Perfect Key Lime Pie Recipe

This Perfect Key Lime Pie is everything a classic dessert should be—bright, creamy, tangy, and beautifully balanced with just the right amount of sweetness. It features a buttery homemade graham cracker crust, a silky citrus filling made with fresh lime juice, and a generous cloud of whipped cream on top. Every bite delivers a refreshing contrast of textures and flavors, making it a timeless dessert that feels both indulgent and light.

Whether you’re making it for a celebration, a weekend treat, or simply because you crave something citrusy and satisfying, this pie is a true keeper. The filling is luxuriously smooth, the crust adds a warm, toasty crunch, and the whipped topping finishes everything with an airy softness that melts in your mouth.

Why This Is the Perfect Key Lime Pie

What makes this recipe stand out is its harmony of simplicity and technique. The ingredient list is short, yet every component plays an important role. Sweetened condensed milk creates richness, fresh lime juice adds brightness, egg yolks help the filling set, and a touch of heavy cream gives the pie an irresistibly silky texture.

Unlike overly dense versions, this pie remains light while still feeling decadent. It slices cleanly after chilling, tastes even better the next day, and works beautifully with either traditional key limes or regular limes.

Key Ingredients

Graham Cracker Crust

Graham cracker crumbs form the base of this buttery crust.
A small amount of sugar enhances the natural honey flavor of the crackers.
Melted butter binds everything together and creates that classic texture.
A pinch of salt balances the sweetness.

Limes

You can use key limes or regular limes.
Regular limes are easier to find and provide wonderful flavor.
Fresh juice is essential for achieving the pie’s signature brightness.

Sweetened Condensed Milk

This is the backbone of the filling.
Its thick, creamy sweetness balances the tart citrus perfectly.

Heavy Cream

An often-overlooked ingredient that makes the filling extra smooth.
Adds a luxurious, velvety texture.

Egg Yolks

Help the filling thicken and set properly during baking.
Create a custard-like consistency without being heavy.

Whipped Topping

Fresh whipped cream complements the tangy filling.
A touch of powdered sugar and vanilla adds gentle sweetness.
A pinch of salt enhances the overall flavor.

Ingredients You Will Need

For the Graham Cracker Crust

12 graham cracker sheets (about 1½ cups crumbs)
2 tablespoons granulated sugar
6 tablespoons melted unsalted butter
Pinch of fine sea salt

For the Filling

1 tablespoon lime zest, plus more for garnish
¾ cup fresh lime juice
1 can sweetened condensed milk
1⅓ cups heavy cream
1½ tablespoons sugar
5 large egg yolks

For the Whipped Topping

1 cup cold heavy cream
2 tablespoons powdered sugar
½ teaspoon vanilla extract
Small pinch of salt

How to Make Perfect Key Lime Pie

Key Lime Pie Recipe — Make this recipe yours—just save it to your Pinterest board!”

1. Prepare the Oven

Preheat your oven to 350°F (180°C). Place a 9-inch pie dish on a baking sheet for easy handling.

2. Make the Crust

Pulse graham crackers into fine crumbs.
Mix crumbs with sugar and salt.
Stir in melted butter until the texture resembles wet sand.
Press firmly into the bottom and sides of the pie dish.

3. Pre-Bake the Crust

Bake the crust for 10 minutes, then allow it to cool slightly. This step helps create a sturdy base that won’t become soggy.

4. Prepare the Filling

Whisk lime zest, lime juice, condensed milk, cream, sugar, and egg yolks.
Mix until smooth and slightly thickened.
The flavor should taste tart with a hint of sweetness.

5. Bake the Pie

Pour the filling into the warm crust and bake for 20 to 30 minutes. The edges should be set while the center still jiggles slightly. This gentle wobble ensures a creamy texture once chilled.

6. Cool Properly

Let the pie cool at room temperature for about 30 to 45 minutes.
Transfer to the refrigerator and chill for at least 2 to 3 hours.
For best results, chill overnight so the filling fully sets.

7. Make the Whipped Cream

Beat cold heavy cream until it begins to foam.
Add powdered sugar, vanilla, and salt.
Continue whipping until medium to firm peaks form.

8. Finish and Garnish

Spread or pipe whipped cream over the chilled pie. Sprinkle with lime zest or decorate with thin lime slices before serving.

Expert Tips for Success

Buy Extra Limes

The number of limes needed can vary widely. To yield enough juice, you may need anywhere from 6 to 8 regular limes—or many more if using small key limes.

Watch the Bake Carefully

Do not overbake. The pie should look slightly underdone in the center when removed from the oven. It will continue to firm as it cools.

Always Chill Before Serving

This step is essential. Cutting the pie too soon results in soft slices, while proper chilling gives you clean, beautiful wedges.

Use Fresh Juice Only

Bottled lime juice lacks the brightness needed for this dessert. Fresh juice makes a dramatic difference.

Flavor and Texture Profile

The Perfect Key Lime Pie delivers a delightful sensory experience. The crust is lightly crisp and buttery, the filling is creamy with vibrant citrus notes, and the whipped topping adds a delicate softness. Each bite balances tartness and sweetness without overwhelming the palate.

Serving Suggestions

Serve well chilled for the best texture.
Add extra lime zest for a bold citrus aroma.
Pair with fresh berries for a colorful presentation.
Enjoy as a refreshing finish to a rich meal.

Storage and Make-Ahead Tips

The pie keeps well in the refrigerator for up to 4 days.
Store covered to maintain freshness.
This dessert is ideal for making a day ahead, as chilling improves both flavor and texture.

