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Key Lime Pie

Key Lime Pie

A classic, creamy Key lime pie with a buttery graham cracker crust and a tangy-sweet filling made from real Key lime juice. This beloved Southern dessert is surprisingly simple to pull together and delivers a bright, citrusy punch that's perfectly balanced by a pillowy whipped cream topping. Ideal for warm-weather gatherings or any time you want a refreshing, crowd-pleasing finish to a meal.

8 servings · Prep 20 min · Cook 20 min · Total 190 min

American · Southern · Dessert

Ingredients

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Crust

  • 1.5 cup graham cracker crumbs from about 12 full crackers, finely crushed
  • 3 tbsp granulated sugar
  • 6 tbsp unsalted butter melted

Filling

  • 3 large egg yolks room temperature
  • 1 tbsp Key lime zest from about 6–8 Key limes
  • 0.67 cup Key lime juice freshly squeezed (about 20–25 Key limes) or bottled Key lime juice
  • bottled Key lime juice
  • 2 can sweetened condensed milk

Whipped Cream

  • 1 cup heavy whipping cream cold
  • 2 tbsp powdered sugar sifted
  • 0.5 tsp vanilla extract

Garnish

  • 4 slice Key lime thin rounds, for garnish

Equipment

  • Oven
  • Stovetop
  • Food Processor
  • Mixing Bowl
  • Hand Mixer
  • Pie Dish
  • Measuring Cups
  • Wire Rack
  • Whisk
  • Spatula
  • Knife
  • Measuring Spoons
  • Mixing Bowl (4 Quarts)
  • Grater
  • Citrus Juicer

Instructions

  1. Preheat your #[Oven] to ![350°F]. In a #[Mixing Bowl], stir together the @[Graham Cracker Crumbs], @[Granulated Sugar], and melted @[Butter] until the mixture resembles wet sand. Press the mixture firmly and evenly into the bottom and up the sides of a 9-inch #[Pie Dish]. Bake for ~[8–10 minutes] until the crust is lightly golden and set. Remove from the #[Oven] and let cool slightly while you prepare the filling.
  2. In a large #[Mixing Bowl], beat the @[Egg Yolks] and @[Key Lime Zest] together with a #[Hand Mixer] on ^[medium-high speed] for ~[about 2 minutes] until the mixture is pale and slightly thickened. Add the @[Sweetened Condensed Milk] and beat for ~[another 2 minutes]. Reduce the speed to ^[low] and slowly pour in the @[Key Lime Juice], mixing just until fully combined — the filling will thicken slightly as the acid reacts with the @[Sweetened Condensed Milk].
  3. Pour the filling into the warm (not hot) @[Graham Cracker Crumbs] crust and spread evenly with a #[Spatula]. Bake at ![350°F] for ~[15–17 minutes], until the filling is just set at the edges but still has a slight jiggle in the center. Do not overbake. Remove from the #[Oven] and let cool to room temperature on a #[Wire Rack], then refrigerate for ~[at least 2–3 hours] (or overnight) until fully chilled and firm.
  4. Just before serving, combine the cold @[Heavy Whipping Cream], @[Powdered Sugar], and @[Vanilla Extract] in a chilled #[Mixing Bowl]. Beat with a #[Hand Mixer] on ^[medium-high speed] until soft-to-medium peaks form, ~[about 2–3 minutes]. Do not overwhip.
  5. Spread or pipe the whipped @[Heavy Whipping Cream] over the chilled pie. Garnish with thin @[Key Lime] slices if desired. Slice with a sharp #[Knife] (wiping the blade between cuts for clean slices) and serve immediately.