Key Lime Pie Classic (Print Page)

A creamy sweet-tart filling with a buttery graham base, topped with light whipped cream and lime zest.

# What You Need:

→ Crust

01 - 1 1/3 cups graham cracker crumbs (about 13–14 crackers), crushed
02 - 7 tablespoons unsalted butter, melted
03 - 3 tablespoons granulated sugar
04 - Pinch of salt

→ Filling

05 - 1 can (14 oz) sweetened condensed milk
06 - 1/2 cup key lime juice (fresh or bottled)
07 - 2 teaspoons grated lime zest
08 - 4 large egg yolks

→ Topping

09 - 1 cup heavy cream, cold
10 - 2 tablespoons powdered sugar
11 - 1 teaspoon vanilla extract
12 - Extra lime zest or thin lime slices for garnish

# Directions:

01 - Set the oven temperature to 350°F (175°C).
02 - In a mixing bowl, combine graham cracker crumbs, melted butter, granulated sugar, and a pinch of salt. Stir until the mixture is evenly moistened.
03 - Press the crumb mixture firmly into the bottom and up the sides of a 9-inch (23 cm) pie pan to create an even crust layer.
04 - Bake the crust for 10 minutes, then remove from oven and allow it to cool slightly.
05 - In a medium bowl, whisk together sweetened condensed milk, key lime juice, grated lime zest, and egg yolks until smooth and fully incorporated.
06 - Pour the filling mixture into the warm crust, smoothing the top. Bake for 15 minutes or until the center is set but slightly jiggly.
07 - Remove the pie from the oven and let it cool to room temperature before refrigerating for at least 2 hours until fully chilled and set.
08 - Using an electric mixer or whisk, beat cold heavy cream, powdered sugar, and vanilla extract until medium peaks form.
09 - Spread or pipe the whipped cream over the chilled pie. Garnish with additional lime zest or thin lime slices before serving.

# Expert Advice:

01 -
  • The filling comes together in minutes with just a whisk—no baking skills required, only confidence.
  • That balance between tart and sweet is addictive, the kind of thing you'll find yourself craving on ordinary Tuesdays.
  • It impresses people without making you sweat in the kitchen, which honestly feels like winning.
02 -
  • The center wobbles on purpose—overbaking turns it dense and chalky, and that's a regret you'll taste with every bite.
  • Fresh lime juice matters more than you'd think; bottled works, but fresh zest should always be the last-minute addition right before mixing.
  • Chilling is non-negotiable; a warm key lime pie tastes flat and confused, but a cold one sings.
03 -
  • Make the crust slightly thicker on the edges and thinner on the bottom to avoid over-baking one side while waiting for the other to set.
  • If your pie cracks slightly while cooling, don't panic—the whipped cream topping will hide it, and the taste will be unchanged.
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