Today’s Easy Key Lime Pie is one of our favorite desserts when we want something refreshing but still simple to make. With a buttery graham cracker crust and smooth citrus filling, it is a go to recipe for holidays, summer gatherings, or anytime you need an easy homemade pie.
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. So, we tested time and time again until we knew it was no-fail and beyond easy.
Fortunately, it is just that! It has all the flavors everyone loves in the classic pie but so simple, anyone can make it. If you love all things key lime, be sure to try our Key Lime Cake and Key Lime Pie Bars.
Why we think you’ll love it:
- 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!
- Classic crowd favorite. This timeless pie is always requested at gatherings and holidays.
Key Lime Pie Ingredients
Graham Cracker Crust
- Graham Cracker Crumbs (1½ cups): Forms the sweet, slightly crunchy base that pairs perfectly with the creamy citrus filling. Honey graham crackers are a great choice. Use a food processor to make your crumbs, 7 rectangular graham crackers will yield 1 cup of crumbs.
- Sugar (⅓ cup): Sweetens the crust and helps it hold together as it bakes.
- Unsalted Butter (6 tablespoons): Binds the crust mixture and adds rich flavor. Melted butter ensures even mixing.
Pie Filling
- Sweetened Condensed Milk (1 can, 14 ounces): Creates the smooth, creamy filling and provides sweetness and structure once baked and chilled.
- Key Lime Juice (½ cup): Adds bright, tangy flavor that gives this pie its classic taste. Fresh or bottled both work well.
- Egg Yolks (3 large): Helps thicken and set the filling so the pie slices cleanly. See How to Separate Egg Whites.
- Whipped Cream and Key Limes (for decorating): Adds a light topping and fresh citrus garnish that makes the pie look bakery style and even more inviting.
How to Make Key Lime Pie
PREP. Preheat the oven to 350°F.
CRUST. In a medium mixing bowl, stir graham cracker crumbs, sugar, and 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 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.
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.
Kristyn’s Recipe Tips
- 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.
- Press the crust firmly into the pan to prevent crumbling when slicing.
- Do not overbake, it should still have a wobble in the middle when removed from the oven.
- 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.
- 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.
- Chill the pie completely so the texture becomes smooth and sliceable.
- Use fresh key lime zest on top for extra citrus flavor and pretty presentation.
Key Lime Pie Recipe
Video
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.
Notes
- 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.
- Press the crust firmly into the pan to prevent crumbling when slicing.
- Do not overbake, it should still have a wobble in the middle when removed from the oven.
- 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.
- 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.
- Chill the pie completely so the texture becomes smooth and sliceable.
- Use fresh key lime zest on top for extra citrus flavor and pretty presentation.
- This pie is perfect to make ahead and can be stored covered in the fridge for up to three days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Keep your easy key lime pie recipe covered with plastic wrap or foil in the fridge for 3-4 days.
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.
More Like This
Lime Desserts
Key Lime Bars Recipe
4 hrs 40 mins
Key Lime Cake
1 hr 30 mins
Lemon Lime Poke Cake
3 hrs 5 mins
Lime Sheet Cake
40 mins
Fruit Pies
Collections
This recipe was first shared July, 2019.
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!