Key Lime Pie

This classic key lime pie is super simple to make with just a few ingredients, perfectly tart and creamy, and with a buttery graham cracker crust. You can use fresh key limes, or bottled key lime juice so this comes together easily! Top with whipped cream for a dessert I know everyone will love.

 

Ok, friend. Meet my favorite dessert. The key lime pie. I wish I had known my love for this dessert earlier in life. I have to admit I didn’t have my first slice of this tart creamy citrus pie until I was in my 20’s.

I actually brought this homemade key lime pie to a get together recently very unsure of how it would be received. In fact I brought a back up dessert (yes I’m that crazy person). I brought this Irish apple cake with custard sauce just in case. I mean would everyone be a fan of key lime pie like I was?! Turns out the 2nd dessert wasn’t needed (still devoured mind you, but not needed) because everyone was SO EXCITED about this key lime pie. 

Turns out I’m not alone. Key lime pie rocks. Like my Key Lime Cheesecake Recipe. Or my easy key lime bars. Or mini key lime cheesecakes. It’s amazing. ‘Nuff said. Let’s make some.

Why You Will Love This Recipe

• Just 6 Ingredients – Yup that’s it. Only six ingredients is all you need. 
• Prep Time Is Minimal – In just about 20 minutes you can throw this pie together. Ok sure it’s got set it up and bake still but 20 minutes of actual hands on time is all this takes!
• Simple To Make. The hardest part is sometimes figuring out how to get that food processor lid to attach so I can turn it on. Tell me I’m not alone here! But seriously, that’s the hardest part. Otherwise these couldn’t be simpler.

Recipe Ingredients

All of the ingredients are shown below and a few ingredient notes worth mentioning:

• Graham Crackers – I turn these into crumbs using my food processor but you could also throw them in a plastic bag and crush them with a rolling pin. 
• Granulated sugar – For the crust
• Butter – I recommend using unsalted butter vs. salted butter so I can control the amount of salt.
• Sweetened Condensed Milk –  Make sure you grab the right can, and not evaporated milk! They are not the same thing. You need two cans.
• Key Lime Juice – You can squeeze a bunch of tiny key limes but I prefer to use this awesome bottled juice instead making this one of the fastest pies every to throw together. You can also use regular lime juice if you can’t find either.
• Lime Zest – Ok now I used regular limes but you can add key lime zest if you can find key limes.
• Egg yolks – For help on separate your eggs cleanly, read how to separate eggs (6 ways!).
• Sugar – I used granulated sugar, but brown sugar in the crust would be a great swap!

How To Make Key Lime Pie

Prep your oven. Preheat the oven to 350^oF (180^oC) and place a rack in the center of the oven. 

Make the crust. In a food processor, grind the graham crackers, sugar and salt into fine crumbs.

Pour the crumbs into a large bowl and stir in the melted butter until the crust comes together. It should resemble wet sand.

Press the crust evenly over the bottom and up the sides of a 9-inch pie pan. I do this with the bottom of a dry measuring cup.

Bake for 10 minutes, until the crust is golden brown and baked through.  Remove from the oven and let the crust cool on a wire rack. 

Make the filling. In a large bowl, whisk together the condensed milk, key lime juice, egg yolks, lime zest, and the salt until smooth.

Pour the key lime filling into the partially baked crust. 

Bake the pie. Bake for 30 to 40 minutes, until the pie is set but still a little wobbly in the middle when you shake it. Remove from the oven and let cool completely on a wire rack. Store in an airtight container in the fridge for up to 2 days (although I’ve had it last longer!).

Make the whipped cream: Place your mixing bowl in your freezer for about 10 minutes. You can make this in your stand mixer, electric hand mixer, or with a whisk.  

In the chilled bowl  combine the cream, confectioners sugar, and vanilla and whip until the cream holds stiff peaks.  When you take the beaters or whisk out of the bowl the peaks should stand on their own and the whipped cream should be billowy and fluffy.

I store my whipped cream in an airtight container and it holds up well for up to 3 days.  Right before serving, you can pipe or spread a generous layer of whipped cream on top of the pie before serving. 

For more step by step photos check out my full Whipped Cream recipe!

When you’re ready to serve the pie, top with the homemade whipped cream!

Recipe Tips

• Use The Bottom Of The Measuring Cup. To press down the crumbs into the pan. It really does make fast work of it.
• Don’t Overbake. You may want to bake this pie past the time suggested because it still looks a little wobbly in the middle but don’t worry it will continue to set up after you take it out of the oven. I look for the edges to be set but the middle to be still wobbly.
• Chill The Pie. This pie needs to chill and set up before serving. I refrigerate mine and let it set up for 2-3 hours before serving.
• Use bottled juice to make this pie happen faster. I used Nellie and Joe’s Famous Key Lime juice and got ion Amazon. But I have seen it in my grocery store so you might want to try there first.
• Use regular limes. If you can’t find key limes, you can use regular limes, otherwise known as Persian Limes.

Topping This Pie

I topped this key lime pie with my easy homemade Whipped Cream. My whipped cream will hold up for 2 days (although I’ve pushed it to 3 days no problem) in the fridge. So you can make it ahead of time and have it ready to serve on top of your pie. I would not top the pie with the whipped cream though until ready to serve so it holds up well. 

You can also try my stabilized whipped cream, which contains gelatin. It holds up much longer!

Storage And Make Ahead Instructions

You can make this pie up to 2 days ahead of time, and the whipped cream up to 3 days ahead of time. Store them each, separate, covered, in your fridge.

I store this in my fridge covered with plastic wrap for up to 2 days (but I’ve had good luck having it last a couple days longer!). I store mine without whipped cream and top the pie with whipped cream right before serving. 

And you can also freeze a key lime pie for up to 3 months. I recommend freezing without whipped cream on top.

Recipe FAQ’s

​More Recipes To Try

If you’re craving more citrus desserts, then you have to try my lemon meringue pie! With a homemade pie crust, tart lemon filling, and a marshmallow meringue topping that gets torched. It can’t be beat!

If you’re in the mood for something a bit easier to make, then be sure to try my easy lemon pie! Made with a graham cracker crust and simple whisk together filling.