My Key Lime Pie has an ultra-creamy filling packed with bright key lime flavor. The filling is baked in a crisp graham cracker crust and finished with swirls of lightly sweetened whipped cream. It’s an easy, 6-ingredient dessert that’s perfect to make ahead for parties, potlucks, or holidays since it needs several hours to chill.
Why you’ll love this Key Lime Pie:
- A sturdy crust – The right butter-to-crumb ratio plus a bit of granulated sugar makes a crust that holds together and slices cleanly.
- Bright lime flavor – Key lime juice and lime zest give each bite a tart, refreshing lift.
- Silky texture – A touch of cream cheese in the filling makes it extra creamy and satisfying.
Ingredient Overview:
The full recipe with exact measurements and directions is in the recipe card at the bottom of this post.
- Graham crackers – I use ready-made graham cracker crumbs. If using whole crackers, pulse them to fine crumbs; you may need slightly more butter.
- Butter – Salted butter gives great flavor, but use unsalted if you prefer.
- Granulated sugar – Adds structure to the crust so it holds together.
- Egg yolks – Use large yolks at room temperature for a smooth filling.
- Cream cheese – Full-fat and softened to room temperature for the creamiest texture.
- Key limes – Smaller and more tart than regular limes. Bottled key lime juice can substitute in a pinch.
Time-Saving Tip:
Save time by using bottled key lime juice if fresh key limes are hard to find. Regular lime juice works too if needed.
Substitutions & Variations:
Gluten-free – Substitute gluten-free graham crackers for the crust.
Other citrus – You can experiment with lemon or orange in place of lime for a different citrus twist.
How to make this Key Lime Pie:
Step 1: Make the crust. Combine graham cracker crumbs, melted butter, and granulated sugar. Press the mixture into a 9-inch pie dish and bake until set (see recipe card for times). Let the crust cool while you prepare the filling.
No pie dish?
Use an 8- or 9-inch square pan, or make mini pies in a muffin tin.
Step 2: Make the filling. Beat room-temperature cream cheese until smooth. Add the sweetened condensed milk and mix until fully combined. Stir in lime juice, lime zest, and vanilla, then mix in the egg yolks two at a time until just combined.
Step 3: Bake. Pour the filling into the prepared crust and bake at 325°F until the center has a slight wobble. An instant-read thermometer should register about 145–152°F in the center.
Step 4: Cool and chill. Let the pie cool to room temperature on a wire rack, then chill in the refrigerator for at least 3 hours (or up to 48 hours). The surface may look slightly raised after baking but will settle as it chills.
Step 5: Make the whipped cream. Whip cold heavy cream with powdered sugar and vanilla to stiff peaks right before serving. For decorative piping, stabilize the whipped cream if you need it to hold shape longer.
Serving and storing:
Add whipped cream only when ready to serve so it stays fresh. Store leftovers in an airtight container in the fridge for 3–4 days.
Expert baking tips:
Oven thermometer – An oven thermometer ensures your oven reaches and maintains the right temperature.
Kitchen scale – Weighing ingredients gives more consistent results than cup measurements.
FAQs
Yes. Freeze whole pies or individual slices without whipped cream. Wrap tightly in plastic wrap and foil, and freeze up to 1–2 months. Thaw overnight in the refrigerator.
Special tools:
- Mixer – A handheld or stand mixer makes beating the filling and whipping cream quick and easy.
More of my best lime recipes:
Cake & Cupcakes
Key lime cupcakes with lime curd
Cheesecake
Key lime pie cheesecake
Cookies
Key Lime Pie Cookies (Make-Ahead Options!)
No-Bake Desserts
Easy homemade lime curd
Did you make this recipe? Leave a comment & a star rating!
Click the stars in the recipe card below to leave feedback — ratings help my small business and I read every comment.
Easy Key Lime Pie
Rate
Ingredients
For the crust:
- 2 and 1/3 cups + 1 tbsp graham cracker crumbs, 220 grams
- 6 tbsp salted butter, melted, 85 grams
- 2 tbsp granulated sugar, 26 grams
For the key lime filling
- 4 ounces cream cheese, softened, 113 grams
- One 14 ounce can sweetened condensed milk
- 1/2 cup + 2 tbsp fresh lime juice, 142 grams
- 2 tbsp lime zest
- 1 tsp vanilla extract
- 4 large egg yolks, room temperature
For the whipped cream
- 1 cup cold heavy cream, 240 grams
- 3 tbsp powdered sugar, 22 grams
- 1 tbsp vanilla extract
- extra lime zest and/or slices for garnish
Instructions
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Prep: Preheat the oven to 350°F. Prepare a pan (9-inch pie dish or 8–9-inch square pan).
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Make and par-bake the crust: Mix melted butter with graham cracker crumbs and sugar. Press into the pan and bake until set. Reduce oven temperature to 325°F for baking the pie.
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Make the filling: Beat the cream cheese until smooth, add sweetened condensed milk and blend well. Stir in lime juice, zest, and vanilla. Add egg yolks two at a time and mix until just combined. Pour over the par-baked crust.
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Bake: Bake at 325°F until the center is slightly wobbly and an instant-read thermometer reads about 145–152°F.
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Cool & chill: Cool to room temperature, then refrigerate at least 3 hours or up to 48 hours before serving.
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Make the whipped cream: Whip cold heavy cream with powdered sugar and vanilla to stiff peaks right before serving. Stabilize if you plan to pipe decorations.
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Serve & store: Pipe or spoon whipped cream over slices when serving. Store leftovers covered in the refrigerator for 3–4 days.
Nutrition
Nutrition information is an approximation.
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