Bright, creamy, and bursting with fresh citrus flavor, this Easy Key Lime Pie combines a buttery graham cracker crust with a tangy, silky-smooth lime filling. With just a handful of simple ingredients and a few easy steps, you’ll have a show-stopping dessert ready for summer barbecues, family dinners, or any time you crave a tropical treat.
Why You’ll Love Key Lime Pie
This pie strikes the perfect balance of sweet and tart, thanks to the sweetened condensed milk and bright key lime juice. The graham cracker crust is crisp and buttery, providing a lovely contrast to the creamy filling. You’ll appreciate how quick it comes together—no complicated equipment or hard-to-find ingredients—and how well it holds its shape after chilling. Plus, the optional whipped topping adds a light, cloudlike finish that makes each slice irresistible.
Ingredients
For the Crust:
1 ½ cups graham cracker crumbs
¼ cup granulated sugar
6 tablespoons unsalted butter, melted
Filling:
1 can (14 ounces) sweetened condensed milk
½ cup key lime juice (fresh or bottled, I prefer fresh)
1 tablespoon lime zest
3 large egg yolks
For the Topping (Optional)
1 cup heavy whipping cream
2 tablespoons powdered sugar
Directions
1. Preheat your oven to 350°F (175°C). Position a rack in the center.
2. In a medium bowl, stir together the graham cracker crumbs and granulated sugar until evenly combined. Pour in the melted butter and mix until each crumb is moistened.
3. Transfer the crumb mixture to a 9-inch pie pan. Use the back of a spoon or the bottom of a measuring cup to press it firmly and evenly across the bottom and up the sides, creating a solid crust.
4. Bake the crust for 8 minutes, or until it turns just golden around the edges. Remove from the oven and set it on a wire rack to cool completely. Leave the oven on.
5. While the crust cools, prepare the filling. In a large bowl, whisk together the sweetened condensed milk, key lime juice, lime zest, and egg yolks. Whisk vigorously for 1–2 minutes until the mixture is smooth, slightly thickened, and pale yellow.
6. Pour the lime filling into the cooled crust, spreading it evenly with a spatula.
7. Bake the pie for 10–12 minutes, or until the center is almost set. The filling should jiggle just a little when you gently shake the pan. Avoid overbaking to prevent cracks.
8. Remove the pie from the oven and let it cool on the counter for 30 minutes. Then cover loosely with plastic wrap and transfer to the refrigerator. Chill for at least 3 hours, preferably overnight, until fully set and thoroughly chilled.
9. If using the whipped topping, combine the heavy whipping cream and powdered sugar in a chilled bowl. Using an electric mixer, whip on medium-high speed until stiff peaks form, about 2–3 minutes.
10. Spread or pipe the whipped cream over the chilled pie. Garnish with extra lime zest or thin lime slices if desired. Slice with a sharp knife and serve cold.
Pro Tips and Variations
• Use freshly squeezed key lime juice whenever possible for the brightest, most authentic flavor.
• Zest the limes before juicing to avoid removing the zest’s oils when cutting.
• Press the crust firmly and evenly to prevent cracking.
• Don’t overbake the filling—timing is key. A slight jiggle in the center means it’s done.
• For a classic pale green color, stir in a drop or two of green food coloring.
• Swap out the graham cracker crust for a vanilla wafer or gingersnap crust for a twist.
• To make a no-bake version, skip the filling bake and chill the unbaked filling for 5–6 hours (texture will be softer).
Serving Suggestions
• Serve each slice with an extra dollop of whipped cream and a sprinkle of lime zest.
• Pair with fresh berries (strawberries, raspberries) or tropical fruit slices.
• Offer along with espresso or a sparkling white wine for a refreshing contrast.
• Garnish plates with mint leaves or edible flowers for an elegant touch.
Storage/Reheating
• Cover the pie with plastic wrap or store in an airtight container in the refrigerator for up to 4 days.
• Freeze individual slices in sealed containers or freezer bags for up to 1 month; thaw overnight in the fridge before serving.
• Avoid reheating—this pie is best enjoyed chilled.
• Whip fresh cream topping just before serving if you plan to store leftovers without it.
Notes
• For an extra-tangy filling, increase lime juice to ⅔ cup; reduce if you prefer sweeter.
• Nutrition per slice (1/8 of pie) is approximately 310 calories, 18 g fat, 35 g carbs.
• Make the crust ahead and store at room temperature for up to a day before filling.
• Use room-temperature egg yolks for easier incorporation into the filling.
FAQs
Can I use bottled lime juice instead of fresh?
Yes—bottled juice works in a pinch, but fresh key lime juice delivers the brightest, truest flavor.
How long should I chill the pie before serving?
Chill at least 3 hours, though overnight yields the best texture and cleaner slices.
Why is my filling too runny?
It was likely underbaked. Make sure the center is just set and only has a slight jiggle when you shake the pan.
Can I make this pie ahead of time?
Absolutely—make it a day in advance, then add the whipped topping just before serving to keep it fresh.
Conclusion
This Easy Key Lime Pie is a breeze to make yet tastes like a gourmet treat. With its golden, buttery crust and tangy-sweet lime filling, it’s sure to become a favorite for potlucks, parties, or quiet evenings at home. Whip up a batch, slice into chilled perfection, and watch it disappear—slice after slice. Enjoy!
