Key Lime Pie is a classic American dessert with a crisp graham cracker crust and a smooth, creamy lime filling. Sweetened condensed milk balances the tart citrus juice, while egg yolks give the filling a rich custard texture without making it heavy.
This version uses a simple baked filling that sets into clean, creamy slices after chilling. It is easy to prepare ahead, making it a practical dessert for warm-weather gatherings, potlucks, and family dinners.
Recipe at a Glance
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Additional Time: 4 hours
- Total Time: 4 hours 40 minutes
- Yield: 1 9-inch pie
- Servings: 8
- Difficulty: Easy
Why This Recipe Works
- Sweetened condensed milk creates a creamy filling.
- Lime juice provides the essential acidity.
- Egg yolks add richness and structure.
- A graham cracker crust adds contrast.
- Chilling finishes the texture.
Essential Kitchen Tools
- 9-inch (23 cm) pie plate
- Food processor or resealable bag and rolling pin
- Mixing bowls
- Whisk
- Fine grater or microplane
- Citrus juicer
- Baking sheet
- Wire cooling rack
Ingredients That Matter
- 1 3/4 cups finely crushed graham crackers (175 g), about 12 full graham cracker sheets
- 1/4 cup granulated sugar (50 g)
- 6 tablespoons unsalted butter (85 g), melted and cooled slightly
- 1/8 teaspoon kosher salt (0.75 g)
- 4 large egg yolks (72 g), room temperature
- 2 cans sweetened condensed milk, 14 ounces each (794 g total)
- 3/4 cup Key lime juice (180 ml), preferably fresh
- 1 tablespoon finely grated Key lime zest (6 g)
- 1/2 teaspoon vanilla extract (2.5 ml)
- 1/8 teaspoon kosher salt (0.75 g)
- 1 cup heavy whipping cream (240 ml), cold, for serving
- 2 tablespoons powdered sugar (15 g), for serving
- 1/2 teaspoon vanilla extract (2.5 ml), for serving
- Thin lime slices or extra lime zest, optional, for garnish
Cooking Method
- Prepare the oven and pie plate. Preheat the oven to 350°F (175°C). Place the 9-inch (23 cm) pie plate on a baking sheet to make it easier to transfer in and out of the oven.
- Make the graham cracker crumbs. Crush the graham crackers into fine, even crumbs. If using a food processor, pulse until no large pieces remain. If using a resealable bag, crush them with a rolling pin.
- Mix the crust. Combine the graham cracker crumbs, granulated sugar, and kosher salt. Pour in the melted butter and stir until all the crumbs are evenly moistened. The mixture should resemble damp sand and hold together when pressed.
- Form and bake the crust. Press the crumb mixture firmly into the bottom and slightly up the sides of the pie plate. Use the flat bottom of a glass or measuring cup to compact it evenly. Bake at 350°F (175°C) for 8 to 10 minutes, until lightly golden and fragrant.
- Cool the crust slightly. Remove the crust from the oven and let it cool for about 10 minutes while preparing the filling. Keep the oven at 350°F (175°C).
- Prepare the lime filling. In a large bowl, whisk the egg yolks until smooth. Add the sweetened condensed milk, Key lime juice, lime zest, vanilla, and kosher salt. Whisk gently until the mixture is completely combined and smooth. Avoid whipping in excessive air.
- Fill the crust. Pour the lime mixture into the slightly cooled graham cracker crust. Gently tap the pie plate once on the counter if you see large bubbles on the surface.
- Bake the pie. Bake at 350°F (175°C) for about 15 to 20 minutes. The edges should look set while the center should still have a slight jiggle when the pie is gently moved. The filling should reach at least 160°F (71°C) in the center for food safety.
- Cool completely. Remove the pie from the oven and place it on a wire rack. Let it cool at room temperature for about 1 hour. The filling will continue to firm as it cools.
- Chill until firm. Cover the cooled pie and refrigerate for at least 3 hours, preferably 4 hours or overnight. The center should feel firm when gently pressed.
