Easy Key Lime Pie

I’ve shared a few key lime pies on my blog over the years, because it’s a favorite with my family.  But today’s updated recipe is richer, fuller and creamier, and it’s definitely going to be on heavy rotation in our house from now on. This easy key lime pie is so creamy, tart and sweet, and full of fresh lime flavor. The salted graham cracker crust perfectly complements the creamy filling, and it’s topped with real whipped cream and fresh lime zest. This really is the best key lime pie recipe you’ll ever try!

Looking for more pie recipes? Don’t miss my citrus sour cream pie, banana cream pie, coconut cream pie and lemon tart.

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What is Key Lime Pie?

Key lime pie is an American dessert made with key lime juice, sweetened condensed milk and egg yolks, typically with a graham cracker crust.  Sometimes you’ll find them made with meringue topping, which is a good way to use up the leftover egg whites, since the filling only needs egg yolks. But whipped cream topping will always be my favorite.  The pie is tart, sweet, creamy, silky and buttery, and it’s really one of the best things you’ll ever eat.

Technically, this pie isn’t considered authentic unless it’s made with key limes.  But unless you live in Florida, key limes aren’t always readily available throughout the year. Persian limes are the standard limes usually found in grocery stores, although you can nearly always find bottled key lime juice.

But, whether you use fresh or bottled, key lime juice or regular lime juice, really doesn’t matter.  Key lime juice is slightly more tart and acidic, which balances the sweetened condensed milk nicely, but both types of limes and lime juice make an absolutely delicious pie.  No judgement here for whichever you choose to use.  I made this pie with bottled key lime juice and fresh lime zest, and it was fantastic.

Why You’ll Love This Pie

• It’s so quick and easy to make, you’ll have it finished it just a few minutes! The hard part is waiting for the pie to chill so you can eat it.
• This is a perfect pie for summer, with the tangy and sweet flavor and smooth, creamy texture.
• It keeps well for days, so it’ll be just as yummy 2 or 3 days after baking.

See the recipe card at the end of the post for the full ingredients list and instructions.

Ingredients

Crust.

• Graham Crackers. Crushed graham crackers are the foundation of the crust.
• Brown Sugar. Sweetens the crust.
• Coarse Kosher Salt. Balances the sweetness.
• Unsalted Butter. Binds the crushed graham crackers together.

Filling.

• Sweetened Condensed Milk. Adds sweetness, and a creamy rich texture.
• Egg Yolks. Adds richness, and helps to thicken the filling as it bakes.
• Lime Juice. Fresh or bottled, both are fine!
• Fresh Lime Zest. More lime flavor.

Topping.

• Heavy Whipping Cream. Whips into fluffy whipped cream for topping the pie.
• Powdered Sugar. Sweetens and stabilizes the whipped cream.
• Vanilla Extract. Flavor.

Of all the pies, this one is about as easy as it gets. The crust is simple but so delicious. And the filling is nothing short of magical.  It only requires a very short bake time to set, as the combination of the acidic lime juice with the sweetened condensed milk and egg yolks thickens the pie very quickly.

Instructions

Bake the crust.

• Preheat the oven to 325 F.  In a bowl, combine the crushed graham crackers, brown sugar and salt.  Add the melted butter and toss with a fork until moistened.
• Press the crumbs evenly against the bottom and all the way up the sides of a deep-dish pie pan or a 9-inch tart pan with removable bottom.  Bake for 10 minutes, then set aside to cool for 10 minutes before adding the filling.

The crust is buttery and crumbly, a little salty and a little sweet, and is the perfect complement to the silky filling.  This is a very full pie, so make sure you press the crust crumbs all the way up the sides of your deep-dish pie pan to accommodate all that glorious filling.

Make the filling.

• In a large bowl, whisk together the sweetened condensed milk, egg yolks, lime juice and lime zest until smooth.  Pour into the crust – it will be very full.
• Bake on the center oven rack for about 20 minutes.  The filling will be mostly set, but should have a very slight jiggle when you gently move the pan.
• Cool the pie at room temperature for two hours, then refrigerate (uncovered) until well chilled and fully set, about 4-6 hours, or overnight.

TIP: Stabilized whipped cream is whipped cream that will hold its shape, and won’t deflate or go weepy as it sits on the pie for several days. There is nothing worse than a sad weepy pie.  And if it takes you a few days to finish a pie, then making sure your whipped cream is stable enough to hold its shape is a must.

Chill and top with stabilized whipped cream.

• First, you will need to beat (with an electric mixer) the cold cream until it starts to thicken and form soft peaks. I never attempt to make whipped cream by hand; I just don’t have the endurance to whisk cream that vigorously for as long as it needs.
• Then, add the powdered sugar and vanilla and continue to beat until thick peaks form that hold their shape.
• Now the whipped cream is ready to be dolloped, spread or piped onto your pie, with no fear of it deflating.

• Another fun way to decorate your pie with whipped cream is with fluffy whipped cream “snow balls”. Just use a small cookie scoop with a release lever to scoop the cream and dollop it onto the filling.

Recipe Variation: Lemon + Strawberries

You can make this exact recipe, but use lemon juice and zest instead of limes. I decorated this version with fresh strawberries, and some lovely lilacs from my back yard.

Frequently Asked Questions

What can I use instead of graham crackers?

Instead of graham crackers, you can use biscoff cookies or digestive biscuits.

Will this recipe work with evaporated milk instead of sweetened condensed milk?

No, these are different ingredients and are not interchangeable.

Can I use fat-free sweetened condensed milk?

Yes.

What if I can’t find key limes, or key lime juice?

You can just use plain lime juice – either bottled or fresh – and your pie will be fantastic. I usually buy a bottle of key lime juice, and then use the zest of a regular lime for my pie.

Does key lime pie usually have sour cream in the filling?

Many recipes include sour cream in the filling, and it adds a really nice tangy flavor. If you like, whisk in 1/2 cup full-fat sour cream with the rest of the filling ingredients.

How long does this pie stay fresh?

Cover the leftovers and store in the refrigerator for up to 3 days.

Can I use lemon juice and zest instead of limes?

Yes, this recipe makes a wonderful lemon pie, too. Or try a combination of lemon, lime and grapefruit juices for a more complex citrus flavor.

How does the filling thicken so quickly?

One of the best things about this pie is how easy it is to make, and how quickly it bakes. Just 20 minutes in the oven is all that’s needed to set the filling. The combination of egg yolks, sweetened condensed milk and the acidity of the lime juice causes a chemical reaction that helps the filling set very quickly. Traditionally, this pie was unbaked, but most modern recipes call for baking the pie to reduce the possibility of salmonella in the egg yolks.

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