This Key Lime Pie is creamy, bright, and perfectly tangy with that classic graham cracker crunch. The filling sets up silky-smooth thanks to sweetened condensed milk and egg yolks, and a generous splash of lime juice makes the flavor pop. It’s the kind of dessert that tastes like sunshine—cool, refreshing, and totally irresistible.
Introduction
When you need a dessert that feels fancy but is actually easy, Key Lime Pie is your answer. You get a buttery graham crust, a smooth and tangy lime filling, and a fluffy topping that makes every bite feel light and dreamy.
The standout trick here is how the filling sets: condensed milk plus egg yolks makes it creamy and stable, and the lime juice helps it thicken as it bakes. It’s a fan-favorite for spring and summer, and honestly? It’s good any time you want something bright and cozy.
You’ll love having this Key Lime Pie in your back pocket for holidays, cookouts, and last-minute guests.
Why You’ll Love This Key Lime Pie
- Classic and crowd-pleasing: That tangy-sweet lime flavor always wins.
- Creamy without fuss: A simple whisk-and-pour filling.
- Make-ahead friendly: It chills beautifully and slices clean.
- Perfect for warm days: Cool, refreshing, and not too heavy.
- Easy weeknight dessert: Short ingredient list and simple steps.
Ingredients for Key Lime Pie
Graham Cracker Crust
- Graham cracker crumbs: The classic base; crushed vanilla wafers also work.
- Granulated sugar: Helps the crust hold together and adds sweetness.
- Melted butter: Binds the crumbs; use unsalted or salted.
Key Lime Filling
- Sweetened condensed milk: The creamy backbone; use full-fat for best texture.
- Egg yolks: Helps the pie set; save whites for another recipe.
- Key lime juice: The main flavor; bottled key lime juice works great.
- Lime zest: Adds fresh “limey” aroma; regular limes are fine.
- Pinch of salt: Keeps the filling from tasting flat.
Topping
- Heavy cream: Whips into a fluffy topping; store-bought whipped topping also works.
- Confectioners’ sugar: Light sweetness for whipped topping.
- Vanilla extract: Adds gentle warmth.
How to Make Key Lime Pie
- 1. Preheat your oven to 350°F. This helps the crust crisp up quickly.
- 2. Mix graham crumbs, sugar, and melted butter until it looks like wet sand. Press firmly into a 9-inch pie dish, up the sides too. Pressing tight keeps the crust from crumbling later.
- 3. Bake the crust 8–10 minutes, until lightly golden and fragrant. Let it cool a few minutes.
- 4. Whisk condensed milk and egg yolks until smooth, about 1 minute. Whisk in key lime juice and zest until creamy and slightly thick.
- 5. Pour filling into the warm crust and bake 15–18 minutes, until the edges are set and the center still has a gentle jiggle.
- 6. Cool at room temperature for 1 hour, then chill at least 4 hours (or overnight) for the cleanest slices.
- 7. Whip heavy cream with confectioners’ sugar and vanilla until soft peaks, then spread or pipe on top. Finish with extra zest.
Tips for Perfect Key Lime Pie
- Press the crust firmly: A tight crust slices better and doesn’t fall apart.
- Don’t overbake: The center should jiggle slightly; it sets as it chills.
- Chill long enough: Cold pie = neat slices and better texture.
- Use zest: It makes the lime flavor taste fresh, not one-note.
- Wipe your knife: Clean the knife between slices for pretty servings.
Variations & Substitutions
- Extra tang: Add a little more zest for a brighter flavor.
- Mini pies: Make in a muffin pan with liners; bake a little less time.
- No-bake option: Chill longer and use whipped topping for a softer set.
- Coconut twist: Add a little toasted coconut on top.
- Crust swap: Use crushed shortbread cookies instead of graham.
Make-Ahead & Freezing
This Key Lime Pie is perfect for making ahead. Keep it covered in the fridge for up to 4 days.
To freeze, freeze the pie (without whipped topping) for up to 1 month. Thaw overnight in the fridge, then add topping before serving.
Serving Suggestions & Pairings
- Serve with fresh berries for an easy, pretty plate.
- Pair with iced tea or sparkling water.
- Add extra whipped topping and zest for a bakery look.
- Perfect for holidays, cookouts, and easy weeknight dessert cravings.
Reader Review: “Best Key Lime Pie I’ve ever made—so creamy and not too sweet. The crust stayed crisp and the lime flavor was perfect!”
Recipe Card
Key Lime Pie
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes + chilling
- Yield: 8 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Crust
- 1 1/2 cups graham cracker crumbs
- 2 tablespoons granulated sugar
- 6 tablespoons unsalted butter, melted
Filling
- 2 (14-ounce) cans sweetened condensed milk
- 4 large egg yolks
- 1 cup key lime juice
- 1 teaspoon lime zest
- Pinch of salt
Topping
- 1 cup heavy cream
- 2 tablespoons confectioners’ sugar
- 1/2 teaspoon vanilla extract
Instructions
- 1. Heat oven to 350°F.
- 2. Mix crumbs, sugar, and melted butter. Press into a 9-inch pie dish. Bake 8–10 minutes.
- 3. Whisk condensed milk and egg yolks. Whisk in key lime juice, zest, and salt.
- 4. Pour into crust. Bake 15–18 minutes, until edges set and center gently jiggles.
- 5. Cool 1 hour, then chill at least 4 hours.
- 6. Whip cream with confectioners’ sugar and vanilla. Top pie and serve.
If you try this Key Lime Pie, leave a rating and comment. Do you top yours with whipped topping, extra zest, or a sprinkle of coconut?