Luscious Key Lime Pie (Printable)

A creamy lime filling set in a crisp graham cracker crust with whipped cream topping.

# What You'll Need:

→ Crust

01 - 1½ cups graham cracker crumbs (about 13–14 crackers)
02 - 7 tablespoons unsalted butter, melted
03 - 3 tablespoons granulated sugar
04 - Pinch of salt

→ Filling

05 - 1 can (14 oz) sweetened condensed milk
06 - ½ cup key lime juice (fresh or bottled)
07 - 2 teaspoons grated lime zest
08 - 4 large egg yolks

→ Topping

09 - 1 cup heavy cream, cold
10 - 2 tablespoons powdered sugar
11 - 1 teaspoon vanilla extract
12 - Extra lime zest or thin lime slices for garnish

# How To Make It:

01 - Set the oven temperature to 350°F (175°C).
02 - Combine graham cracker crumbs, melted butter, sugar, and salt in a bowl until mixture is evenly moistened.
03 - Firmly press the crumb mixture into the bottom and up the sides of a 9-inch (23 cm) pie pan.
04 - Bake the crust for 10 minutes, then remove and allow to cool slightly.
05 - Whisk sweetened condensed milk, key lime juice, lime zest, and egg yolks together in a medium bowl until smooth and fully combined.
06 - Pour the filling evenly into the warm crust, smoothing the top.
07 - Bake for 15 minutes or until the center is just set but still slightly jiggly.
08 - Remove from the oven and cool to room temperature before refrigerating.
09 - Refrigerate the pie for at least 2 hours until completely chilled and set.
10 - Beat cold heavy cream, powdered sugar, and vanilla extract with a mixer until medium peaks form.
11 - Spread or pipe the whipped cream over the chilled pie and garnish with lime zest or slices.

# Expert Tips:

01 -
  • It tastes like a tropical escape but comes together in under an hour.
  • That perfect balance of creamy and tart will have people asking for your secret.
  • No mixer required—just a whisk and five minutes of arm power.
02 -
  • Don't skip the initial crust bake—it's the difference between a crisp shell and a soggy disappointment.
  • The filling will look slightly underbaked when it comes out of the oven, and that's exactly right; it continues to set as it cools and chills.
  • Room temperature rest before chilling helps prevent cracks from temperature shock.
03 -
  • If your key lime juice is extra-tart, you can add a tablespoon of sweetened condensed milk and skip a tablespoon of the juice to balance things perfectly.
  • For a no-bake version, skip the 15-minute bake and refrigerate overnight instead—the filling sets just fine in the cold.
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