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Key Lime Pie Recipe (Classic, Creamy & Perfectly Tangy)
This Key Lime Pie Recipe brings you a creamy lime filling, a crunchy graham cracker crust, and that just-right tangy sweetness that tastes like sunshine on a plate.
What Makes This Key Lime Pie Recipe So Special
Key lime pie is one of those classic American desserts that feels like a vacation, even if you’re serving it on a Tuesday night at the kitchen table. This is a traditional key lime pie recipe with a graham cracker crust and a baked, silky condensed milk filling—no mystery ingredients, no fussy techniques, just real, bright citrus flavor.
I started baking this homemade key lime pie back when my kids were little and Florida vacations weren’t in the budget. A friend brought a slice to a potluck, and I remember thinking, “Well, that’s it. I’m making this every summer.” Over the years, I’ve tested so many versions: no-bake pies, extra-egg-yolk pies, crusts made with vanilla wafers—you name it. This version is the one my family keeps asking for.
It’s special because it hits all the marks:
- The crust is buttery and crisp, never soggy.
- The creamy lime filling sets beautifully without turning rubbery.
- The flavor is bright and tangy, but not so sour that kids make faces.
You can serve this key lime dessert on a summer evening, at Easter, or right in the middle of winter when you need a little edible sunshine. It’s also surprisingly easy on time: a few minutes of prep, a short bake, then the fridge does the rest.
And if you’re watching ingredients, you’ll be happy to know this classic key lime pie uses simple pantry staples—graham crackers, sweetened condensed milk, eggs, and citrus. Nothing fancy, but together they feel pretty magical.
Why You’ll Love This Key Lime Pie Recipe
- Easy enough for beginners – If you can stir and press a crust into a pan, you can make this.
- Simple ingredients – Everything is basic and easy to find; no specialty items.
- Perfectly balanced flavor – Tangy, citrusy, and creamy without being too sour or too sweet.
- Reliable baked key lime pie – The condensed milk filling sets up beautifully every time.
- Versatile dessert – Works for holidays, BBQs, potlucks, and quiet nights at home.
- Make-ahead friendly – Actually tastes better after chilling, so you can bake it the day before.
- Customizable crust – Switch up the graham cracker crust with gingersnaps or vanilla wafers if you like.
- Great for small or large groups – Bake it in a standard pie dish or use mini tart pans for parties.
- Freezer-friendly – This tangy lime pie freezes very well, so you can stash slices for later.
Ingredients for the Best Homemade Key Lime Pie
Let’s break down the key lime pie ingredients so you know exactly what you’re working with. I’ll also share a few easy substitutions that still keep this classic flavor.
Graham Cracker Crust
- 1 ½ cups (about 12 full sheets) graham cracker crumbs
Use plain honey grahams; crush them very fine so the crust holds together well. - ¼ cup granulated sugar
Adds sweetness and helps the crust firm up. - ½ teaspoon fine sea salt
Balances the sweetness—don’t skip it. - 6 tablespoons unsalted butter, melted
Salted butter works too; if using it, reduce added salt slightly.
Creamy Lime Filling
- 4 large egg yolks, room temperature
Room-temp yolks whisk more easily and make a smoother filling. - 2 cans (14 ounces each) sweetened condensed milk
This is the heart of that luscious, condensed milk filling. Use a brand you trust, like Eagle Brand or store brand with the same thickness. - ¾–1 cup fresh key lime juice (about 20–25 key limes)
For a classic key lime pie, fresh key lime juice gives the best flavor. You can use regular Persian limes or a bottled key lime juice like Nellie & Joe’s if fresh key limes aren’t available. - 1–2 teaspoons lime zest (from key limes or regular limes)
Zest adds a fragrant lime aroma that bottled juice alone just can’t match. - 1 teaspoon pure vanilla extract
Optional, but it softens the sharpness of the citrus in a lovely way. - Pinch of fine sea salt
A tiny pinch makes the citrus pop.
Whipped Cream Topping (Optional but Highly Recommended)
- 1 cup heavy whipping cream, very cold
- 2–3 tablespoons powdered sugar
- ½ teaspoon vanilla extract
You can also use canned whipped cream in a hurry, but homemade whipped cream really lets the tangy lime pie shine.
