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This Key Lime Pie Recipe is a simple one made from scratch! The easy graham cracker crust has a four ingredient filling – it’s so creamy and sweet and tart. Next time you’re craving lime, make this easy key lime pie recipe and you won’t be sorry!

A slice of key lime pie on a white plate, topped with whipped cream and lime slices. A fork rests beside it. Halved and whole limes are in the background.

When I was in Florida, I had a Key Lime Pie and it was amazing! I knew right from tasting it that I needed to create my own version of it. Every time I have it, it takes me right back to Miami! If you want to visit the Florida Keys, make this pie!

Not to be confused with my no bake key lime pie, this one is baked with a lemon curd like filing made with key lime juice. It’s so simple to make and it’s so good – you won’t believe how sweet and tart and perfect it is.

Ingredients for a recipe arranged on a white surface: a bowl of graham cracker crumbs, melted butter, sweetened condensed milk, eggs, brown sugar, lime juice, lime zest, and key limes. Each item is labeled.

Ingredient Notes

  • Graham Cracker Crust – use one from the store or my homemade graham cracker crust recipe.
  • Sweetened condensed milk – it’s best to use a full fat can not fat free. Be sure to get the 14-ounce can.
  • Key Lime Juice – I use bottled juice because it would take so many key limes to get enough juice.
  • Whipped Cream – fresh whipped cream is the best! While some people prefer meringue, I just love whipped cream on key lime pie.

Click to see the recipe card below for full ingredients & instructions and below the recipe card for process shots.

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A pie dish filled with a smooth, evenly pressed graham cracker crust resting on a white countertop.

How to make Key Lime Pie

  1. You don’t have to use a food processor to make the crust, but it helps get the crumbs nice and fine. Once mixed with the melted butter it should resemble wet sand.
  2. I love a glass pie pan the best.
  3. Be sure to add a pinch of salt to the filling – it helps temper any extra sweetness.
  4. The texture of the filling is like a more solid lemon curd – it’s so creamy.
  5. Heavy cream is best for making a stable whipping cream.
A key lime pie with a slice removed, showing its creamy filling and crumbly crust. The pie is garnished with whipped cream and lime slices. Whole limes and a plate with a slice are in the background.

Storing Key Lime Pies

  • Store pie covered in the refrigerator. Be sure not to stick the plastic wrap to the top or it’ll make it not smooth when you remove the covering.
  • The pie needs to be refrigerated but tastes best room temperature.
  • I don’t recommend freezing this pie.

Expert Tips

  • If you want a true Key Lime Pie, use real key limes. They have a stronger flavor and you can tell the difference! In a pinch you can use regular Persian Limes fort the zest.
  • Bake the crust before adding the filling to avoid it becoming soggy.
  • Wait to put the whipped cream on top until right before serving to avoid it being runny. Garnish with slices of key limes.
A Key lime pie garnished with whipped cream and lime slices sits on a gray surface. Beside the pie are whole and halved limes. Two decorative spoons rest on a stack of white plates in the background.

Key Lime Pie Recipe

5 from 7 votes
This Classic Key Lime Pie Recipe has a graham cracker crust, key lime custard filling and whipped cream topping. It's totally from scratch!

Recipe Video

Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Yield 10 servings
Serving Size 1 serving
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Ingredients
 

Graham Cracker Crust:

  • 1 1/2 cups (157g) graham cracker crumbs (about 9 full graham cracker sheets)
  • 1/4 cup (50g) packed brown sugar
  • 7 tablespoons (99g) unsalted butter, melted

Key Lime Pie Filling:

  • 1 14 ounce can (390g) sweetened condensed milk full fat
  • 3 large egg yolks
  • 4 ounces key lime juice
  • 2 teaspoons key lime zest

Whipped Cream:

  • 1 cup cold heavy whipping cream
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon cream of tartar optional (see note)

Instructions

  • Preheat oven to 350°F.

Make the crust:

  • If starting from graham cracker sheets, place them in a bag and seal the bag except for the edge (to allow air to escape). Roll with a rolling pin to crush the graham crackers.
  • Add crushed grahams to the melted butter with the brown sugar and stir with a fork. Press into the bottom and up the sides of a 9-inch pie plate.
  • Bake the pie crust for 7 minutes and leave the oven on.

Make the filling:

  • When crust is done pre-baking, whisk together the sweetened condensed milk, egg yolks, key lime juice, and zest. Pour into crust.
  • Bake an additional 20-22 minutes or until top is set.
  • Cool completely before topping with whipped cream or serving.

Make the whipped cream:

  • Beat cold heavy whipping cream with powdered sugar and vanilla on high speed until stiff peaks form. If desired, add cream of tartar during mixing to create a more stabilized cream (see note).
  • Store pie in refrigerator for up to 3 days. It’s best to top with whipped cream right before serving. Garnish with lime slices, if desired.
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Recipe Notes

  • Learn how to make whipped cream here.
  • You don’t have to add cream of tartar to your whipped cream, but if you are planning to let the pie sit out for a bit or want to top it a few hours before serving, it will help stabilize the whipped cream.
  • Can’t find key limes? Use bottled Nellie & Joe’s Famous Key West Lime Juice instead and the zest of regular limes.

Recipe Nutrition

Serving: 1serving | Calories: 255kcal | Carbohydrates: 19g | Protein: 2g | Fat: 20g | Saturated Fat: 11g | Cholesterol: 112mg | Sodium: 98mg | Potassium: 79mg | Fiber: 1g | Sugar: 10g | Vitamin A: 678IU | Vitamin C: 4mg | Calcium: 41mg | Iron: 1mg
Nutritional information not guaranteed to be accurate
Course Dessert
Cuisine American
Author Dorothy Kern

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Dorothy Kern

Welcome to Crazy for Crust, where I share recipes that are sometimes crazy, often with a crust, and always served with a slice of life.

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5 from 7 votes (5 ratings without comment)

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11 Comments

  1. I love key lime pie and make it often. I am trying to completely get rid of all seed oils in our foods but it is difficult . I have always made everything from scratch and now buy no prepared items with seed oils. Have you ever made graham crackers? I am exploring recipes and need a good graham cracker recipe. Thanks!
    Donna

    Reply

      1. Thank you for your quick reply! I will definitely check out Sally’s baking.

  2. I’m confused! If you use bottled Key Lime juice, where do you get the Key Lime zest? Do you use the widely available Persian limes instead?

    Reply

    1. I usually buy key limes for decoration, and use a few of those for the zest. You can use Persian limes if you prefer.

      Reply

  3. OMG….absolutely delicious according to directions!
    Perfect summer dessert for the hot humid days!
    Yummmmmmy….thank you for sharing!

    Reply