Go Back
A Key Lime Pie Recipe

Key Lime Pie Recipe

Sarah Miller
A classic Key Lime Pie with a buttery graham cracker crust, silky lime filling, and whipped cream topping. Easy to make, tangy, creamy, and perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Resting Time 2 hours
Total Time 2 hours 35 minutes
Course Dessert
Cuisine American, Floridian, Tropical
Servings 4
Calories 430 kcal

Equipment

  • 1 9-inch (23 cm) pie dish Standard pie dish
  • 1 Mixing Bowls 2–3 different sizes
  • 1 Whisk or hand mixer For whipping the filling and cream
  • 1 Measuring cups & spoons For accurate measurements
  • 1 Spatula To smooth the filling
  • 1 Zester or fine grater For lime zest
  • 1 Oven Preheated to 350°F / 180°C
  • 1 Cooling rack To cool the pie before refrigerating

Ingredients
  

For the Crust

  • 1 ½ cups Graham cracker crumbs or crushed Digestive biscuits
  • ⅓ cup Light brown sugar —
  • 4 Tbsp Unsalted butter melted
  • ½ cup Macadamia nuts optional, chopped, for crunchy twist

For the Filling

  • 2 cans Sweetened condensed milk —
  • 1 cup (250 ml) Key lime juice fresh or bottled (Nellie & Joe’s)
  • 4 large Egg yolks —
  • 1 whole Lime zest optional, recommended for stronger flavor

For the Topping

  • 1 cup (250 ml) Heavy cream very cold, for whipped cream
  • 1 Tbsp Confectioners’ sugar powdered sugar
  • — — Lime zest & slices for garnish

Instructions
 

  • Prepare the Crust: Preheat oven to 350°F (180°C). In a medium bowl, mix graham cracker crumbs, brown sugar, and melted butter until the texture is sandy and holds together when pressed.
    Prepare the Crust Key Lime Pie
  • Bake the Crust: Press mixture firmly into a 9-inch pie dish, starting with the sides then the bottom. Bake for 8–10 minutes until lightly golden. Remove from oven and let cool slightly.
    Bake the Crust Key Lime Pie
  • Make the Filling: In a large mixing bowl, whisk together sweetened condensed milk, egg yolks, lime juice, and lime zest until thick and glossy.
    Make the Filling Key Lime Pie
  • Bake the Pie: Pour the filling into the cooled crust. Bake for 15–20 minutes, until the center is just slightly jiggly.
    Bake the Pie Key Lime Pie
  • Cool and Chill: Remove from oven and cool at room temperature for 30 minutes. Then refrigerate for at least 2–3 hours until firm and easy to slice.
    Cool and Chill Key Lime Pie
  • Prepare the Whipped Topping: Beat cold heavy cream with confectioners’ sugar until soft peaks form. Spread or pipe over the chilled pie.
    Prepare the Whipped Topping Key Lime Pie
  • Garnish and Serve: Decorate with lime zest and thin lime slices. Slice with a clean knife (wipe between cuts) and serve cold.
    Key Lime Pie serve

Notes

  • Do not overbake; the center should remain slightly jiggly.
  • Chill at least 2–3 hours (overnight is best for clean slices).
  • Bottled key lime juice works well if fresh key limes are unavailable.
  • Wipe the knife between cuts for neat serving.
Keyword Citrus Pie, Easy Pie Recipe, Graham Cracker Crust, Key Lime Pie, Lime Dessert, Summer Dessert, Tangy Creamy Pie