There are desserts that you simply crave year-round, and Key Lime Pie is one of those pure joys that manages to be both comforting and refreshing with every silky slice. Creamy, tangy, layered over a sweet and crunchy graham cracker crust, it’s a little taste of sunshine no matter the season. Whether you’re making it for a backyard barbecue or a cozy night in, this pie always feels like an extra special treat—especially when you make it from scratch!

Ingredients You’ll Need

Getting the most out of your Key Lime Pie relies on the beautiful simplicity of its ingredients. Each one is essential and works together to create the signature flavor, texture, and color that makes this pie a showstopper.

Graham cracker crumbs: These create the crunchy, golden crust that perfectly holds the creamy filling together.
Granulated sugar: A little sugar sweetens the crust just right and balances out the tart lime flavor.
Unsalted butter: Melted butter binds the crumbs, giving the crust its rich, toasty taste.
Egg yolks: Egg yolks make the filling luxuriously thick and rich, thanks to their creamy texture.
Sweetened condensed milk: This ingredient brings smoothness and a subtle, caramel-like sweetness to the pie.
Key lime juice: The star of the show, it gives the filling its unforgettable citrus zing—fresh squeezed is best, but bottled works too.
Key lime zest: Just a touch of zest takes the perfume and color of the pie up a notch.
Heavy whipping cream: For a light and pillowy topper, fresh whipped cream is a classic finish.
Powdered sugar: This sweetens the whipped cream without making it grainy.
Vanilla extract: A dash of vanilla rounds out the flavors in your homemade whipped cream.

How to Make Key Lime Pie

Step 1: Make and Bake the Crust

Start by preheating your oven to 350°F (175°C). In a medium bowl, mix graham cracker crumbs, granulated sugar, and melted butter until everything resembles wet sand. The key is to moisten the crumbs so they’ll hold together beautifully. Press this mixture firmly into the bottom and up the sides of a 9-inch pie dish—the bottom of a cup helps with even pressing. Bake for 8–10 minutes, until the crust is lightly golden and fragrant, then set aside to cool slightly.

Step 2: Prepare the Filling

While the crust cools, whisk together the egg yolks and sweetened condensed milk in a separate bowl until the mixture turns pale and thick. Add the key lime juice and zest, mixing until everything is perfectly combined. This filling comes together in no time—watch for it to thicken just a bit as the acids in the lime juice start to set it even before baking.

Step 3: Bake the Pie

Pour the lush, citrusy filling into your baked crust, smoothing out the top with a spatula. Place the pie back in the oven and bake for about 15 minutes. You want the center to be just set, with a slight wobble when you jiggle the dish—this means it will be creamy, not overcooked. Take it out and cool to room temperature, then refrigerate for at least 3 hours to let it fully set and develop that classic Key Lime Pie texture.

Step 4: Whip and Top

Just before you’re ready to serve, whip the heavy cream together with powdered sugar and vanilla extract until stiff peaks form. Use a hand mixer or stand mixer for the fluffiest results. Spread or pipe the whipped cream over the chilled pie in swoops or decorative shapes—however you like! A little extra lime zest or a sprinkle of crumbs on top seals the deal.

How to Serve Key Lime Pie

Garnishes

The finishing touches can turn your Key Lime Pie into a true stunner. Add a flourish of lime zest, a few thin lime slices, or even a sprig of mint for color and flair. Tiny meringue kisses or a dusting of crushed graham cracker crumbs are also fun and eye-catching—let your creativity shine.

Side Dishes

This pie is refreshing on its own but pairs nicely with juicy summer berries or a scoop of vanilla ice cream. If you’re serving at a gathering, consider a big bowl of mixed fruit salad or even some crunchy coconut cookies on the side for a taste of the tropics.

Creative Ways to Present

To make personal servings, try dividing the recipe into mini tart pans, mason jars, or clear dessert glasses for a portable and chic take on Key Lime Pie. You can even layer the crust and filling parfait-style for a party or picnic. They look incredible and are so much fun to eat.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have extra slices, cover the pie tightly with plastic wrap or foil and refrigerate. Key Lime Pie will keep well for up to 3 days in the fridge, and the whipped cream topping stays nicely set if applied just before serving.

Freezing

This pie is surprisingly freezer friendly! Freeze it (without the whipped cream topping) either whole or in individual slices. Wrap them well with plastic followed by foil, and store for up to two months. Thaw overnight in the refrigerator before adding fresh whipped cream.

Reheating

No reheating is needed for Key Lime Pie—it’s made to be served chilled! If the pie has been frozen, simply allow it to thaw in the refrigerator before serving, then top with freshly whipped cream for best texture and flavor.

FAQs

Can I use regular limes instead of key limes?

Absolutely! While authentic Key Lime Pie has a wonderfully unique tartness thanks to key limes, regular Persian limes will also yield a deliciously tangy pie if you can’t track down the key lime variety.

Why does the filling need to be baked when the condensed milk and lime juice already thicken it?

The quick bake helps to set the egg yolks and ensures the filling is safe to eat while giving it the classic custard-like texture. It only takes a short bake, but makes a big difference in the finished pie!

Can I make this pie ahead of time?

Yes! In fact, Key Lime Pie is a perfect make-ahead dessert. Prepare and chill the pie a day in advance, then whip and add the cream just before serving for the freshest results.

How do I cut clean slices of Key Lime Pie?

Use a sharp knife dipped in hot water and wiped dry between cuts. This helps you get beautiful, neat slices without dragging crumbs or filling along with each cut.

What’s the best way to zest a lime for this recipe?

A microplane grater will give you very fine, aromatic zest without the bitter white pith. If using a regular grater, be gentle and only grate the green part of the peel.

Final Thoughts

Honestly, if you’ve never tried making Key Lime Pie at home, you’re in for an absolute treat. The tang, the creaminess, and that irresistible buttery crust are simply unforgettable. Give it a try and let this sunshine-filled dessert win over your friends, family, and most importantly, your own taste buds!

Key Lime Pie Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 10 reviews

Author: Emma
Total Time: 3 hours 45 minutes
Yield: 8 servings 1x
Diet: Non-Vegetarian

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Description

Indulge in the tangy sweetness of this classic Key Lime Pie. A buttery graham cracker crust filled with a luscious key lime filling, topped with billowy whipped cream – a perfect dessert for any occasion.

Ingredients

Scale

Graham Cracker Crust:

1 1/2 cups graham cracker crumbs
1/3 cup granulated sugar
6 tablespoons unsalted butter, melted

Filling:

3 large egg yolks
1 can (14 ounces) sweetened condensed milk
1/2 cup key lime juice (fresh or bottled)
1 tablespoon key lime zest

Whipped Cream Topping:

1 cup heavy whipping cream
2 tablespoons powdered sugar
1/2 teaspoon vanilla extract

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Instructions

Prepare the Crust: Preheat oven to 350°F (175°C). Mix graham cracker crumbs, sugar, and melted butter. Press into pie dish and bake for 8-10 minutes.
Make the Filling: Whisk egg yolks and condensed milk. Add lime juice and zest. Pour into crust and bake for 15 minutes.
Chill and Serve: Cool pie, then refrigerate for at least 3 hours. Whip cream with sugar and vanilla. Top pie with whipped cream before serving.