Easy Key Lime Pie Recipe

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This Key Lime Pie combines everything a great summer dessert should have: a tangy, creamy filling, a crunchy graham cracker crust, and a cloud of whipped cream on top. The filling needs only three ingredients and comes together with little effort.

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I go through phases where I can’t stop making pie, and key lime is always near the top of my list. It’s tart, cool, and creamy all at once, pairing perfectly with the buttery graham crust underneath. You can serve it in summer, but I reach for it year-round.

Key lime pie was born in Key West, a small island off the southern coast of Florida. It’s actually Florida’s official state pie! It can be found on menus all over the south, and beyond.

The star ingredient of key lime pie is the juice from key limes. Key limes are a special kind of lime. They are tiny, and round, much different from the Persian limes we usually find at the grocery store.

Key lime pie is always made with sweetened condensed milk, because the island of Key West was so remote they could not get fresh dairy there.

Here’s Why You’ll Love This Recipe

• It’s genuinely easy. The filling has just three ingredients, and the crust is a simple stir-and-press.
• You can use bottled key lime juice. If fresh key limes aren’t available, it still tastes great.
• It’s a make-ahead dessert. Since it needs to chill, you can make it a day in advance.
• It’s endlessly adaptable. Turn it into bars, swap the whipped cream for a stabilized version, or adjust the tartness to your taste.

Ingredients You’ll Need

The recipe card at the bottom of the post contains the full list with all of the amounts. Refer to that when you’re cooking.

For the Graham Cracker Crust:

• Graham cracker crumbs: The base of the crust. You can buy boxed crumbs or pulse whole graham crackers in a food processor.
• Brown sugar: Adds sweetness and a hint of molasses flavor.
• Ground cinnamon: Brings warmth to the crust.
• Kosher salt: Balances the sweetness.
• Unsalted butter: Melted to bind the crumbs together. If you only have salted butter, that’s fine. Just reduce the added salt slightly.

For the Key Lime Pie Filling:

• Sweetened condensed milk: The base of the custard-like filling.
• Egg yolks: Help the filling set as it bakes.
• Key lime juice: The star of the recipe. Bottled juice works well if key limes aren’t available near you.

For the Whipped Cream Garnish:

• Heavy whipping cream: Keep it cold! It whips up faster and holds its shape better.
• Powdered sugar: Sweetens the whipped cream without making it grainy.

In Photos: How To Make Key Lime Pie

Step 1: Make The Crust

Whisk graham cracker crumbs, brown sugar, cinnamon, and salt together in a large bowl. Stir in melted butter until evenly moistened.

Press the mixture into the bottom and up the sides of a pie pan. Chill for 1 hour before filling.

Step 2: Make The Filling

Preheat the oven to 300°F.

Whisk the sweetened condensed milk, egg yolks, and key lime juice together until smooth. Pour the filling into the chilled crust and bake for 25 minutes until set around the edges but still slightly wobbly in the center.

Chill for at least 2 hours before serving.

Step 3: Make Whipped Cream

Whip cold cream and powdered sugar together until soft peaks form.

Spread or pipe over the chilled pie just before serving.

Step 4: Enjoy

This pie is perfect to make a day ahead of time. Just remove and slice right before serving.

Helpful Tips and Tricks

• Want it more tart? Cut back on the sugar in the filling or add more key lime juice.
• Turning it into bars? Press the crust into an 8×8-inch pan, then pour the filling in. Since the layers are thinner, start checking for doneness after about 10 minutes.
• Storage: Keep the pie chilled in the fridge where it stays fresh for a few days. It can also be wrapped tightly and frozen for a few weeks. Just thaw it overnight in the fridge before serving.

Recipe FAQ

Can I use regular limes instead of key limes?

You can, though the flavor will be a little less tart and floral. Bottled key lime juice is the closest substitute if fresh key limes aren’t available.

Does the lime juice curdle the condensed milk?

No. The acidity helps the filling set as it bakes rather than curdle.

Can I make this pie ahead of time?

Yes! In fact, it’s better to make it ahead. Since it needs to chill for at least 2 hours, making it the day before serving works perfectly.

Easy Key Lime Pie Recipe

For the graham cracker crust

For the key lime pie filling

For the whipped cream garnish

To make the graham cracker crust:

• Place the graham cracker crumbs, brown sugar, cinnamon, and salt in a large bowl and whisk to combine.

• Pour the melted butter into the bowl, and stir the mixture together until mixed.

• Tip the mixture into the pie or cake pan, and press into the bottom and up the sides.

• Chill for 1 hour.

To make the key lime pie filling:

• Preheat the oven to 300 degrees F.

• In a large mixing bowl, whisk the sweetened condensed milk, egg yolks, and key lime juice together until smooth.

• Pour the filling into the prepared crust and bake for 25 minutes, or until set around the edges but still a little wobbly towards the center.

• Chill for 2 hours, garnish with whipped cream, and serve cold.

To make the whipped cream garnish:

*Use boxed graham cracker crumbs, or place about 9 whole graham crackers in the bowl of a food processor and pulse until finely ground.
Recipe adapted from Kermit’s.
Find more info on the crust here: Graham Cracker Crust.
Great recipe for make-ahead whipped cream here: Stabilized Whipped Cream.
A few more great pie recipes for summer:

Serving: 1slice, Calories: 649kcal, Carbohydrates: 78g, Protein: 11g, Fat: 33g, Saturated Fat: 19g, Cholesterol: 241mg, Sodium: 284mg, Potassium: 454mg, Sugar: 67g, Vitamin A: 1150IU, Vitamin C: 7.3mg, Calcium: 340mg, Iron: 1.3mg

• Allie is the creator and owner of Baking a Moment. She has been developing, photographing, videographing, and writing and sharing recipes here since 2012.

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