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A slice of key lime pie with a buttery graham cracker crust and a fresh lime garnish rests elegantly on stacked plates, while the remaining key lime pie beckons from the dish in the background.

Key Lime Pie

Author: Mandy Applegate
Easy Key Lime Pie with a buttery graham cracker crust and a tangy filling of condensed milk, egg yolks, and lime, baked and chilled overnight into clean, creamy slices.
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Prep Time: 10 minutes
Cook Time: 30 minutes
Chill Time: 10 hours
Total Time: 10 hours 40 minutes
Course: Dessert
Cuisine: American
Keyword: key lime pie
Servings: 8
Calories: 446kcal

Ingredients

For the crust:

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
  • 1 cup heavy cream
  • 2 tbsp sugar
US Customary - Metric
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Video

[adthrive-in-post-video-player video-id="B5DXY4YC" upload-date="2025-10-16T13:29:00+00:00" name="Best Key Lime Pie Recipes" description="Light, zesty, and easy to make with just a few ingredients." player-type="default" override-embed="default"]

Instructions

  • Preheat the oven to 350°F. In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter with a fork until combined.
    1 ½ cups graham cracker crumbs, 2 tablespoons white sugar, 5 tablespoons unsalted butter
  • Press the mixture into a 9-inch tart pan using a flat-bottomed measuring cup.
  • Place the pan on a large baking sheet and bake for 10 minutes. Remove from the oven and let cool slightly.
  • Reduce the oven temperature to 325°F.
  • In a medium bowl, whisk together the egg yolks, sweetened condensed milk, key lime juice, lime zest, sour cream, and salt until smooth.
    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.
  • Bake for 20 minutes, or until the center slightly jiggles and the edges are set.
  • In a large bowl, whip the heavy cream and sugar using a handheld or stand mixer fitted with a whisk attachment. Beat on medium-high speed for 3 to 4 minutes, until medium peaks form.
    1 cup heavy cream, 2 tbsp sugar
  • Let the pie cool on a wire rack for 2 hours, then refrigerate overnight to set. Top with whipped cream before serving.

Notes

  • Bottled key lime juice, such as Nellie & Joe's, works in place of fresh.
  • Persian limes can replace key limes for a milder, less tart flavor.
  • Zest the limes before juicing them.
  • Use a food processor for evenly fine graham cracker crumbs.
  • Chill the baked pie overnight so it sets firm enough to slice.
  • Warm the knife between cuts for clean slices.
  • Cover any leftover pie and keep it in the fridge for 3 to 4 days.

Nutrition

Calories: 446kcal | Carbohydrates: 48g | Protein: 7g | Fat: 26g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 144mg | Sodium: 182mg | Potassium: 275mg | Fiber: 1g | Sugar: 39g | Vitamin A: 907IU | Vitamin C: 6mg | Calcium: 192mg | Iron: 1mg
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