Tangy, creamy lime custard with a buttery graham cracker crust

Key Lime Pie

Name: Key Lime Pie
Prep time: 20 min
Cook time: 25 min
Total time: 3 h
Yield: 1 nine-inch pie
Ingredients: 1 1/2 cups graham cracker crumbs (about 12 crackers); 1/3 cup granulated sugar; 6 tablespoons unsalted butter, melted; 4 large egg yolks; 2 (14 oz) cans sweetened condensed milk; 3/4 cup fresh key lime juice (or regular lime juice); Zest of 3 limes; 1 1/2 cups heavy whipping cream (topping); 3 tablespoons powdered sugar (topping); Lime slices for garnish

3hEasy

Prep Time

20 min

Cook Time

25 min

Total Time

3 hr

Servings

1 nine-inch pie

Difficulty

Easy

Cost

Budget

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Key Lime Pie

Tangy, creamy lime custard with a buttery graham cracker crust

A tangy, luscious key lime custard on a buttery graham cracker crust, topped with billowy whipped cream. A Florida classic.

20m

Prep Time

25m

Cook Time

180m

Total Time

Servings

Easy

Difficulty

Budget $

Cost

Dessert Vegetarian

Sarah Chen

June 14, 2022(Updated April 13, 2026)

Key lime pie is the kind of dessert that stops you mid-bite. It is intensely tangy, creamy, and refreshing — a perfect ending to any meal, especially in warm weather. This version stays true to the classic: a buttery graham cracker crust, a silky lime custard made with sweetened condensed milk and egg yolks, and a crown of softly whipped cream.

The magic of key lime pie is its simplicity. The filling has just four ingredients and comes together in minutes. The acid from the lime juice reacts with the sweetened condensed milk to thicken the custard, which then firms up beautifully in the oven.

True key limes are smaller, more aromatic, and slightly more floral than regular Persian limes. If you cannot find them, regular limes work beautifully too.

Ingredients

1 1/2 cups graham cracker crumbs (about 12 crackers)
1/3 cup granulated sugar
6 tablespoons unsalted butter, melted
4 large egg yolks
2 (14 oz) cans sweetened condensed milk
3/4 cup fresh key lime juice (or regular lime juice)
Zest of 3 limes
1 1/2 cups heavy whipping cream (topping)
3 tablespoons powdered sugar (topping)
Lime slices for garnish

Instructions

1
Preheat oven to 350°F (175°C). Mix graham cracker crumbs, sugar, and melted butter. Press firmly into a 9-inch pie plate.
2
Bake crust for 8 minutes until set and lightly golden. Remove and reduce oven to 325°F (163°C).
3
Whisk egg yolks, sweetened condensed milk, lime juice, and lime zest together until smooth.
4
Pour filling into the baked crust. Bake for 15-17 minutes, until the filling is set around the edges with a very slight jiggle in the center.
5
Cool to room temperature, then refrigerate for at least 2 hours (overnight is best).
6
Before serving, whip heavy cream with powdered sugar to soft peaks. Spread or pipe over the pie.
7
Garnish with thin lime slices.

Serving Suggestions

Ways to Serve This Dish

Serve with a scoop of vanilla ice cream or a dollop of whipped cream
Dust with powdered sugar or drizzle with chocolate sauce before serving

Substitutions

Key lime juiceRegular lime juice

Nearly identical results with much less effort

Graham cracker crustCrushed vanilla wafer crust

A slightly sweeter, more cookie-like base

Sweetened condensed milkThere is no good substitute

Condensed milk is essential to the chemistry of key lime pie

DepthPantry

Test Kitchen Pick

Vanilla Extract

Helpful Pantry Staple

Why the vanilla matters

For baking and desserts, vanilla is often carrying more aroma than people expect. A better bottle gives the whole recipe a cleaner finish.

This is a small pantry move that usually makes baked goods taste more complete.

Improves aroma in desserts and bakes
Useful across cakes, cookies, and breakfast bakes

Vanilla extract is one of the easiest pantry upgrades to keep using.

Shop vanilla extract for this recipe

Tips & Storage

Pro Tips

Bottled key lime juice works perfectly and saves enormous time over squeezing tiny key limes.
The pie must be thoroughly chilled for the best texture — overnight is ideal.
Press the crust firmly using the bottom of a measuring cup for even thickness.
Zesting the limes before juicing makes the job much easier.

Storage

Refrigerate covered for up to 4 days. Add whipped cream just before serving for best results.

Reheating

This pie is served cold. No reheating needed.

Nutrition Facts

Per serving (1 slice (1/8 pie)) · 8 servings

Calories440

LowModerateHigh

A moderate-calorie serving · based on a 2,000 cal daily diet

Protein8g

Carbohydrates54g

Fat22g

Fiber0g

Sugar48g

Sodium200mg

Nutritional values are approximate and may vary based on specific ingredients and preparation methods.

Frequently Asked Questions

Can I use regular limes?: Yes. Regular Persian limes work very well. Key limes are slightly more aromatic but the difference is subtle.
Can I use a meringue topping instead?: Absolutely. Top with meringue and brown it under the broiler for 1-2 minutes.
Why is my filling not setting?: Make sure you use enough lime juice. The acid is what thickens the condensed milk. Also ensure you bake it for the full time.

Explore More

More Dessert Vegetarian Recipes Oven Recipes

About Sarah Chen

Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.

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True key limes are smaller, more aromatic, and slightly more floral than regular Persian limes. If you cannot find them, regular limes work beautifully too.

Ingredients

1 1/2 cups graham cracker crumbs (about 12 crackers)
1/3 cup granulated sugar
6 tablespoons unsalted butter, melted
4 large egg yolks
2 (14 oz) cans sweetened condensed milk
3/4 cup fresh key lime juice (or regular lime juice)
Zest of 3 limes
1 1/2 cups heavy whipping cream (topping)
3 tablespoons powdered sugar (topping)
Lime slices for garnish

Instructions

1
Preheat oven to 350°F (175°C). Mix graham cracker crumbs, sugar, and melted butter. Press firmly into a 9-inch pie plate.
2
Bake crust for 8 minutes until set and lightly golden. Remove and reduce oven to 325°F (163°C).
3
Whisk egg yolks, sweetened condensed milk, lime juice, and lime zest together until smooth.
4
Pour filling into the baked crust. Bake for 15-17 minutes, until the filling is set around the edges with a very slight jiggle in the center.
5
Cool to room temperature, then refrigerate for at least 2 hours (overnight is best).
6
Before serving, whip heavy cream with powdered sugar to soft peaks. Spread or pipe over the pie.
7
Garnish with thin lime slices.

Tips & Storage

Pro Tips

Bottled key lime juice works perfectly and saves enormous time over squeezing tiny key limes.
The pie must be thoroughly chilled for the best texture — overnight is ideal.
Press the crust firmly using the bottom of a measuring cup for even thickness.
Zesting the limes before juicing makes the job much easier.

Storage

Refrigerate covered for up to 4 days. Add whipped cream just before serving for best results.

Reheating

This pie is served cold. No reheating needed.

Frequently Asked Questions

Can I use regular limes?

Yes. Regular Persian limes work very well. Key limes are slightly more aromatic but the difference is subtle.

Can I use a meringue topping instead?

Absolutely. Top with meringue and brown it under the broiler for 1-2 minutes.

Why is my filling not setting?

Make sure you use enough lime juice. The acid is what thickens the condensed milk. Also ensure you bake it for the full time.

Key Lime Pie

Key Lime Pie

Key Lime Pie

Ingredients

Instructions