Key Lime Pie with Graham Cracker Crust

Name: Key Lime Pie with Graham Cracker Crust
Prep time: 20 min
Cook time: 15 min
Total time: 3 h 35 min
Ingredients: 1 ½ cups graham cracker crumbs; ¼ cup granulated sugar; ½ cup; 4 large egg yolks; ½ cup fresh key lime juice; 1 tbsp lime zest; 1 cup heavy whipping cream; 2 tbsp powdered sugar; ½ tsp vanilla extract

Introduction

Key lime pie is one of the most beloved American desserts, celebrated for its refreshing tartness, creamy texture, and buttery graham cracker crust. Originating from the Florida Keys, this pie is made with key lime juice (or regular lime juice if key limes aren’t available), sweetened condensed milk, and egg yolks, creating a custardy filling that is perfectly balanced between sweet and tangy.

What makes key lime pie truly special is its simplicity—with just a handful of ingredients, you can create a dessert that tastes both elegant and comforting. The golden graham cracker crust adds a toasty crunch that contrasts beautifully with the silky lime filling.

And when served with a cloud of freshly whipped cream? Absolute perfection.

Why I Love This Recipe

I love this recipe because it’s the perfect combination of bright citrus flavor and creamy indulgence. Unlike heavier pies, this one feels light and refreshing, making it the ideal dessert after a big meal. The lime flavor is bold but not overwhelming, while the graham cracker crust provides just the right amount of sweetness and texture.

Another reason I adore it is its ease and reliability—it takes only minutes to prepare, yet the result feels gourmet. It’s also a pie that brings sunshine to the table; no matter the season, it feels like a little slice of Florida.

Why It’s a Must-Try Dish

This pie is a must-try because:

It’s iconic and timeless, a true classic of American cuisine.
The balance of sweet, tart, and creamy is unbeatable.
It requires minimal effort but delivers maximum flavor.
It’s crowd-pleasing and versatile—perfect for dinner parties, summer BBQs, or holiday desserts.

Once you try this key lime pie, it’s bound to become one of your go-to desserts.

Preparation and Cooking Time

Preparation Time: 20 minutes
Baking Time: 15 minutes
Chilling Time: 3 hours
Total Time: ~3 hours 35 minutes

Servings and Calories

Servings: 8 slices
Calories per serving: ~360–390 kcal

Course and Cuisine

Course: Dessert
Cuisine: American (Florida Specialty)

Ingredients

For the Graham Cracker Crust

1 ½ cups graham cracker crumbs (about 10–12 crackers)
¼ cup granulated sugar
½ cup (1 stick) unsalted butter, melted

For the Key Lime Filling

4 large egg yolks
1 (14 oz) can sweetened condensed milk
½ cup fresh key lime juice (or regular lime juice)
1 tbsp lime zest

For the Whipped Cream Topping

1 cup heavy whipping cream
2 tbsp powdered sugar
½ tsp vanilla extract

Step-by-Step Preparation Method

Step 1: Prepare the Crust

Preheat oven to 350°F (175°C).
In a bowl, combine graham cracker crumbs, sugar, and melted butter.
Press mixture firmly into the bottom and sides of a 9-inch pie dish.
Bake crust for 10 minutes, then set aside to cool slightly.

Step 2: Make the Filling

In a mixing bowl, whisk egg yolks until slightly thickened.
Add sweetened condensed milk and whisk until smooth.
Stir in lime juice and lime zest until well combined.

Step 3: Bake the Pie

Pour filling into the cooled crust.
Bake for 15 minutes, until filling is just set but still slightly wobbly in the center.
Remove from oven and cool at room temperature.

Step 4: Chill the Pie

Refrigerate for at least 3 hours (overnight is best) to fully set the filling.

Step 5: Make the Whipped Cream

Using a chilled bowl and beaters, whip cream with powdered sugar and vanilla until soft peaks form.
Keep refrigerated until ready to serve.

How to Serve

Slice the pie into wedges and top each slice with a swirl or dollop of whipped cream.
Garnish with extra lime zest, thin lime slices, or even candied lime peel for presentation.
Serve cold for the most refreshing taste.

Recipe Tips

Use fresh lime juice whenever possible; bottled juice lacks brightness.
Chill the pie thoroughly before slicing to ensure clean cuts.
For an extra crunchy crust, bake it for 2–3 minutes longer.
Don’t overbake the filling—it should still jiggle slightly in the center.

Variations

Coconut Key Lime Pie: Add ½ cup shredded coconut to the crust for tropical flavor.
Chocolate Drizzle Pie: Drizzle melted chocolate over the chilled pie for a decadent touch.
Meringue Topping: Swap whipped cream for a fluffy meringue topping, then lightly toast.
Mini Key Lime Pies: Make individual pies in muffin tins with cupcake liners for portioned desserts.

Freezing and Storage

Storage: Cover and refrigerate for up to 4 days.
Freezing (Whole Pie): Wrap tightly in plastic wrap and foil, freeze up to 2 months. Thaw overnight in refrigerator.
Freezing (Slices): Wrap individual slices in plastic wrap and freeze for easy single-serve desserts.

Special Equipment Needed

9-inch pie dish
Mixing bowls and whisk
Electric mixer (for whipped cream)
Zester and juicer (for limes)

Conclusion

Key Lime Pie with Graham Cracker Crust is a bright, creamy, and refreshing dessert that’s as simple to make as it is delightful to eat. With its crisp graham cracker crust, tangy lime filling, and soft whipped cream topping, it’s the perfect balance of sweet and tart. Whether you’re celebrating summer, hosting a dinner party, or just craving something citrusy and indulgent, this pie is guaranteed to impress.

Print Recipe

Key Lime Pie with Graham Cracker Crust

Author: Laura Bennett Cuisine: American Courses: Desserts

Difficulty: Beginner Prep Time 20 mins Cook Time 15 mins Rest Time 3 hrs Total Time 3 hrs 35 mins

Calories: per serving: ~360–390 kcal

Description

Key lime pie is one of the most beloved American desserts, celebrated for its refreshing tartness, creamy texture, and buttery graham cracker crust.

Instructions

Step 1: Prepare the Crust: Preheat oven to 350°F (175°C). In a bowl, combine graham cracker crumbs, sugar, and melted butter. Press mixture firmly into the bottom and sides of a 9-inch pie dish. Bake crust for 10 minutes, then set aside to cool slightly.
Step 2: Make the Filling: In a mixing bowl, whisk egg yolks until slightly thickened. Add sweetened condensed milk and whisk until smooth. Stir in lime juice and lime zest until well combined.
Step 3: Bake the Pie: Pour filling into the cooled crust. Bake for 15 minutes, until filling is just set but still slightly wobbly in the center. Remove from oven and cool at room temperature.
Step 4: Chill the Pie: Refrigerate for at least 3 hours (overnight is best) to fully set the filling.
Step 5: Make the Whipped Cream: Using a chilled bowl and beaters, whip cream with powdered sugar and vanilla until soft peaks form. Keep refrigerated until ready to serve.