The Best Key Lime Pie
Prep time
Cook time
Total time
Sweet, tart pie made with key lime juice served on a graham cracker crust.
Recipe type: Dessert
Cuisine: American
Serves: 8 slices
  • 1¼ cup graham cracker crumbs
  • 2 tbsp. granulated sugar
  • 5 tbsp butter, unsalted, melted
  • 4 large egg yolks
  • 14 oz. can sweetened condensed milk
  • ½ cup + 2 Tbsp. key lime juice
  • Topping:
  • 1 cup heavy whipping cream
  • 2 tbsp. powdered sugar
  • ½ tsp vanilla extract
  1. Preheat oven to 350 degrees.
  2. Place graham crackers and sugar in a bowl. Add melted butter. With a fork, mix until well combined. Place graham cracker crumbs in a 9" pie dish. Using your fingers, press the graham cracker mixture evenly into the pie dish. Bake crust for 10 minutes.
  3. Take the crust out and let the crust come to room temperature.
  4. While the crust is cooling it is time to make the filling. In a large bowl, add egg yolks and condensed milk. Beat or whisk until well combined. Beat in the key lime juice; until well combined.
  5. Pour mixture into pie crust. Bake in the oven for 15 minutes.
  6. Let the pie come to room temperature, then place in the refrigerator to chill for 6 hours or overnight before serving.
  7. Before serving add the whipping cream. To make whipping cream; add 1 cup of heavy cream, powdered sugar and vanilla extract in a bowl. Beat with a mixer until soft peaks appear; about 2-3 minutes. Add the whipping cream to the middle of the pie and spread out to the edges. Add lime zest for decoration if desired.
  8. This pie will last about 4 days in the refrigerator and tastes best the next day.
If you skip the whip cream the pie is only 248 calories a slice.
Nutrition Information
Serving size: 1 slice Calories: 358 Fat: 25 Carbohydrates: 32 Sugar: 23 Sodium: 148 Fiber: 0 Protein: 4 Cholesterol: 158
Recipe by PB + P Design at