I just made the most obnoxiously perfect Key Lime Pie Easy version and one slice will have you swearing off every other dessert, so you should probably keep scrolling.

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I am obsessed with this Creamy Key Lime Pie and the Key Lime Recipes it reminds me of. I adore the tang so much it makes my eyes water.

I love that it tastes like summer yet is enough for lazy days. But the real sin is how addictive it is.

I keep stealing slices. I confess I used regular limes, and that bright hit still slaps.

My secret grin comes when I spoon into that silky filling made with 1 (14 ounce) can sweetened condensed milk and 1/2 cup fresh key lime juice. I want another slice.

Now please.

Ingredients

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Graham crumbs: crunchy base that keeps the pie from turning into mush.
Granulated sugar: adds just enough sweetness to balance the tartness.
Unsalted butter: binds the crust, makes it rich and slightly toasty.
Pinch of salt: wakes up the flavors, you’ll notice it missing without.
Sweetened condensed milk: creamy, sweet backbone that sets the filling perfectly.
Egg yolks: give silkiness and structure, basically the filling’s backbone.
Key lime juice: bright, tangy punch that makes the pie zingy.
Lime zest: tiny bursts of fresh peel flavor, trust me on this.
Heavy whipping cream: whips into clouds for a soft, airy topping.
Powdered sugar: sweetens the cream smoothly, no grittiness like granulated.
Extra lime zest: garnish that screams fresh, looks pretty on slices.
Thin lime slices: optional but cute, adds color and a little tartness.

Ingredient Quantities

1 1/2 cups graham cracker crumbs (about 10 to 12 full sheets crushed)

1/4 cup granulated sugar (for crust)

6 tablespoons unsalted butter, melted

pinch of salt

1 (14 ounce) can sweetened condensed milk

3 large egg yolks (room temp helps)

1/2 cup fresh key lime juice (or about 8 to 10 key limes; if using regular limes about 4 to 6)

1 teaspoon finely grated lime zest

1 cup heavy whipping cream, cold (for whipping)

2 tablespoons powdered sugar (for whipped cream)

extra lime zest or thin lime slices for garnish, optional

How to Make this

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1. Preheat oven to 350 F. Put graham cracker crumbs, 1/4 cup sugar, melted butter and a pinch of salt in a bowl and stir till it looks like wet sand and holds together when you squeeze a bit.

2. Press the crumbs firmly into a 9 inch pie pan, up the sides and evenly on the bottom. Use the bottom of a measuring cup to pack it down good. Bake crust 8 to 10 minutes until set and golden at the edges, then cool on a rack while you make the filling.

3. In a bowl whisk the 3 room temp egg yolks until smooth, then slowly whisk in the whole 14 ounce can of sweetened condensed milk until well combined.

4. Stir in 1/2 cup fresh key lime juice and 1 teaspoon finely grated lime zest. Mix until silky and slightly thickened. Taste and add a little extra lime if you want it tarter.

5. Pour the filling into the cooled crust and smooth the top with a spatula. Tap the pan once on the counter to release any air bubbles.

6. Bake the pie at 350 F for about 8 to 10 minutes, just until the filling is set at the edges but still slightly jiggly in the center. Overbaking makes it crack so watch it.

7. Let the pie cool to room temperature, then chill in the fridge for at least 2 to 4 hours, preferably overnight. Chilling really helps the texture and flavor.

8. Before serving, whip 1 cup cold heavy whipping cream with 2 tablespoons powdered sugar until soft peaks form. Don’t overbeat or it will get grainy.

9. Dollop or pipe the whipped cream onto the chilled pie, grate extra lime zest or arrange thin lime slices on top for garnish. Slice with a hot clean knife for neat pieces.

10. Store leftovers covered in the fridge up to 3 days. Tip: using a mix of key and regular limes works fine, just aim for bright fresh juice and zest for the best flavor.

Equipment Needed

1. Oven (preheat to 350 F)
2. 9-inch pie pan
3. Mixing bowls (one big for crust, one for filling)
4. Whisk (for yolks and condensed milk)
5. Rubber spatula or offset spatula (for smoothing filling)
6. Measuring cups and spoons (including 1/4 cup and 1/2 cup)
7. Microplane or fine grater (for lime zest)
8. Electric mixer or hand whisk (for whipping the cream)

FAQ

Q: Can I use bottled lime juice? A: Fresh is best for brightness, but bottled will work in a pinch. Expect a slightly flatter flavor, so maybe add a little extra zest.

Q: Is it safe to eat with raw egg yolks? A: The filling is baked briefly which cooks the yolks partially, but not completely. If you are worried, use pasteurized eggs or heat the mixture gently to 160 F before baking.

Q: My crust got soggy, how do I fix that? A: Blind bake the crust a few extra minutes until golden. Press crumbs tightly when you make it and dont pour a piping hot filling into a cold crust.

Q: How long will the pie keep? A: Stored covered in the fridge, 3 to 4 days. The whipped cream is best the day of serving, but you can keep the pie without it and add fresh cream later.

