Key Lime Pie Recipe (Classic, Creamy & Perfectly Tangy)
If you’re craving a bright, creamy citrus dessert that tastes like sunshine in a slice, this Key Lime Pie Recipe with a buttery graham cracker crust and silky condensed milk filling is about to become your new favorite treat.
This classic key lime pie is everything I love about a good citrus dessert recipe: it’s fresh, tangy, not too sweet, and somehow feels both nostalgic and special enough for company. I’ve been making homemade key lime pie for over twenty years now—through kids’ birthdays, summer cookouts, and more than a few “just because it’s Wednesday” dinners—and this is the version my family requests over and over.
You’ll get a traditional key lime pie flavor with a modern, reliable method: a crisp graham cracker crust, a smooth and creamy lime filling, and a cool, fluffy topping. It’s baked (no worrying about raw eggs), chilled until set, and served cold—absolutely perfect for warm weather, but honestly, I’ll take a slice any month of the year.
Why You’ll Love This Key Lime Pie Recipe
- Foolproof for home bakers – This homemade key lime pie uses simple steps and clear cues, so even beginners can pull it off with confidence.
- Classic flavor, real ingredients – Tangy lime, sweet condensed milk filling, and real butter in the graham cracker crust—no weird mixes or shortcuts.
- Balanced sweet-tart taste – It’s bright and citrusy without making you pucker; the creamy lime filling smooths out the tang.
- Make-ahead friendly – The pie needs to chill, which means dessert is already done when guests walk in the door.
- Uses pantry staples – Graham crackers, butter, eggs, and canned sweetened condensed milk—you might only need to grab the limes.
- Customizable topping – Keep it classic with whipped cream, or dress it up with lime zest, toasted coconut, or even a meringue.
- Great for gatherings – It slices cleanly, holds up well on a buffet, and looks gorgeous with almost zero decorating skills.
- Easier than cheesecake – You get that same rich, creamy feel, but with fewer steps and no water bath drama.
Ingredients
Let’s break down the key lime pie ingredients so you know exactly what you’re working with. This recipe makes one 9-inch pie.
For the graham cracker crust
- 1 ½ cups graham cracker crumbs (about 12 full sheets; classic Honey Maid or your favorite brand)
- ¼ cup granulated sugar
- ½ teaspoon fine sea salt
- 6 tablespoons unsalted butter, melted and slightly cooled
For the creamy lime filling
- 4 large egg yolks, room temperature
- 2 cans (14 ounces each) sweetened condensed milk (not evaporated milk)
- ¾ cup fresh key lime juice (or regular Persian lime juice if that’s what you have)
- 1 tablespoon finely grated lime zest (from key limes or regular limes)
- ½ teaspoon vanilla extract (optional, but it softens the acidity a bit)
For the whipped topping
- 1 cup heavy whipping cream, cold
- 3 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- Extra lime zest or thin lime slices for garnish (optional but pretty)
Ingredient tips & substitutions
- Graham crackers: If you’re gluten-free, use gluten-free graham-style cookies and reduce the sugar slightly if they’re very sweet.
- Butter: Salted butter works too—just reduce the added salt in the crust to a pinch.
- Lime juice: Traditional key lime pie uses key limes, but they can be tiny and fussy. Regular limes (the common Persian limes) make a wonderful, bright, easy key lime recipe that most of us use at home. Bottled key lime juice like Nellie & Joe’s is a solid backup when fresh isn’t available.
- Lime zest: Don’t skip it—the zest gives that unmistakable citrus aroma and deeper lime flavor. Wash limes well before zesting.
- Sweetened condensed milk: This is the foundation of the condensed milk filling; there’s no real substitute here. Use a brand you trust; Eagle Brand and store brands both work well.
Directions
You’ll be making a simple graham cracker crust, a silky lime filling, and then chilling the pie until it’s set. Here’s how:
-
Preheat the oven
Preheat your oven to 350°F (175°C). Place a rack in the center. This gives you even baking for both the crust and the baked key lime pie filling. -
Make the graham cracker crust
In a medium bowl, stir together the graham cracker crumbs, sugar, and salt. Pour in the melted butter and mix with a fork until the crumbs are evenly moistened and resemble wet sand. If it looks dry or crumbly, add 1 more tablespoon of melted butter. -
Press and pre-bake the crust
Pour the crumb mixture into a 9-inch pie dish. Using your fingers or the bottom of a measuring cup, press the crumbs firmly into the bottom and up the sides. Pack it tightly; a firm crust means cleaner slices. Bake for 8–10 minutes, until lightly golden and fragrant. Let it cool for about 10 minutes while you mix the filling. -
Whisk the egg yolks
In a large bowl, whisk the egg yolks for about 1–2 minutes until slightly thickened and creamy. You don’t need to whip them to ribbons—just loosen them up. This helps your creamy lime filling set up with a smooth texture. -
Mix the condensed milk filling
Add the sweetened condensed milk to the yolks and whisk until fully combined. Stir in the lime zest, then slowly whisk in the lime juice and vanilla extract. The mixture will thicken slightly as the acid reacts with the milk—that’s exactly what you want. -
Fill the crust
Pour the lime filling into the warm crust. Gently tap the pie dish on the counter a couple of times to pop any large air bubbles and help it level out. The filling should come almost to the top of the crust. -
Bake the pie
Bake at 350°F (175°C) for 13–16 minutes, just until the edges look set and the center has a slight jiggle like Jell-O. Don’t overbake—if you wait until the center is firm, the pie can crack and taste a bit overcooked. -
Cool, then chill
Let the pie cool on a wire rack until it reaches room temperature, about 1 hour. Then cover lightly with plastic wrap and refrigerate for at least 3–4 hours, or overnight for a fully chilled, sliceable tangy lime pie. -
Make the whipped topping
When you’re ready to serve, beat the cold heavy cream, powdered sugar, and vanilla with a hand mixer or stand mixer on medium-high speed until soft to medium peaks form. Don’t walk away—the line between soft peaks and overwhipped is shorter than we like to admit. -
Decorate and serve
Spread or pipe the whipped cream over the chilled pie, leaving some of the lime filling visible if you like. Sprinkle with extra lime zest or garnish with thin lime slices. Slice with a sharp, thin knife, wiping it between cuts for neat wedges. Serve cold and enjoy every creamy, citrusy bite.
