Print

Key Lime Pie – Creamy, Tangy & Truly Irresistible

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A classic key lime pie with a creamy, tangy lime custard filling and a buttery graham cracker crust, baked to perfection and chilled for clean slices and refreshing flavor.

Ingredients

Scale
  • 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 egg yolks
  • 1/2 cup fresh lime juice (key limes or regular limes)
  • 1 tablespoon lime zest
  • 1/4 teaspoon salt
  • Whipped cream, for topping (optional)

Instructions

  1. Preheat the oven to 350°F (175°C).
  2. In a bowl, mix graham cracker crumbs, sugar, and melted butter until combined.
  3. Press the mixture firmly into the bottom and sides of a 9-inch pie dish.
  4. Bake the crust for 8–10 minutes, then remove and let it cool slightly.
  5. In a large bowl, whisk the egg yolks until smooth.
  6. Add sweetened condensed milk and mix until fully combined.
  7. Slowly whisk in fresh lime juice, lime zest, and salt until the filling thickens.
  8. Pour the filling into the prepared crust.
  9. Bake for 15–18 minutes, until the center is just set and slightly jiggly.
  10. Cool at room temperature, then refrigerate for at least 4 hours before serving.
  11. Top with whipped cream if desired and serve chilled.

Notes

  • Use fresh lime juice for the best flavor; bottled juice is not recommended.
  • The pie will continue to set as it chills in the refrigerator.
  • Do not overbake, as this can cause cracks and a rubbery texture.
  • The pie can be made a day ahead for best slicing results.

Nutrition

Find it online: https://recipeeasily.com/the-best-key-lime-pie/