Recipe at a glance
- Estimated yield: 8 slices
- Prep: about 20 minutes
- Cooking: about 30 minutes
- Additional time: about 270 minutes (resting, rising, chilling or freezing, where required)
- Total: about 320 minutes
Times and yields are planning estimates, not results from a documented kitchen test. Follow the texture and temperature checks in the method; optional overnight rests take longer. Measurements use US cups and spoons unless stated otherwise.
Key lime pie is a classic American dessert that originated in the Florida Keys. It features a sweet and tangy filling made from key lime juice, sweetened condensed milk, and egg yolks, which is set in a graham cracker crust and often topped with whipped cream or meringue. The pie gets its unique flavor from key limes, which are smaller and more aromatic than regular Persian limes, with a distinct tartness.
Here’s a simple recipe for key lime pie:
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/3 cup granulated sugar
- 6 tablespoons unsalted butter, melted
- 1 can (14 ounces) sweetened condensed milk
- 4 large pasteurized egg yolks
- 1/2 cup key lime juice (freshly squeezed or bottled)
- 1 tablespoon key lime zest (optional)
- 1 cup heavy cream, whipped (for topping, optional)
Instructions
- Preheat your oven to 350°F (175°C).
- In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until the crumbs are evenly coated with the butter.
- Press the graham cracker mixture into the bottom and up the sides of a 9-inch pie dish to form the crust. Bake the crust for 10 minutes, then remove from the oven and allow it to cool slightly.
- In a separate bowl, whisk together the sweetened condensed milk, egg yolks, key lime juice, and key lime zest (if using) until well combined and smooth.
- Pour the key lime filling into the slightly cooled graham cracker crust, spreading it evenly with a spatula.
- Bake the pie for 15-20 minutes, or until the filling is set and only slightly jiggly in the center. Remove from the oven and cool on a rack briefly, then refrigerate within two hours of baking. Refrigerate the pie for at least 4 hours, or preferably overnight, to allow the filling to fully set.
- Before serving, top the pie with whipped cream, if desired. You can either spread a layer of whipped cream over the entire pie or pipe individual dollops onto each slice.
The combination of the sweet graham cracker crust, tart key lime filling, and creamy whipped topping creates a delightful balance of flavors and textures that has made key lime pie a beloved dessert for generations.
Storage and serving
Keep refrigerated at 40°F (4°C) or colder and use within three days, or sooner if an ingredient label requires it. Serve dressed salads promptly for best texture. For picnics, transport in an insulated cooler with ice packs and set out small portions. Limit perishable food to two hours out of refrigeration, or one hour above 90°F (32°C). Food-safety guidance.
Editorial update: October 23, 2026. Ingredient and method consistency reviewed; a documented kitchen test is still needed.