A Quick Note on Limes
If you can’t find key limes, don’t worry. Most people actually use regular limes for homemade key lime pie because they’re easier to juice and zest. The flavor is still bright and citrusy, and most of your guests won’t notice a difference. If you’d like something in between, mix half key lime juice (bottled is fine) and half fresh regular lime juice.
How to Make This Classic Key Lime Pie (Step-by-Step Directions)
This baked key lime pie comes together in three simple stages: crust, filling, and topping. Take your time and enjoy the process—it’s more relaxing than you might think.
1. Preheat and Prep
- Preheat your oven to 350°F (175°C).
Set a rack in the center of the oven so the heat is even. Lightly grease a 9-inch pie dish with butter or nonstick spray.
2. Make the Graham Cracker Crust
-
In a medium bowl, combine graham cracker crumbs, sugar, and salt.
Stir with a fork until everything looks evenly mixed. -
Pour in the melted butter and stir until the crumbs are evenly coated and look like wet sand.
If you squeeze a handful, it should hold together. If it crumbles apart, add 1 more tablespoon of melted butter. -
Press the crumb mixture firmly into the bottom and up the sides of the pie dish.
Use the bottom of a measuring cup or glass to press it down so the crust is compact and even. A tight, even crust is the secret to a sturdy, sliceable key lime pie crust. -
Bake the crust for 8–10 minutes, until it’s lightly golden and smells toasty.
Let it cool slightly on a wire rack while you mix the filling. The crust can be warm when you pour in the filling, just not piping hot.
3. Make the Creamy Lime Filling
-
Reduce the oven temperature to 325°F (165°C).
This lower heat helps your creamy lime filling set gently, without curdling. -
In a large mixing bowl, whisk the egg yolks for about 1–2 minutes, until they look a bit thicker and lighter in color.
You can use a hand mixer on medium speed to make it easier. -
Add the sweetened condensed milk and whisk again until smooth and well combined.
Take a moment to scrape down the sides of the bowl so every bit is mixed in. -
Slowly whisk in the lime juice, lime zest, vanilla, and a pinch of salt.
The mixture should be silky and slightly thick. If it tastes too tart for you, you can stir in 1–2 tablespoons of extra condensed milk from a spare can or a spoonful of sugar.
4. Bake the Pie
-
Pour the filling into the partially baked graham cracker crust and smooth the top with a spatula.
-
Bake at 325°F (165°C) for 14–18 minutes, just until the edges look set and the center still has a slight jiggle when you gently nudge the pan.
Don’t overbake—this is where many people go wrong. Overbaking can cause cracks and a firm, eggy texture. -
Remove the pie from the oven and let it cool at room temperature for about 1 hour.
As it cools, the creamy lime filling will continue to set.
5. Chill Until Firm
- Once the pie is close to room temperature, cover it lightly with plastic wrap and refrigerate for at least 3–4 hours, or overnight for the best texture.
This is the hardest part—waiting—but chilling is what turns it from “good” to that perfect, sliceable, restaurant-quality key lime pie.
6. Whip the Cream and Serve
-
Just before serving, beat the cold heavy cream, powdered sugar, and vanilla together with a hand mixer or stand mixer until soft-to-medium peaks form.
-
Spread or pipe the whipped cream over the chilled pie, or add dollops around the edges.
Garnish with a little extra lime zest or thin lime slices if you’re feeling fancy. -
Slice with a sharp knife, wiping the blade between slices for clean edges, and serve chilled.
Servings & Timing
- Yield: 1 pie, about 8–10 slices
- Prep Time: 20 minutes
- Bake Time: 22–28 minutes total (crust + filling)
- Chill Time: 3–4 hours (or overnight)
- Total Time: About 4–5 hours, most of it hands-off
This easy key lime recipe is perfect when you want a show-stopping dessert but don’t want to stand over the stove all day.
Simple Variations on This Tangy Lime Pie
You know what? Once you master the basic recipe, it’s fun to play a little.
- Gingersnap crust – Swap graham crackers for gingersnaps for a spiced twist that pairs beautifully with the citrus.
