Introduction

Easy Key Lime Pie is a bright and tangy dessert that’s perfect for any occasion. With a simple graham cracker crust and a creamy lime filling, this pie delivers refreshing flavor in just a short time.

Ingredients

1/3 cup butter (melted)
1/4 cup sugar
1 1/4 cup graham cracker crumbs
4 egg yolks
6 key limes (for zesting and juicing)
14 ounces sweetened condensed milk
Nellie & Joe’s Famous Key West Lime Juice (if needed)
Whipped topping to garnish (optional)

Instructions

Step 1: For the crust, combine melted butter and sugar in a medium bowl. Stir in the graham cracker crumbs until evenly mixed.
Step 2: Press the crumb mixture evenly into the bottom and sides of a 9-inch pie plate. Use the bottom of a measuring cup to press the crumbs firmly. Chill for an hour until firm, or bake at 375°F (190°C) for 5 minutes and allow to cool before filling.
Step 3: Preheat the oven to 350°F (175°C). Zest the key limes until you have 2 teaspoons of zest, then juice the limes. Pour the fresh juice into a 1/2 cup measuring cup. If needed, add bottled key lime juice to fill it completely.
Step 4: In a large bowl, whisk the egg yolks until thick and light yellow using a stand or electric mixer.
Step 5: Slowly add the sweetened condensed milk to the egg yolks while mixing on low speed.
Step 6: Gradually add the key lime juice and zest to the mixture, continuing to mix on low speed just until blended.
Step 7: Pour the filling into the prepared crust and bake for 15 minutes.
Step 8: Remove the pie from the oven and let it cool to room temperature. Then refrigerate until ready to serve.
Step 9: Serve chilled, garnished with whipped topping, lime slices, and a sprinkle of lime zest if desired.

Tips & Variations

For a crunchier crust, bake the graham cracker crust before adding the filling.
If fresh key limes aren’t available, use bottled key lime juice but avoid regular lime juice for the best flavor.
Try adding a little grated lime zest to the whipped topping for extra zing.
Use a store-bought graham cracker crust for an even quicker version.

Storage

Store the pie covered in the refrigerator for up to 3 days. Keep it chilled until serving for the best texture and flavor. Leftovers can be reheated briefly at room temperature but are typically enjoyed cold.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this pie ahead of time?

Yes, you can prepare the pie a day in advance and store it in the refrigerator. This allows the flavors to meld and the pie to set properly.

Do I have to use egg yolks raw?

This recipe bakes the filling, so the egg yolks are cooked during the baking process, making it safe to eat.

Easy Key Lime Pie Recipe

Print Recipe

★★★★★

4.9 from 86 reviews

This Easy Key Lime Pie recipe combines a buttery graham cracker crust with a tangy, creamy key lime filling for a refreshing and delightful dessert. Perfectly baked to achieve a smooth texture with a zesty lime flavor, this pie is an irresistible treat that’s simple to prepare and sure to impress guests.

Author: Elias
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 8 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

For the Crust

1/3 cup butter (melted)
1/4 cup sugar
1 1/4 cup graham cracker crumbs

For the Filling

4 egg yolks
6 key limes (for zesting and juicing)
14 ounces sweetened condensed milk
Nellie & Joe’s Famous Key West Lime Juice (if needed to make 1/2 cup)

Optional Garnish

Whipped topping
Lime slices
Additional lime zest

Instructions

Make the crust: Combine melted butter and sugar in a medium bowl, stirring well. Add the graham cracker crumbs and mix until all crumbs are evenly coated.
Press the crust: Spread the crumb mixture evenly into a 9-inch pie plate. Press the crumbs firmly onto the bottom and sides using the bottom of a measuring cup to form an even crust layer. Chill in the refrigerator for one hour until firm, or alternatively bake at 375°F (190°C) for 5 minutes and let cool before filling.
Prep the lime juice and zest: Preheat the oven to 350°F (175°C). Zest the key limes until you have 2 teaspoons of zest. Juice the limes and measure the juice; if less than 1/2 cup, add bottled key lime juice to reach the 1/2 cup amount.
Whisk egg yolks: Using a stand or electric mixer, whisk the egg yolks until they are thick and light yellow in color.
Add sweetened condensed milk: Slowly add the sweetened condensed milk while continuing to mix on a low speed to combine thoroughly without overwhipping.
Add lime juice and zest: Gradually add the key lime juice and zest. Mix on low speed just until blended; avoid overmixing.
Bake the pie: Pour the filling into the prepared crust and bake in the preheated oven for 15 minutes until set but still slightly jiggly in the center.
Cool and chill: Remove the pie from the oven and allow it to cool to room temperature. Then refrigerate until fully chilled and firm, at least a few hours.
Serve with garnish: Before serving, optionally garnish with whipped topping, lime slices, and a sprinkle of lime zest for extra flavor and presentation.

Notes

For a firmer crust quickly, baking for 5 minutes at 375°F is an efficient method.
Using fresh key limes delivers the best authentic flavor, but bottled key lime juice can be substituted if necessary.
Chilling the pie thoroughly before serving enhances the texture and brings out the flavors.
Be careful not to overmix the filling to maintain a creamy texture.
This pie can be stored covered in the refrigerator for up to 3 days.

Keywords: key lime pie, easy dessert, graham cracker crust, key lime, sweetened condensed milk, pie recipe, summer dessert