Classic key lime pie is a beloved warm-weather treat that’s beyond easy to make from scratch. Plus, it bakes up in just 10 minutes! Because of a reaction between the acidic lime juice, sweetened condensed milk, and egg yolks, the custard-like filling sets up in a flash and only needs a short baking time.
The velvety key lime filling sits atop a crisp homemade graham cracker crust, which comes together so quickly as well. In fact, this easy key lime pie recipe only takes 15 minutes of hands-on prep! Truly, the hardest part is waiting for the pie to chill completely in the refrigerator before digging in. For more dessert recipes, try my pineapple upside down cake, key lime cake, and millionaire pie.
Ingredients
There are four main components needed to make the best key lime pie recipe! You can find the full list of ingredients in the recipe card below.
Crust — to make the crisp crumb crust, you only need graham cracker crumbs, melted butter, and sugar.
Sweetened condensed milk — not only does condensed milk add sweetness, but it also makes the filling luscious, velvety, and so creamy.
Key limes — you need key lime juice and lime zest to add tang and brightness. Key limes are small, very flavorful, and slightly sweeter than regular limes. They were synonymous with the Florida Keys, where they used to grow there in abundance.
Egg yolks — egg yolks add richness and help the filling set.
Key Lime Pie Recipe
Video
Equipment
- 9-inch pie plate
- Mixing Bowls
Ingredients
For the Crust
- 1½ cups graham cracker crumbs (180g)
- 6 to 8 tablespoons unsalted butter (87g to 113g), melted, divided
- ¼ cup granulated sugar (50g)
For the Filling
- 2 (14-ounce, 396g) cans sweetened condensed milk
- ¾ cup key lime juice (180mL)
- 4 egg yolks
- 2 teaspoons lime or key lime zest
For the Topping
- 1 cup heavy cream (240mL)
- 3 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- Optional: Lime zest and thinly sliced key limes
Instructions
For the Crust:
- Preheat the oven to 350°F.
- In a medium bowl, stir together graham cracker crumbs, 6 tablespoons of melted butter, and sugar until well moistened. Pinch the crumbs between your thumb, pointer and middle fingers. If they feel moist and stick together when released from the pinch, they are ready to be pressed in the pan. If they feel dry, sandy, and lose their shape when released from the pinch, stir in more butter, 1 tablespoon at a time.
- Add the crumb mixture to the pie plate. Using the flat bottom of a measuring cup or glass, firmly press the mixture into the bottom of the pan and up the sides of the pan, mounding the edge slightly above the rim of the pie plate. (Your hands or a flat spatula may be helpful to press the sides of the crust.) Bake the crust for 10 minutes, until dry and golden brown.
For the Filling:
- In a large bowl, combine the sweetened condensed milk, key lime juice, egg yolks, and zest. Whisk to combine.
- Pour the filling into the warm crust and give it a jiggle to level things out. Bake at 350°F for about 10 minutes. Cool on a wire rack for about 20 minutes, then chill for at least an hour. You’ll see some tiny holes in the pie and it will jiggle slightly when it’s done baking.
- Place a large mixing bowl or the bowl of a stand mixer along with the beaters or whisk attachment in the fridge or freezer until well chilled, at least 20 minutes.
For the Topping:
- In a large, chilled bowl, combine the cream, sugar, and vanilla. With a handheld mixer (or in a stand mixer with a whisk attachment), beat on medium speed until frothy and starting to thicken, about 2 minutes. Increase the speed to medium-high and beat until soft to medium peaks form, 1 to 2 more minutes.
- Top the pie with dollops of whipped cream, lime zest, and slices if you like, and serve.
Notes
- Mound the crust slightly at the edge of the pie dish. This is a very full pie, and if you press the crust evenly with the top of the pan, the filling may spill out in a spot or two before it sets.
Nutrition
How To Make Key Lime Pie
1. Make the graham cracker crust in a medium bowl by stirring together the graham cracker crumbs, 6 tablespoons of butter, and sugar. The mixture should hold together when pinched between your fingers.
2. Transfer the mixture to a pie dish and press it into the bottom and up the sides of the pan using a flat-bottomed glass. Bake at 350°F for 10 minutes and set aside.
3. Whisk together the filling ingredients in a large bowl.
4. Immediately pour the filling into the crust and bake at 350°F for 10 minutes. Cool the pie on a wire rack at room temperature, then chill for at least an hour.
5. Make the whipped cream topping by beating together heavy cream, confectioners’ sugar, and vanilla in a chilled bowl using chilled attachments until soft peaks form.
6. Transfer the whipped cream to a piping bag and dollop it on top of the chilled pie.
Can I Use Regular Lime Juice?
Yes, you can use regular limes (also known as Persian limes) instead of key limes. Key limes have a more intense flavor, but using regular limes will still produce a delicious key lime pie.
Pie Crust Variation
A traditional key lime pie is made with a crumb crust, but you can vary what you use to make the crumbs! You can use Biscoff cookies instead of making a classic graham cracker crust by processing 1 (8.8-ounce) package of Biscoff cookies. Reduce the amount of butter to ¼ cup and omit the sugar. You can also use flavored graham crackers to make the crust!
Should I Use A Deep Dish Pie Plate?
I use a standard pie plate (about 1½ inches deep). You can use a deep dish pie plate (2+ inches deep); just be careful not to spread the crumb crust too thin, or the slices won’t hold together. You only need to press the crust to the top edge of the plate instead of mounding it.
You can also make this recipe with store-bought crumb crusts. However, you will likely have too much filling for one pie shell since those are shallow. Just divide the filling among two shells or make a regular pie and a few mini pies with the extra!
Pro Tips For Making This Recipe
- Make your own graham cracker crumbs! You will need 12 to 14 full sheets of graham crackers to make your own crumbs. Process them in the food processor first until finely ground, and then measure the crumbs. You can also crush them in a ziptop bag with the air press out and pound them with a rolling pin. If you make your own, you will likely only need 6 tablespoons of butter. Packaged crumbs are a bit drier than freshly ground graham cracker sheets.
- Use fresh or bottled lime juice. I love the flavor of fresh lime juice and typically advise against bottled juice, but you can use bottled key lime juice with excellent results for this recipe. Condensed milk is so sweet and creamy it hides most of the less fresh taste of bottled juice. If you choose bottled, Nellie & Joe’s Key West Lime Juice is a good brand.
- Don’t skip the chill time. Letting the pie chill in the fridge is an essential part of the setting process, giving the filling a chance to firm up properly. A properly chilled key lime pie is also a breeze to slice neatly!
- Make it ahead. This is a good key lime pie recipe to make a night in advance because of the needed chill time. Make the pie and pop it into the refrigerator overnight so it’s ready to top with whipped cream and serve the next day.
Frequently Asked Questions
The bake time might seem surprisingly short for a custard-style pie, but the secret is the filling ingredients! The acid in the lime juice reacts with the egg yolks and condensed milk and causes them to set much faster with the addition of just a little heat.
Cover any leftover pie tightly and refrigerate for up to 4 days.
Yes! You can freeze the pie in an airtight freezer-safe container for up to 3 months. Like homemade key lime pie bars, the texture of the filling does change slightly when thawed, so it’s a good idea to serve the pie while it’s still partially frozen. You can freeze it with or without the whipped cream on top.
If you’ve tried this key lime pie recipe, then don’t forget to rate it and let me know how you got on in the comments below. I love hearing from you!
