Introduction

Key Lime Pie is a classic, tangy dessert that perfectly balances tartness and sweetness. Its creamy filling and crisp graham cracker crust make it a refreshing treat, especially on warm days.

A round pie with a light brown crumbly crust forms the base, filled with a smooth, pale yellow layer of creamy filling. Around the edge of the filling, there is a ring of white whipped cream, topped with evenly spaced thin green lime wedges. The pie is in a clear glass pie dish resting on a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 14 oz can sweetened condensed milk
1/2 cup Key lime juice
3 egg yolks
1 1/2 cups crushed graham crackers
1/3 cup butter, melted
1/4 cup sugar

Instructions

Step 1: Preheat the oven to 350º F.
Step 2: In a bowl, combine the crushed graham crackers, melted butter, and sugar until well mixed. Press this mixture firmly into a pie plate to form the crust.
Step 3: Bake the crust for 8 minutes, then remove from the oven and let it cool slightly.
Step 4: In another bowl, whisk together the sweetened condensed milk, Key lime juice, and egg yolks until smooth and fully combined.
Step 5: Pour the filling into the prepared pie crust.
Step 6: Bake the pie for 15 minutes, then remove and let it sit at room temperature for 10 minutes before chilling it in the refrigerator until fully set.
Step 7: Optionally, top with whipped cream before slicing and serving.

Tips & Variations

Use fresh Key lime juice for the best flavor, or substitute with regular lime juice if unavailable.
For a gluten-free option, use gluten-free graham crackers in the crust.
Add lime zest to the filling for an extra burst of citrus aroma.
Chilling the pie for several hours or overnight enhances the texture and flavor.

Storage

Store the Key Lime Pie covered in the refrigerator for up to 3 days. Keep it chilled until serving for best texture. Leftover slices can be reheated slightly at room temperature, but it’s best enjoyed cold.

How to Serve

A single slice of key lime pie rests on a white square plate with a lemon pattern, placed on a white marbled surface. The pie has two visible layers: a light brown crumbly crust base, topped with a smooth, pale yellow creamy filling. Along the top edge, there are three dollops of white whipped cream, each decorated with a thin, vibrant green slice of lime that stands upright. A silver fork is positioned near the pie slice on the plate. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Key Lime Pie without egg yolks?

Egg yolks help thicken the filling, but you can omit them and use a gelatin or cornstarch-based thickener if you prefer. The texture will be slightly different, but still delicious.

What can I use if I don’t have Key limes?

Regular Persian limes or bottled lime juice work as substitutes. While the flavor won’t be exactly the same, it will still yield a bright and tasty pie.

Key Lime Pie Recipe

Print Recipe

★★★★★

4.7 from 53 reviews

This classic Key Lime Pie features a tangy and creamy filling made from sweetened condensed milk, fresh key lime juice, and egg yolks, nestled in a buttery graham cracker crust. Baked to perfection, this dessert balances sweetness with a citrusy zing, making it a refreshing treat perfect for any occasion.

Author: Lila
Prep Time: 15 minutes
Cook Time: 23 minutes
Total Time: 3 hours 38 minutes (including chilling time)
Yield: 8 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

For the Crust

1 1/2 cups crushed graham crackers
1/3 cup butter, melted
1/4 cup sugar

For the Filling

1 14 oz can sweetened condensed milk
1/2 cup key lime juice
3 egg yolks

For Topping (optional)

Whipped cream, to serve

Instructions

Preheat Oven: Preheat your oven to 350º F to get it ready for baking the crust and then the pie.
Prepare the Crust: In a bowl, mix the crushed graham crackers, melted butter, and sugar until the mixture is well combined. Press this firmly into a pie plate, making sure to cover the bottom and sides evenly to form the crust.
Bake the Crust: Place the crust in the oven and bake for 8 minutes. Once baked, remove it from the oven and let it cool slightly to set.
Make the Filling: In a mixing bowl, whisk together the sweetened condensed milk, key lime juice, and egg yolks until the mixture is smooth and thoroughly combined.
Assemble the Pie: Pour the lime filling evenly into the prepared graham cracker crust.
Bake the Pie: Return the pie to the oven and bake for 15 minutes. After baking, remove the pie and let it stand at room temperature for 10 minutes before chilling.
Chill the Pie: Place the pie in the refrigerator and chill until it is fully set and cold, enhancing the flavors and texture.
Serve: Add whipped cream on top if desired, slice, and serve chilled for the best experience.

Notes

Use fresh key lime juice whenever possible for authentic flavor; bottled lime juice can alter the taste.
Ensure the crust is pressed firmly to avoid crumbling when slicing.
Chilling the pie thoroughly is essential for proper setting and flavor development.
For a deeper lime flavor, zest some key lime rind into the filling mixture.
This pie is best served chilled and consumed within 2-3 days.

Keywords: Key Lime Pie, Lime Dessert, Graham Cracker Crust, Citrus Pie, Summer Dessert