Easy Key Lime Pie
Add Preferred SourceThis easy Key Lime Pie recipe is everything you want in a dessert—creamy, tangy, and just sweet enough. Made with key lime juice, smooth sweetened condensed milk, and a crisp graham cracker crust, it’s a classic that never goes out of style. Whether you’re serving it on a hot afternoon or after dinner with whipped cream, this pie delivers bright flavor and a silky texture that keeps people coming back for another slice.
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This key lime pie has become a regular in my kitchen—and for good reason. The sweet and tangy filling sets up beautifully in the fridge, and the graham cracker crust gives it just the right crunch. I love how easy it is—no fancy techniques, just simple steps and big flavor. It’s perfect for warm days, dinner parties, or when you need a slice of something that tastes like sunshine.
Ingredients You’ll Need
You’ll need all the ingredients in the photograph below.
How to Make Key Lime Pie
A complete printable recipe and the measurements in both US customary and metric are available in the recipe card below.
I’m here to walk you through this no-fuss, foolproof recipe that delivers a classic key lime pie with just the right balance of creamy and tart.
Make the crust
Preheat your oven to 350°F (180°C). In a large bowl, mix graham cracker crumbs, white sugar, and melted unsalted butter. Stir until everything’s coated and crumbly.
Press the mixture firmly into a 9-inch pie plate or pie pan, using the bottom of a measuring cup to even it out. Pop the pan onto a baking sheet and bake in the preheated oven for 10 minutes. Let it cool slightly while you prep the filling.
Mix the filling
Lower the oven to 320°F (160°C). In a medium bowl, whisk together the egg yolks, sweetened condensed milk, key lime juice, lime zest, sour cream, and a pinch of salt.
An electric mixer works well here. Whisk until smooth and creamy. The mixture should be pale and slightly thick.
SERIOUSLY GOOD
DESSERTS!
Dessert First is a collection of 61 RECIPES to show you that you can make beautiful, impressive desserts right in your own kitchen, no matter your skill level.
Immediate eBook download. No physical book available.
∙ Lemon Pound Cake
∙ Starbucks Cake Pops
∙ Boston Cream Pie
∙ Chocolate Mousse
∙ Matcha Tiramisu
...and much more!
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Pour and bake
Pour the key lime pie filling into the cooled crust, smoothing out the top with a spatula. Bake for about 20 minutes, just until the center has a gentle jiggle and the edges are set. Don’t overbake—it’ll finish setting as it cools.
Cool and chill
Let the pie cool on a wire rack for about 2 hours, then move it to the fridge to chill overnight. This gives it that silky texture and helps the flavor settle in.
Top and serve
Right before serving, top with whipped cream or a dollop of homemade whipped topping. Garnish with a sprinkle of lime zest if you’d like an extra pop of lime. Slice, serve, and try not to eat the whole thing yourself.
Ingredients
For the crust:
- 1 ½ cups graham cracker crumbs
- 2 tablespoons white sugar
- 5 tablespoons unsalted butter melted
For the key lime pie:
- 3 large egg yolks
- 1 ⅓ cups sweetened condensed milk
- ½ cup key lime juice
- 1 tablespoon key lime zest
- 1 tablespoon full-fat sour cream
- Pinch of salt
- ½ cup whipping cream to serve
Video
Instructions
- Preheat the oven to 350°F (180°C).
- In a bowl, combine graham cracker crumbs, sugar, and melted butter, mixing with a fork until evenly coated. Press the mixture firmly into a 9-inch tart pan, using the back of a measuring cup to create an even layer. Place the pan on a baking sheet and bake for 10 minutes. Remove from the oven and let it cool slightly.1 ½ cups graham cracker crumbs, 2 tablespoons white sugar, 5 tablespoons unsalted butter
- Lower the oven temperature to 320°F (160°C). In a medium bowl, whisk together egg yolks, sweetened condensed milk, key lime juice, lime zest, sour cream, and a pinch of salt until smooth and well combined.3 large egg yolks, 1 ⅓ cups sweetened condensed milk, ½ cup key lime juice, 1 tablespoon key lime zest, 1 tablespoon full-fat sour cream, Pinch of salt
- Pour the filling over the cooled crust and bake for 20 minutes, or until the center has a slight jiggle while the edges are set. Remove from the oven and cool on a wire rack for about 2 hours. Transfer to the refrigerator and chill overnight to fully set.
