Here’s a classic, easy Key Lime Pie—tangy, creamy, and perfect every time. This is the traditional baked version with a graham cracker crust.
Key Lime Pie
Serves: 8
Prep: 15 minutes
Bake: 15 minutes
Chill: 2–3 hours
Ingredients
Crust
- 1½ cups graham cracker crumbs
- ⅓ cup sugar
- 6 tbsp melted butter
Filling
- 1 can (14 oz) sweetened condensed milk
- ½ cup key lime juice
- (Bottled key lime juice works great; regular lime juice is fine too)
- 1 tbsp lime zest
- 3 large egg yolks
Topping (optional but classic)
- Whipped cream
- Lime slices or extra zest
Instructions
- Preheat oven
Preheat to 350°F (175°C). - Make the crust
Mix graham cracker crumbs, sugar, and melted butter.
Press firmly into a 9-inch pie dish (bottom and sides). - Bake crust
Bake for 8–10 minutes, then let cool slightly. - Make the filling
In a bowl, whisk condensed milk, lime juice, zest, and egg yolks until smooth and thick. - Fill & bake
Pour filling into crust.
Bake 15 minutes, until just set (center should barely jiggle). - Cool & chill
Cool at room temperature, then refrigerate at least 2 hours. - Serve
Top with whipped cream and lime garnish if desired.
Tips & Variations
- No-bake version: Use a store-bought crust and chill the filling instead of baking
- Extra tangy: Add more lime zest
- Mini pies: Use muffin tins for individual servings
- Coconut twist: Add toasted coconut to the crust
If you want, I can also share a no-bake Key lime pie, Key lime bars, or a lighter version 🍋🥧
