Name: Key Lime Pie
Prep time: 15 min
Cook time: 25 min
Total time: 3 h 40 min
Cuisine: American
Ingredients: 1 1/2 cups graham cracker crumbs; 1/3 cup granulated sugar; 6 tablespoons unsalted butter, melted; 4 large egg yolks; 1 can (14 oz) sweetened condensed milk; 1/2 cup key lime juice (fresh if possible); 1 tablespoon lime zest; 1 cup heavy whipping cream; 2 tablespoons powdered sugar; 1/2 teaspoon vanilla extract

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Key Lime Pie a refreshing, tangy, and creamy dessert with a buttery graham cracker crust, luscious lime filling, and a fluffy whipped topping. This classic pie is the perfect balance of sweet and tart—ideal for summer gatherings or whenever I crave something bright and zesty.

Key Lime Pie

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

For the crust:

1 ½ cups graham cracker crumbs

⅓ cup granulated sugar

6 tablespoons unsalted butter, melted

For the filling:

4 large egg yolks

1 can (14 oz) sweetened condensed milk

½ cup key lime juice (fresh if possible)

1 tablespoon lime zest

For the topping:

1 cup heavy whipping cream

2 tablespoons powdered sugar

½ teaspoon vanilla extract

Directions

I preheat the oven to 350°F (175°C).

In a medium bowl, I mix graham cracker crumbs, sugar, and melted butter until well combined. Then I press the mixture firmly into the bottom and sides of a 9-inch pie dish. I bake it for 8–10 minutes and let it cool slightly.

In a large bowl, I whisk together egg yolks, condensed milk, lime juice, and zest until smooth. I pour the filling into the crust.

I bake for 15 minutes, until the filling is just set. After removing it, I let it cool, then refrigerate for at least 3 hours.

For the topping, I whip heavy cream, powdered sugar, and vanilla until soft peaks form. I spread or pipe it over the chilled pie before serving.

Servings and timing

This recipe makes 8 servings.

Prep Time: 15 minutes

Cooking Time: 25 minutes

Chill Time: 3 hours

Total Time: 3 hours 40 minutes

Each slice has about 320 kcal.

Variations

I sometimes use regular limes when key limes aren’t available—it still tastes wonderful.

I like adding a coconut twist by mixing a little shredded coconut into the crust.

If I want a lighter version, I use Greek yogurt whipped topping instead of heavy cream.

I sometimes top the pie with thin lime slices or candied lime peel for decoration.

Storage/Reheating

I keep leftovers covered in the refrigerator for up to 3 days. The crust stays firm, and the filling remains creamy. I don’t recommend freezing the pie since the texture can change. To serve leftovers, I simply take a slice straight from the fridge—it tastes best chilled.

FAQs

Can I use bottled lime juice instead of fresh key lime juice?

Yes, I can use bottled juice if fresh key limes aren’t available. However, I find that fresh juice gives the pie a brighter flavor.

Do I need to blind bake the crust before adding the filling?

No, I don’t need to blind bake it separately. A quick 8–10 minutes in the oven is enough to set the crust before adding the filling.

Can I make this pie ahead of time?

Yes, I often make it the day before serving. Since it needs to chill for at least 3 hours, making it in advance works perfectly.

Can I use a store-bought graham cracker crust?

Absolutely, I sometimes take this shortcut when I’m short on time. It still tastes delicious.

How can I tell if the filling is set?

I check that the center looks slightly firm but still jiggles a little when I move the pie. It will finish setting as it cools.

Conclusion

I love making this key lime pie because it’s simple, refreshing, and always a crowd-pleaser. The balance of tangy lime and creamy filling is irresistible, and the fluffy whipped topping makes it even more special. Whether I’m serving it for a summer party or just treating myself, this pie never disappoints.

Recipe:

Key Lime Pie

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Author: Cheryl
Total Time: 3 hours 40 minutes
Yield: 8 servings
Diet: Vegetarian

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Description

A refreshing and creamy key lime pie with a buttery graham cracker crust, tangy lime filling, and fluffy whipped topping—perfect for summer or anytime you crave a zesty dessert.

Instructions

Preheat the oven to 350°F (175°C).
In a medium bowl, mix graham cracker crumbs, granulated sugar, and melted butter until well combined. Press the mixture firmly into the bottom and sides of a 9-inch pie dish. Bake for 8–10 minutes and let it cool slightly.
In a large bowl, whisk together egg yolks, sweetened condensed milk, key lime juice, and lime zest until smooth. Pour the filling into the cooled crust.
Bake for 15 minutes, until the filling is just set. Remove and let it cool at room temperature, then refrigerate for at least 3 hours.
In a mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form. Spread or pipe the whipped topping over the chilled pie before serving.