- Gluten-free key lime pie – Use gluten-free graham crackers or a nut-based crust made from ground almonds and a bit of sugar.
- Coconut key lime pie – Stir ¼–½ cup shredded sweetened coconut into the crust, or sprinkle toasted coconut on top of the whipped cream.
- Meringue topping – Skip the whipped cream and top the pie with toasted meringue for a bakery-style citrus dessert recipe.
- Mini key lime pies – Press crust into muffin tins or mini tart pans and bake individual pies; reduce baking time slightly and watch closely.
- Extra tangy lime pie – Add a tablespoon more lime zest and use the full 1 cup of juice for those who love a bold citrus punch.
Storage, Freezing & Make-Ahead Tips
This homemade key lime pie is a storage-friendly dream, which makes it great for parties and holidays.
-
Refrigerator:
Store the pie (without whipped cream, if possible) covered in the fridge for 3–4 days. Add fresh whipped cream just before serving for the best texture. -
Freezer:
For longer storage, freeze the fully cooled pie without whipped cream. Wrap it well in plastic wrap, then foil, and freeze for up to 2 months. Thaw in the fridge overnight before serving. -
Make-ahead:
Bake the crust and filling a day ahead, chill overnight, then top with whipped cream the day you plan to serve. This actually improves the texture and flavor. -
Leftover slices:
Wrap individual slices and chill or freeze. Frozen slices make a wonderful “secret dessert” for a future you who had a long day.
No reheating needed here—this is a chilled citrus dessert. Just keep it cold and let it soften in the fridge if frozen.
Notes from My Kitchen
A few things I’ve learned after making this traditional key lime pie more times than I can count:
- Don’t rush the chill time. The filling needs those hours in the fridge to firm up. Cutting it early can make it look runny, even if it’s baked correctly.
- Zest before you juice. It’s so much easier to zest whole limes than squeezed ones—ask me how I know.
- Taste your lime juice. Some limes are sharper, some are mild. Take a sip (I know, it’s tart!) and adjust the amount of juice or zest to match your family’s preferences.
- Use a glass or ceramic pie dish. Metal pans can sometimes brown the crust faster and give a slightly different flavor. Glass lets you peek at how brown the crust is.
- If you get cracks: Don’t stress. That’s what whipped cream is for—just cover the top and no one will know.
- Serve it very cold. The cooler the pie, the cleaner the slices and the creamier the texture.
If you enjoy baking, keep notes on what you tweak—more zest, different crust, brand of condensed milk. Over time you’ll land on “your” version of this key lime pie recipe that fits your taste perfectly.
Key Lime Pie Recipe FAQs
Can I use regular limes instead of key limes?
Yes. Regular Persian limes work very well; the flavor is still bright and zesty, and most people won’t notice the difference in this creamy lime filling.
Do I have to bake the filling?
For this version, yes—this is a baked key lime pie, which helps the eggs set safely and gives that custard-like texture. If you want a no-bake option, you’d need a different style of filling without raw egg yolks.
Why did my key lime pie crack on top?
Usually it’s slightly overbaked or cooled too fast. The good news is, a few cracks don’t affect flavor at all, and whipped cream covers them nicely.
Can I make this pie less sweet?
You can use a little more lime juice and zest for a sharper taste, or serve the slices with unsweetened whipped cream to balance the sweetness of the condensed milk filling.
My crust is crumbly—what went wrong?
It probably needed a bit more butter or a firmer press into the pan. Next time, add 1 extra tablespoon of melted butter and pack the crumbs more firmly.
How do I get clean slices?
Chill the pie very well, then use a sharp, thin knife and wipe it clean between each cut. A small offset spatula helps lift slices neatly.
Can I use bottled key lime juice?
Yes, a good-quality bottled key lime juice works great, especially when key limes are out of season. Add fresh lime zest to bring back that fresh citrus aroma.
Is this safe for kids and pregnant guests?
Yes, as long as you fully bake the pie according to the directions, the egg yolks are cooked. Always chill the pie promptly and keep it refrigerated.
