Go Back

Classic Key Lime Pie

A bright and tangy dessert that combines sweet condensed milk with fresh key lime juice, all nestled in a buttery graham cracker crust.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 3 hours 20 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

For the crust
  • 1 1/2 cups graham cracker crumbs
  • 1/3 cup sugar
  • 6 tablespoons melted butter Unsalted butter helps control flavor.
For the filling
  • 1 14 oz can sweetened condensed milk
  • 4 large egg yolks
  • 1/2 cup fresh key lime juice Use fresh limes for best brightness.
  • 1 tablespoon lime zest
For the whipped cream topping
  • 1 cup heavy whipping cream Chill cream thoroughly for fluffier peaks.
  • 2 tablespoons powdered sugar
  • 1/2 teaspoon vanilla extract

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and set the rack in the middle.
  2. Mix the graham crumbs, 1/3 cup sugar, and melted butter in a bowl.
  3. Press the mixture firmly into a 9-inch pie dish, covering the bottom and sides evenly.
  4. Bake the crust for about 10 minutes until it smells toasty and the edges turn golden. Let it cool on a rack.
Making the Filling
  1. Whisk together the sweetened condensed milk, egg yolks, key lime juice, and lime zest until smooth.
  2. Pour the filling into the cooled graham crust and smooth the top with a spatula.
  3. Bake for 15 minutes until the center sets but still jiggles slightly.
  4. Remove from the oven and cool to room temperature before refrigerating for at least 3 hours to fully set.
Topping
  1. Whip the heavy cream with powdered sugar and vanilla until soft peaks form.
  2. Dollop or pipe the whipped cream over the chilled pie just before serving.

Notes

This pie can be served after dinner or brought to holiday gatherings. It can also be frozen without whipped cream for up to 1 month; thaw in the fridge overnight.