Key Lime Pie

This key lime pie has a smooth, custardy filling with real citrus flavor, a graham cracker crust that slices clean, and a cold whipped cream topping. Simple, tart, and made to hold up.

Course Dessert

Cuisine American

Keyword Key Lime Pie

Prep Time 15

Cook Time 40

Chilling 5

Total Time 5 55

Servings to 10 slices

Calories 462kcal

Author Cathy Pollak

Equipment

measuring cups and spoons For accurate measuring.
mixing bowls For the crust, filling and whipped cream.
food processor or rolling pin. To crush the graham crackers.
pie plate 9" Hold the crust and filling at the right depth for slicing.
whisk Helps get the filling smooth and glossy.
hand mixer Whips the cream to stiff peaks.
piping bag (optional). For adding the whipped cream. You can also spoon it on.

Ingredients

Crust:

16 full sheets graham crackers
8 tbsps. butter melted
1/3 cup granulated sugar

Filling:

2 cups sweetened condensed milk
1-1/4 cups bottled key lime juice (while nothing compares to fresh, consider bottled for this recipe)
1/3 cup fresh lemon juice
1/3 cup granulated sugar
6 large egg yolks room temperature

Topping (optional):

1 cup heavy cream (very cold)
1/2 cup confectioners' sugar
1 tsp. vanilla extract
lime slices to garnish, regular or key limes
lime zest to garnish

Instructions

Preheat the oven to 350°F. In a food processor, pulse the graham crackers into fine crumbs (or crush them in a bag).
16 full sheets graham crackers
In a medium bowl, stir together the crumbs, melted butter, and sugar until it feels like damp sand. Press firmly into a 9-inch pie pan using a spoon or measuring cup.
8 tbsps. butter, 1/3 cup granulated sugar
Bake the crust for 5 minutes, then set aside to cool.
Lower oven temperature to 325°F. In a medium bowl, stir together the sweetened condensed milk, key lime juice, lemon juice, sugar, and egg yolks. Whisk until smooth and glossy.
2 cups sweetened condensed milk, 1-1/4 cups bottled key lime juice, 1/3 cup fresh lemon juice, 1/3 cup granulated sugar, 6 large egg yolks
Pour the filling into the cooled crust and bake for 35–45 minutes, or until the edges are set and the center still jiggles slightly.
Cool on the counter for 1 hour, then refrigerate for at least 5 hours, or overnight.
In a large bowl, whip the cream, confectioners’ sugar, and vanilla until stiff peaks form (1–2 minutes).
1 cup heavy cream , 1/2 cup confectioners' sugar, 1 tsp. vanilla extract
Pipe or spoon the whipped cream around the pie. Garnish with lime slices and zest, if using.
lime slices to garnish, regular or key limes, lime zest to garnish
Slice and serve cold.

Notes

You’ll need 1 1/4 cups of key lime juice for this recipe. I usually use bottled—it’s faster, more consistent, and easier than squeezing 40+ fresh key limes.
If you do decide to go the fresh ley limes route I’ve found that attempting to juice them with a traditional citrus juicer is nearly impossible. However, I’ve found a perfect solution—a potato ricer! Simply slice the tiny limes in half, load several halves into the ricer at once, and squeeze away. It’s so much easier this way.
Make sure your egg yolks are at room temperature so they blend smoothly and help the filling set properly.
Don’t wait for the center to look fully firm in the oven. If it jiggles slightly in the center, it’s done.
The whipped cream holds up well for a few hours, but I always add it right before serving.
If you want to freeze the pie, skip the topping and wrap it well. Thaw in the fridge and top just before serving.

For the best results when making this key lime pie, check out the full post. It includes extra notes, tips, and frequently asked questions that aren't listed in the recipe card — like how to make it dairy-free, gluten-free, or ideas for simple ingredient swaps.

Nutrition information is an estimate and will vary based on the brands and products you use.

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