Final Thoughts on This Creamy Key Lime Dessert
This Key Lime Pie Recipe is one of those reliable, crowd-pleasing desserts you’ll come back to over and over: a crisp graham cracker crust, a smooth, condensed milk-based citrus filling, and a cool cloud of whipped cream on top. It feels special, but it’s simple enough for a weeknight.
Give it a try, then come back and tell me how it went—did you use key limes, regular limes, or a mix? And if you’re in a citrus mood, you might like to explore a lemon icebox pie or a classic cheesecake next; once you’re comfortable with this one, those will feel easy too.
Key Lime Pie (Classic, Creamy & Perfectly Tangy)
Ingredients
- 1 1/2 cups graham cracker crumbs about 12 full sheets; crushed very fine
- 1/4 cup granulated sugar
- 1/2 teaspoon fine sea salt
- 6 tablespoons unsalted butter melted; add 1 extra tablespoon if crust seems too dry
- 4 large egg yolks room temperature
- 2 cans sweetened condensed milk 14 ounces each (use a thick, good-quality brand)
- 3/4–1 cup fresh key lime juice about 20–25 key limes; or use regular limes or bottled key lime juice
- 1–2 teaspoons lime zest from key limes or regular limes
- 1 teaspoon pure vanilla extract optional
- 1 pinch fine sea salt
- 1 cup heavy whipping cream very cold
- 2–3 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Set a rack in the center of the oven. Lightly grease a 9-inch glass or ceramic pie dish with butter or nonstick spray.
- In a medium bowl, combine the graham cracker crumbs, granulated sugar, and 1/2 teaspoon fine sea salt. Stir with a fork until evenly mixed. Pour in the melted butter and stir until the crumbs are evenly coated and look like wet sand. If a handful crumbles apart when squeezed, add 1 more tablespoon melted butter.1 1/2 cups graham cracker crumbs, 1/4 cup granulated sugar, 1/2 teaspoon fine sea salt, 6 tablespoons unsalted butter
- Press the crumb mixture firmly into the bottom and up the sides of the pie dish. Use the bottom of a measuring cup or glass to compress the crust until compact and even. Bake for 8–10 minutes, until lightly golden and fragrant. Cool slightly on a wire rack while you prepare the filling; the crust can be warm but not piping hot when you add the filling.
- Reduce the oven temperature to 325°F (165°C) to gently bake the filling.
- In a large mixing bowl, whisk the egg yolks for 1–2 minutes, until they look slightly thicker and lighter in color. You can use a hand mixer on medium speed if you prefer.4 large egg yolks
- Add the sweetened condensed milk to the yolks and whisk until smooth and well combined, scraping down the sides of the bowl as needed.2 cans sweetened condensed milk
- Slowly whisk in the lime juice, lime zest, vanilla extract, and a pinch of fine sea salt. The filling should be silky and slightly thick. Taste and, if desired, adjust tartness by adding a little more lime juice or sweetness with a spoonful of extra condensed milk or sugar.3/4–1 cup fresh key lime juice, 1–2 teaspoons lime zest, 1 teaspoon pure vanilla extract, 1 pinch fine sea salt
- Pour the lime filling into the partially baked graham cracker crust and smooth the top with a spatula.
- Bake at 325°F (165°C) for 14–18 minutes, just until the edges look set and the center still has a slight jiggle when you gently nudge the pan. Do not overbake, or the filling can crack and become firm or eggy.
- Remove the pie from the oven and let it cool at room temperature for about 1 hour. The filling will continue to set as it cools.
- Once the pie is close to room temperature, cover it lightly with plastic wrap and refrigerate for at least 3–4 hours, or overnight, until thoroughly chilled and sliceable.
- Just before serving, beat the cold heavy whipping cream, powdered sugar, and vanilla extract together with a hand or stand mixer until soft-to-medium peaks form.1 cup heavy whipping cream, 2–3 tablespoons powdered sugar, 1/2 teaspoon vanilla extract
- Spread or pipe the whipped cream over the chilled pie, or add dollops around the edges. Garnish with extra lime zest or thin lime slices if desired. Slice with a sharp knife, wiping the blade between cuts for clean slices, and serve well chilled.
