
Key Lime Pie
Creamy, tangy key lime pie with a buttery graham cracker crust and billowy whipped cream topping. The easiest show-stopping pie you will ever make.
The Easiest Show-Stopping Pie You Will Ever Make
If I had to choose one pie to make for the rest of my life, it might be key lime pie. Five main ingredients, fifteen minutes of hands-on work, and the result is a dessert so tangy, creamy, and refreshing that people genuinely refuse to believe it was this easy. The graham cracker crust adds a toasty, buttery base, and a generous pile of billowy whipped cream brings everything into perfect harmony.
Baker’s Tips
- Whisk the egg yolks with the lime zest for 2 minutes before adding condensed milk — the oils in the zest infuse into the yolks and amplify the lime flavor throughout the filling.
- Do not overbake the filling. Fifteen minutes is all it needs, and it should still wobble gently in the center. It firms up as it chills, and overbaking turns it rubbery.
- Press the graham cracker crust firmly with the bottom of a measuring cup, especially in the corners. A loose crust crumbles when you slice.
- Chill for at least 4 hours (overnight is even better) before slicing. Add whipped cream within an hour of serving for the best texture.
Variations
- Coconut Key Lime Pie: Replace half the graham cracker crumbs with toasted shredded coconut and add a splash of coconut cream to the filling for a tropical twist.
- Key Lime Pie Bars: Press the crust into a 9x13 pan, pour in the filling, bake, chill, and cut into bars — perfect for potlucks.
- Raspberry Swirl: Puree fresh raspberries, strain the seeds, and swirl into the filling before baking for a stunning color contrast.
If you love citrus desserts, try my lemon tart for something a bit more refined.
Ingredients
Graham Cracker Crust
Key Lime Filling
Whipped Cream Topping
Instructions
- 1
Make the Graham Cracker Crust
Preheat oven to 350°F (175°C). Combine graham cracker crumbs, sugar, and salt in a bowl. Pour in the melted butter and stir until every crumb is moistened. Press the mixture firmly and evenly into a 9-inch pie dish, covering the bottom and going up the sides. Use the flat bottom of a measuring cup to compact it tightly. Bake for 8–10 minutes until lightly golden and fragrant.
- 2
Mix the Filling
While the crust bakes, whisk the egg yolks and lime zest together in a large bowl until the mixture turns slightly pale, about 2 minutes. Add the sweetened condensed milk and whisk until smooth. Gradually pour in the key lime juice while stirring constantly. The mixture will thicken slightly as the acid in the lime juice reacts with the condensed milk.
- 3
Fill and Bake
Pour the filling into the warm baked crust. Return to the oven and bake for 15 minutes — the filling should be set around the edges but still have the slightest wobble in the very center. It will continue to firm up as it cools.
- 4
Cool and Chill
Let the pie cool at room temperature for 30 minutes, then transfer to the refrigerator and chill for at least 2 hours, preferably 4 hours or overnight. The filling must be completely cold and set before slicing.
- 5
Make the Whipped Cream
Just before serving, combine the cold heavy cream, powdered sugar, and vanilla in a large chilled bowl. Using an electric mixer or a whisk, beat until soft peaks form — the cream should hold its shape but still look billowy and soft, not stiff. Be careful not to over-whip.
- 6
Top and Serve
Spread or pipe the whipped cream over the chilled pie. Garnish with thin lime slices or extra zest if desired. Slice with a sharp knife dipped in hot water for the cleanest cuts. Serve immediately after adding the whipped cream.
Nutrition Information
Per serving (serves 8). Values are approximate.
| Calories | 350 calories |
| Total Fat | 17g |
| Saturated Fat | 10g |
| Carbohydrates | 44g |
| Sugar | 38g |
| Protein | 7g |
| Sodium | 190mg |
| Fiber | 0.5g |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. Nutritional information is an estimate and may vary.
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Frequently Asked Questions
Can I use regular limes instead of key limes?
Yes. Regular Persian limes work well and are much easier to juice. Key limes have a slightly more floral, aromatic flavor, but the difference in the finished pie is subtle. Use the same amount of juice either way.
Is bottled key lime juice acceptable?
Absolutely. Nellie and Joe's is the most widely available brand and produces excellent results. Fresh key limes are wonderful if you can find them, but juicing 25 tiny limes is tedious work and the bottled version is a perfectly good shortcut.
Can I make key lime pie without baking the filling?
The acid in the lime juice actually sets the filling chemically, so you can skip the baking step and just refrigerate until firm (about 4–6 hours). However, the brief bake gives the filling a slightly silkier, more custard-like texture that I prefer.
Reader Reviews
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