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–+ servings
a key lime pie garnishes with keylime slices and whipped cream
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4.82 from 22 votes

Best Key Lime Pie Recipe

This classic Key Lime Pie is smooth, tangy, and perfectly balanced with a buttery graham cracker crust and light whipped cream topping.
Prep Time10 minutes
Cook Time15 minutes
Additional Time3 hours
Total Time3 hours 25 minutes
Course: Dessert
Cuisine: American
Servings: 8 servings
Author: Amy Nash

Equipment

Ingredients

Graham Cracker Crust

Filling

  • 14 ounces sweetened condensed milk
  • ⅔ cup fresh key lime juice from 20-24 key limes
  • 2 teaspoons grated key lime zest from 3-4 key limes + thin curled strip for garnish
  • 4 large egg yolks

Topping

  • 1 cup heavy cream
  • 2 Tablespoons powdered sugar

Instructions

  • Preheat oven to 350°F. Prepare graham cracker crust and bake for 10 minutes until set. Cool while preparing filling. 
    1 graham cracker crust
  • Whisk together condensed milk, key lime juice, key lime zest, and egg yolks. Pour into pie crust.
    14 ounces sweetened condensed milk, ⅔ cup fresh key lime juice, 2 teaspoons grated key lime zest, 4 large egg yolks
  • Bake for 15-20 minutes, until the pie is mostly set around the edges but still slightly jiggly in the center. Cool on a wire rack for 1 hour, then transfer to the refrigerator and chill for 3 hours.
  • Prepare whipped cream by beating the cream and powdered sugar with an electric mixer on high speed for 2 to 3 minutes until soft peaks form. Spread on top of pie or transfer to a piping bag fitted with a round tip or star tip and pipe decorative swirls around the border of the pie. Garnish with thin slices of key limes and lime zest, then slice and serve.
    1 cup heavy cream, 2 Tablespoons powdered sugar

Notes

  • Pull the pie from the oven while the center is still slightly jiggly so it finishes setting as it cools.
  • Pre baking the graham cracker crust helps prevent sogginess.
  • Bottled key lime juice works well if fresh key limes aren’t available.
  • Chill the pie fully before slicing for the cleanest cuts.
Storage & Make Ahead
  • Store covered in the refrigerator for up to 3 days.
  • Freeze fully cooled pie uncovered until firm, then wrap tightly and freeze for up to 3 months. Thaw at room temperature for 15-20 minutes before serving.

Nutrition

Calories: 409kcal | Carbohydrates: 46g | Protein: 7g | Fat: 23g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Cholesterol: 150mg | Sodium: 179mg | Potassium: 264mg | Fiber: 1g | Sugar: 33g | Vitamin A: 703IU | Vitamin C: 8mg | Calcium: 180mg | Iron: 1mg

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