Key Lime Pie Classic (Printable)

Luscious sweet-tart lime filling in a crisp crumb crust, topped with creamy whipped topping.

# What you'll need:

→ Crust

01 - 1 1/3 cups crushed graham crackers (about 13–14 crackers)
02 - 7 tablespoons unsalted butter, melted
03 - 3 tablespoons granulated sugar
04 - Pinch of salt

→ Filling

05 - 1 can (14 oz) sweetened condensed milk
06 - 1/2 cup key lime juice, fresh or bottled
07 - 2 teaspoons grated lime zest
08 - 4 large egg yolks

→ Topping

09 - 1 cup cold heavy cream
10 - 2 tablespoons powdered sugar
11 - 1 teaspoon vanilla extract
12 - Extra lime zest or thin lime slices for garnish

# How-To Steps:

01 - Set oven temperature to 350°F (175°C).
02 - Combine crushed graham crackers, melted butter, granulated sugar, and a pinch of salt in a bowl until evenly moistened.
03 - Press crumb mixture firmly into the bottom and up the sides of a 9-inch pie pan. Bake for 10 minutes, then allow to cool slightly.
04 - Whisk sweetened condensed milk, key lime juice, lime zest, and egg yolks together in a medium bowl until smooth and homogenous.
05 - Pour the filling into the warm crust and smooth the surface evenly.
06 - Bake for 15 minutes or until the center is set but still slightly wobbly.
07 - Remove from oven and cool to room temperature, then refrigerate for at least 2 hours to fully set.
08 - Beat cold heavy cream with powdered sugar and vanilla extract until medium peaks form.
09 - Pipe or spoon whipped cream over chilled pie, then garnish with lime zest or lime slices before serving.

# Expert Tips:

01 -
  • The whole thing comes together in under an hour of active work, with most of the time spent letting the oven and fridge do their job.
  • That citrus-sweet balance hits different—not too intense, not too sweet, just the right amount of pucker and comfort in one slice.
  • It's the kind of dessert that looks fancy enough to impress but honest enough that you'll happily eat it alone on a Tuesday night.
02 -
  • That wobble in the center after baking isn't a mistake—it's exactly what you want, because it sets perfectly as it cools and creates that creamy texture.
  • Don't skip the room-temperature cooling step between baking and chilling; rushing straight to the fridge can cause tiny cracks on top that don't matter for taste but catch light in a way that bothers perfectionists.
03 -
  • Don't overbeat the whipped cream—stop at soft peaks and fold it by hand if you're nervous, because over-whipped cream is grainy and nobody wants that.
  • If you want extra lime flavor, toast the zest in the butter before mixing the crust, which pulls out more of that bright oil and makes the whole pie taste more alive.
Go back