Key Lime Pie is a zesty, creamy delight that balances tangy citrus with a velvety, sweet filling. The crisp graham cracker crust adds a buttery crunch, creating a perfect contrast to the smooth, refreshing lime custard. With just 20 minutes of prep and a quick bake, this dessert is surprisingly simple yet utterly impressive. The vibrant flavors and textures make it an instant crowd-pleaser, ideal for any occasion.
After chilling for 4 hours, each slice becomes a cool, indulgent treat that melts in your mouth. The bright lime aroma and rich, creamy texture are irresistible, while the golden crust adds a comforting warmth. This pie is not just a dessert—it’s a tropical escape in every bite, guaranteed to leave you craving more.
Key Lime Pie Ingredients
- Crust:
- 1 ½ cups (170 g) graham cracker crumbs
- 2 Tablespoons granulated sugar
- 1 Tablespoon light brown sugar
- 7 Tablespoons (100 g) salted butter, melted
- Filling:
- 2 cups (475 ml) sweetened condensed milk (note: not 2 full cans)
- 6 large egg yolks
- ⅔ cups (160 ml) key lime juice (substitute regular lime juice if needed)
- Whipped Cream Topping:
- ¾ cup (180 g) heavy whipping cream
- ¼ cup (30 g) powdered sugar
- ½ teaspoon vanilla extract
Step-by-Step Instructions
- Preheat oven: Set to 350°F (175°C).
- Prepare the crust:
- In a medium bowl, mix graham cracker crumbs, granulated sugar, and light brown sugar.
- Add melted butter and stir until crumbs are evenly moistened.
- Press the mixture into the bottom and sides of a 9.5″ pie pan. Chill in the refrigerator while preparing the filling.
- Make the filling:
- In a large bowl, whisk together sweetened condensed milk and egg yolks until smooth.
- Add key lime juice and whisk for about 2 minutes until slightly thickened.
- Bake the pie:
- Pour the filling into the chilled crust.
- Bake at 350°F (175°C) for 18-20 minutes. The crust should be golden brown, the edges firm, and the center slightly jiggly.
- Cool and chill:
- Let the pie cool completely, then refrigerate for at least 6 hours (preferably overnight).
- Prepare the whipped cream:
- In a large mixing bowl, combine heavy cream, powdered sugar, and vanilla extract.
- Use an electric mixer: start on medium-low speed for 20 seconds, then increase to high speed until stiff peaks form.
- Serve:
- Pipe or spread whipped cream over the chilled pie. Slice and enjoy!
Perfect Pairings: Serving Suggestions
Key Lime Pie is a refreshing dessert that pairs beautifully with a dollop of homemade whipped cream or a sprinkle of lime zest for an extra zing. For a tropical twist, serve with a side of fresh berries or a scoop of coconut sorbet. It’s also delightful with a cup of iced tea or coffee for a balanced treat.
Keep It Fresh: Storage Tips
Store your Key Lime Pie in the refrigerator, covered with plastic wrap or in an airtight container, for up to 3 days. For longer storage, you can freeze the pie (without whipped cream) for up to 1 month. Thaw in the fridge overnight before serving and add fresh whipped cream just before enjoying.
Quick Fixes: Time-Saving Tips
Short on time? Use a store-bought graham cracker crust to skip the crust-making step. For the filling, pre-squeezed key lime juice works just as well as fresh. If you’re in a rush, chill the pie in the freezer for 2 hours instead of the fridge for a quicker set.
Mix It Up: Recipe Variations
Experiment with different crusts like gingersnap or shortbread for a unique twist. For a lighter version, swap the heavy cream in the topping with Greek yogurt or coconut cream. You can also add a layer of raspberry jam between the crust and filling for a fruity surprise.
Tool Talk: Equipment Guidance
For the best results, use a 9.5-inch pie pan with a removable bottom for easy slicing. A stand mixer or hand mixer is ideal for whipping the cream to stiff peaks. If piping the whipped cream, an Ateco 848 tip creates beautiful swirls, but a simple spatula works just as well for a rustic look.
Key Lime Pie
Ingredients
Crust
- 1 ½ cups graham cracker crumbs
- 2 Tablespoons granulated sugar
- 1 Tablespoon light brown sugar
- 7 Tablespoons salted butter melted
Filling
- 2 cups sweetened condensed milk ¹
- 6 large egg yolks
- ⅔ cups key lime juice ²
Whipped Cream Topping
- ¾ cup heavy whipping cream
- ¼ cup powdered sugar
- ½ teaspoon vanilla extract
Instructions
- Preheat oven to 350F (175C) and prepare your graham cracker crust.
- Graham Cracker Crust
- In a medium-sized bowl, stir together graham cracker crumbs and sugars. 1 ½ cups (170 g) graham cracker crumbs, 2 Tablespoons granulated sugar, 1 Tablespoon light brown sugar
- Add melted butter and stir ingredients together until well-combined and all crumbs are moistened.7 Tablespoons (100 g) salted butter
- Press crumb mixture into bottom and up the sides of a 9.5″ pie pan. Set pie crust in the refrigerator to chill while you prepare the filling.
- Filling
- Combine condensed milk (note that you are using only 2 cups and not 2 full cans!) and egg yolks in a large bowl and whisk until well combined.2 cups (475 ml) sweetened condensed milk¹, 6 large egg yolks
- Add key lime juice and whisk well, until slightly thickened (about 2 minutes). ⅔ cups (160 ml) key lime juice²
- Pour into pie crust and bake on 350F (175C) for 18-20 minutes. When finished baking, the crust may be turning a deeper golden brown, the edges of the pie will be firm/set and the center will still be slightly jiggly when jostled.
- Remove from oven and allow to cool completely before transferring to refrigerator. Once cooled, transfer to the refrigerator and chill at least 6 hours (preferably overnight) before serving.
- Homemade Whipped Cream Topping
- Before serving the pie, prepare the whipped cream.
- In a large mixing bowl, combine heavy cream, powdered sugar, and vanilla extract. Use an electric mixer and stir on medium-low speed for 20 seconds, then gradually increase speed to high and continue to beat on high speed until mixture is thick, fluffy, voluminous and billowing (“stiff peaks” stage). ¾ cup (180 g) heavy whipping cream, ¼ cup (30 g) powdered sugar, ½ teaspoon vanilla extract
- Pipe or spread whipped cream over chilled pie (I used an Ateco 848 tip for the piping in the photos). Slice and serve.