The Best Key Lime Pie Recipe made with a buttery graham cracker crust, creamy key lime filling, and fluffy whipped cream topping.
author’s note
The Maryland Treat That Inspired The Best Key Lime Pie!
Earlier this summer, I visited Maryland with some friends, and one night while we were out, we ordered a Key Lime Pie milkshake. It was delicious—definitely one of my favorite treats from the trip, along with the Spumoni I recreated.
I haven’t shared much Key lime-flavored content on the website, aside from these Lime Cookies, and now is the time to change that. This Key Lime Pie is every bit as good (if not better) than that milkshake!
This pie is adapted from a beloved lemon pie and is a must-make dessert before summer is over!
Best Key Lime Pie Recipe Ingredients
| Ingredient | Tips & Swaps |
|---|---|
| Graham cracker crumbs | Store-bought crumbs work, but crushing full sheets gives the best texture in your graham cracker crust. |
| Butter | Use unsalted butter so the crust doesn’t taste too salty. |
| Sweetened condensed milk | This is what gives the filling its creamy texture and sweetness. Use full-fat for best results. |
| Egg yolks | These thicken the filling and create that silky texture Key lime pie is known for. |
| Key lime juice | Bottled works great and is much easier than squeezing dozens of tiny limes. |
| Heavy cream | Whips into a light homemade whipped cream. |
How To Make The Best Key Lime Pie Recipe
- Preheat Oven: Set to 350°F (176°C).
- Make Crust: Combine pie ingredients. Press into a 9-inch pie dish and bake.
- Filling: Mix condensed milk, yolks, key lime juice, and salt. Pour into crust and bake.
- Cool Pie: Let it cool at room temp, then refrigerate for at least 1 hour.
- Whip Cream: Whip together whipped cream ingredients. Spread over pie.
chelsea’s recipe tip
What I’ve Learned After Making This So Many Times!
- Don’t skip the chill time: The pie needs time in the fridge to fully set.
- Use fresh whipped cream: Homemade whipped cream makes a big difference.
- Watch the bake time: The center should still jiggle slightly when done.
- Add lime zest garnish: Use a citrus zester for the prettiest garnish.
Storage
- Refrigerate: Store the key lime pie in the fridge, covered, for up to 3 days.
- Freeze Without Whipped Cream: Freeze the pie without whipped cream for up to 1 month; thaw overnight in the fridge before serving.
- Add Whipped Cream: Apply just before serving to avoid sogginess.
More Delicious Pie Desserts:
Key Lime Pie
This Key Lime Pie is a flavorful showstopper! With a graham cracker crust, creamy key lime filling, and fluffy whipped cream, it’s as easy as it is delicious.
Equipment
- Pie pan 9-inch
- Blender or food processor, optional
- Stand mixer or hand mixer
Ingredients
Crust
- 1-1/2 cups graham cracker crumbs about 10 full sheets
- 1 tablespoon brown sugar light or dark, firmly packed
- 2 tablespoons granulated sugar
- 1/8 teaspoon salt
- 7 tablespoons unsalted butter melted
Pie Filling
- 2 (14-ounce) cans sweetened condensed milk full-fat
- 4 large egg yolks
- 3/4 cup key lime juice
- 1/8 teaspoon salt
Whipped Cream
- 1 cup heavy cream
- 1/3 cup powdered sugar
- 1 teaspoon vanilla bean paste
- Limes or key limes, optional, to zest as garnish
Instructions
- Preheat oven to 350°F (176°C). Lightly spray a 9-inch pie dish with cooking spray and set aside.
Crust
- Crush graham crackers in a blender or food processor or in a bag with a rolling pin until you have fine crumbs. In a large bowl, combine graham cracker crumbs, brown sugar, granulated sugar, salt, and melted butter. Stir until ingredients are well incorporated. Pour ingredients into the prepared pan and press firmly into the bottom and up the sides of the pie dish. Bake for 8 minutes; remove from oven and set aside to cool.
Pie Filling
- Using a mixer, add both cans of sweetened condensed milk, egg yolks, key lime juice, and salt (just a tiny pinch; it helps enhance and balance the sweetness) and mix to combine. Beat on medium speed for 4–5 minutes until smooth.
- Pour mixture into the baked pie crust and bake for 10–15 minutes at 350°F. Little bubbles will start to surface; cover the crust if it starts to brown too much toward the end. The pie should only slightly jiggle in the center. Remove from oven and let pie stand at room temperature for 30 minutes. Refrigerate at least 1 hour before serving (I like to chill for 8–10 hours before serving).
Whipped Cream
- Combine cream, powdered sugar, and vanilla in a stand mixer with whisk attachment. Whisk on slow at first to combine, then increase the speed and whip until fluffy, about 1–3 minutes (watching carefully). You can either smooth it over the entire cooled pie (if the pie will be consumed that same day) or add it to individual pie servings if the pie won’t be eaten all the same day. Do not add whipped cream to the entire pie if you plan to have leftovers, as the cream gets watery when stored. Refrigerate any pie leftovers. If desired, garnish slices with lime zest. Enjoy right out of the fridge!
Final step! Please let us know how it was by leaving a review.
Recipe Notes
Storage: Keep the key lime pie in the fridge, covered, for up to 3 days. You can freeze the pie without whipped cream for up to 1 month; thaw overnight in the fridge. Add whipped cream just before serving to avoid sogginess.
Nutrition
Calories: 383kcal | Carbohydrates: 42g | Protein: 4g | Fat: 23g | Saturated Fat: 12g | Cholesterol: 129mg | Sodium: 307mg | Potassium: 109mg | Fiber: 1g | Sugar: 21g | Vitamin A: 713IU | Vitamin C: 5mg | Calcium: 58mg | Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
