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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!

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.
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.
How to make Key Lime Pie
- 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.
- I love a glass pie pan the best.
- Be sure to add a pinch of salt to the filling – it helps temper any extra sweetness.
- The texture of the filling is like a more solid lemon curd – it’s so creamy.
- Heavy cream is best for making a stable whipping cream.
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.
Key Lime Pie Recipe
Recipe Video
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.
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.
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?
I usually buy key limes for decoration, and use a few of those for the zest. You can use Persian limes if you prefer.
OMG….absolutely delicious according to directions!
Perfect summer dessert for the hot humid days!
Yummmmmmy….thank you for sharing!
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