Key Lime Pie, Tart and Creamy
A classic American Key lime pie with a crisp graham cracker crust and a silky, tangy filling made from sweetened condensed milk, egg yolks, and real Key lime juice. Bright, balanced, and reliably sliceable, it’s the kind of dessert that teaches you why a few simple ingredients can be transformative.
Key lime pie is a Florida-born classic that relies on a smart bit of kitchen chemistry: acidic lime juice thickens sweetened condensed milk and helps set the custard with egg yolks. Using Key lime juice gives a distinct floral tartness, but Persian limes work beautifully when that’s what you can find. Chill time isn’t optional here—it’s what turns a good pie into a clean, creamy slice.
Total Time
4 hr 45 min
Prep Time
20 min
Cook Time
25 min
Servings
8
Ingredients
Graham Cracker Crust
- •1 1/2 cups graham cracker crumbs (about 10–12 full sheets, finely crushed)
- •1/3 cup granulated sugar
- •6 tablespoons unsalted butter, melted
- •1/4 teaspoon kosher salt
Key Lime Filling
- •1 (14-ounce) can sweetened condensed milk
- •4 large egg yolks
- •1/2 cup Key lime juice (fresh preferred; bottled Key lime juice is acceptable)
- •1 tablespoon finely grated lime zest (Key limes or regular limes)
- •Pinch of kosher salt
Whipped Cream (Optional, for Serving)
- •1 cup cold heavy cream
- •2 tablespoons powdered sugar
- •1/2 teaspoon vanilla extract
- •Extra lime zest or thin lime slices, for garnish (optional)
Instructions
- 1
Heat the oven to 350°F (175°C). Place a rack in the center.
- 2
Make the crust: In a bowl, mix graham cracker crumbs, sugar, salt, and melted butter until the texture resembles wet sand and holds together when pressed.
- 3
Press the crumb mixture firmly into a 9-inch pie plate, packing it tightly across the bottom and up the sides. Use the bottom of a measuring cup to compact the crust for a clean slice later.
- 4
Bake the crust for 8–10 minutes, until lightly deepened in color and fragrant. Set on a rack to cool for 10 minutes (leave the oven on).
- 5
Make the filling: In a medium bowl, whisk egg yolks for about 30 seconds to loosen. Whisk in sweetened condensed milk until smooth, then whisk in lime juice, lime zest, and a pinch of salt. The mixture will thicken slightly as you whisk—this is expected.
- 6
Pour the filling into the warm crust and smooth the top.
- 7
Bake for 14–16 minutes, just until the center is set but still slightly wobbly (it should not slosh). Avoid browning; you’re aiming for a gentle set.
- 8
Cool at room temperature for 1 hour, then refrigerate uncovered until fully chilled and firm, at least 4 hours (overnight is ideal for the cleanest slices).
- 9
Optional whipped cream: Beat cold heavy cream, powdered sugar, and vanilla to soft-medium peaks. Dollop or pipe onto chilled pie and garnish with lime zest if desired.
- 10
Slice and serve cold. For neat slices, wipe the knife clean between cuts.
Nutrition Facts
Per serving
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition calculated automatically from ingredients.