Key Lime Pie Recipe

A slice of key lime pie on a plate with a fork.

5 from 1 vote

Key lime pie made with a homemade graham cracker crust and an easy key lime pie custard that just has to be baked for 15 minutes. Cool, refrigerator, and enjoy!

Prep Time10

Cook Time15

Cooling Time3

Total Time3 25

Course: Dessert

Cuisine: American

Servings: slices

Calories: 529kcal

Author: Jocelyn Delk Adams

Equipment

9-inch Pie Dish
Mixing Bowls

Ingredients

For the Crust (Find the Full Recipe HERE):

1 1/2 cups graham cracker crumbs
1/3 cup melted butter
1/4 cup granulated sugar

For the Filling:

6 large egg yolks
1 cup key lime juice
28 ounces sweetened condensed milk 1 can
2 teaspoon pure vanilla extract
Optional: Whipped Cream for garnish

Instructions

For the Crust:

Preheat oven to 350 degrees.
Mix together graham cracker crumbs, melted butter and sugar in a bowl.
Pour the mixture into a 9 inch pie plate and press down into the plate and around the sides. Bake for 10 minutes to set.

For the Filling:

Whisk together egg yolks, key lime juice, condensed milk, and vanilla extract.
Pour filling into baked pie crust.
Bake for 35 minutes until set then let rest until it cools to room temperature.
Refrigerate for 2-3 hours, garnish with whipped cream if desired and serve.

Notes

Use fresh juice if you can, boos. This easy key lime pie recipe only calls for four ingredients in the filling, so every one of them counts! If fresh key limes are hard to find, go for a good quality bottled juice.
Make sure the crust holds up. You can crush your graham crackers in a food processor or toss them in a zip bag and smash with a rolling pin. Either way, the crumbs should be fine and sandy. Once you mix in the butter and sugar, the texture should feel like damp sand and hold together when you press it.
Prep your limes right. Roll them on the counter with a little pressure to get the juices flowing, or microwave them for 20 seconds before juicing.
Don't overwhip the filling. You want it smooth, not airy.
Let the crust cool before adding the filling. If it's still hot, the filling can start to cook unevenly or separate.

How to Store this Key Lime Pie

Fridge: Once the pie is set, cover it tightly with plastic wrap and keep it in the fridge. It'll stay good for about 3 to 4 days.
Freezer: Wrap it tightly with plastic wrap and freeze for up to 2 months. Let it thaw overnight in the fridge, and wait to add the whipped cream until right before serving.

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