Classic Key Lime Pie

A tangy and creamy dessert featuring a buttery graham cracker crust and bright lime custard, typically finished with whipped cream or meringue.

Why You’ll Love This Recipe

• Bright, citrus-forward flavor
• Velvety, creamy texture
• Simple ingredient list
• No-fuss preparation with quick thickening
• Perfect chilled make-ahead dessert
• Classic American favorite
• Adaptable topping choices
• Distinctive yet elegant presentation

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Graham cracker crumbs
• Butter and sugar (for crust)
• Sweetened condensed milk
• Egg yolks
• Key lime juice (and zest)
• Whipped cream or meringue (for topping)

Directions

1. Preheat oven to 350°F (180°C).
2. Mix graham cracker crumbs with sugar and melted butter; press into a 9″ pie pan and bake briefly until set.
3. In a bowl, whisk egg yolks, sweetened condensed milk, lime juice, and zest until blended.
4. Pour filling into the cooled crust.
5. Bake just until filling is set (center slightly jiggly).
6. Cool to room temperature, then refrigerate until thoroughly chilled.
7. Top with whipped cream or meringue before serving.

Servings and timing

Servings: 8 slices
Prep Time: 15–30 minutes
Bake Time: 15–22 minutes
Chill Time: 2–8 hours
Total Time: Up to 5 hours (including chilling) Serena Bakes Simply From Scratch+9Brown Eyed Baker+9The Pioneer Woman+931 Daily+2Real Life Dinner+2Wikipedia+3The Guardian+3xoxoBella+3xoxoBellaFlavor the MomentsPeople.comWikipedia+1Food & WineThe Pioneer Woman+1

Variations

• Use bottled key lime juice if fresh limes are scarce
• Opt for meringue topping for a traditional finish
• Add lime zest in topping for garnish and flavor
• Make a no-bake version using only refrigerated setting
• Freeze leftover slices for a refreshing treat later

Storage/Reheating

• Store in the refrigerator, loosely covered, for up to 3 days
• Not suitable for reheating—serve chilled for best texture
• Can be frozen without topping for up to a month; thaw overnight

FAQs

Is baking necessary?

Yes—baking ensures safe use of eggs and a firmer custard Flavor the Moments+13Brown Eyed Baker+13Allrecipes+13.

What makes it “Key lime”?

Key limes are more aromatic and yellow-toned; bottled juice is an acceptable substitute.

Can I skip the crust?

A crust adds balance; without it, the filling will be too loose.

Do I need to cool before adding whipped topping?

Yes—adding topping to a warm pie affects texture.

Is it sweet or tart?

Perfect balance of both, thanks to condensed milk and lime juice.

Can I double the recipe?

Yes—with a larger pan and adjusted baking.

Should I save egg whites?

Yes—you can use them to make meringue.

Can I make it gluten-free?

Use gluten-free graham crumbs or a nut crust.

Is it better served with whipped cream or meringue?

Whipped cream is simple; meringue adds classic flair.

What is its origin?

It originated in the Florida Keys and became popular mid‑20th century Allrecipes+8People.com+8Brown Eyed Baker+8The Guardian+5Wikipedia+5Brown Eyed Baker+5.

Conclusion

This Classic Key Lime Pie is a timeless dessert celebrated for its simplicity, bright flavor, and creamy texture. It’s a perfect showstopper for gatherings or a wonderful indulgence any time of year.

Classic Key Lime Pie

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A tangy and creamy classic dessert made with key lime juice, sweetened condensed milk, and a buttery graham cracker crust—perfectly refreshing and easy to make.

• Author: Emma Harper
• Prep Time: 15 mins
• Cook Time: 25 mins
• Total Time: 3 hrs 40 mins (includes chilling)
• Yield: 8 slices 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 1 1/2 cups graham cracker crumbs
• 1/3 cup granulated sugar
• 6 tablespoons unsalted butter, melted
• 3 large egg yolks
• 1 can (14 oz) sweetened condensed milk
• 1/2 cup key lime juice (fresh or bottled)
• 1 tablespoon key lime zest (optional)
• Whipped cream, for topping
• Key lime slices, for garnish (optional)

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Instructions

1. Preheat oven to 350°F (175°C).
2. In a bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until evenly moistened.
3. Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish.
4. Bake the crust for 8–10 minutes. Remove and let cool slightly.
5. In a medium bowl, whisk together egg yolks and lime zest (if using) for about 1 minute.
6. Whisk in the sweetened condensed milk until smooth, then add key lime juice and whisk until fully combined.
7. Pour filling into the cooled crust and smooth the top.
8. Bake for 15 minutes until the center is set but slightly jiggly.
9. Cool at room temperature, then refrigerate for at least 3 hours before serving.
10. Top with whipped cream and garnish with lime slices before serving.

Notes

• Use fresh key lime juice for best flavor, but bottled key lime juice is a great alternative.
• Chill overnight for an even firmer set and enhanced flavor.
• Can be made a day in advance and stored covered in the fridge.

Nutrition

• Serving Size: 1 slice
• Calories: 340
• Sugar: 28g
• Sodium: 160mg
• Fat: 18g
• Saturated Fat: 10g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 1g
• Protein: 6g
• Cholesterol: 110mg