If you want an easy, crowd-pleasing dessert, this Classic Key Lime Pie is a perfect choice. It features a buttery graham cracker crust, a silky key lime filling, and a light finishing of whipped cream. Best of all, it only requires about 15 minutes of hands-on prep.
Key lime desserts are a family favorite in my kitchen, so I often make variations like key lime cookies and key lime bars. But this Classic Key Lime Pie is my most requested dessert. I first served a version of it at a family dinner over 20 years ago, and it’s been a staple ever since—perfect for holidays, gatherings, and birthdays.
The recipe is simple and reliable. The crust comes together in about 10 minutes from graham cracker crumbs, melted butter, sugar, and a pinch of salt. The filling is made with egg yolks, sweetened condensed milk, fresh key lime juice and zest, whisked until smooth and poured into the pre-baked crust. After a brief bake to set the filling, the pie is cooled and chilled, then topped with whipped cream and extra zest for garnish.
I like to juice key limes ahead of time and freeze the juice (zest included) for up to three months so I always have some ready when I want to make this pie.
Why you’ll love this recipe
- Luscious and creamy filling with bright, fresh key lime flavor.
- Buttery, crisp graham cracker crust that holds up well and adds great texture.
- Quick to prepare and easy to make ahead—ideal for entertaining.
- Family-friendly and a true show-stopping dessert for any occasion.
Recipe ingredients
Only a few simple ingredients are required, and many are pantry staples. Fresh key limes are recommended for best flavor, but regular limes or lemons can be used if key limes aren’t available.
- Key limes (freshly juiced and zested). If fresh key limes are unavailable, fresh regular limes or lemons are acceptable substitutes.
- Sweetened condensed milk—this is essential to the classic texture and flavor.
- Egg yolks—they add richness and help set the filling.
- Graham cracker crumbs—use gluten-free graham crumbs if you need a gluten-free crust.
- Whipped cream—homemade whipped cream makes a real difference for topping.
Full ingredient amounts are listed in the recipe card below.
How to make this recipe
This pie looks impressive but is surprisingly easy. The crust and filling each take just a few minutes to prepare, and both can be done in advance. Tip: juice key limes a few days ahead, or freeze the juice and zest until needed.
- Combine graham cracker crumbs, melted butter, sugar, and a pinch of salt. Press mixture into a greased 9″ pie plate, up the sides and evenly across the bottom.
- Bake the crust at 350°F (175°C) for 8–10 minutes or until lightly golden. Cool on a wire rack.
- Lower oven temperature to 325°F (163°C). Whisk egg yolks, fresh key lime juice, zest, and sweetened condensed milk until smooth.
- Pour the filling into the cooled crust and bake for 10–15 minutes, until the center is set but still slightly jiggly.
- Cool completely, then refrigerate until chilled. Top with whipped cream and extra zest before serving.
Recipe FAQs
Key limes are smaller and often a bit more aromatic and acidic than regular limes, with subtle floral notes. Regular limes are a fine substitute if key limes aren’t available.
Bottled juice lacks the brightness of fresh juice and can change the flavor of the pie. Fresh lime juice is strongly recommended.
The filling is a simple blend of sweetened condensed milk, fresh key lime juice and zest, and egg yolks.
Recipe notes
- Pro tip: Freeze fresh key lime juice with the zest in small containers for up to 3 months so you always have it on hand.
- The pie can be made 1–2 days in advance. If you want to pipe whipped cream ahead of time, use stabilized whipped cream for the best hold.
- Store leftovers refrigerated and enjoy within 3 days.
- Nutrition information reflects the pie without whipped cream topping.
More pie recipes you’ll love
- Apple cranberry pie
- Salted caramel banana cream pie
- French fruit tart
- Pumpkin pecan pie
- Pumpkin pie from scratch
- Strawberry rhubarb pie
Did you try this recipe? If so, please leave a review below and tag @flavorthemoments on social so I can see what you made!
Easy Classic Key Lime Pie
Bright, creamy, and simple to make—this classic key lime pie always gets rave reviews.
Servings: 8 | Prep Time: 15 mins | Cook Time: 25 mins | Total Time: 40 mins
Equipment
- 9″ pie plate
Ingredients
For the crust:
- 1 1/2 cups graham cracker crumbs
- 6 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
- Pinch of salt
For the filling:
- 3 large egg yolks
- 1/2 cup fresh key lime juice
- 1 tablespoon key lime zest (plus extra for garnish)
- 14 ounces sweetened condensed milk
- Homemade whipped cream, for topping
Instructions
Prepare the crust:
- Preheat oven to 350°F (175°C). Grease a 9″ pie plate.
- In a medium bowl, combine melted butter, graham cracker crumbs, sugar, and a pinch of salt until the crumbs are evenly coated.
- Press the mixture into the pie plate, up the sides and over the bottom. Bake 8–10 minutes or until lightly golden. Cool on a wire rack.
Prepare the filling:
- Reduce oven temperature to 325°F (163°C).
- In a medium bowl, whisk the egg yolks until combined. Add key lime juice, zest, and sweetened condensed milk; whisk until smooth and fully incorporated.
- Pour the filling into the cooled crust and bake 13–15 minutes, until the center is set. Remove from oven and cool completely on a wire rack, then chill in the refrigerator.
- Top with dollops or piped whipped cream and garnish with extra zest or lime slices before serving.
Notes
- Fresh lime juice gives the best flavor—avoid bottled juice if possible.
- The pie can be made a day or two ahead; store chilled until serving.
- Leftovers keep well in the refrigerator for up to 3 days.
Nutrition (per slice)
Serving: 1 slice • Calories: 360 kcal • Carbohydrates: 47 g • Protein: 7 g • Fat: 17 g • Saturated Fat: 9 g • Cholesterol: 111 mg • Sodium: 180 mg • Potassium: 263 mg • Fiber: 1 g • Sugar: 38 g • Vitamin A: 513 IU • Vitamin C: 6 mg • Calcium: 186 mg • Iron: 1 mg
Nutrition is estimated and intended as a guideline.
Note: This recipe was originally published in March 2017. Step-by-step photos and additional recipe information have been added since the original post.