- Prepare the optional whipped cream. Just before serving, beat the cold heavy cream, powdered sugar, and vanilla until medium-stiff peaks form. The cream should hold its shape but remain smooth.
- Slice and serve. Cut the chilled pie into 8 slices using a sharp knife. Wipe the knife clean between cuts for neater slices. Top each serving with optional whipped cream and lime zest or a thin lime slice.
Chef Notes for Better Results
- Use finely grated zest to avoid a bitter texture.
- Do not overbake the filling; it should jiggle slightly.
- Press the crust firmly to prevent crumbling.
- Add whipped cream shortly before serving to keep it fresh.
Serving, Storage, and Prep-Ahead Tips
- Store Key Lime Pie covered in the refrigerator for up to 4 days.
- For the best texture, add whipped cream shortly before serving.
- The pie can be made 1 day ahead and refrigerated overnight.
FAQ
Can I use regular lime juice instead of Key lime juice?
Yes. Regular Persian lime juice works when Key limes are unavailable, but the flavor will be somewhat sharper and less floral.
Can I use bottled Key lime juice?
Yes. Bottled Key lime juice is a convenient substitute when fresh Key limes are difficult to find.
Why is my Key Lime Pie runny?
The filling may have been underbaked or not chilled long enough. Bake until the edges are set and refrigerate for at least 3 to 4 hours before slicing.
Does Key Lime Pie need to be refrigerated?
Yes. Store the finished pie in the refrigerator because the filling contains eggs and dairy.
Can I make Key Lime Pie ahead of time?
Yes. The pie can be made a day ahead and refrigerated overnight.
Key Lime Pie
Ingredients
Method
Method
- Prepare the oven and pie plate: Preheat the oven to 350°F (175°C). Place the 9-inch (23 cm) pie plate on a baking sheet to make it easier to transfer in and out of the oven.
- Make the graham cracker crumbs: Crush the graham crackers into fine, even crumbs. If using a food processor, pulse until no large pieces remain. If using a resealable bag, crush them with a rolling pin.
- Mix the crust: Combine the graham cracker crumbs, granulated sugar, and kosher salt. Pour in the melted butter and stir until all the crumbs are evenly moistened. The mixture should resemble damp sand and hold together when pressed.
- Form and bake the crust: Press the crumb mixture firmly into the bottom and slightly up the sides of the pie plate. Use the flat bottom of a glass or measuring cup to compact it evenly. Bake at 350°F (175°C) for 8 to 10 minutes, until lightly golden and fragrant.
- Cool the crust slightly: Remove the crust from the oven and let it cool for about 10 minutes while preparing the filling. Keep the oven at 350°F (175°C).
- Prepare the lime filling: In a large bowl, whisk the egg yolks until smooth. Add the sweetened condensed milk, Key lime juice, lime zest, vanilla, and kosher salt. Whisk gently until the mixture is completely combined and smooth. Avoid whipping in excessive air.
- Fill the crust: Pour the lime mixture into the slightly cooled graham cracker crust. Gently tap the pie plate once on the counter if you see large bubbles on the surface.
- Bake the pie: Bake at 350°F (175°C) for about 15 to 20 minutes. The edges should look set while the center should still have a slight jiggle when the pie is gently moved. The filling should reach at least 160°F (71°C) in the center for food safety.
- Cool completely: Remove the pie from the oven and place it on a wire rack. Let it cool at room temperature for about 1 hour. The filling will continue to firm as it cools.
- Chill until firm: Cover the cooled pie and refrigerate for at least 3 hours, preferably 4 hours or overnight. The center should feel firm when gently pressed.
- Prepare the optional whipped cream: Just before serving, beat the cold heavy cream, powdered sugar, and vanilla until medium-stiff peaks form. The cream should hold its shape but remain smooth.
- Slice and serve: Cut the chilled pie into 8 slices using a sharp knife. Wipe the knife clean between cuts for neater slices. Top each serving with optional whipped cream and lime zest or a thin lime slice.
- Chef: Use room-temperature egg yolks for a smoother filling.
- Chill the pie thoroughly for the best texture before slicing.
