Key Lime Pie is zesty, flavorful, and easy to make! It starts with a graham cracker crust that holds a silky-smooth Key lime filling, all topped off with whipped cream.
Love citrusy desserts? Here are a few other ones to try next: lemon bars, lemon pie, or delicious lemon cookies.
The Best Key Lime Pie
Earlier this summer, I visited Maryland with some friends, and one night while we were out, we ordered a Key Lime Pie milkshake. It was delicious—definitely one of my favorite treats from the trip, along with the Spumoni I recreated.
I haven’t shared much Key lime-flavored content on the website, aside from these Lime Cookies, and now is the time to change that. This Key Lime Pie is every bit as good (if not better) than that milkshake!
This pie is adapted from a beloved lemon pie and is a must-make dessert before summer is over!
m this beloved lemon pie and a must-make dessert before summer is over!
Ingredients
- Graham Cracker Crust: Provides a sweet, crunchy base that binds together with butter and sugars for flavor and texture.
- Sweetened Condensed Milk: Provides sweetness and creamy texture to the filling.
- Egg Yolks: Thicken the filling and add richness to your pie.
- Key Lime Juice: Here’s the brand I use.
- Salt: Even a pinch makes such a difference.
- Whipped Cream: Homemade whipped cream is the best!
Quick Tip
A citrus zester makes beautiful garnishes for pie. If you’re new to zesting, here’s a good video tutorial. You can also use a microplane, a grater, vegetable peeler or a sharp knife to remove the colored portion of the lime skin.
How To Make Key Lime Pie
- Preheat Oven: Set to 350°F (176°C).
- Make Crust: Combine pie ingredients. Press into a 9-inch pie dish and bake.
- Prepare Filling: Mix sweetened condensed milk, egg yolks, Key lime juice, and a pinch of salt. Pour into the crust and bake.
- Cool Pie: Let it cool for at room temp, then refrigerate for at least 1 hour.
- Whip Cream: Whip together whipped cream ingredients. Spread over pie.
Storage
Leftovers?
- Refrigerate: Store the key lime pie in the fridge, covered, for up to 3 days.
- Freeze Without Whipped Cream: Freeze the pie without whipped cream for up to 1 month; thaw overnight in the fridge before serving.
- Add Whipped Cream: Apply just before serving to avoid sogginess.
More Delicious Desserts
- Chocolate Pudding Pie
- Cinnamon Roll Apple Pie
- Ice Cream Pie
- Pecan Streusel Pumpkin Pie
- Pumpkin Pie Recipe
Key Lime Pie
Ingredients
Crust:
- 1 and 1/2 cups (~10 full sheets) crushed graham crackers
- 1 tablespoon light or dark brown sugar packed
- 2 tablespoons white sugar
- 1/8 teaspoon fine sea salt
- 7 tablespoons unsalted butter melted
Pie Filling:
- 2 cans (full-fat regular) sweetened condensed milk (TWO 14-ounce cans)
- 4 large egg yolks
- 3/4 cup Key lime juice
- 1/8 teaspoon fine sea salt
Whipped Cream:
- 1 cup heavy whipping cream
- 1/3 cup powdered sugar
- 1 teaspoon vanilla bean paste
- Optional: limes or key limes to zest as a garnish
Instructions
- PREP: Preheat oven to 350 degrees F (176 degrees C). Lightly spray a 9-inch pie dish with nonstick spray and set aside.
- CRUST: Crush graham crackers in a blender or food processor or in a bag with a rolling pin until you have fine crumbs. In a large bowl, combine graham cracker crumbs, brown and white sugar, salt and melted butter. Stir until ingredients are well incorporated. Pour ingredients into the prepared pan and press firmly into the bottom and up the sides of the pie dish. Bake for 8 minutes; remove from oven and set aside to cool.
- FILLING: Using a mixer, add both cans of sweetened condensed milk, egg yolks, Key lime juice, and salt (just a tiny pinch; it helps enhance and balance the sweetness) and mix to combine. Beat on medium speed for 4-5 minutes until smooth.
- FILLING CONT.: Pour mixture into the baked pie crust and bake for 10-15 minutes at 350 degrees F. Little bubbles will start to surface; cover the crust if it starts to brown too much towards the end. The pie should only slightly jiggle in the center. Remove from the oven and let the pie stand at room temperature for 30 minutes. Refrigerate at least 1 hour before serving (I like to chill for 8-10 hours before serving).
- WHIPPED CREAM: Combine cream, powdered sugar, and vanilla in a stand mixer with whisk attachment. Whisk on slow at first to combine and then increase the speed and whip until fluffy, about 1-3 minutes (watching carefully). You can either smooth it over the entire cooled pie (if the pie will be completely consumed that same day or add it to individual pie servings if the pie won't be eaten all the same day. Do not add whipped cream to the entire pie if you plan on having leftovers, as the cream gets watery after being stored. Refrigerate any pie leftovers. If desired, garnish slices with lime zest. Enjoy right out of the fridge!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Chelsea can this be frozen???
I don’t think this would do well being frozen unfortunately!
This pie is so tangy and full of flavor. I love it.
Love this recipe! So delicious! Thanks!
This pie looks so inviting and tasty. I never think about Key Lime Pie, but its a true American dessert and I’ll bookmark this recipe!
Thanks Paige!
What an irresistible pie!! We all loved it. Gorgeous photos too!
This looks so fantastic for a quick dessert!
Super pie for super hot days we have. Thank you and enjoy your weekend 🙂
I was born in Key West and have made this pie all my life. I must say when much younger I could eat a whole pie ?. Truely my favorite. I find fresh limes much better. Nellie and Joes is by far the best bottled but find it leaves an after taste. We always put meringue on top never whipped cream. Fresh really makes a difference.
Thanks so much Sharon! 🙂 And meringue sounds delicious!