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Key Lime Pie

A creamy, tangy, and perfectly sweet Key Lime Pie made with simple pantry staples. It features a golden graham cracker crust, a bright lime filling, and a billowy whipped cream topping — a true crowd-pleasing dessert that comes together with zero fuss.
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Prep Time 15 minutes
Cook Time 20 minutes
Servings: 8
Calories: 420
Ingredients Method Notes

Ingredients
  

Graham Cracker Crust
  • 1 ½ cups graham cracker crumbs (about 12 full crackers)
  • 6 tablespoons unsalted butter, melted
  • 3 tablespoons granulated sugar
Lime Filling
  • 3 large egg yolks
  • 2 teaspoons lime zest (from about 4 key limes)
  • ½ cup fresh key lime juice (bottled works in a pinch)
  • 1 can (14 oz) sweetened condensed milk
Whipped Cream Topping
  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar

Method
 

Build the Graham Cracker Crust
  1. Preheat your oven to 350°F (175°C).
  2. In a medium bowl, stir together the graham cracker crumbs, melted butter, and granulated sugar until the mixture looks like wet sand and holds together when pressed between your fingers.
  3. Press the mixture firmly and evenly into the bottom and up the sides of a 9-inch pie dish. Use the bottom of a measuring cup to really pack it in for a crust that won't crumble when sliced.
  4. Bake for 8 minutes until just lightly golden and fragrant. Set aside to cool slightly while you make the filling.
Whisk the Creamy Lime Filling
  1. In a large bowl, beat the egg yolks and lime zest together with a hand mixer or whisk for about 2 minutes until the mixture turns pale and slightly thick.
  2. Add the sweetened condensed milk and mix until fully combined.
  3. Pour in the fresh key lime juice and mix. The mixture will thicken slightly as the acid reacts with the milk — the filling should smell bright and citrusy.
Fill and Bake
  1. Pour the lime filling into your pre-baked crust and spread it gently to the edges.
  2. Bake for 15 minutes. The edges should look set but the very center should have a slight jiggle — like Jell-O, not liquid. Do not overbake.
  3. Remove from the oven and let cool on the counter for 30 minutes, then transfer to the refrigerator to chill for at least 2 hours.
Top with Fresh Whipped Cream
  1. Just before serving, beat the heavy cream and powdered sugar together until soft, billowy peaks form.
  2. Spoon or pipe the whipped cream generously over the chilled pie.
  3. Optionally, garnish with a few thin lime slices or a little extra lime zest on top before serving.

Notes

Chill Time: 2 hours minimum. Total Time: 2 hours 35 minutes. Make this pie the night before your gathering — the extra overnight chill makes the filling firmer and more flavorful. Store covered in the refrigerator for up to 4 days; flavor deepens by day two. Freeze without whipped cream topping for up to 1 month; thaw overnight in the refrigerator and add fresh whipped cream before serving. Substitution Tips: Regular Persian limes work if key limes are unavailable. Store-brand sweetened condensed milk is just as good. Swap graham crackers for Golden Oreos for a sweeter crust. Common mistakes to avoid: do not skip pre-baking the crust, do not overbake the filling (center should still jiggle when removed), and chill for at least 2 hours before slicing.