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key lime pie

The Best Key Lime Pie Recipe – Creamy & Tangy Dessert

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Make the best Key Lime Pie with creamy, tangy lime filling and a buttery graham crust. A refreshing American dessert perfect for summer or any occasion.
Course Dessert
Cuisine American
Keyword best key lime pie, creamy key lime pie, easy key lime pie, homemade key lime pie, key lime pie recipe, tangy dessert
Prep Time 15 minutes
Cook Time 15 minutes
Cooling + Chilling time 4 hours 30 minutes
Total Time 5 hours
Servings 8 slices
Calories 320

Equipment

  • 9-inch pie pan
  • bowl
  • Spoon
  • Oven
  • Measuring cups and spoons
  • microplane or grater (optional)

Ingredients

Crust:

  • 1.5 cups graham cracker crumbs
  • 6 tbsp melted butter
  • 2 tbsp sugar

Filling:

  • 1 can 14 oz sweetened condensed milk
  • 4 egg yolks
  • ½ cup key lime juice
  • 1 tbsp lime zest optional

Topping:

  • Whipped cream
  • lime slices optional

Instructions

  • Crush graham crackers to make 1.5 cups of crumbs. Mix crumbs with 6 tbsp melted butter and 2 tbsp sugar till it looks like wet sand.
  • Press mixture into a 9-inch pie pan. Press into bottom and sides evenly.
  • Optional: Bake crust at 350°F for 8-10 minutes to make it crispier. Let cool if you do this.
  • Mix sweetened condensed milk with ½ cup key lime juice in a bowl. They blend easily.
  • Add 4 egg yolks to the mixture. Stir really well till everything's combined and smooth. Add lime zest if using.
  • Pour filling into pie crust. Spread evenly with a spatula if needed.
  • Bake at 350°F for 15 minutes. The top should look set but the very middle should jiggle slightly. Remove from oven.
  • Let cool to room temperature for 30 minutes on the counter.
  • Cover and refrigerate for at least 4 hours, preferably overnight. Cold is what makes it creamy and set.
  • Top with whipped cream and lime slices if desired. Serve cold.

Notes

  • Key lime juice is important. Regular lime juice works but isn't as tangy.
  • Don't overbake. 15 minutes is right. Longer makes it rubbery.
  • The jiggle in the middle is correct. It sets up in the fridge.
  • Chilling overnight makes it better than 4 hours. Give it time.
  • The pie is good for 4-5 days in the fridge. Covered.
  • Freezes well for 2 months. Wrap it good.
  • Sweetened condensed milk can should be 14 oz. Check the label.
  • Egg yolks are safe when baked. Use them. They make it creamy.
  • Taste test before serving. Adjust sweetness if you want.
  • Room temperature eggs mix better than cold eggs.
NUTRITION (Per slice): Calories: 320-350
Protein: 3g
Carbs: 42g
Fat: 15g
Fiber: 0g