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The Best Key Lime Pie

The Best Key Lime Pie – Easy and Refreshing

This easy Key Lime Pie has a creamy, sweet-tart lime filling, buttery graham cracker crust, and a light whipped cream topping. It’s a refreshing homemade dessert that’s perfect for summer gatherings, family dinners, and special occasions.
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Prep Time 20 minutes
Cook Time 15 minutes
Chill Time 4 hours
Total Time 4 hours 35 minutes
Servings 8

Ingredients
  

For the Graham Cracker Crust

  • 1 ½ cups graham cracker crumbs
  • 6 tbsp unsalted butter melted
  • ¼ cup granulated sugar

For the Key Lime Filling

  • 4 large egg yolks
  • 14 oz sweetened condensed milk
  • ½ cup Key lime juice
  • 1 tbsp Key lime zest
  • 1 tsp vanilla extract

For the Topping

  • 1 cup heavy whipping cream
  • 2 tbsp powdered sugar
  • 1 tsp vanilla extract
  • 1 lime sliced, for garnish

Instructions
 

  • Prepare the Crust: Preheat the oven to 350°F. Combine the graham cracker crumbs, melted butter, and sugar until evenly moistened. Press the mixture firmly into the bottom and sides of a 9-inch pie dish.
  • Bake the Crust: Bake the crust for 8–10 minutes, or until lightly golden and fragrant. Remove from the oven and let it cool slightly while preparing the filling.
  • Make the Lime Filling: In a mixing bowl, whisk the egg yolks and lime zest until combined. Add the sweetened condensed milk and vanilla extract, then whisk until smooth and creamy.
  • Add the Lime Juice: Gradually whisk in the Key lime juice until the filling is smooth and well combined. Avoid overmixing once everything is incorporated.
  • Fill the Crust: Pour the lime filling into the cooled graham cracker crust. Gently smooth the surface with a rubber spatula.
  • Bake the Pie: Bake at 350°F for about 15 minutes, or until the edges are set and the center still has a slight wobble. Do not overbake.
  • Cool and Chill: Let the pie cool at room temperature, then refrigerate for at least 4 hours, or until completely chilled and firm.
  • Add the Topping and Serve: Whip the heavy cream, powdered sugar, and vanilla until soft peaks form. Spoon or pipe the whipped cream over the chilled pie and garnish with lime slices or additional lime zest. Slice and serve cold.

Notes

 
  • Use Fresh Lime Juice: Freshly squeezed Key lime juice gives the pie a brighter, more refreshing citrus flavor.
  • Don’t Overbake: The center should have a slight wobble when the pie comes out of the oven. It will firm up as it cools and chills.
  • Chill Thoroughly: Refrigerate the pie for at least 4 hours before slicing for the best texture and cleanest slices.
  • Add Toppings Before Serving: For the freshest presentation, add whipped cream, lime zest, or lime slices shortly before serving.
  • Make Ahead: Key Lime Pie is an excellent make-ahead dessert. Keep it covered in the refrigerator until you're ready to serve.
 

Nutrition Facts

 
  • Calories: 495 kcal
  • Total Fat: 27 g
  • Saturated Fat: 16 g
  • Cholesterol: 165 mg
  • Sodium: 270 mg
  • Total Carbohydrates: 60 g
  • Dietary Fiber: 1 g
  • Total Sugars: 48 g
  • Protein: 8 g
Nutrition information is an estimate and can vary depending on the specific brands and ingredients used.