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Incredibly easy to make, this slice of Key Lime Pie is the perfect dessert to impress with minimal effort.
An iconic dessert!
This key lime pie recipe is such a classic dessert. It happens to be one of Lo’s all-time favorite pies with its tart key lime flavor, extra creamy texture, crunchy Graham Cracker Crust, and Whipped Cream on top.
Lo has been obsessed with this pie since he was a kid, but we wanted to come up with an easy Key Lime Pie recipe that even he could make if he was craving it.
Fortunately, this recipe is just that – simple and beyond delicious!
What’s to love:
- Extremely simple. With only a small handful of ingredients and only 20-25 minutes of total baking time, you’ll want to make this best pie recipe again and again.
- Make ahead of time. Because this pie needs time to chill, it’s a perfect time saver and can easily be frozen!
- The flavor! The creamy and tangy flavor combination offers a refreshing twist on traditional desserts, perfect for the summer season.
Ingredients
PREP TIME: 15 minutes
COOK TIME: 25 minutes
CHILL TIME: 3 hours
Graham Cracker Crust
- 1½ cups graham cracker crumbs – Use a food processor to make your crumbs, 7 rectangular graham crackers will yield 1 cup of crumbs.
- ⅓ cup granulated sugar
- 6 tablespoons unsalted butter, melted
Pie Filling
- 1 (14-ounce) can sweetened condensed milk – do not use evaporated milk
- ½ cup key lime juice – For the best flavor, squeeze fresh key limes for the juice but you can use regular limes. Do not use bottled key lime juice.
- 3 large egg yolks – How to Separate Egg Whites from the yolks
- garnish – Whipped Cream & key limes
How to make key lime pie
- PREP. Preheat the oven to 350°F.
- CRUST. In a medium mixing bowl, stir 1½ cups graham cracker crumbs, ⅓ cup sugar, and 6 tablespoons melted butter. Press the mixture into the bottom and the sides of an 8 or 9-inch pie dish.
- Bake in the preheated oven for 8-10 minutes. Leave the oven turned on, and let the crust cool as you make the filling.
- PIE FILLING. In a medium bowl, whisk 1 (14-ounce) can sweetened condensed milk, ½ cup lime juice, and 3 egg yolks until smooth. Pour the batter over the crust.
- Bake in the preheated oven for 12-15 minutes. It should look somewhat set but still have a wobble to it.
- CHILL + SERVE. Remove from the oven and cool fully. Cover the top and refrigerate for at least 3 hours before serving. Top with Whipped Cream, zested lime, and lime wedges.
More Like This
- More key lime desserts: Key Lime Cake, Key Lime Pie Bars
- More fruit pies: Lemon Meringue Pie, Coconut Cream Pie, Banana Cream Pie
More collections: Summer Desserts, Memorial Day Desserts, Best Pie Recipes
Key Lime Pie Recipe
This classic key lime pie recipe is creamy, tangy, and completely irresistible. It's incredibly easy to make, and the perfect pie for summer.
Ingredients
Graham Cracker Crust
- 1½ cups graham cracker crumbs
- ⅓ cup sugar
- 6 tablespoons unsalted butter, melted
Pie Filling
- 1 (14-ounce) can sweetened condensed milk
- ½ cup key lime juice
- 3 large egg yolks
- whipped cream & key limes, for decorating
Instructions
- Preheat the oven to 350°F.
Graham Cracker Crust
- In a medium bowl, stir graham crumbs, sugar, and melted butter.
- Press the mixture into the bottom and up the sides of an 8 or 9-inch pie pan.
- Bake in the preheated oven for 8-10 minutes. Leave the oven turned on, and let the crust cool as you make the filling.
Pie Filling
- In a medium bowl, whisk sweetened condensed milk, lime juice, and egg yolks until smooth.
- Pour the batter over the crust.
- Bake in the preheated oven for 12-15 minutes. It should look somewhat set but still have a wobble to it.
- Remove from the oven and cool fully. Then cover the top and refrigerate for at least 3 hours before serving.
- Top with whipped cream, lime zest, and lime wedges.
Video
Notes
STORE. Keep your key lime pie covered with plastic wrap or foil in the fridge for 3-4 days.
FREEZE homemade key lime pie without whipped cream or lime slices. Wrap in plastic wrap and tinfoil or a freezer storage bag for a few months. To thaw, place in the fridge for 3-4 hours.
Nutrition
Calories: 149kcal, Carbohydrates: 17g, Protein: 1g, Fat: 8g, Saturated Fat: 4g, Cholesterol: 70mg, Sodium: 86mg, Potassium: 42mg, Sugar: 9g, Vitamin A: 255IU, Vitamin C: 3.6mg, Calcium: 20mg, Iron: 0.7mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
key lime pie tips?
- Crust. Blind bake the crust to help it hold together and prevent it from getting soggy. To make this pie gluten-free, use gluten-free graham crackers in the crust.
- Do not overbake, it should still have a wobble in the middle when removed from the oven.
- Chill the pie. Even though this custard pie is baked, it does need time to chill in the refrigerator for 4 or more hours to finish setting properly.
Can I use bottled key lime juice?
- Key limes are smaller and have a higher acidity than regular limes yielding the signature tart taste. Avoid bottled key lime juice as it can be too sour.
- For an extra tart flavor, add 2 teaspoons of lime zest. For less tartness, use ⅓ cup fresh key lime juice or use regular fresh lime juice.
How to store key lime pie?
- Keep your easy key lime pie recipe covered with plastic wrap or foil in the fridge for 3-4 days.
How to Freeze?
- Freeze pie without whipped cream or lime slices. Wrap in plastic wrap and tinfoil or a freezer storage bag for a few months. To thaw, place in the fridge for 3-4 hours.
The graham cracker crust turned out so good! So easy and delicious! Just got the right tangy flavor.
I made this for my dad’s 80th bday because it’s his favorite and he devoured it!! Thank you for thei easy recipe.
Tried this yesterday for my aunt’s birthday and it was a blast! A certified crowd pleaser! Keeping this recipe!