Description

This Key Lime Pie recipe delivers a luscious, creamy slice of classic dessert perfection featuring a buttery graham cracker crust, smooth custard filling made with fresh key lime juice, and a light whipped cream topping. Simple ingredients combine to create a tangy, sweet, and refreshing pie that’s perfect for any occasion. The chilling process ensures clean slices with the ultimate silky texture.

Ingredients

Crust

1 1/2 cups (150 g) graham cracker crumbs (about 10–12 full sheets, crushed)
1/4 cup (50 g) granulated sugar
1/2 cup (113 g) unsalted butter, melted
Pinch of fine salt (optional)

Filling

1 can (14 oz / 396 g) sweetened condensed milk
4 large egg yolks
1/2 cup (120 ml) key lime juice (fresh preferred)
1 tablespoon key lime zest (or regular lime zest)

Topping

1 cup (240 ml) cold heavy cream
2 tablespoons (15 g) powdered sugar
1/2 teaspoon vanilla extract
Extra lime zest or thin lime slices for garnish

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Instructions

Prepare the crust: Combine graham cracker crumbs, granulated sugar, melted butter, and a pinch of salt in a mixing bowl. Mix until all ingredients are evenly incorporated and the mixture holds together when pressed.
Press crust into pan: Firmly press the crumb mixture into the bottom and up the sides of a 9-inch pie dish to form an even layer. Smooth the surface and place in the refrigerator to chill while preparing the filling.
Make the filling: In a medium bowl, whisk together sweetened condensed milk, egg yolks, key lime juice, and key lime zest until fully combined and smooth.
Assemble pie: Pour the filling mixture over the chilled crust, spreading it evenly with a spatula.
Bake the pie: Preheat the oven to 350°F (175°C). Bake the pie for about 15–20 minutes, or until the filling is set but still slightly jiggly in the center. Avoid overbaking to prevent cracking.
Cool the pie: Remove the pie from the oven and let it cool completely at room temperature. Once cooled, place it in the refrigerator and chill for at least 3 hours or preferably overnight to allow the filling to firm up and enhance flavor.
Prepare the topping and serve: Just before serving, whip the cold heavy cream with powdered sugar and vanilla extract until soft peaks form. Spread or pipe the whipped cream over the pie. Garnish with extra lime zest or thin lime slices for a fresh, decorative touch. Slice and enjoy your ultimate key lime pie!

Notes

Using fresh key lime juice and zest gives the best authentic flavor, but bottled juice can be used if necessary.
Do not overbake the pie filling to maintain a smooth, custard-like texture.
Refrigerate the pie for several hours to ensure it slices cleanly and attains the ideal creamy consistency.
Graham cracker crust can be made ahead and stored in the refrigerator.
This pie can be made a day in advance, making it perfect for gatherings.