There’s something truly special about The Best Key Lime Pie—it’s the perfect mix of creamy, tangy, and sweet. With its buttery graham cracker crust, smooth citrus filling, and fluffy whipped topping, every bite feels like a little taste of sunshine. Whether you’re making it for a summer gathering, a holiday treat, or just because you’re craving something refreshing, this pie is effortless yet impressive.
Although Key Lime Pie is now a national favorite, it originally comes from Key West, Florida, where fresh key limes were abundant. Traditionally, the filling was made without baking since the acidity of the lime juice would “cook” the egg yolks. While modern recipes call for baking to ensure a firm, silky texture, that signature sweet-tart flavor remains unchanged.
Best of all, this recipe is foolproof and comes together in just a few steps. No complicated techniques—just pure, citrusy perfection. So, whether you’re a seasoned baker or just starting out, you’ll love how simple and delicious this pie is. Ready to make the best Key Lime Pie ever? Let’s get started!
Recipe Yield: 8 servings
INGREDIENTS
For the crust:
1 ¾ cups graham cracker crumbs
½ cup unsalted butter, melted
¼ cup sugar
For the filling:
1 can (14 oz) sweetened condensed milk
4 large egg yolks
⅔ cup key lime juice (freshly squeezed)
1 tbsp key lime zest
For the topping:
1 cup heavy whipping cream
2 tbsp powdered sugar
1 tsp vanilla extract
INSTRUCTIONS
1. Prepare the crust: Preheat oven to 350°F. In a mixing bowl, stir together graham cracker crumbs, melted butter, and sugar until the mixture is evenly combined and resembles wet sand.
2. Bake the crust: Firmly press the mixture into the bottom and up the sides of a 9-inch pie pan. Bake for 10 minutes, then remove and let it cool slightly.
3. Make the filling: In a large bowl, whisk together sweetened condensed milk, egg yolks, key lime juice, and zest until smooth and creamy.
4. Bake the pie: Pour the filling into the prepared crust and bake for 15-17 minutes, until the edges are set and the center is slightly wobbly. Remove from the oven and let it cool to room temperature before refrigerating for at least 4 hours (or overnight for best results).
5. Make the whipped topping: Using a hand mixer or stand mixer, beat heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.
6. Assemble and serve: Spread or pipe the whipped cream on top of the chilled pie. Garnish with extra key lime zest or thinly sliced key lime rounds. Slice and enjoy!
Helpful Tips to Perfect This Recipe
- More key lime, more flavor! – Using ⅔ cup fresh key lime juice instead of ½ cup makes this pie burst with bright citrus flavor while still keeping it balanced.
- Chill overnight for best results – A longer chill time makes the filling silky-smooth and helps flavors fully develop.
- Firm up your crust: Let the baked crust cool completely before adding the filling to keep it from getting soggy.
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