Key Lime Pie
Key Lime Pie is Florida sunshine in dessert form — a silky, tangy lime custard in a buttery graham crust, crowned with clouds of whipped cream. Bright, refreshing, and endlessly easy, it is summer's perfect ending.
- Prep time
- 20 mins
- Cook time
- 15 mins
- Total time
- 35 mins
- Servings
- 4 servings
- Calories
- 480
Ingredients
- 1 1/2 cups (150g) graham cracker crumbs
- 6 tablespoons (85g) unsalted butter, melted
- 3 tablespoons granulated sugar
- 1 can (14 oz / 400g) sweetened condensed milk
- 1/2 cup (120ml) Key lime juice (about 12 Key limes, or bottled)
- 4 large egg yolks
- 1 teaspoon Key lime zest
- Pinch of salt
- 1 cup (240ml) heavy cream, chilled
- 2 tablespoons powdered sugar
- Lime slices and extra zest, for garnish
Instructions
- Preheat the oven to 350°F (175°C). Mix the graham crumbs, melted butter, and sugar until it looks like wet sand, then press firmly and evenly into a 9-inch pie plate. Bake for 8 minutes until fragrant and set; leave the oven on.
- In a medium bowl, whisk the condensed milk, Key lime juice, egg yolks, zest, and salt until smooth and slightly thickened — the acid will already start setting the custard.
- Pour the filling into the warm crust and bake for 12–15 minutes, until the edges are set and the center has just a slight jiggle. Do not overbake — the custard firms up as it chills.
- Cool to room temperature, about 30 minutes, then refrigerate for at least 4 hours or overnight until fully firm.
- Just before serving, whip the heavy cream with the powdered sugar to soft peaks. Dollop or pipe generously over the pie.
- Garnish with lime slices and zest, slice with a hot dry knife, and serve cold — tart, creamy, and gone in minutes.
Pro tips
- Roll limes firmly on the counter before juicing to get far more juice from each one.
- Bottled Key lime juice is a perfectly good shortcut — it is consistent and saves serious squeezing time.
- The slight jiggle at the edges means it is done; overbaking turns the custard rubbery.
- Chill overnight for the cleanest slices and the best tangy flavor.
Frequently asked questions
Can I use regular limes instead of Key limes?
Absolutely — Persian limes (the regular grocery kind) work well and are easier to juice. True Key limes are more aromatic and tart, so reduce the juice slightly if using them.
Why didn't my filling set?
The custard is mostly set by the acid reacting with the dairy, and the short bake just firms it. Make sure your measurements are right and chill it fully before slicing.
Should I bake the graham crust first?
Yes — bake it 8–10 minutes at 350°F (175°C) until fragrant for a crisper, deeper-flavored crust.
Can I make the whipped cream ahead?
Do not whip the cream too far ahead — soft peaks hold for a day in the fridge, but re-whip briefly if it deflates. Add it to the pie just before serving.