Easy Key Lime Pie Recipe from Scratch for a Refreshing Summer Dessert
There’s nothing quite like a creamy Key Lime Pie to cool off a warm day or cap off a good meal. This dessert has just the right mix of tangy lime and sweet creaminess, all wrapped up in a buttery, golden crust. If you’ve been searching for an easy Key Lime Pie that still tastes like it came from a coastal bakery, this is the one to try.
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This homemade Key Lime Pie keeps things simple without cutting corners. It’s made completely from scratch—yes, even the crust—and it delivers everything you’d want from a classic Key Lime Pie recipe. Smooth filling, bright lime flavor, and a whipped cream topping that brings it all together.
Serve it at a summer get-together, bring it to a weekend dinner, or enjoy a slice just because you love lime desserts—this pie never disappoints.
Why You Will Love This Recipe
- Uses fresh key limes for authentic flavor
- A buttery graham cracker crust made from scratch
- Creamy, tangy, and not overly sweet
- Great make-ahead dessert for gatherings
- Bakes in under 15 minutes
Ingredients
Key Limes: Fresh key limes give this pie its signature flavor—bright, tart, and slightly floral. They’re smaller and more aromatic than regular limes. If you can’t find them, regular Persian limes will still work beautifully. Just aim for freshly squeezed juice—bottled juice won’t give you the same clean, citrusy punch.
Egg Yolks: The yolks are key to that rich, velvety filling. Whisking them until slightly thickened helps the texture set up just right in the oven.
Graham Cracker Crumbs: You can use pre-crushed crumbs or crush whole graham crackers yourself. Either way, make sure they’re finely ground for the crust to hold together. Adding a pinch of salt balances the sweetness and enhances the buttery flavor.
Whipped Cream: Homemade whipped cream is worth the extra step. It’s light, fresh, and cuts through the richness of the filling. For best results, chill your mixing bowl and beaters before whipping.
See the recipe card for the complete list of ingredients and quantities.
Step-by-step Instructions
Step 1: In a bowl, mix graham cracker crumbs, sugar, salt, and melted butter until evenly combined. Press the mixture firmly into the bottom and sides of a 9-inch (23 cm) tart pan/pie pan. Bake for 8 minutes, then let cool.
Step 2: In a large bowl, whisk the egg yolks until slightly thickened. Whisk in the sweetened condensed milk, key lime juice, lime zest, vanilla extract, and salt until smooth.
Step 3: Pour the filling into the cooled crust and smooth the top. Bake at 350℉ for 12-15 minutes until the center is just set (a slight jiggle is fine). Let the pie cool at room temperature for 30 minutes, then refrigerate for at least 3 hours (or overnight) until fully set.
Step 4: Using a hand mixer or stand mixer, beat heavy whipping cream, powdered sugar, and vanilla on medium-high speed until stiff peaks form. Spread or pipe the whipped cream on top of the chilled pie.
Step 5: Garnish with key lime zest and lime slices. Slice, serve, and enjoy!
Expert Tips
- Use fresh key limes if possible—bottled juice works in a pinch, but fresh gives the best flavor.
- Don’t overbake; the center should still have a little wobble.
- Chill fully before slicing to get clean cuts and the best texture.
- You can make the key lime pie filling a day in advance and store it chilled until ready to serve.
- Leftover key lime pie can be stored covered in the fridge for 3 to 4 days. For longer storage, freeze the pie (without whipped cream) for up to 2 months. Thaw in the fridge overnight.
More Summer Recipes
- These 15 Summer Chicken Salad Recipes are packed with fresh ingredients, bold flavors, and easy prep! From classic creamy salads to fruity, zesty, and protein-packed options, these recipes are perfect for warm-weather lunches, picnics, and BBQs.
- Summer desserts don’t get easier than this! Watermelon Pizza is a refreshing, no-bake treat that’s perfect for hot days, backyard parties, and summer snacking.
- Bring the campfire vibes to your next outdoor adventure! These Blackstone camping meals are made for cooking under the sun, moon, and stars. From hearty breakfasts to crispy smash burgers, it’s everything you need for unforgettable campfire cooking.
- Packing snacks for the beach? Here are 21 beach snack recipes that are travel-friendly and hold up in the heat. From high-protein trail mix to frozen grapes and pineapple, these snacks are simple to pack and great for long days by the water.
- Bright and flavorful, these cold gazpacho soup shots are made with fresh tomatoes, cucumber, and bell pepper, then served in mini glasses with microgreens on top. Ideal for easy appetizers or warm-weather menus.
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Equipment
Ingredients
For the Graham Cracker Crust:
- 1½ cups graham cracker crumbs
- ⅓ cup granulated sugar
- ½ teaspoon salt
- 6 tablespoons unsalted butter melted
For the Key Lime Filling:
- 4 large egg yolks
- 1 can sweetened condensed milk (14 oz)
- ½ cup fresh key lime juice (about 12 key limes)
- 1 tablespoon key lime zest or regular lime zest
- ½ teaspoon vanilla extract
- ⅛ teaspoon salt
For the Whipped Cream Topping:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- ½ teaspoon vanilla extract
- Key lime zest and slices for garnish
Instructions
- Preheat oven to 350℉.
- In a bowl, mix graham cracker crumbs, sugar, salt, and melted butter until evenly combined. Press the mixture firmly into the bottom and sides of a 9-inch (23 cm) tart pan/pie pan.
- Bake for 8 minutes, then let cool while preparing the filling.
- In a large bowl, whisk the egg yolks until slightly thickened. Whisk in the sweetened condensed milk, key lime juice, lime zest, vanilla extract, and salt until smooth.
- Pour the filling into the cooled crust and smooth the top.
- Bake at 350℉ for 12-15 minutes until the center is just set (a slight jiggle is fine). Let the pie cool at room temperature for 30 minutes, then refrigerate for at least 3 hours (or overnight) until fully set.
- Using a hand mixer or stand mixer, beat heavy whipping cream, powdered sugar, and vanilla on medium-high speed until stiff peaks form.
- Spread or pipe the whipped cream on top of the chilled pie. Garnish with key lime zest and lime slices. Slice, serve, and enjoy!
Notes
- Use fresh key limes if possible—bottled juice works in a pinch, but fresh gives the best flavor.
- Don’t overbake; the center should still have a little wobble.
- Chill fully before slicing to get clean cuts and the best texture.
- You can make the key lime pie filling a day in advance and store it chilled until ready to serve.
- Leftover key lime pie can be stored covered in the fridge for 3 to 4 days. For longer storage, freeze the pie (without whipped cream) for up to 2 months. Thaw in the fridge overnight.
