Tangy, creamy lime custard with a buttery graham cracker crust
Key Lime Pie
Prep Time
20 min
Cook Time
25 min
Total Time
3 hr
Servings
8
1 nine-inch pie
Difficulty
Easy
Cost
Budget
$
Key Lime Pie
Tangy, creamy lime custard with a buttery graham cracker crust
★4.9(14)
A tangy, luscious key lime custard on a buttery graham cracker crust, topped with billowy whipped cream. A Florida classic.
20m
Prep Time
25m
Cook Time
180m
Total Time
8
Servings
Easy
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
Key lime pie is the kind of dessert that stops you mid-bite. It is intensely tangy, creamy, and refreshing — a perfect ending to any meal, especially in warm weather. This version stays true to the classic: a buttery graham cracker crust, a silky lime custard made with sweetened condensed milk and egg yolks, and a crown of softly whipped cream.
The magic of key lime pie is its simplicity. The filling has just four ingredients and comes together in minutes. The acid from the lime juice reacts with the sweetened condensed milk to thicken the custard, which then firms up beautifully in the oven.
True key limes are smaller, more aromatic, and slightly more floral than regular Persian limes. If you cannot find them, regular limes work beautifully too.
Ingredients
- 1 1/2 cups graham cracker crumbs (about 12 crackers)
- 1/3 cup granulated sugar
- 6 tablespoons unsalted butter, melted
- 4 large egg yolks
- 2 (14 oz) cans sweetened condensed milk
- 3/4 cup fresh key lime juice (or regular lime juice)
- Zest of 3 limes
- 1 1/2 cups heavy whipping cream (topping)
- 3 tablespoons powdered sugar (topping)
- Lime slices for garnish
Instructions
- 1
Preheat oven to 350°F (175°C). Mix graham cracker crumbs, sugar, and melted butter. Press firmly into a 9-inch pie plate.
- 2
Bake crust for 8 minutes until set and lightly golden. Remove and reduce oven to 325°F (163°C).
- 3
Whisk egg yolks, sweetened condensed milk, lime juice, and lime zest together until smooth.
- 4
Pour filling into the baked crust. Bake for 15-17 minutes, until the filling is set around the edges with a very slight jiggle in the center.
- 5
Cool to room temperature, then refrigerate for at least 2 hours (overnight is best).
- 6
Before serving, whip heavy cream with powdered sugar to soft peaks. Spread or pipe over the pie.
- 7
Garnish with thin lime slices.
Serving Suggestions
Ways to Serve This Dish
Serve with classic coleslaw and cornbread on the side
Pair with fresh-cut fries or roasted potato wedges
Serve with a scoop of vanilla ice cream or a dollop of whipped cream
Dust with powdered sugar or drizzle with chocolate sauce before serving
Substitutions
Key lime juiceRegular lime juice
Nearly identical results with much less effort
Graham cracker crustCrushed vanilla wafer crust
A slightly sweeter, more cookie-like base
Sweetened condensed milkThere is no good substitute
Condensed milk is essential to the chemistry of key lime pie
Tips & Storage
Pro Tips
Bottled key lime juice works perfectly and saves enormous time over squeezing tiny key limes.
The pie must be thoroughly chilled for the best texture — overnight is ideal.
Press the crust firmly using the bottom of a measuring cup for even thickness.
Zesting the limes before juicing makes the job much easier.
Storage
Refrigerate covered for up to 4 days. Add whipped cream just before serving for best results.
Reheating
Most baked goods are best at room temperature. If frozen, thaw in the refrigerator overnight then bring to room temperature. Some items benefit from a brief warm-up in a 300°F oven for 5 minutes.
Nutrition Facts
Per serving (1 slice (1/8 pie)) · 8 servings
Calories440
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein8g
Carbohydrates54g
Fat22g
Fiber0g
Sugar48g
Sodium200mg
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Can I use regular limes?
- Yes. Regular Persian limes work very well. Key limes are slightly more aromatic but the difference is subtle.
- Can I use a meringue topping instead?
- Absolutely. Top with meringue and brown it under the broiler for 1-2 minutes.
- Why is my filling not setting?
- Make sure you use enough lime juice. The acid is what thickens the condensed milk. Also ensure you bake it for the full time.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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