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Key Lime Pie

Best Key Lime Pie Recipe You’ll Bake Again & Again

Print Recipe
This best key lime pie recipe is tangy, creamy, and easy to make. With a buttery crust and fresh lime flavor, it’s a dessert you’ll crave every time!
Course Dessert
Cuisine American
Keyword best key lime pie, easy key lime pie, homemade key lime pie, how to make key lime pie, key lime pie, key lime pie recipe
Prep Time 15 minutes
Cook Time 25 minutes
Chill Time: 2-4 hours (overnight recommended) 4 hours
Total Time 5 hours
Servings 8 people
Calories 340

Equipment

  • 9-inch pie pan
  • Food processor or rolling pin (for crust)
  • Mixing bowl
  • Measuring cups and spoons
  • Zester (for lime zest, optional)
  • Oven
  • Instant read thermometer (optional but helpful)

Ingredients

For Graham Cracker Crust:

  • 1.5 cups graham cracker crumbs about 10-12 crackers
  • 5 tablespoons unsalted butter melted
  • 2 tablespoons sugar
  • Pinch of salt

For Key Lime Filling:

  • 4 large egg yolks from very fresh eggs
  • 1 14 oz can sweetened condensed milk
  • ½ cup key lime juice bottled or fresh
  • 1 tablespoon key lime zest optional but recommended
  • Pinch of salt

For Topping (Optional):

  • Whipped cream
  • Extra lime zest for garnish
  • Lime wheel slices for decoration

Instructions

Step 1: Make & Bake Crust

  • Crush 1.5 cups graham cracker crumbs. Mix with 5 tablespoons melted butter, 2 tablespoons sugar, and a pinch of salt. Press into 9-inch pie pan. Bake at 350°F for 8-10 minutes until golden. Cool slightly.
  • Pro tip: Use measuring cup bottom to press evenly.

Step 2: Make Filling

  • Separate 4 egg yolks. Mix with 1 can (14 oz) sweetened condensed milk, ½ cup key lime juice, and 1 tablespoon lime zest. Stir until smooth and creamy.
  • Pro tip: Taste filling and adjust sweetness with more juice or condensed milk if needed.

Step 3: Combine & Bake

  • Pour filling into cooled crust. Bake at 350°F for exactly 15 minutes. Center should jiggle slightly when shaken. Don't overbake.
  • Pro tip: Use instant thermometer if available. Center should read 150-160°F for creamy texture.

Step 4: Cool & Chill

  • Cool to room temperature (30 minutes). Cover with plastic wrap. Refrigerate minimum 2-4 hours (overnight is better). Pie firms up and flavors meld during chilling.
  • Pro tip: Pie actually tastes better on day 2-3 than fresh.

Step 5: Serve

  • Top with fresh whipped cream right before serving. Garnish with lime zest or thin lime slice if desired.
  • Pro tip: Don't add whipped cream hours ahead—it gets soggy.