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Key lime pie topped with whipped cream and lime slices.

Creamy Key Lime Pie with Buttery Graham Cracker Crust

This easy Key Lime Pie recipe is made completely from scratch with a creamy, tangy filling and a buttery graham cracker crust. It’s the perfect refreshing dessert for summer and comes together with simple ingredients. Top it off with homemade whipped cream for a classic Key Lime Pie that’s smooth, zesty, and always a crowd-pleaser.
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Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Course: Dessert
Cuisine: American
Servings: 8
Author: Shilpa

Equipment

Ingredients

For the Graham Cracker Crust:

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:

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.

Nutrition

Calories: 475kcal | Carbohydrates: 52g | Protein: 7g | Fat: 27g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.3g | Cholesterol: 165mg | Sodium: 362mg | Potassium: 271mg | Fiber: 1g | Sugar: 42g | Vitamin A: 962IU | Vitamin C: 6mg | Calcium: 189mg | Iron: 1mg
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