Key Lime Pie

A tart, creamy key lime pie with a buttery graham cracker crust and a filling of lime juice, egg yolks and sweetened condensed milk, topped with whipped cream. Serves 8.

Slice of lime pie with whipped cream
  • Prep 20 min
  • Cook 25 min
  • Cool and chill 3 hr
  • Total 3 hr 45 min
  • Yield 1 (9-inch) pie, 8 servings

Jump to: Ingredients | Instructions | Tips | Questions | Print recipe

Key lime pie is the perfect finish to a seafood dinner: cool, tangy and simple. The filling has just three main ingredients, egg yolks, sweetened condensed milk and lime juice, and it sets to a silky custard in a short bake.

Bottled key lime juice works well and saves squeezing dozens of tiny limes, but regular Persian limes make a delicious pie too. Chill it well and top it with lightly sweetened whipped cream.

Ingredients

Crust

  • 1 1/2 cups graham cracker crumbs (about 10 full sheets)
  • 1/3 cup sugar
  • 6 tablespoons unsalted butter, melted

Filling

  • 4 large egg yolks
  • 1 (14 ounce) can sweetened condensed milk
  • 1/2 cup key lime juice, fresh or bottled
  • 1 tablespoon finely grated lime zest

Topping

  • 1 cup cold heavy cream
  • 2 tablespoons powdered sugar
  • 1/2 teaspoon vanilla extract

Instructions

  1. Heat the oven. Preheat the oven to 350°F (175°C).
  2. Make the crust. Mix the graham cracker crumbs, sugar and melted butter until evenly moistened. Press firmly into the bottom and up the sides of a 9-inch pie plate. Bake for 10 minutes and let cool for a few minutes.
  3. Make the filling. Whisk the egg yolks and lime zest together for about 1 minute. Whisk in the condensed milk, then the lime juice, until smooth.
  4. Bake. Pour the filling into the crust and bake for 15 minutes, until the edges are set and the center jiggles slightly.
  5. Cool and chill. Cool on a rack for 30 minutes, then refrigerate for at least 3 hours, until cold and set.
  6. Top and serve. Whip the cream with the powdered sugar and vanilla to soft peaks. Spread or pipe over the pie, or serve a spoonful with each slice.

Tips

  • Do not overbake. The filling should still wobble in the center; it firms as it chills.
  • Bottled key lime juice is sold near the bottled lemon juice in most grocery stores.
  • A store-bought graham cracker crust works in a pinch; bake the filled pie the same way.

Questions about this recipe

Can I use regular limes for key lime pie?
Yes. Persian limes are less tart and slightly less aromatic, but they make a very good pie. You will need about 4 limes for 1/2 cup juice.
Why is key lime pie baked?
A short bake sets the custard and cooks the egg yolks.
How long does key lime pie last?
Covered in the refrigerator, it keeps for about 3 days. Add whipped cream just before serving for the best texture.

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