A tangy, creamy slice of tropical sunshine in a buttery graham cracker crust—this Key Lime Pie captures the sun-soaked flavors of Florida in every spoonful.
Why You’ll Love This Recipe
I adore how this pie balances refreshing citrus zing with luxuriously smooth sweetness. The custard filling, made with fresh lime juice and sweetened condensed milk, sets into a velvety texture that practically melts on the tongue. It’s simple enough for home prep yet impressive enough for special occasions.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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For the crust:
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1 ½ cups graham cracker crumbs
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5 Tbsp unsalted butter, melted
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2 Tbsp sugar
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For the filling:
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3 large egg yolks
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1 can (14 oz) sweetened condensed milk
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½ cup fresh Key lime juice (or bottled if needed)
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1 tsp lime zest
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For topping (optional):
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Whipped cream
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Thin lime slices or extra zest
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directions
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Preheat oven to 325 °F (160 °C).
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Mix graham crumbs, melted butter, and sugar. Press into a 9″ pie plate, covering bottom and sides. Bake until lightly golden, about 8–10 minutes. Let cool
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In a bowl, whisk egg yolks until pale. Stir in condensed milk, lime juice, and zest until smooth.
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Pour filling into the crust. Bake for 10–15 minutes, until the center is just set (jiggles slightly).
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Cool to room temperature, then chill in fridge for at least 2 hours.
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Before serving, top with whipped cream and a squeeze of lime zest or garnish with fresh lime slices.
Servings and timing
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Serves: 8 slices
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Prep time: ~15 minutes
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Bake time: 10–15 minutes (crust) + 10–15 minutes (filling)
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Chill time: ≥ 2 hours
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Total time: ~3 hours including chilling
Variations
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No‑bake version: Skip baking; use gelatin or cream-cheese filling like a posset-style pie for a tangy set consistency
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Cinnamon twist: Add ⅛–¼ tsp cinnamon to crust for warm undertones
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Extra lime punch: Stir extra lime zest into whipped cream topping or fold in some into the filling.
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Mini pies or bars: Make individual pies or bars using tart tins or a square pan, adapting bake time.
storage/reheating
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Storage: Keep covered in fridge for up to 3 days. Custard may weep slightly; drain any excess liquid before serving.
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Freezing: Not recommended—texture suffers when frozen.
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Serving tip: Let pie sit at room temp for 10 minutes before slicing to avoid cracks and ensure smooth cuts.
FAQs
Can I use bottled lime juice instead of fresh?
Yes—I use bottled Key lime juice when fresh isn’t available, though fresh gives a brighter flavor
Is this pie served warm or cold?
Always serve chilled. The cool texture and tang shine best straight from the fridge.
Why is the filling sometimes softer in the center?
It should be slightly jiggly—once chilled, the center firms up just right. Overbaking makes it rubbery.
Can I skip egg yolks?
Some no-bake versions omit eggs, relying on cream or gelatin for set texture. Traditional recipes include yolks for richness
How do I get clean slices when serving?
Use a sharp knife dipped in hot water, then quickly dried—wipe clean between cuts for neat servings.
Conclusion
This Key Lime Pie is one of my favorite desserts—bright, creamy, and effortlessly elegant. It combines the perfect balance of sweet and tart in a silky custard, all set in a crisp graham crust. Whether for a casual weekend treat or a standout finale, it’s always a tropical delight. Let me know how your version turns out!
Print
Irresistible Key Lime Pie
- Total Time: 3 hours 35 minutes
- Yield: 8 servings
Description
A tangy and creamy tropical dessert featuring zesty key lime custard nestled in a buttery graham cracker crust—with optional fluffy whipped cream or meringue topping for a refreshing finish.
Ingredients
1 ½ cups graham cracker crumbs
5 tablespoons unsalted butter, melted
¼ cup granulated sugar
4 large egg yolks
1 (14 oz) can sweetened condensed milk
2/3 cup fresh key lime juice (or bottled key lime juice)
1 teaspoon lime zest
Optional topping: 1 cup heavy whipping cream + 2 tablespoons powdered sugar (for whipped cream) or 3 large egg whites + ½ cup sugar + 1/4 teaspoon cream of tartar (for meringue)
Instructions
Preheat oven to 350 °F (175 °C). In a bowl, combine graham crumbs, melted butter, and ¼ cup sugar. Press into a 9‑inch pie plate evenly across base and up the sides. Bake for 8 minutes until fragrant; let cool slightly.
In a mixing bowl, whisk egg yolks and lime zest until pale. Add condensed milk and whisk until smooth. Stir in key lime juice until well blended—the acid thickens the custard naturally
Pour filling into warm crust and bake 10–12 minutes, until edges are set but center still jiggles slightly. Let pie cool on rack, then chill in the fridge at least 3 hours (best overnight).
For whipped cream topping: whip heavy cream with powdered sugar until soft peaks form; spread over chilled pie.
For meringue: in a clean bowl, beat egg whites with cream of tartar until foamy, then gradually add sugar until stiff peaks form. Spread meringue over cooled pie and bake at 325 °F (160 °C) for 10–15 minutes until golden.
Slice and serve cold for best texture and flavor.
- Prep Time: 15 minutes
- Chilling Time:: 3 hours
- Cook Time: 20 minutes
- Category: Dessert
