Key Lime Pie

Tart, creamy, and refreshing, Key Lime Pie is a true American classic. With its buttery graham cracker crust, smooth custard filling, and a crown of whipped cream, this pie is as simple as it is irresistible. Originating in the Florida Keys in the late 1800s, this pie was traditionally made with Key limes, egg yolks, and sweetened condensed milk — ingredients that didn’t require refrigeration in the hot climate.

The filling’s pale yellow hue comes naturally from the lime juice and egg yolks, while the graham cracker crust adds the perfect crunchy contrast. Today, it’s one of the most beloved pies in the country — and it’s surprisingly easy to make at home. Serve it chilled with fresh lime zest and slices for a bright, farmhouse-meets-coastal dessert that works year-round.

Why You’ll Love This Recipe

It’s tangy, creamy, refreshing, and comes together in under 30 minutes.

What Makes It Key Lime Pie?

Authentic Key limes are smaller, tarter, and more aromatic than standard limes, giving the pie its signature flavor.

Best Ways to Serve

Serve with whipped cream and lime zest, or pair with iced tea for a summer treat.

FAQs

Q: Can I use bottled lime juice?
A: Yes, bottled Key lime juice is a good substitute if fresh isn’t available.

Q: Do I need to bake Key Lime Pie?
A: Yes, a short bake sets the custard. Raw versions were traditional but less safe today.

Q: Can I make it ahead?
A: Absolutely — refrigerate up to 2 days before serving.

Q: Can I freeze Key Lime Pie?
A: Yes, wrap tightly and freeze up to 2 months. Thaw in the fridge before serving.

Jana Rae

Key Lime Pie

Classic Key Lime Pie with a graham cracker crust, creamy lime filling, and whipped topping. A refreshing dessert perfect for summer or holidays.

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Prep Time 20 minutes mins

Cook Time 15 minutes mins

Chill time 2 hours hrs

Total Time 2 hours hrs 35 minutes mins

Servings: 8 slices

Course: Dessert

Cuisine: American

Calories: 320

Ingredients Method Notes

Ingredients

  

• 1 ½ cups graham cracker crumbs about 10–12 crackers
• ⅓ cup sugar
• 6 tbsp unsalted butter melted
• 4 large egg yolks
• 1 can 14 oz sweetened condensed milk
• ½ cup Key lime juice or regular lime juice if unavailable
• 1 cup whipped cream for topping
• 1 tsp lime zest for garnish

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Method

 

1. Set oven to 350°F (175°C).
2. Mix graham cracker crumbs, sugar, and melted butter.
3. Press firmly into a 9-inch pie pan. Bake 8 minutes; cool slightly.
4. Whisk egg yolks, condensed milk, and lime juice until smooth and thick.
5. Pour filling into crust.
6. Bake 12–15 minutes, until small bubbles form at the surface. Do not brown.
7. Cool, then refrigerate at least 2 hours (overnight preferred).
8. Top with whipped cream, lime zest, and slices before serving.

Notes

Recipe Notes

• Key limes are traditional, but Persian limes (regular grocery limes) work just fine.
• Pie should be pale yellow, not bright green — avoid food coloring.
• Best served chilled, straight from the fridge.