Key Lime Pie

Key Lime Pie is a classic American dessert known for its creamy, tart filling and buttery graham cracker crust. Originally from Florida, this refreshing pie balances sweetness with zesty citrus flavor, making it a crowd-pleaser all year round — especially during spring and summer. Whether served casually or elegantly plated, it never fails to brighten the table.

Key lime pie garnished with lime slices and whipped cream.
Clock symbol indicating preparation, baking, and chilling times

Prep – 15 minutes
Bake – 25 minutes
Chill – 4 hours

Illustration of a pie with a crimped crust and decorative slits on top.

8 slices
Ingredients

Crust:

  • 1 ½ cups (150g) graham cracker crumbs
  • ⅓ cup (75g) granulated sugar
  • 6 tbsp (85g) unsalted butter, melted

Filling:

  • 3 large egg yolks
  • 1 can (14 oz / 396g) sweetened condensed milk
  • ½ cup (120ml) key lime juice
  • 1 tbsp lime zest

Topping:

  • Whipped cream
Instructions
  • Preheat oven to 350°F (175°C).
  • Combine crust ingredients and press into a 9-inch pie dish. Bake 8–10 minutes. Cool slightly.
  • Whisk yolks, condensed milk, lime juice, and zest until smooth.
  • Pour into crust and bake for 15 minutes.
  • Cool completely, then chill at least 4 hours.
  • Top with whipped cream before serving.

Tips & Tricks

  • Use fresh key lime juice if available for the most authentic flavor — bottled is a fine backup.
  • For an extra pop, add a little lime zest directly to the filling.
  • Don’t overbake — the filling should still have a slight jiggle in the center when set.
  • Let the pie chill for at least 4 hours, or overnight, to ensure a firm, sliceable filling.
  • Serve well-chilled with a generous dollop of whipped cream or a swirl of meringue.
  • Garnish with lime zest or thin lime slices for a fresh look.
  • Excellent as a light finish after seafood or grilled dishes.
  • Pair with a glass of iced tea, citrus spritzer, or sparkling water.

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