American · Dessert · Easy
Key Lime Pie
Tart, silky, and impossibly smooth, this Florida Keys classic pairs a buttery graham cracker crust with a sweet-tart lime filling. It chills while you do nothing, then steals the show at dinner.
The whole recipe in 60 seconds
Key Lime Pie, in 5 ideas
- True key limes are smaller, more floral, and more aromatic than standard Persian limes, which is what makes the flavor distinctive.
- Bottled key lime juice is a perfectly good shortcut and saves the labor of squeezing a dozen tiny limes.
- Do not overbake: the filling should still wobble a little when it comes out; it firms up as it chills.
- Press the crust in with the bottom of a measuring cup for a tight, even layer that slices cleanly.
- Chill overnight for the cleanest slices and the firmest, creamiest texture.
What you need
Ingredients
- 1 1/2 cups graham cracker crumbs (about 10 full crackers)
- 1/3 cup granulated sugar
- 6 tablespoons unsalted butter, melted
- 1 (14-ounce) can sweetened condensed milk
- 1/2 cup key lime juice (about 10 to 12 key limes)
- 4 large egg yolks
- 1 tablespoon key lime zest
- Pinch of salt
- Whipped cream, for serving
- Extra lime zest and thin lime slices, for garnish
How to make it
Directions
- Preheat the oven to 350 degrees F (175 C). Stir the graham cracker crumbs, sugar, and melted butter together, then press firmly into a 9-inch pie dish, covering the bottom and sides.
- Bake the crust for 10 minutes, then let it cool slightly while you make the filling.
- Whisk the sweetened condensed milk, key lime juice, egg yolks, lime zest, and salt until completely smooth.
- Pour the filling into the crust and bake 15 minutes, just until the center is set but still slightly jiggly.
- Cool to room temperature, then refrigerate at least 4 hours or overnight.
- Top with whipped cream, lime zest, and lime slices before serving.
When key limes are in season they are cheap by the bag; juice the whole bag at once and freeze the juice in half-cup portions for pie year-round.