Q: Can I freeze the pie? A: Yes, freeze the baked and cooled pie (without whipped cream) wrapped tightly for up to 1 month. Thaw overnight in the fridge before serving and add fresh whipped cream.

Q: Why did my filling curdle or get grainy? A: That usually means it was overcooked. Bake until the center still jiggles slightly. If it looks grainy after chilling, the flavor is still fine, just not silky.

Best Key Lime Pie Recipe Substitutions and Variations

Graham cracker crumbs: swap for crushed digestive biscuits or crushed saltine crackers. Digestives give a similar sweet flavor, saltines make a saltier, more savory crust so cut back on added salt.
1/4 cup granulated sugar (for crust): use light brown sugar or coconut sugar. Brown adds a caramel note and helps the crust brown faster, coconut sugar is less sweet and a bit more caramel-y.
1/2 cup fresh key lime juice: regular Persian lime juice works fine, or Meyer lemon juice for a sweeter, less tart pie. If you must use bottled juice, pick a high quality one and taste before adding.
1 cup heavy whipping cream: you can use chilled full-fat coconut cream for a dairy-free whipped topping, or stabilized whipped cream (store-bought) if you want less chance of it weeping.

Pro Tips

– Pack the crust really firmly and bake till just golden at the edges. If it feels loose after cooling, press it again with the bottom of a cup and chill 15 minutes before filling so it won’t crumble when you slice.

– Make sure the yolks are room temp and whisk them smooth before adding the sweetened condensed milk. If the filling seems cool, let the mixture sit a minute at room temp so it thickens evenly, and always taste for tartness — add a little extra lime juice if you want more zip.

– Watch the baking time closely. The filling should be set at the edges but still jiggle slightly in the middle; overbake and it will crack or get rubbery. If the top starts browning, loosely cover with foil for the last minute or two.

– Chill the pie at least a few hours, better overnight, for the creamiest texture. When you slice, heat a knife under hot water, wipe it dry and cut, repeat between slices for clean edges.

Best Key Lime Pie Recipe

Recipe by Kate Sinclair

0.0 from 0 votes

I just made the most obnoxiously perfect Key Lime Pie Easy version and one slice will have you swearing off every other dessert, so you should probably keep scrolling.

Servings

servings

Calories

497

kcal

Equipment: 1. Oven (preheat to 350 F)
2. 9-inch pie pan
3. Mixing bowls (one big for crust, one for filling)
4. Whisk (for yolks and condensed milk)
5. Rubber spatula or offset spatula (for smoothing filling)
6. Measuring cups and spoons (including 1/4 cup and 1/2 cup)
7. Microplane or fine grater (for lime zest)
8. Electric mixer or hand whisk (for whipping the cream)

Ingredients

1 1/2 cups graham cracker crumbs (about 10 to 12 full sheets crushed)
1/4 cup granulated sugar (for crust)
6 tablespoons unsalted butter, melted
pinch of salt
1 (14 ounce) can sweetened condensed milk
3 large egg yolks (room temp helps)
1/2 cup fresh key lime juice (or about 8 to 10 key limes; if using regular limes about 4 to 6)
1 teaspoon finely grated lime zest
1 cup heavy whipping cream, cold (for whipping)
2 tablespoons powdered sugar (for whipped cream)
extra lime zest or thin lime slices for garnish, optional

Directions

Preheat oven to 350 F. Put graham cracker crumbs, 1/4 cup sugar, melted butter and a pinch of salt in a bowl and stir till it looks like wet sand and holds together when you squeeze a bit.
Press the crumbs firmly into a 9 inch pie pan, up the sides and evenly on the bottom. Use the bottom of a measuring cup to pack it down good. Bake crust 8 to 10 minutes until set and golden at the edges, then cool on a rack while you make the filling.
In a bowl whisk the 3 room temp egg yolks until smooth, then slowly whisk in the whole 14 ounce can of sweetened condensed milk until well combined.
Stir in 1/2 cup fresh key lime juice and 1 teaspoon finely grated lime zest. Mix until silky and slightly thickened. Taste and add a little extra lime if you want it tarter.
Pour the filling into the cooled crust and smooth the top with a spatula. Tap the pan once on the counter to release any air bubbles.
Bake the pie at 350 F for about 8 to 10 minutes, just until the filling is set at the edges but still slightly jiggly in the center. Overbaking makes it crack so watch it.
Let the pie cool to room temperature, then chill in the fridge for at least 2 to 4 hours, preferably overnight. Chilling really helps the texture and flavor.
Before serving, whip 1 cup cold heavy whipping cream with 2 tablespoons powdered sugar until soft peaks form. Don’t overbeat or it will get grainy.
Dollop or pipe the whipped cream onto the chilled pie, grate extra lime zest or arrange thin lime slices on top for garnish. Slice with a hot clean knife for neat pieces.
Store leftovers covered in the fridge up to 3 days. Tip: using a mix of key and regular limes works fine, just aim for bright fresh juice and zest for the best flavor.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.