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Key Lime Pie
Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins
Course: Dessert
Cuisine: American
Servings: 8 slices
For the crust
  • 11 whole graham crackers
  • 7 tbs unsalted butter, melted
  • 1/4 cup granulated sugar
  • big pinch of kosher salt
For the filling -
  • 3 egg yolks
  • 1.5 tbs key lime zest, reserve a bit for the topping
  • 14 oz. sweetened condensed milk
  • 3/4 cup key lime juice, see notes
For the whipped cream -
  • 1 cup heavy whipping cream
  • 1.5 tbs granulated sugar
To make the crust
  1. Preheat the oven to 350 degrees F.
  2. In a blender/food processor/zip top bag, smash the graham crackers until they are fine crumbs.In a small bowl, combine the graham cracker crumbs, melted butter, and granulated sugar.
  3. Mix until everything is combined. Turn the mixture out into a 9-inch pie pan and gently press it into an even layer, bringing the crust up the sides of the pie pan.

  4. Bake for 10 minutes, or until golden brown. Allow the crust to cool.

To make the pie filling
  1. In the bowl of a stand mixer, using the whisk attachment, whip the egg yolks and lime zest together until thickened. Add the sweetened condensed milk and whip for 3 more minutes, or until further thickened. Add the lime juice and mix until just combined.
  2. Pour the filling into the crust and spread it around with a spatula, smoothing the surface.  Bake for 15-20 minutes, or until the center is not completely jiggly. 

  3. Allow the pie to cool on a wire rack for about half an hour before covering it and letting it cool completely in the fridge for at least 2 hours.
To make the whipped cream
  1. In the bowl of a stand mixer, again using the whisk attachment, whip the cream and sugar together until stiff peaks form.

  2. Top the pie with some whipped cream on top and garnish with more zest.

Recipe Notes


  • You can use bottled or fresh key lime juice