Why You’ll Make This Recipe Again and Again

This Perfect Key Lime Pie is dependable, approachable, and deeply satisfying. It requires no complicated techniques, yet it delivers bakery-quality results every time. The combination of a homemade crust, creamy citrus filling, and fresh whipped topping makes it feel special enough for celebrations but simple enough for everyday baking.

Once you’ve experienced its bright flavor and smooth texture, this pie quickly becomes a favorite you’ll return to whenever you want a dessert that’s both refreshing and unforgettable.

Prep Time 30 mins

Cook Time 25 mins

Rest Time 180 mins

Total Time 3 hrs 55 mins

Cooking Method: Baking

Cuisine: American

Courses: Desserts

Difficulty: easy

Cooking Temp: 180 C

Servings: 10

Estimated Cost: moderate

Calories: 507

Best Season: Summer, Spring

Description

This easy key lime pie recipe has a dreamy, creamy filling, homemade graham cracker crust, and a cloud of whipped cream on top. It’s a keeper!

ingredients

Graham Cracker Crust

12 sheets graham crackers (or 1½ cups graham cracker crumbs (180g))
2 tbsp granulated sugar ((24g))
6 tbsp unsalted butter (melted (85g))
1 pinch fine sea salt

Key Lime Pie Filling

1 tbsp lime zest (plus more for garnish)
¾ cup fresh lime juice (from regular or key limes (177ml))
1 can sweetened condensed milk ((14 oz / 397g))
1⅓ cup heavy cream ((315ml))
1½ tbsp granulated sugar ((18g))
5 large egg yolks

Whipped Topping

1 cup cold heavy cream ((240ml))
2 tbsp powdered sugar
½ tsp pure vanilla extract
1 pinch fine sea salt

Instructions

1
Prepare the oven and panPreheat the oven to 350°F (180°C). Place a 9-inch pie dish onto a large baking sheet.
2
Make the graham cracker crumbsPlace the graham cracker sheets into a food processor. Pulse until they form fine crumbs.
3
Mix the crustIn a large bowl, combine the graham cracker crumbs, sugar, and salt. Pour in the melted butter and stir until the mixture resembles wet sand.
4
Press the crustPour the crumb mixture into your pie dish. Using the bottom of a glass or a measuring cup, firmly pack the mixture into the bottom and up the sides of the dish. For a smooth edge, use the back of a spoon to shape the corner where the side and bottom crust meet.
5
Partially bake the crustBake in the preheated oven for 10 minutes. Remove from the oven and let cool on a wire rack until it’s warm to the touch.
6
Make the fillingWhile the crust cools, whisk together the lime zest, lime juice, sweetened condensed milk, cream, sugar, and egg yolks in a medium bowl until smooth. The mixture will thicken slightly.
As an optional step, you can taste a very small amount of the filling at this point to see if you need more sugar. It should taste pretty tart, but ever-so-slightly sweet.
7
Bake the piePour the filling into the warm crust and bake for 20 to 30 minutes. The pie is done when the edges are mostly set, but the center is still a bit wobbly. The pie will look slightly underdone, which is exactly what you want. It firms up as it cools.
8
Cool the pieRemove the pie from the oven and place it on a cooling rack. Let it cool to room temperature for 30 to 45 minutes, then refrigerate until thoroughly chilled before adding the whipped topping.
Leaving this pie in the fridge overnight is best, but 2 to 3 hours will do. As it chills, the filling firms even more.
9
Make the whipped toppingUse an electric hand mixer or a stand mixer to beat the cold heavy cream on low speed until it starts to foam. Increase the speed to medium-high. Add the powdered sugar, vanilla, and salt, and continue to beat on high speed until medium to firm peaks form.
If piping this onto the pie, you will need firm peaks.
10
Finish the pieSwirl or pipe the whipped cream on top of the cooled pie. Sprinkle lime zest over the cream (or decorate with thin lime slices). Refrigerate until you’re ready to serve.

Nutrition Facts

Servings 10

Serving Size 1/10 of the pie

Amount Per Serving
Calories 507kcal

% Daily Value *
Total Fat 30.6g48%
Saturated Fat 18.1g91%
Cholesterol 178.1mg60%
Sodium 229.5mg10%
Potassium 235mg7%
Total Carbohydrate 52.2g18%
Dietary Fiber 1.2g5%
Sugars 40.8g
Protein 8g16%

Calcium 220 mg
Iron 1.1 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storing: The pie with the whipped cream topping will last for up to 4 days in the refrigerator. Keep it chilled until you’re ready to serve.
Store-bought crust: Feel free to use one, but keep in mind they are usually 8-inch round, so it’s smaller than the 9-inch pie in our photos. You may have some filling leftover. You can skip making the crust, but still partially bake it for 10 minutes.
Limes vs. key limes: You can use either key limes or regular limes (also called Persian limes) for this recipe. However, when we tested this recipe, we found that regular limes actually tasted even more flavorful than the key limes. So, my family sticks with regular limes.
How many limes to use: If you’re using regular limes, you’ll need about 7 to 8 limes to get ¾ cup of juice. For key limes, the number can vary greatly depending on their size. In our tests, we needed about 32 tiny key limes to get the same amount of juice.
Bottled key lime juice: Use ¾ cup bottled key lime juice, such as Nellie & Joe’s, and 1 tablespoon of fresh grated lime zest (from regular limes).
Use different citrus fruits: While this recipe is written as a lime pie, you can substitute the limes for any tart/sour citrus, like lemons, Meyer lemons, grapefruit, or sour oranges, like Seville oranges. Calamansi limes are also lovely.

Keywords: key lime pie, lime pie, graham cracker crust, no-bake crust, citrus dessert, summer pie, whipped cream topping

Read it online: https://cookwithelly.com/recipe/perfect-key-lime-pie-recipe/