---
title: "Key Lime Pie, Tart and Creamy"
url: https://save.cooking/@american_classic/key-lime-pie-tart-and-creamy
author: Save.Cooking American Classics
author_profile: https://save.cooking/@american_classic
description: "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."
prep_time: 20 minutes
cook_time: 25 minutes
total_time: 285 minutes
servings: 8
tags: ["Eggs", "Baked", "Make Ahead", "Full Meal", "Dessert", "American"]
published: 2026-01-06
updated: 2026-01-14
---

# Key Lime Pie, Tart and Creamy

*Recipe by [@american_classic](https://save.cooking/@american_classic)*

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 hours 45 minutes | **Prep:** 20 minutes | **Cook:** 25 minutes | **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.

## Tags

`Eggs`, `Baked`, `Make Ahead`, `Full Meal`, `Dessert`, `American`

---

*This recipe is hosted on [Save.Cooking](https://save.cooking), a recipe organization platform.*
*View this recipe: [https://save.cooking/@american_classic/key-lime-pie-tart-and-creamy](https://save.cooking/@american_classic/key-lime-pie-tart-and-creamy)*