Introduction

This easy Key Lime Pie is a refreshing dessert that balances tangy lime flavor with a sweet, creamy filling. Made with a simple graham cracker crust and fresh key lime juice, it’s perfect for a quick, impressive treat.

Ingredients

1/3 cup butter (melted)
1/4 cup sugar
1 1/4 cup graham cracker crumbs
4 egg yolks
6 key limes (for zesting and juicing)
14 ounces sweetened condensed milk
Nellie & Joe’s Famous Key West Lime Juice (if needed)
Whipped topping to garnish (optional)

Instructions

Step 1: Preheat the oven to 375 degrees Fahrenheit if baking the crust, or prepare to chill the crust for one hour.
Step 2: In a medium bowl, combine the melted butter and sugar. Stir in the graham cracker crumbs until the mixture is evenly moistened.
Step 3: Press the crumb mixture into the bottom and sides of a 9-inch pie plate, using the bottom of a measuring cup to firmly pack the crust.
Step 4: Chill the crust for an hour until firm, or bake it for 5 minutes at 375 degrees. Let it cool before adding the filling.
Step 5: Zest the key limes until you have 2 teaspoons of zest. Juice the limes and measure to fill 1/2 cup. If needed, add bottled key lime juice to reach 1/2 cup total.
Step 6: Preheat the oven to 350 degrees Fahrenheit.
Step 7: Whisk the egg yolks using a mixer until thick and light yellow.
Step 8: Slowly add the sweetened condensed milk to the egg yolks while mixing on low speed.
Step 9: Gradually add the key lime juice and zest, mixing gently until just blended.
Step 10: Pour the filling into the prepared crust and bake for 15 minutes.
Step 11: Remove the pie from the oven and let it cool to room temperature.
Step 12: Refrigerate the pie until fully chilled and set.
Step 13: Serve with whipped topping, lime slices, and a sprinkle of lime zest if desired.

Tips & Variations

For a crispier crust, bake it briefly before adding the filling.
Use bottled key lime juice if fresh key limes are unavailable, but fresh zest is recommended for the best flavor.
Try topping the pie with toasted coconut flakes for a tropical twist.
For a lighter version, substitute part of the sweetened condensed milk with Greek yogurt.

Storage

Store the pie in the refrigerator, covered loosely with plastic wrap or foil. It keeps well for up to 3 days. For best texture, serve chilled and avoid freezing, as the creamy filling may separate when thawed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular lime instead of key lime?

Yes, regular limes can be used in a pinch, but key limes have a distinct tartness and aroma that give the pie its characteristic flavor.

How do I know when the pie is done baking?

The filling should be slightly set but still have a gentle wobble in the center when you take it out of the oven. It will continue to firm up as it cools in the refrigerator.

Easy Key Lime Pie Recipe

Print Recipe

★★★★★

4.7 from 75 reviews

This Easy Key Lime Pie recipe offers a creamy, tangy dessert with a buttery graham cracker crust, filled with a luscious mixture of key lime juice, zest, egg yolks, and sweetened condensed milk. A simple yet elegant pie that combines fresh citrus flavors with a hint of sweetness, perfect for any occasion.

Author: Dylan
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 8 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Crust

1/3 cup butter (melted)
1/4 cup sugar
1 1/4 cup graham cracker crumbs

Filling

4 egg yolks
6 key limes (for zesting and juicing)
14 ounces sweetened condensed milk
Nellie & Joe’s Famous Key West Lime Juice (to make up 1/2 cup if needed)

Garnish (optional)

Whipped topping
Lime slices
Additional lime zest

Instructions

Prepare the crust: In a medium bowl, combine the melted butter and sugar. Stir in the graham cracker crumbs until evenly mixed.
Form the crust: Press the crumb mixture firmly and evenly into the bottom and sides of a 9-inch pie plate, using the bottom of a measuring cup to compact it tightly. Chill in the refrigerator for one hour until firm, or bake in a 375°F oven for 5 minutes, then allow to cool before filling.
Preheat oven and juice limes: Preheat the oven to 350°F. Zest the key limes to obtain about 2 teaspoons of zest, then juice the limes. Pour the fresh key lime juice into a 1/2 cup measuring cup; if the volume is less than 1/2 cup, top off with bottled key lime juice.
Whisk eggs: Using a stand or electric mixer, whisk the egg yolks on medium speed until they become thick and turn a light yellow color.
Add condensed milk: Slowly add the sweetened condensed milk to the egg yolks while mixing on low speed, blending the mixture smoothly.
Mix in lime: Gradually add the key lime juice and zest to the mixture, continuing to mix on low speed just until combined; avoid overmixing.
Fill and bake: Pour the filling into the prepared pie crust and bake in the preheated oven for 15 minutes.
Cool and chill: Remove the pie from the oven and let it cool to room temperature. Then refrigerate until fully chilled and ready to serve.
Serve: Garnish with whipped topping, fresh lime slices, and additional lime zest if desired before serving.

Notes

If you don’t have enough fresh key lime juice, bottled key lime juice is an excellent substitute for balancing flavor.
Chilling the crust instead of baking is a great no-bake option to keep the crust crisp and buttery.
Use a fine microplane zester to get bright, fine lime zest without the bitter white pith.
Do not overbake the pie; 15 minutes helps the filling set without curdling the eggs.
For best flavor, refrigerate the pie at least 2 hours before serving.

Keywords: Key Lime Pie, easy key lime pie, graham cracker crust, citrus dessert, summer pie, quick dessert