If you want a crowd-pleasing, easy dessert, this Classic Key Lime Pie is a perfect choice. It features a silky, tangy key lime filling, a crisp graham cracker crust, and only about 15 minutes of hands-on prep time. The result is bright, refreshing, and always a hit at family dinners, holidays, and special occasions.
Key lime desserts are a family favorite, and this pie is my most requested dessert. I often use the same bright citrus flavor in other recipes like key lime cookies and key lime bars, but this pie remains the stand-out. I first made a version of this recipe more than 20 years ago and have refined it over time into the reliable version you see here.
The magic of this recipe is its simplicity. The crust is a quick graham cracker mix that takes about 10 minutes to prepare. The filling combines egg yolks, sweetened condensed milk, fresh key lime juice and zest and is whisked until smooth. After baking, the pie is cooled and finished with fresh whipped cream for a light, creamy contrast to the tart filling.
I recommend juicing key limes ahead of time and storing the juice in the freezer for up to three months so you always have it on hand when a pie craving strikes.
Why you’ll love this recipe
- Classic, creamy filling with a bright, fresh key lime flavor balanced by a buttery graham cracker crust and homemade whipped cream.
- Quick and easy to prepare—only minutes of active prep and simple baking steps. The pie can be made a day or two in advance.
- Perfect for entertaining: it’s a show-stopping dessert that appeals to a wide range of tastes and dietary preferences (easily adapted to a gluten-free crust).
Recipe ingredients
Only a few simple ingredients are needed, and several items can be adjusted to taste or dietary needs.
- Key limes: Fresh key lime juice provides the best, brightest flavor. If key limes aren’t available, regular limes or lemons are acceptable substitutes.
- Sweetened condensed milk: Essential for the classic texture and sweetness; I don’t recommend substituting it.
- Egg yolks: Add richness and structure to the filling. This recipe uses whole egg yolks for the traditional texture.
- Graham cracker crumbs: For a buttery, crisp crust. Use gluten-free graham crumbs to make the pie gluten-free.
- Whipped cream: Freshly whipped cream is preferred for flavor and texture; stabilized whipped cream can be used if piping ahead of time.
See the recipe card below for precise quantities and full instructions.
How to make this recipe
This key lime pie looks and tastes like a special-occasion dessert, but it’s surprisingly straightforward. Each component takes just a few minutes and many steps can be completed ahead of time.
Pro tip: Juice the key limes a few days ahead and freeze the juice with a little zest so you’re always ready to bake.
- Preheat the oven and mix graham cracker crumbs with melted butter, granulated sugar and a pinch of salt.
- Press the crumb mixture into a greased 9″ pie plate, forming an even crust along the bottom and up the sides.
- Bake the crust at 350°F for 8–10 minutes until lightly golden, then let it cool on a wire rack.
- Whisk the egg yolks, sweetened condensed milk, fresh key lime juice and zest until smooth and combined.
- Pour the filling into the baked crust and bake at 325°F for about 10–15 minutes or until the filling is set.
- Cool completely, chill in the refrigerator, then top with whipped cream and additional zest or lime slices as desired.
Recipe FAQs
Key limes are smaller and often more aromatic than regular limes, with slightly sharper acidity and floral notes. The size and flavor make them a classic choice for this pie.
Yes. If key limes aren’t available, fresh juice from regular limes or lemons is preferable to bottled juice for the best flavor.
The traditional filling is made from sweetened condensed milk, key lime zest and juice, and egg yolks.
The condensed milk is concentrated and the egg yolks set during baking, which together produce the smooth, firm filling characteristic of key lime pie.
Recipe notes
- Pro tip: Fresh key limes yield the best flavor. If none are available, use fresh lime or lemon juice rather than bottled juice. You can freeze fresh key lime juice with zest for up to three months.
- This pie can be made 1–2 days ahead. If piping whipped cream in advance, consider a stabilized whipped cream to keep decorations firm.
- Store leftovers covered in the refrigerator and enjoy within three days for best texture and flavor.
- Nutrition values in the recipe card exclude the whipped cream unless noted otherwise.
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 share your results on social media with the tag @flavorthemoments.
Easy Classic Key Lime Pie
Equipment
- 9″ pie plate
Ingredients
For the crust:
- 6 tablespoons unsalted butter, melted
- 1 1/2 cups graham cracker crumbs
- 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 more for garnish)
- 14 ounces sweetened condensed milk
- Homemade whipped cream, for serving
Instructions
Prepare the crust:
- Preheat the oven to 350°F. Grease a 9″ pie plate.
- Melt the butter, combine with graham crumbs, sugar and a pinch of salt until the crumbs are evenly coated.
- Press the mixture into the pie plate, up the sides and across the bottom. Bake 8–10 minutes until golden. Cool on a wire rack.
Prepare the filling:
- Lower oven temperature to 325°F.
- Whisk egg yolks until combined. Add key lime juice, zest and sweetened condensed milk, whisking until smooth.
- Pour filling into the cooled crust and bake 13–15 minutes or until set. Remove from oven and cool completely, then chill in the refrigerator.
- Top with whipped cream before serving and garnish with extra zest or lime slices if desired.
Notes
- Fresh juice delivers the best flavor. Freeze any extra juice with zest for later use.
- Make the pie 1–2 days ahead for easier entertaining. For piped decorations, use stabilized whipped cream.
- Keep leftovers refrigerated and consume within three days.
- Nutrition estimates are provided as a guideline and may vary based on exact ingredients and serving sizes.
Nutrition
Nutrition is estimated using a food database and intended as a guideline only.
Note: This recipe was originally published in March 2017. Step-by-step photos were added later and the post was updated with more recipe details and tips.