Classic Creamy Key Lime Pie 

Bright, tangy, and irresistibly creamy, Key Lime Pie is a classic dessert that never goes out of style. The Graham cracker crust adds just the right crunch, while the rich lime filling delivers a citrusy punch that keeps you coming back for more.

I love how the tangy lime flavor plays off the sweet, rich condensed milk, creating that signature balance of zing and smoothness. The crust brings in a toasty crunch that keeps each bite interesting, while a swirl of whipped cream adds a finishing touch that feels light and indulgent.

Whether you’re entertaining guests, celebrating a summer holiday, or just treating yourself after a long week, this easy key lime pie is always a hit. It’s make-ahead friendly, super refreshing, and looks as good as it tastes.

Ingredients 

For the Graham Cracker Crust:

• Graham cracker crumbs – You can pulse whole crackers in the food processor to make crumbs, or buy a box of crumbs.
• Granulated sugar
• Salt
• Unsalted butter – You can also use salted butter; just skip adding salt.

For the Key Lime Filling:

• Egg yolks
• Sweetened condensed milk
• Fresh key lime juice – You’ll need about 12 key limes. Regular limes don’t have the same flavor, but you could use those in a pinch if you can’t find key limes.
• Key lime zest – Use regular lime zest if you don’t have key limes.
• Vanilla extract – You can use real or artificial vanilla extract.
• Salt

For the Whipped Cream Topping:

• Heavy whipping cream
• Powdered sugar
• Vanilla extract
• Key lime zest – For garnish.

Directions

1. Preheat your oven to 350°F (175°C). 
2. Mix graham cracker crumbs, sugar, salt, and melted butter in a bowl with a wooden spoon or spatula until evenly combined.
3.  Press the mixture into the bottom and up the sides of a 9-inch pie pan. Bake for 8 minutes, then let it cool while you prepare the filling.
4. Whisk the egg yolks in a large bowl until slightly thickened. Add sweetened condensed milk, key lime juice, zest, vanilla, and salt. 
5. Whisk until smooth. Pour into the cooled crust and smooth the top.
6. Bake at 350°F for 12–15 minutes, just until the center is set but slightly jiggly. 
7. Cool at room temperature for 30 minutes, then chill in the refrigerator for at least 3 hours (or overnight).
8. Beat heavy cream, powdered sugar, and vanilla with a hand or stand mixer on medium-high until stiff peaks form.
9. Top the chilled pie with whipped cream and garnish with lime zest. Slice and serve chilled. Enjoy!

Step-by-Step Process

Chef Jenn’s Tips

• Use fresh key lime juice for the best flavor. Regular limes will work in a pinch, but key limes give it that signature zing.
• For the crust, pack the mixture tightly using a measuring cup to avoid crumbling.
• Be careful not to overbake. Once the center is just set with a slight jiggle, it’s ready to come out.
• Whipped cream can be piped on just before serving, or spooned on for a rustic finish.

Make It A Meal

This key lime pie is the perfect sweet ending to just about any meal. It pairs beautifully with everything from casual cookouts to elegant dinners. Serve it after grilled meats, seafood, or light pasta dishes for a refreshing contrast. Its creamy texture and tangy flavor make it a standout dessert that everyone will love.

Storage

Store leftover pie in the refrigerator, covered, for up to 4 days. If making ahead, add whipped cream just before serving. You can also freeze the pie (without whipped cream) for up to 1 month. Just thaw in the fridge overnight or eat it slightly frozen for a cool and creamy treat!