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Classic Key Lime Pie

Name: Classic Key Lime Pie
Prep time: 20 min
Cook time: 25 min
Total time: 2 h 45 min
Cuisine: American
Ingredients: 1 ½ cups graham cracker crumbs; ⅓ cup granulated sugar; 6 tablespoons melted butter; 4 egg yolks; 14 oz sweetened condensed milk; ½ cup key lime juice; 1 tablespoon grated lime zest

Author: Emma

Published: August 3, 2025

Updated: October 29, 2025

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There’s nothing quite like the first bite of a perfect Key Lime Pie—that bright, tangy filling against the sweet, buttery crust just hits different. It’s been my go-to summer dessert for years, and honestly? It’s way easier to make than people think. I remember the first time I tried making it—I was skeptical about how something so simple could taste so incredible, but wow, was I wrong!

This classic dessert has been winning hearts since forever, and once you taste the magic of fresh key lime juice mixed with that rich condensed milk filling, you’ll understand why. My version keeps things traditional with a crispy graham cracker crust that balances the zesty lime perfectly. Trust me, after one slice, you’ll be hooked just like I was.

Key Lime Pie - detail 2

Ingredients for Key Lime Pie

1 ½ cups graham cracker crumbs
⅓ cup granulated sugar
6 tablespoons melted butter
4 egg yolks
14 oz sweetened condensed milk
½ cup key lime juice
1 tablespoon grated lime zest

How to Make Key Lime Pie

Okay, let’s get to the fun part—making this zesty masterpiece! I promise it’s simpler than you think, but there are a few key steps that make all the difference. Follow along, and you’ll have a pie that’ll make your taste buds sing.

Preparing the Graham Cracker Crust

First things first—that buttery, crumbly crust. You’ll want to press the graham cracker mixture firmly into your pie dish. I use the bottom of a measuring cup to really pack it in there—it helps prevent crumbling later. Pop it in the oven for just 10 minutes to set. Oh! And here’s my little secret: let it cool completely before adding the filling. A warm crust makes the filling weep, and nobody wants a soggy bottom!

Mixing the Key Lime Filling

Now for the magic—that creamy lime filling. Whisk those egg yolks until they’re pale and smooth, then stir in the sweetened condensed milk. When you add the lime juice and zest, something incredible happens—it thickens right before your eyes! Don’t worry if it seems thin at first; keep stirring until it’s perfectly smooth. Pro tip: taste as you go. Want more tang? Add an extra squeeze of lime!

Baking and Chilling Key Lime Pie

Bake your pie just until the edges are set but the center still jiggles slightly—about 15 minutes does the trick. Overbaking makes the filling rubbery, so keep an eye on it! Then comes the hardest part: waiting. Two hours in the fridge minimum, but overnight is even better. The flavors deepen, and that creamy texture becomes absolute perfection. Resist the urge to dive in early—it’s worth the wait!

Key Lime Pie - detail 1

Why You’ll Love This Key Lime Pie

So easy to make – No fancy techniques, just simple steps for a showstopping dessert
Perfect balance of sweet and tangy – That bright lime flavor cuts through the rich creaminess beautifully
Always a crowd-pleaser – It disappears fast at parties – trust me, I’ve seen it happen!
Better than restaurant versions – Fresh lime juice makes all the difference
No-bake option available – Just mix and chill if you’re short on time

Expert Tips for the Best Key Lime Pie

Listen, after making dozens of these pies, I’ve learned a few tricks! First – always use fresh key limes if you can find them. That bottled juice just doesn’t give the same bright pop. Second, don’t overbake! When the edges are set but the center still jiggles slightly when you nudge the pan, it’s done. The filling will firm up as it chills.

Oh! And here’s my favorite storage trick: cover the pie with plastic wrap pressed directly on the surface before refrigerating. This prevents that weird skin from forming on top. Want extra zing? Add the lime zest right before serving for maximum aroma. Lastly – slice with a hot knife (run it under hot water then dry) for picture-perfect pieces every time!

Key Lime Pie Variations

Want to mix things up? Try swapping graham crackers for vanilla wafers or gingersnaps in the crust—so good! For a tropical twist, mix shredded coconut into the crust or top with toasted coconut flakes. My lazy-day version skips baking entirely—just mix the filling, pour into a premade crust, and chill. Feeling fancy? Pipe on fresh whipped cream and extra lime zest before serving!

Serving and Storing Key Lime Pie

This pie absolutely must be served chilled—that’s when the flavors are brightest and the texture is perfectly set! Leftovers? Just cover tightly with plastic wrap (press it right against the surface) and they’ll keep beautifully in the fridge for 3-4 days. Though let’s be honest—it never lasts that long in my house!

Key Lime Pie Nutritional Information

One slice of this dreamy pie (about 1/8 of a 9-inch pie) comes in around 320 calories. You’re looking at 15g of fat (8g saturated), 40g carbs, and 6g protein per serving. Now listen – these numbers can vary based on your exact ingredients, especially if you go wild with the whipped cream topping! But compared to most desserts? That tangy lime makes it feel way more indulgent than it actually is.

Frequently Asked Questions

Can I use regular limes instead of key limes?
Absolutely! While key limes have that special tang, regular Persian limes work in a pinch. You’ll need about 5-6 regular limes to get ½ cup of juice. The flavor will be slightly different—a bit less floral—but still delicious. Just add an extra teaspoon of zest to boost the lime flavor!

How long can I freeze key lime pie?
Great news—it freezes beautifully! Wrap the whole pie (or slices) tightly in plastic wrap, then foil. It’ll keep for up to 2 months. Thaw overnight in the fridge before serving. The texture might be slightly softer, but that creamy lime flavor stays perfect.

Why did my filling crack?
Oh no! This usually happens from overbaking or temperature shock. Next time, bake just until the edges set (remember—jiggly center is good!), and let it cool gradually on the counter before refrigerating. A cracked pie still tastes amazing though—just cover it with whipped cream!

Can I make this without eggs?
I’ve tried using cornstarch as a thickener, but honestly? The egg yolks give that signature creamy texture. If you must skip eggs, look for a vegan condensed milk alternative and add an extra tablespoon of cornstarch to the filling mixture.