- Before serving, top with whipped cream and enjoy!½ cup whipping cream
Notes
- Lime juice: If you can’t find fresh key limes, bottled key lime juice like Nellie & Joe’s is a solid substitute for fresh lime juice.
- Lime swap: Persian limes (the regular limes at most grocery stores) work too, but the flavor will be milder.
- Zest first: Always zest the limes before juicing them. It’s way easier.
- Crust: Use a food processor to blitz the graham crackers—it’s faster and gives a more even texture.
- Chill: Don’t skip the overnight chill—it helps the filling set properly and deepens the flavor.
- Slicing: Use a hot knife (run it under warm water) for clean slices.
- Whipped cream: Homemade whipped cream with a pinch of powdered sugar and vanilla extract tastes delicious with this pie.
Storage Instructions
- Fridge: Store any extra pie covered in the refrigerator for up to 4 days. A pie plate with a lid or a layer of plastic wrap works fine—just keep it cold so the filling stays firm and the crust doesn’t go soft.
- Freeze: You can also freeze slices individually (without whipped cream) for up to a month. Let them thaw in the fridge before serving.
Nutrition
SERIOUSLY GOOD
DESSERTS!
Dessert First is a collection of 61 RECIPES to show you that you can make beautiful, impressive desserts right in your own kitchen, no matter your skill level.
Immediate eBook download. No physical book available.
∙ Lemon Pound Cake
∙ Starbucks Cake Pops
∙ Boston Cream Pie
∙ Chocolate Mousse
∙ Matcha Tiramisu
...and much more!
Includes ad-free recipes like:
Recipe Notes and Tips
I’ve picked up a few handy tricks that make this key lime pie even better—here’s what you should know:
- Lime juice: If you can’t find fresh key limes, bottled key lime juice like Nellie & Joe’s is a solid substitute for fresh lime juice.
- Lime swap: Persian limes (the regular limes at most grocery stores) work too, but the flavor will be milder.
- Zest first: Always zest the limes before juicing them. It’s way easier.
- Crust: Use a food processor to blitz the graham crackers—it’s faster and gives a more even texture.
- Chill: Don’t skip the overnight chill—it helps the filling set properly and deepens the flavor.
- Slicing: Use a hot knife (run it under warm water) for clean slices.
- Whipped cream: Homemade whipped cream with a pinch of powdered sugar and vanilla extract tastes delicious with this pie.
How to Store Leftover Key Lime Pie
Store any extra pie covered in the refrigerator for up to 4 days. A pie plate with a lid or a layer of plastic wrap works fine—just keep it cold so the filling stays firm and the crust doesn’t go soft.
You can also freeze slices individually (without whipped cream) for up to a month. Let them thaw in the fridge before serving.
Our Top 3 Money Saving Tips for This Recipe
Here are some clever ways to make this delicious dessert without spending a fortune:
- Skip the name brand: Store-brand graham crackers, butter, and sugar work just as well.
- Make your own crumbs: Crush crackers you already have instead of buying pre-crushed.
- Reuse ingredients: Sour cream and eggs are kitchen staples—plan other meals around them.
What to Serve With Key Lime Pie
If you’re setting out dessert for a crowd, pair this pie with light and simple extras. A scoop of vanilla or coconut ice cream works like a charm.
Fresh berries or even banana add color and balance the citrus. You could also set out some shortbread cookies or pecan pralines for a little crunch.
More Dessert Recipes You Will Love
I’m always on the hunt for easy, crowd-pleasing desserts—and these are just as simple and satisfying as key lime pie:
