Key Lime Pie
This classic key lime pie has a crisp graham cracker crust, a creamy tart-sweet filling, and a soft cloud of whipped cream. It is simple to make, but it does need time to chill before slicing.
Total
47 min
Servings
8 slices
Level
Easy
Key lime pie is a Florida favorite with a bright citrus filling made from lime juice, egg yolks, and sweetened condensed milk. The filling is smooth and tangy, while the graham cracker crust adds a buttery crunch.
You can use bottled key lime juice for ease, fresh key limes when you can find them, or regular Persian limes in a pinch. The flavor will still be lively and refreshing.
Plan ahead for chilling time. The pie bakes quickly, but it needs at least 3 hours in the fridge so the filling can set cleanly.
01What you'll need
Ingredients
15 items · 8 slices
- For the crust:
- 1 1/2 cups graham cracker crumbs, from about 10 full sheets
- 1/4 cup granulated sugar
- 1/4 teaspoon fine salt
- 6 tablespoons unsalted butter, melted
- For the filling:
- 4 large egg yolks
- 1 can (14 ounces) sweetened condensed milk
- 1/2 cup key lime juice, fresh or bottled, or regular lime juice
- 1 tablespoon finely grated lime zest, optional but recommended
- For serving:
- 1 cup cold heavy cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
- Thin lime slices or extra lime zest, optional
02How to make it
Step-by-step
1. Heat the oven
Preheat the oven to 350°F. Set a 9-inch pie plate on a baking sheet. The baking sheet makes the pie easier to move in and out of the oven.
2. Mix the crust
In a medium bowl, stir together the graham cracker crumbs, sugar, and salt. Add the melted butter and mix until the crumbs look like wet sand. Press the mixture firmly into the bottom and up the sides of the pie plate.
3. Bake the crust
Bake the crust for 8 to 10 minutes, until it smells toasty and looks slightly darker. Let it cool for at least 10 minutes while you make the filling. Keep the oven on.
4. Whisk the filling
In a large bowl, whisk the egg yolks for about 1 minute, until smooth. Add the sweetened condensed milk and whisk until fully blended. Whisk in the lime juice and lime zest. The mixture will thicken slightly as the citrus reacts with the milk.
5. Fill and bake
Pour the filling into the warm crust and smooth the top. Bake for 12 to 15 minutes, until the edges look set and the center still has a slight jiggle. Do not wait for it to look fully firm, or the filling may turn grainy.
6. Cool and chill
Let the pie cool at room temperature for 1 hour. Cover loosely and refrigerate for at least 3 hours, or overnight, until cold and set. Chilling is what gives you neat slices.
7. Whip the cream
Just before serving, beat the cold heavy cream, powdered sugar, and vanilla with a whisk or mixer until soft peaks form. Soft peaks means the cream holds a gentle shape but the tip folds over.
8. Garnish and serve
Spread or pipe the whipped cream over the chilled pie. Add lime slices or zest if you like. Slice with a sharp knife, wiping the blade between cuts for cleaner pieces.
03From our kitchen
Cook's tips
- Make-ahead: Bake the pie up to 2 days ahead. Chill it covered in the refrigerator, then add whipped cream shortly before serving.
- Storage: Keep leftover pie covered in the fridge for up to 3 days. The crust softens a little over time, but the flavor stays good.
- Freezing: Freeze the baked and cooled pie without whipped cream for up to 1 month. Wrap it well. Thaw overnight in the refrigerator before topping and serving.
- Lime swap: Key limes are floral and tart, but regular Persian limes work well. Bottled key lime juice is also fine and gives a consistent sharp flavor.
- Crust shortcut: Use a store-bought graham cracker crust if you are short on time. The filling amount fits most standard 9-inch crusts.
- No graham crackers: Digestive biscuits or vanilla wafer crumbs can replace graham cracker crumbs. Use the same amount by volume and adjust sugar down slightly if the cookies are very sweet.
Cook's note
Key lime pie filling should be pale yellow, not green. If you want a classic look, skip food coloring and let the lime zest provide a few natural green flecks.
04Frequently asked
Questions & answers
Do I have to use key limes for key lime pie?
No. Key limes have a special tart, floral flavor, but regular limes make a very good pie. If using fresh key limes, you may need quite a few because they are small and can be seedy.
Why is my key lime pie runny?
It may need more baking time or more chilling time. Bake until the edges are set and the center jiggles slightly, then chill for at least 3 hours. Also be sure to use sweetened condensed milk, not evaporated milk.
Can I make key lime pie without eggs?
This recipe uses egg yolks for a classic baked filling. For an egg-free version, you would need a different recipe that uses cream cheese, whipped cream, or another thickener to help the pie set.
Can I use bottled lime juice?
Yes. Bottled key lime juice is common for this pie and works well. Fresh lime juice tastes a little brighter, especially if you also add zest.
How do I know when the pie is done baking?
Look for set edges and a center that moves like soft gelatin when you gently nudge the pan. The filling will finish setting as it cools and chills.
05Keep cooking
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