Servings & Timing
- Yield: 8–10 slices
- Prep Time: 20 minutes
- Bake Time: 20–25 minutes total (crust + filling)
- Chill Time: 3–4 hours (longer is even better)
- Total Time: About 4–5 hours, most of it hands-off
This is one of those desserts that rewards a little patience. You spend a short time in the kitchen, then let the fridge work its magic.
Variations
Sometimes you want a classic key lime pie, and sometimes it’s fun to play a little. Here are a few twists that work beautifully:
- Coconut Key Lime Pie: Stir ½ cup sweetened shredded coconut into the graham cracker crust and sprinkle a little toasted coconut on top of the whipped cream.
- Chocolate Crust Version: Swap the graham crackers for chocolate wafer cookies for a more dramatic, almost truffle-like citrus dessert recipe.
- No-Whip Topping: Skip the whipped cream and serve slices with a small scoop of vanilla ice cream for a colder contrast.
- Greek Yogurt Lime Pie: Replace ½ cup of the condensed milk with ½ cup full-fat Greek yogurt for a slightly tangier, lighter-tasting filling.
- Key Lime Pie Bars: Press the crust into an 8×8-inch square pan, bake, then add the filling and bake as directed; chill and cut into squares for easy potluck servings.
- Meringue-Topped Pie: Instead of whipped cream, top with a toasted meringue for a showy, bakery-style finish.
Storage & Reheating (Well, “Rechilling”)
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Refrigerator:
Cover leftover pie tightly with plastic wrap or store slices in airtight containers. It keeps well in the fridge for 3–4 days, and the texture often improves by the second day. -
Freezer:
For longer storage, freeze the baked and cooled pie without the whipped topping. Wrap tightly in plastic, then foil, and freeze for up to 2 months. Thaw overnight in the fridge, then add fresh whipped cream before serving. -
Make-ahead tips:
- Bake the crust and filling a day ahead, then chill overnight.
- Add whipped cream and garnish right before serving so it looks and tastes fresh.
- For parties, you can even slice the pie, plate the slices, and keep them in the fridge, ready to serve.
There’s no real reheating for this baked key lime pie—it’s meant to be served chilled. If your pie has been in the freezer, let it thaw in the fridge until it’s fully soft but still cold.
Notes from My Kitchen to Yours
- Fresh juice makes a difference. I’ve tested this Key Lime Pie Recipe with bottled and fresh juice, and while bottled key lime juice works, fresh lime juice has a brighter, cleaner flavor. If you can swing it, squeeze the limes.
- Zest before you juice. It’s almost impossible to zest a lime that’s already cut. Ask me how I know. Zest first, then juice.
- Don’t fear the jiggle. The most common mistake with baked key lime pie is overbaking. Pull the pie when the center still shivers slightly; it will firm up as it cools and chills.
- Use a glass or ceramic pie dish if you can. Metal pans work, but glass and ceramic hold heat more gently and give a more even set.
- Chill time is your friend. This is one dessert where waiting really pays off. The flavor mellows, the crust hydrates a bit, and the slices come out cleaner.
- For cleaner slices: Chill the pie well, use a thin, sharp knife, and run it under hot water, then wipe between each cut.
Honestly, this is my “I promised dessert but I’m tired” pie. It looks impressive and tastes like you fussed much more than you actually did.
FAQs
Can I use regular limes instead of key limes?
Yes. Regular Persian limes work beautifully and are what most home bakers use; your pie will still taste like a traditional key lime pie—bright, citrusy, and delicious.
Do I have to bake the filling, or can this be no-bake?
Because this recipe uses egg yolks, I recommend baking the filling for food safety and for the best texture. If you need a true no-bake option, use a no-egg filling formula instead.
Why is my pie filling runny or not setting?
