About the Recipe
If there’s one dessert that instantly takes me back to sunshine, palm trees, and salty air, it’s this Key Lime Pie. That creamy, tangy filling paired with a buttery graham cracker crust? It’s simple, bright, and honestly one of my all-time favorites.
My love for key lime pie actually started on a trip to the Florida Keys. I was about five months pregnant with our first, and my husband and I took a little “babymoon” — one last trip just the two of us before everything changed. A few locals pointed us toward a café called Kermit’s, promising it was the place for key lime pie. We went, we ordered, and that first bite sealed the deal. My husband was so obsessed that I knew, eventually, I’d have to recreate it at home.
It took me a few years (and more than a few test runs), but I finally landed on a version that gets his seal of approval — and now, every time I make it, it brings us right back to that sunny little trip.
If citrus desserts are your thing, you might also love my Lemon-Lime Semifreddo — it’s light and frozen, perfect for warm days — or my creamy Mango-Lime Cheesecake if you’re after something with a tropical twist. But this pie? It’s the one that started it all. Simple, nostalgic, and just the right amount of sweet. I hope you love it as much as we do.
That bright, citrusy punch – Made with real lime juice and zest, this pie delivers that fresh, tangy flavor that key lime lovers crave — no bottled shortcuts here.
Creamy, dreamy filling – The egg yolks and sweetened condensed milk create a silky texture that sets up beautifully without needing gelatin or extra thickeners.
Sweet, buttery crunch – The graham cracker crust has just the right mix of brown and white sugar to bring warmth and balance to every bite.
Make-ahead magic – This pie needs time to chill, making it perfect to prep in advance for gatherings, holidays, or low-stress weekend baking.
A crowd-pleaser with personality – Tart, sweet, creamy, crunchy — it hits all the right notes and looks gorgeous with a swirl of whipped cream on top.
What You'll Love
Can I use bottled lime juice? Fresh is best. Bottled juice just can’t compete with the brightness and depth of flavor you get from squeezing fresh limes. If you can find actual key limes, great! But Persian limes (the standard kind) work beautifully too.
What’s the difference between key limes and regular limes? Key limes are smaller, more aromatic, and slightly more tart than regular limes. But don’t stress — if you can’t find them, regular limes still make a delicious pie.
Do I need to bake the filling? Yes — a short bake (15–20 minutes) helps the filling thicken and set properly. It won’t look fully firm when you pull it from the oven, but it will continue to set as it cools.
Can I make this ahead of time? Definitely. The pie needs at least 4 hours in the fridge, but it’s even better made a day ahead. Just add the whipped cream topping before serving.
Can I use store-bought crust? Of course! A pre-made graham cracker crust will save time — just make sure it’s one that can go in the oven if you’re baking the filling.
How do I get clean slices? Use a sharp knife and wipe it clean between cuts. You can also dip it in hot water and dry it off for the cleanest slices.
Can I freeze this pie?Yes! You can freeze the baked and cooled pie (without whipped cream) for up to 2 months. Thaw in the fridge overnight and top before serving.
Frequently asked Questions
Ingredients
Filling:
4 large egg yolks
1 lime, zested and juiced (about 1 tbsp juice + 1 tsp zest)
400 g sweetened condensed milk (1 can / 400 ml)
160 g lime juice (⅔ cup | about 6 limes)
Graham Crust:
150–200 g graham cracker crumbs (1½–2 cups or 11–12 full sheets)
50 g granulated sugar (¼ cup)
55 g brown sugar (¼ cup, packed)
1 g salt (¼ tsp)
115 g unsalted butter, melted (½ cup / 1 stick)
Whipped Cream Topping:
240 g whipping cream (1 cup)
50 g granulated sugar (4 tbsp)
5 g vanilla extract (1 tsp)
Preparation
If you're looking for a refreshing dessert that's perfect for spring and summer, look no further than this key lime pie recipe with a graham cracker crust. This classic dessert is a staple in our house and is a sure hit at any gathering.
First, let's start by making the crust. For this recipe, I like to use a graham cracker crust. It's the perfect balance of sweet and crunchy, and it complements the tangy lime filling beautifully.
To make the crust, you'll need graham cracker crumbs, melted butter, and a bit of sugar and salt. I like to use my food processor to pulverise the graham crackers until they reach a coarse sand-like consistency.
In a large bowl, mix all of the ingredients together and press the mixture into a 9-inch pie dish. I like to use the bottom of a glass or measuring cup to help compact it down and up along the sides.
Bake the crust in a preheated oven at 325F for about 10 minutes or until it's golden brown.
Next, it's time to make the filling.
For this recipe, I use fresh lime juice and zest, sweetened condensed milk, and egg yolks. Start by whisking together the egg yolks and lime zest. Add in the condensed milk until everything is well combined. Then, slowly add in the lime juice, whisking constantly. The mixture will thicken as you add the lime juice, and that's exactly what you want.
Once the filling is ready, pour it into the prepared crust and bake in the oven (keeping it at 325F) for about 10-12 minutes or until the filling is set (still very slightly jiggly in the very center). Be careful not to overcook the pie, as it will become too firm and lose its creamy texture.
Once the pie has cooled to room temperature, it's time to add the finishing touch: whipped cream. I like to make my own whipped cream using heavy cream and sugar and vanilla, but you can also use store-bought if you're short on time. Spread or pipe the whipped cream on top of the pie, and garnish with fresh lime zest and slices.
And there you have it, a homemade key lime pie with graham cracker crust that's sure to impress. This dessert is the perfect combination of sweet and tangy, and it's the ideal treat for any occasion. Enjoy!