This is my favourite recipe for Key Lime Pie! This classic pie is simple to make, smooth, creamy and bursting with lime flavour — the perfect dessert to finish a summer meal.

This post may contain affiliate links. Please see my full disclosure policy for details.

Post Updated: 09/26/19

Simply Amazing Key Lime Pie

Today is National Key Lime Pie Day, and it was the perfect excuse to finally make and taste this classic dessert. This Key Lime Pie is creamy, tart, sweet and incredibly satisfying — and it’s surprisingly easy to prepare.

Although called Key Lime Pie, I used regular limes for this recipe. Key limes are small and time-consuming to juice, and they can be difficult and expensive to source. Regular limes work wonderfully — they’re easier to juice, require fewer fruit and give excellent flavour.

How to Make the Best Key Lime Pie

If you’re intimidated by Key Lime Pie, don’t be — it’s straightforward and nearly foolproof. The recipe has two main parts:

The graham cracker crust
The lime filling

Finish the pie with whipped cream, lime zest, graham cracker crumbs and lime twists for a beautiful presentation.

Graham Cracker Crust

The crust uses simple pantry ingredients: graham cracker crumbs, sugar, lime zest and melted butter. The lime zest is optional but adds a bright note that complements the filling.

About 2 1/4 cups graham cracker crumbs is enough to line a 9- or 10-inch pie dish. Press the crumb mixture firmly into the bottom and up the sides, then pre-bake it for 6–8 minutes to set. Allow it to cool while you prepare the filling.

Lime Filling

The filling is remarkably simple: egg yolks, sweetened condensed milk, lime juice and lime zest. Beat the egg yolks until pale, then slowly add the sweetened condensed milk and mix until the mixture thickens. Stir in the lime juice and zest, pour into the cooled crust and bake until the edges are set but the center still jiggles slightly, about 15–18 minutes.

After baking, let the pie cool to room temperature, then refrigerate for at least three hours or overnight. Chilling is essential to develop the texture and flavor.

Time to Decorate!

For decoration, sprinkle graham cracker crumbs and lime zest over the chilled pie. Whip chilled heavy cream with powdered sugar and vanilla to stiff peaks, pipe swirls around the edges and center, and top each swirl with a lime twist.

To make lime twists, cut thin lime slices and slice almost through each slice, leaving a small section intact. Hold each end and twist to form a pretty garnish.

Did you make this Key Lime Pie? Share how it turned out and leave a rating if you like the recipe.

>>PIN THIS FOR LATER<<

Related Key Lime Desserts

Key Lime Pie Pancakes

Key Lime Pie Pudding

FOLLOW QUEENSLEE APPÉTIT

Like what you see? Follow Queenslee Appétit for more recipes and food inspiration.

Have questions about the recipe? Contact me here, and I’ll be happy to help!

Let’s get baking!

Simply Amazing Key Lime Pie

Yield: 8-10 servings

Prep Time: 15 minutes

Cook Time: 26 minutes

Total Time: 41 minutes

This is my favourite recipe for Key Lime Pie — easy to make, smooth, creamy and full of lime flavour.

Ingredients

Graham Cracker Crust:

2 1/4 cups graham cracker crumbs
3 1/2 tablespoons granulated sugar
1 teaspoon lime zest
10 tablespoons unsalted butter, melted

Filling:

4 large egg yolks
2 (14-oz) cans sweetened condensed milk
3/4 cup freshly squeezed lime juice (about 4–6 regular limes)
2 teaspoons lime zest

Topping:

1 cup heavy cream, chilled
2/3 cup powdered sugar
1 teaspoon pure vanilla extract
Lime zest (optional)
Lime slices
Graham cracker crumbs (optional)

Instructions

For the Crust:

Preheat oven to 350°F. Lightly grease a 9- or 10-inch pie dish.
Combine cookie crumbs, sugar and lime zest in a bowl.
Mix in melted butter until the mixture resembles wet sand.
Press into the pie dish, up the sides and across the bottom.
Bake 6–8 minutes until slightly darkened. Cool completely.

For the Filling:

In a large bowl, beat egg yolks until very pale, about 5 minutes.
Slowly add the sweetened condensed milk while mixing on low, beating until thick.
Mix in lime juice and zest until combined.
Pour into the cooled crust and bake 15–18 minutes, until edges are set and center jiggles slightly.
Cool to room temperature, then refrigerate at least 3 hours or overnight.

For the Topping:

Garnish the chilled pie with graham cracker crumbs and lime zest if desired.
Whip chilled cream, powdered sugar and vanilla to stiff peaks, about 3–5 minutes.
Pipe swirls of whipped cream around the edges and center of the pie.
Top each swirl with a lime twist, slice and serve.

Nutrition Information

Yield: 10 | Serving size: 1

BON APPÉTIT!

Love, Dedra

© QUEENSLEE APPÉTIT. All images & content are copyright protected. Please do not use images without permission. If you republish this recipe, rewrite it in your own words or link back to the original post.