Classic Key Lime Pie Recipe (Creamy & Easy)

This classic key lime pie recipe pairs a tart, fragrant citrus filling with a buttery graham cracker crust. The filling sets in the oven, then chills until smooth and sliceable, so you can make the dessert a day ahead for cookouts, holidays, or a relaxed weekend dinner.

At a glance: 8 slices · 25 minutes prep · 20 minutes baking · 4 hours 45 minutes total, including chilling. The recipe uses pasteurized egg yolks for a more dependable, food-safe filling.

Why this key lime pie works

Sweetened condensed milk gives the filling body, while key lime juice brings the sharp, floral citrus flavor that balances it. A short bake helps the edges set; a long refrigerator rest firms the center without making it rubbery. Pressing the crumbs firmly into the pie plate keeps the crust together when you cut the chilled pie.

If key limes are not available, bottled key lime juice is a practical substitute. Regular Persian lime juice also works, though its flavor is a little less floral. Use finely grated zest and avoid the bitter white pith.

How to make it

1. Prepare the crust. Heat the oven to 350°F (175°C). Mix graham cracker crumbs, melted butter, and sugar until evenly moistened. Press the mixture across the bottom and up the sides of a 9-inch pie plate, then bake for 8 minutes.
2. Mix the filling. Whisk the condensed milk and pasteurized yolks until smooth. Add lime juice, zest, and a pinch of salt. Pour the mixture into the warm crust.
3. Bake gently. Bake 12–15 minutes, until the edges are set and the center has a small, gentle wobble. Avoid browning the filling. If you use ordinary shell eggs instead of pasteurized yolks, cook the egg mixture to 160°F; follow current USDA egg-safety guidance.
4. Cool and chill. Let the pie cool on a rack for 1 hour, then cover and refrigerate for at least 4 hours. The center should be cold and firm before slicing.
5. Finish and serve. For optional whipped cream, beat cold heavy cream with powdered sugar to soft peaks and spoon it over the pie just before serving.

Helpful tips and swaps

• Measure the crumbs after crushing. Fine, even crumbs pack more neatly than large pieces.
• Use a gentle bake. The filling continues to firm as it cools, so do not wait for a completely rigid center in the oven.
• Make it ahead. Chill the pie overnight for especially tidy slices. Add whipped cream shortly before serving.
• For a dairy-free alternative: this traditional version depends on condensed milk and cream for its texture; use a tested dairy-free pie recipe rather than swapping those ingredients one-for-one.

Storage and serving

Cover leftovers and refrigerate for up to 3 days. For cleaner slices, dip a sharp knife in warm water and wipe it between cuts. Do not leave the pie at room temperature for more than 2 hours; refrigerate it sooner in a warm room.

Estimated nutrition

Approximate values per slice (1/8 of the pie, including the optional whipped cream). Actual nutrition varies by brand and portion size.

More desserts to try

For another citrus-forward bake, see our Classic New York Cheesecake. If you want a fruit-filled dessert, try the Southern Peach Cobbler.

Jump to Recipe

Classic Key Lime Pie

Bright, creamy lime custard in a crisp graham cracA bright, creamy key lime pie with crisp graham crust. Chill at least four hours before slicing.er crust. Chill for at least 4 hours before slicing.A bright, creamy key lime pie with a crisp graham cracker crust. Chill at least 4 hours for clean slices.

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Prep Time 25 minutes mins

Cook Time 20 minutes mins

Chill Time 4 hours hrs

Total Time 4 hours hrs 45 minutes mins

Servings: 8

Course: Dessert

Calories: 480

Ingredients Equipment Method

Ingredients

  

• 1 1/21 1/2 cupscups graham cracker crumbsgraham cracker crumbs
• 1/31/3 cupcup unsalted butterunsalted butter meltedmelted
• 1/41/4 cupcup granulated sugargranulated sugar
• 11 14-ounce can 14-ounce can sweetened condensed milksweetened condensed milk
• 44 large large pasteurized egg yolkspasteurized egg yolks
• 1/21/2 cupcup key lime juicekey lime juice
• 11 teaspoonteaspoon finely grated lime zestfinely grated lime zest
• 11 pinchpinch fine saltfine salt
• 11 cupcup cold heavy creamcold heavy cream for topping (optional)for topping (optional)
• 11 tablespoontablespoon powdered sugarpowdered sugar for topping (optional)for topping (optional)

Equipment

• 1 9-inch pie plate

Method

 

1. Set out a 9-inch pie plate and heat the oven to 350°F.
2. Heat the oven to 350°F. Stir graham cracker crumbs, melted butter, and granulated sugar until evenly moistened. Press firmly over the bottom and sides of a 9-inch pie plate.Stir the graham cracker crumbs, melted butter, and granulated sugar until evenly moistened. Press firmly over the bottom and sides of the pie plate.
3. Bake the crust for 8 minutes, then set it aside while making the filling.
4. Whisk condensed milk and pasteurized egg yolks until smooth. Whisk in key lime juice, lime zest, and salt; pour into the warm crust.
5. Bake for 12 to 15 minutes, until the edges are set and the center has a slight wobble. If using ordinary shell eggs, cook the filling to 160°F; pasteurized yolks are recommended when temperature is uncertain.
6. Cool on a rack for 1 hour, cover, and refrigerate for at least 4 hours until fully chilled and easy to slice.
7. For optional topping, beat cold cream and powdered sugar to soft peaks. Spoon over the chilled pie just before serving.