Key Lime Pie – Best Ever Easy Creamy Pie with Bright Lime Flavor

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slice of key lime pie with graham cracker crust and whipped topping

A slice of key lime pie with creamy pale filling, graham cracker crust, and whipped topping with lime zest.

Key lime pie is bright, creamy, and the perfect sweet-tart dessert.
The filling is smooth and rich, and the graham cracker crust adds the best crunchy contrast.
It’s a classic that feels fancy, but it’s surprisingly easy for beginners.
Once you make key lime pie at home, you’ll see why everyone loves it.

The secret is fresh lime juice and chilling long enough.
That chill time helps the filling set into clean, creamy slices—don’t rush it.

Why You’ll Love This Key Lime Pie

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  • Sweet-tart balance: Bright lime flavor with creamy richness.
  • Easy to make: Simple stir-and-bake filling.
  • Make-ahead friendly: Chills beautifully overnight.
  • Crowd favorite: Always a hit at gatherings.
  • Classic dessert: Feels special without being hard.

Ingredients for Key Lime Pie

ingredients for key lime pie including graham crumbs condensed milk egg yolks and limes
Graham crust plus condensed milk, yolks, and lime juice

Graham Cracker Crust

  • Graham cracker crumbs (1 1/2 cups) – crunchy base; crushed vanilla wafers also work.
  • Granulated sugar (2 tablespoons) – slight sweetness.
  • Unsalted butter, melted (6 tablespoons) – binds crust.

Lime Filling

  • Sweetened condensed milk (14 ounces) – creamy sweetness and body.
  • Egg yolks (4) – structure and richness.
  • Key lime or lime juice (1/2 cup) – bright tang; bottled key lime works, fresh is great.
  • Lime zest (1 teaspoon) – extra lime pop.

Topping (Optional)

  • Heavy cream (1 cup) + powdered sugar (2 tablespoons) – whipped topping; store-bought whipped topping works too.
  • Lime zest – garnish.

How to Make Key Lime Pie

four panel collage showing steps to make key lime pie
Press crust, whisk filling, bake, then chill
  • 1. Bake crust: Preheat oven to 350°F. Mix crumbs, sugar, and melted butter. Press into a 9-inch pie dish. Bake 8–10 minutes until lightly toasted. Cool 10 minutes.
  • 2. Whisk filling: Whisk condensed milk and egg yolks 1 minute until smooth. Whisk in lime juice and zest until slightly thickened.
  • 3. Bake: Pour into crust and bake 15–18 minutes until edges set and center jiggles slightly.
  • 4. Chill: Cool to room temp, then chill at least 4 hours (overnight is best for clean slices).
  • 5. Serve: Top with whipped cream and zest, slice with a warm knife, and serve.

Tips for Perfect Key Lime Pie

  • Don’t overbake—center should still jiggle slightly.
  • Chill long enough for clean slices.
  • Warm your knife under hot water and wipe between cuts.
  • Taste your lime juice—if it’s very tart, add a touch more whipped topping on top.

Variations & Substitutions

  • Coconut crust: Use toasted coconut in the crust.
  • Mini pies: Make in muffin liners for individual servings.
  • Lime bars: Bake in a lined 8×8 pan and slice.
  • Extra tang: Add a little extra zest to the filling.

Make-Ahead & Freezing

Fridge: 4–5 days covered.
Freezer: Freeze slices up to 2 months. Thaw overnight in the fridge.

Serving Suggestions & Pairings

  • Fresh berries
  • Iced coffee or tea
  • Coconut whipped topping

Recipe Card

Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 4 hours 45 minutes
Yield: 8 slices
Category: Dessert
Method: Bake
Cuisine: American
Diet: Vegetarian

Reader Review: The filling set perfectly and the flavor was so bright. This is my new go-to pie.

If you make this key lime pie, leave a rating and tell me—whipped topping or no topping?

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