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A Key Lime Pie topped with whipped cream and limes in a glass pie pan.
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
Cook Time 15 minutes
Chill time 2 hours
Total Time 2 hours 35 minutes
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

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.