Usually it’s one of three things: not enough baking time, not enough chill time, or accidentally using evaporated milk instead of sweetened condensed milk. Give it a full chill and double-check your ingredients.
Can I make this Key Lime Pie Recipe without eggs?
You can’t simply leave the eggs out of this version; you’d need an egg-free recipe that uses cream cheese, cornstarch, or gelatin for structure. There are great vegan or eggless lime pies out there if that’s your goal.
How do I keep my graham cracker crust from crumbling?
Pack the crumbs firmly with the bottom of a measuring cup and don’t skimp on the butter. Pre-baking the crust also helps it hold together for cleaner slices.
Why did my pie crack on top?
A few small cracks are usually from overbaking or rapid temperature changes. The good news is, whipped cream covers a multitude of baking “oops” moments, and the flavor is still wonderful.
Can I reduce the sweetness?
You can add a little extra lime juice and zest for more tang, or use a slightly less sweet whipped topping. But the sweetened condensed milk is essential to the texture, so you don’t want to cut that back much.
Is this safe to serve to kids or pregnant guests?
Yes, as long as you bake the pie as directed so the egg yolks are fully cooked and you keep the pie properly chilled.
Conclusion
This Key Lime Pie Recipe gives you everything a classic key lime pie should be: a crunchy graham cracker crust, a creamy lime filling with that just-right tang, and a cool, cloud-like topping that makes every bite feel special. It’s simple enough for a casual weekend and pretty enough for a holiday table.
Give it a try, tweak it to your taste, and let me know how it goes—leave a comment with your twist, or share which citrus dessert recipe you’d like to see next. And if you love this one, you might enjoy exploring my lemon bars or citrus cheesecake recipes next for even more bright, sunny flavor.
Key Lime Pie (Classic, Creamy & Perfectly Tangy)
Ingredients
- 1 1/2 cups graham cracker crumbs about 12 full sheets; classic Honey Maid or your favorite brand
- 1/4 cup granulated sugar
- 1/2 teaspoon fine sea salt
- 6 tablespoons unsalted butter melted and slightly cooled
- 4 large egg yolks room temperature
- 2 cans sweetened condensed milk 14 ounces each; not evaporated milk
- 3/4 cup fresh key lime juice or regular Persian lime juice
- 1 tablespoon lime zest finely grated, from key limes or regular limes
- 1/2 teaspoon vanilla extract optional, softens the acidity
- 1 cup heavy whipping cream cold
- 3 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- lime zest or thin lime slices for garnish, optional
Instructions
- Preheat your oven to 350°F (175°C). Place a rack in the center of the oven for even baking of the crust and filling.
- In a medium bowl, stir together the graham cracker crumbs, granulated sugar, and fine sea salt. Pour in the melted butter and mix with a fork until the crumbs are evenly moistened and resemble wet sand. If the mixture looks too dry or crumbly, add 1 more tablespoon of melted butter.1 1/2 cups graham cracker crumbs, 1/4 cup granulated sugar, 1/2 teaspoon fine sea salt, 6 tablespoons unsalted butter
- Pour the crumb mixture into a 9-inch pie dish. Using your fingers or the bottom of a measuring cup, press the crumbs firmly into the bottom and up the sides of the dish. Pack it tightly for a sturdy crust and cleaner slices. Bake for 8–10 minutes, until lightly golden and fragrant. Let the crust cool for about 10 minutes while you prepare the filling.
- In a large bowl, whisk the egg yolks for 1–2 minutes until slightly thickened and creamy. You don’t need to whip them fully—just loosen them to help the filling set with a smooth texture.4 large egg yolks
- Add the sweetened condensed milk to the egg yolks and whisk until fully combined. Stir in the lime zest, then slowly whisk in the lime juice and vanilla extract. The mixture will thicken slightly as the lime juice reacts with the milk.2 cans sweetened condensed milk, 3/4 cup fresh key lime juice, 1 tablespoon lime zest, 1/2 teaspoon vanilla extract
- Pour the lime filling into the warm graham cracker crust. Gently tap the pie dish on the counter a few times to pop any large air bubbles and level the surface. The filling should come almost to the top of the crust.
- Bake the pie at 350°F (175°C) for 13–16 minutes, just until the edges look set and the center has a slight jiggle, similar to Jell-O. Do not overbake, or the pie may crack and taste overcooked.
- Transfer the baked pie to a wire rack and let it cool to room temperature, about 1 hour. Cover lightly with plastic wrap and refrigerate for at least 3–4 hours, or overnight, until fully chilled and sliceable.
- When ready to serve, add the cold heavy whipping cream, powdered sugar, and vanilla extract to a mixing bowl. Beat with a hand mixer or stand mixer on medium-high speed until soft to medium peaks form. Do not overwhip.1 cup heavy whipping cream, 3 tablespoons powdered sugar, 1 teaspoon vanilla extract
- Spread or pipe the whipped cream over the chilled pie, leaving some of the lime filling visible if desired. Garnish with extra lime zest or thin lime slices. Slice with a sharp, thin knife, wiping it clean between cuts for neat wedges. Serve cold.lime zest or thin lime slices
