A classic Key Lime Pie with a smooth, creamy filling and a buttery graham cracker crust. This dessert balances bright citrus flavor with just the right amount of sweetness, making it perfect for gatherings, holidays, or a simple family treat.
Why You’ll Love This Recipe
This Key Lime Pie is easy to prepare with simple ingredients and delivers a refreshing, tangy flavor that never feels heavy. The contrast between the crisp crust and the silky filling makes every bite satisfying. It’s a reliable, make-ahead dessert that looks impressive but requires minimal effort.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the crust:
Graham cracker crumbs 1 1/2 cups
Granulated sugar 1/3 cup
Unsalted butter, melted 6 tablespoons
For the filling:
Sweetened condensed milk 28 ounces
Fresh key lime juice 3/4 cup
Key lime zest 1 tablespoon
Egg yolks 4 large
Directions
Preheat the oven to 175°C (350°F).
In a mixing bowl, combine the graham cracker crumbs and granulated sugar. Pour in the melted butter and mix until the crumbs are evenly moistened.
Press the mixture firmly into the bottom and sides of a 23 cm (9-inch) pie dish to form an even crust.
Bake the crust for 10 minutes, then remove from the oven and let it cool slightly.
In a separate bowl, whisk the egg yolks until slightly thickened.
Add the sweetened condensed milk and continue whisking until smooth.
Stir in the key lime juice and zest, mixing until the filling is fully combined and creamy.
Pour the filling into the prepared crust and smooth the top.
Bake for 15 minutes, just until the center is set but still slightly soft.
Remove from the oven and allow the pie to cool to room temperature, then refrigerate for at least 3 hours before serving.
Servings and timing
This recipe makes 8 servings.
Preparation time is approximately 15 minutes.
Baking time is about 25 minutes total.
Chilling time is at least 3 hours.
Variations
You can substitute regular lime juice if key limes are not available, though the flavor will be slightly less intense. For a lighter texture, fold in 1/2 cup of whipped cream after the filling has cooled, then chill again before serving. A crumb crust made with digestive biscuits can also be used instead of graham crackers.
Storage/Reheating
Store the Key Lime Pie covered in the refrigerator for up to 4 days. This pie is best enjoyed cold and does not require reheating. Freezing is possible for up to one month; thaw overnight in the refrigerator before serving.
FAQs
Can I use bottled lime juice instead of fresh?
Fresh lime juice is recommended for the best flavor, but bottled juice can work in a pinch.
What makes a pie a Key Lime Pie?
It traditionally uses key lime juice, sweetened condensed milk, and egg yolks for its signature taste and texture.
How do I know when the pie is done baking?
The center should be set but still slightly jiggly when gently shaken.
Can I make this pie ahead of time?
Yes, it’s ideal to make it a day in advance so it has time to fully chill and set.
Is this pie very tart?
It has a noticeable tang, balanced by the sweetness of the condensed milk.
Can I use a store-bought crust?
Yes, a ready-made graham cracker crust can save time and works well.
Why does the filling thicken without flour?
The acidity of the lime juice reacts with the egg yolks and condensed milk, naturally thickening the filling.
Can I add toppings?
Whipped cream or thin lime slices are popular and complementary toppings.
Does this pie need to be refrigerated?
Yes, refrigeration is necessary to keep the filling firm and safe.
Can I double this recipe?
Yes, simply double all ingredients and use two pie dishes.
Conclusion
This Key Lime Pie is a timeless dessert that combines simplicity with bold citrus flavor. With its creamy filling and crunchy crust, it’s a reliable recipe you’ll come back to whenever you want a refreshing and crowd-pleasing treat.
A classic Key Lime Pie featuring a creamy, tangy lime filling and a buttery graham cracker crust—perfectly balanced and easy to prepare for any occasion.
Total Time:3 hours 40 minutes
Yield:8 servings
Ingredients
1 1/2 cups graham cracker crumbs
1/3 cup granulated sugar
6 tablespoons unsalted butter, melted
28 ounces sweetened condensed milk
3/4 cup fresh key lime juice
1 tablespoon key lime zest
4 large egg yolks
Instructions
Preheat the oven to 175°C (350°F).
In a mixing bowl, combine graham cracker crumbs and granulated sugar. Add melted butter and stir until evenly moistened.
Press the mixture into the bottom and sides of a 9-inch (23 cm) pie dish to form a crust.
Bake the crust for 10 minutes, then remove and let cool slightly.
In a bowl, whisk egg yolks until slightly thickened.
Add sweetened condensed milk and whisk until smooth.
Stir in key lime juice and zest until fully combined.
Pour the filling into the prepared crust and smooth the top.
Bake for 15 minutes, until the center is just set.
Cool the pie to room temperature, then refrigerate for at least 3 hours before serving.
Notes
You can use regular lime juice if key limes are unavailable.
Fold in whipped cream for a lighter texture if desired.
Store covered in the refrigerator for up to 4 days.
Freeze for up to one month; thaw in the fridge before serving.
Topping with whipped cream or lime slices is optional but recommended.
