Key Lime Pie Classic (Printable)

Sweet-tart lime filling in a crisp graham crust, finished with fluffy whipped cream.

# What You'll Need:

→ Crust

01 - 1 1/2 cups graham cracker crumbs (about 13–14 crackers), crushed
02 - 7 tablespoons unsalted butter, melted
03 - 3 tablespoons granulated sugar
04 - Pinch of salt

→ Filling

05 - 1 can (14 oz) sweetened condensed milk
06 - 1/2 cup key lime juice (fresh or bottled)
07 - 2 teaspoons grated lime zest
08 - 4 large egg yolks

→ Topping

09 - 1 cup heavy cream, cold
10 - 2 tablespoons powdered sugar
11 - 1 teaspoon vanilla extract
12 - Additional lime zest or thin lime slices for garnish

# How To Make:

01 - Set oven temperature to 350°F (175°C).
02 - In a bowl, combine graham cracker crumbs, melted butter, sugar, and salt until evenly moistened.
03 - Press crumb mixture firmly into bottom and up sides of a 9-inch pie pan.
04 - Bake crust for 10 minutes, then remove and allow to cool slightly.
05 - Whisk together sweetened condensed milk, key lime juice, lime zest, and egg yolks in a medium bowl until smooth and fully combined.
06 - Pour the filling evenly into the warm crust and smooth the surface.
07 - Bake for 15 minutes until the center is just set but slightly wobbly.
08 - Let the pie cool to room temperature, then refrigerate for at least 2 hours until fully chilled and set.
09 - Beat cold heavy cream, powdered sugar, and vanilla extract until medium peaks form.
10 - Pipe or spoon whipped cream over chilled pie; garnish with lime zest or slices before serving.

# Expert Advice:

01 -
  • It takes 15 minutes of actual work but tastes like you spent hours in the kitchen.
  • The filling is impossibly smooth and tangy-sweet, like eating clouds that somehow remember citrus.
  • No mixer required, no fancy techniques—just a bowl, a whisk, and belief in yourself.
  • Impresses people at dinner parties while staying completely forgiving if timing gets loose.
02 -
  • Don't skip cooling the crust slightly before adding the filling; pouring warm filling into a hot crust can make the bottom tough.
  • The pie is done when the very center still wobbles slightly—a completely firm center means it's overbaked and will taste dense.
  • Room temperature egg yolks whisk more smoothly into the filling than cold ones, creating a silkier texture.
  • Chilling time is essential; rushing this step results in a filling that's still too soft and won't hold clean slices.
03 -
  • Zest your limes before cutting and juicing them; once they're halved, the zest is harder to microplane without frustration.
  • Keep your pie pan on a sturdy baking sheet when moving it in and out of the oven—it's the difference between confidence and catastrophe.
  • If you don't have powdered sugar for the whipped cream, blend granulated sugar in a blender for 30 seconds to break it down finer.
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