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This classic key lime pie recipe is creamy, tangy, and completely irresistible. It’s incredibly easy to make, and the perfect pie for summer.
Key limes have such a refreshing and tangy flavor, which makes this pie so delicious. If you like the key lime flavor, you’ll love this Key Lime Cake or these Key Lime Pie Bars.
An iconic dessert!
Key lime pie is such a classic Southern dessert. I love the tart key lime flavor, extra creamy texture, crunchy Graham Cracker Crust, and Whipped Cream on top. The subtly sweet graham cracker crust is the perfect complement to the flavor of the filling!
Don’t be afraid to try making a pie from scratch! It’s SO much simpler than you think!
With only a small handful of ingredients and only 20-25 minutes of total baking time, you’ll want to make this recipe again and again.
How to make key lime pie
This easy key lime pie recipe is less complicated than you think, just follow these simple steps.
PREP. Preheat the oven to 350°F.
CRUST. In a medium bowl, stir together the graham cracker crumbs, sugar, and melted butter. Press the mixture into the bottom and up the sides of an 8 or 9-inch pie pan.
Bake in the preheated oven for 8-10 minutes. Leave the oven turned on, and let the crust cool as you make the filling.
PIE FILLING. In a medium bowl, whisk together the sweetened condensed milk, lime juice, and egg yolks until smooth. Pour the batter over the crust.
Bake in the preheated oven for 12-15 minutes. It should look somewhat set but still have a wobble to it.
CHILL + SERVE. Remove from the oven and cool fully. Then cover the top and refrigerate for at least 3 hours before serving.
Top with Whipped Cream, lime zest, and lime wedges.
Recipe Tips
Make the best key lime pie recipe with these simple tips!
Serving size. This recipe makes one 8-inch or 9-inch pie. There isn’t quite enough batter for a 10-inch or deep-dish pie
Crust. Bake the crust on its own for 10 minutes first – this helps it hold together and keeps it from getting soggy.
- Use a food processor to make your own graham crackers crumbs. There are 7 rectangular graham cracker sheets in one cup of crumbs.
- To make this pie gluten-free, use gluten-free graham crackers in the crust.
Cooking the pie. Be careful to not overbake – it’ll only bake for about 10-15 minutes and it should still have a wobble in the middle when you take it out of the oven.
Variations.
- For an extra tart flavor, add 2 teaspoons of lime zest.
- For less tartness, use ⅓ cup fresh key lime juice or use regular fresh lime juice.
Toppings. Don’t forget the Whipped Cream on top! It complements this easy key lime pie perfectly.
Storing Your Pie
STORE. Keep your key lime pie covered with plastic wrap or foil in the fridge for 3-4 days.
FREEZE homemade key lime pie without whipped cream or lime slices. Wrap in plastic wrap and tinfoil, or in a freezer storage bag for a few months. To thaw, place in the fridge for 3-4 hours.
Recipe FAQ
Key limes are smaller and have a higher acidity than regular limes which yields a signature tart key lime pie. Avoid bottled key lime juice as it can be too sour. A sweet whipped cream topping can help balance out a bitter pie.
Even though this custard pie is baked, it does need time to chill in the refrigerator to finish setting properly. Cool the pie fully, then chill in the fridge for at least 4 hours before serving. Chilling the pie makes the filling set, and actually improves the flavor. Don’t skip this step!
Yes, you absolutely can. I know sometimes key limes can be hard to find depending on where you live. So feel free to use regular limes instead. Just make sure to freshly squeeze the limes and add in a bit of lime zest.
For More Citrus Recipes, Try:
Key Lime Pie Recipe
Ingredients
Graham Cracker Crust
- 1½ cups graham cracker crumbs
- ⅓ cup sugar
- 6 tablespoons unsalted butter, melted
Pie Filling
- 1 (14-ounce) can sweetened condensed milk
- ½ cup key lime juice
- 3 large egg yolks
- whipped cream & key limes, for decorating
Instructions
- Preheat the oven to 350°F.
Graham Cracker Crust
- In a medium bowl, stir together the graham crumbs, sugar, and melted butter.
- Press the mixture into the bottom and up the sides of an 8 or 9-inch pie pan.
- Bake in the preheated oven for 8-10 minutes. Leave the oven turned on, and let the crust cool as you make the filling.
Pie Filling
- In a medium bowl, whisk together the sweetened condensed milk, lime juice, and egg yolks until smooth.
- Pour the batter over the crust.
- Bake in the preheated oven for 12-15 minutes. It should look somewhat set but still have a wobble to it.
- Remove from the oven and cool fully. Then cover the top and refrigerate for at least 3 hours before serving.
- Top with whipped cream, lime zest, and lime wedges.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This key lime pie is super light and decadent! My grandpa super loves it! Planning to make this again for his birthday.
Beautiful and delicious! This key lime pie was a hit in my house, thank you for sharing this recipe!
I love this pie! It’s so easy and so creamy and tart – absolutely perfect for summer.
A great cool dessert. Its so creamy and easy to make.
ANything with Graham cracker crust is AMAZING! This KEY LIME pie is one of my sisters favorites!
Im a fan of chocolate desserts but sometimes a good pie hits the spot. This key lime recipe was the perfect choice. Thanks gor all the tips as id never actually made this type of pie before.
Key Lime Pie Screams SUMMER! This recipe was so delicious and simple to make!
Perfect for a summer party! So easy too!
This pie was so creamy & delicious!! I love the hint of lime & graham cracker crusts are my favorite!
key lime pie is wonderful with sweet-tart counter-balance, but one of those desserts that i forget about, so thank you for this recipe and reminder!