Key Lime Pie

This 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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Prep Time: 10

Cook Time: 30

Total Time: 40

Course: Dessert

Cuisine: American

Keyword: key lime pie

Servings:

Calories: 384kcal

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

US Customary - Metric

Video

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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

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