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Key Lime Pie with whipped cream and lime slices on a white plate, overhead shot

Key Lime Pie

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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 4 hours 45 minutes
Servings 8 slices
Calories 420 kcal

Equipment

  • 9-inch pie pan
  • Medium mixing bowl
  • Large mixing bowl
  • Whisk
  • Hand mixer or stand mixer
  • Measuring cups and spoons
  • Rubber spatula
  • Citrus juicer

Ingredients
  

Graham Cracker Crust

  • 1.5 cups graham cracker crumbs from about 12 full sheets, finely crushed
  • 3 tablespoons granulated sugar
  • 0.25 teaspoon fine sea salt
  • 6 tablespoons unsalted butter melted and slightly cooled

Key Lime Filling

  • 4 large egg yolks room temperature
  • 1 tablespoon Key lime zest from about 8–10 Key limes
  • 0.5 cup fresh Key lime juice from about 20–24 Key limes; bottled may be substituted
  • 2 cans sweetened condensed milk 14 oz each (28 oz total)

Whipped Cream Topping

  • 1 cup heavy whipping cream very cold
  • 2 tablespoons powdered sugar sifted
  • 0.5 teaspoon pure vanilla extract
  • Key lime zest and thin lime slices for garnish

Instructions
 

Make the Graham Cracker Crust

  • Preheat your oven to 350°F (175°C). In a medium bowl, combine the graham cracker crumbs, granulated sugar, and salt. Stir to combine.
  • Pour the melted butter over the crumb mixture and stir until all the crumbs are evenly moistened and the mixture resembles wet sand.
  • Press the crumb mixture firmly and evenly into the bottom and up the sides of a 9-inch pie pan, using the flat bottom of a measuring cup to compact it tightly.
  • Bake the crust for 8 minutes, until it is just set and lightly golden. Remove from the oven and set aside to cool completely before adding the filling.

Make the Key Lime Filling

  • In a large bowl, whisk the egg yolks and Key lime zest together vigorously for about 2 minutes, until the mixture is pale yellow and the zest is fragrant.
  • Add both cans of sweetened condensed milk and whisk until fully incorporated and smooth.
  • Add the fresh Key lime juice and whisk again until the mixture is uniform and slightly thickened, about 1 minute. The acid from the lime juice will begin reacting with the condensed milk immediately.
  • Pour the filling into the cooled graham cracker crust and smooth the top with a spatula.

Bake and Chill

  • Bake the pie at 350°F for 15–17 minutes, until the filling is set around the edges but still has a slight jiggle in the very center when you gently shake the pan. Do not overbake.
  • Remove from the oven and let the pie cool completely at room temperature, about 1 hour. Then cover loosely with plastic wrap and refrigerate for at least 4 hours, or overnight for best results.

Make the Whipped Cream and Serve

  • When ready to serve, combine the cold heavy cream, powdered sugar, and vanilla extract in a large chilled bowl. Beat with a hand mixer or stand mixer on medium-high speed until medium-to-firm peaks form, 2–3 minutes.
  • Pipe or dollop the whipped cream over the chilled pie. Garnish with fresh Key lime zest and thin lime wheel slices. Slice and serve immediately.

Notes

Make-Ahead: The baked pie can be refrigerated for up to 2 days before serving. Add whipped cream topping just before serving. For longer storage, wrap the baked, cooled pie tightly and freeze for up to 1 month; thaw overnight in the refrigerator.
Key Lime Juice: Fresh Key lime juice is strongly preferred. If unavailable, Nellie & Joe's bottled Key lime juice is an excellent substitute. Avoid using standard green Persian lime juice alone — the flavor is significantly milder.
Crust Tip: Make sure the graham cracker crust is fully cooled before adding the filling to ensure clean, distinct layers.
Filling Jiggle Test: The center of the pie should jiggle like set gelatin — not liquid — when you pull it from the oven. It will firm up fully during chilling.

Nutrition

Calories: 420kcalCarbohydrates: 54gProtein: 7gFat: 21gSodium: 220mgFiber: 0.5gSugar: 44g
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