The Best Key Lime Pie Recipe — made with a crisp, buttery graham cracker crust, a silky, tart-sweet key lime filling, and a cloud of freshly whipped cream on top. This easy-to-follow recipe yields a classic dessert that’s bright, balanced, and perfect for warm-weather gatherings or any time you want a refreshing finish to a meal.
author’s note
The Maryland Treat That Inspired This Key Lime Pie
On a recent trip to Maryland I tried a Key Lime Pie milkshake that stuck with me. That bright, creamy flavor inspired this recipe. I’ve adapted a lemon pie base I love and swapped in key lime for a tangy, balanced filling. If you enjoy lime-forward desserts, this pie is a must-try before summer ends.
I haven’t featured many lime-based recipes here, so this pie felt like the right next step. It’s simple to make, slices beautifully, and tastes like summer in every bite.
Best Key Lime Pie Recipe Ingredients
| Ingredient | Tips & Swaps |
|---|---|
| Graham cracker crumbs | Use crushed whole crackers for the freshest texture. Store-bought crumbs are convenient but crushing whole sheets yields a better crust. |
| Butter | Unsalted butter keeps the crust from tasting too salty and lets the sweetness shine. |
| Sweetened condensed milk | Full-fat condensed milk creates a rich, silky filling and the right sweetness level. |
| Egg yolks | Egg yolks thicken and enrich the filling for that classic silky mouthfeel. |
| Key lime juice | Bottled key lime juice works well when fresh key limes are hard to find; fresh juice is ideal when available. |
| Heavy cream | Whips up into light, stable whipped cream to top the pie. Sweeten lightly with powdered sugar and flavor with vanilla. |
How To Make The Best Key Lime Pie
- Preheat oven: Heat the oven to 350°F (176°C). Lightly prepare a 9-inch pie dish.
- Make the crust: Crush graham crackers to fine crumbs, then stir together with brown sugar, granulated sugar, salt, and melted unsalted butter. Press the mixture firmly into the bottom and up the sides of a 9-inch pie pan and bake until set, about 8 minutes. Let cool slightly.
- Prepare the filling: In a mixer, combine two cans of sweetened condensed milk, four large egg yolks, 3/4 cup key lime juice, and a small pinch of salt. Beat on medium for 4–5 minutes until smooth and slightly thickened.
- Bake the pie: Pour the filling into the baked crust and return to the oven for 10–15 minutes at 350°F. Small bubbles will appear and the center should still jiggle slightly. If the crust browns too quickly, tent it with foil.
- Cool and chill: Let the pie rest at room temperature for about 30 minutes, then refrigerate for at least 1 hour to finish setting. For best flavor and texture, chill 8–10 hours before serving.
- Whip the cream: Make fresh whipped cream from 1 cup heavy cream, 1/3 cup powdered sugar, and 1 teaspoon vanilla. Whip until soft peaks form and spread or pipe onto the pie just before serving. Garnish with lime zest if desired.
chelsea’s recipe tip
What I’ve learned after making this many times
- Don’t skip the chill time: Proper chilling helps the filling set fully and improves sliceability.
- Use fresh whipped cream: Homemade whipped cream has superior flavor and texture compared with canned toppings.
- Watch the baking: Remove the pie when the center still has a slight wobble — it firms as it cools.
- Finish with lime zest: A little zest on top brightens the presentation and flavor.
Storage
- Refrigerate: Keep the pie covered in the refrigerator for up to 3 days.
- Freeze: Freeze the pie without whipped cream for up to 1 month; thaw overnight in the fridge before serving.
- Top at serving time: Add whipped cream only when you plan to serve the pie to avoid watery topping and soggy crust.
More Delicious Pie Desserts
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Berry Pie Recipe
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Apple Pie
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Nutella Pie
Key Lime Pie
By
Chelsea Lords
Chelsea Lords
A bright, creamy Key Lime Pie with a graham cracker crust and billowy whipped cream. Easy to make and full of fresh citrus flavor.
Prep Time:
15 minutes
15 minutes
Cook Time:
15 minutes
15 minutes
Chilling Time:
1 hour 30 minutes (or longer for best results)
1 hour 30 minutes (or longer for best results)
Total Time:
2 hours
2 hours
Servings:
10 slices
10 slices
Equipment
- 9-inch pie pan
- Blender or food processor (optional) for crushing crackers
- Stand mixer or hand mixer for the filling and whipped cream
Ingredients
Crust
- 1-1/2 cups graham cracker crumbs (about 10 full sheets)
- 1 tablespoon light or dark brown sugar, firmly packed
- 2 tablespoons granulated sugar
- 1/8 teaspoon salt
- 7 tablespoons unsalted butter, melted
Pie Filling
- 2 (14-ounce) cans sweetened condensed milk, full-fat
- 4 large egg yolks
- 3/4 cup key lime juice
- 1/8 teaspoon salt
Whipped Cream
- 1 cup heavy cream
- 1/3 cup powdered sugar
- 1 teaspoon vanilla bean paste or extract
- Optional: lime or key lime zest for garnish
Instructions
- Preheat the oven to 350°F (176°C). Lightly spray a 9-inch pie dish with cooking spray and set aside.
Crust
- Crush graham crackers in a blender, food processor, or sealed bag with a rolling pin until fine. In a bowl, combine the crumbs, brown sugar, granulated sugar, salt, and melted butter until evenly moistened.
- Press the mixture firmly into the prepared pie pan, forming an even base and sides. Bake for 8 minutes, then remove and let cool slightly while you prepare the filling.
Pie Filling
- In a mixer, combine both cans of sweetened condensed milk, the egg yolks, key lime juice, and a pinch of salt. Beat on medium speed for 4–5 minutes until the mixture is smooth and slightly thickened.
- Pour the filling into the baked crust and bake at 350°F for 10–15 minutes. Small bubbles may appear; the center should still jiggle slightly when you take it out. If the crust starts to brown too much, tent it with foil.
- Allow the pie to cool at room temperature for about 30 minutes, then refrigerate for at least 1 hour. For best texture, chill 8–10 hours before slicing.
Whipped Cream
- In a stand mixer with the whisk attachment (or with a hand mixer), combine heavy cream, powdered sugar, and vanilla. Start on low and then increase speed, whipping until soft to medium peaks form, about 1–3 minutes.
- Spoon or pipe the whipped cream onto chilled slices or smooth over the entire pie just before serving. If you expect leftovers, add whipped cream to individual portions later to avoid watery topping. Garnish with lime zest if desired.
Recipe Notes
Storage: Store covered in the refrigerator for up to 3 days. Freeze without whipped cream for up to 1 month and thaw overnight in the fridge. Add whipped cream only when serving.
Nutrition
Calories: 383 kcal |
Carbohydrates: 42 g |
Protein: 4 g |
Fat: 23 g |
Saturated Fat: 12 g
Carbohydrates: 42 g |
Protein: 4 g |
Fat: 23 g |
Saturated Fat: 12 g
Nutrition information is an estimate and should be used as a guideline only.
Final step! If you make this, please leave a review so others can see how it turned out.