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5 from 17 votes

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. 
Prep Time15 minutes
Cook Time25 minutes
Chilling3 hours
Total Time3 hours 40 minutes
Course: Dessert
Cuisine: American
Servings: 10 slices
Author: Lil' Luna


Graham Cracker Crust

  • cups graham cracker crumbs
  • 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


  • 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.



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.


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