A classic American dessert with a tart and creamy filling made from key lime juice, condensed milk, and egg yolks. This iconic pie is known for its bright, tangy flavor and smooth texture that perfectly balances sweetness and acidity.
For a traditional presentation, serve with a dollop of whipped cream and a thin lime wheel on top. For a less tart pie, reduce the lime juice to 0.25 cup and add 0.25 cup of sweetened condensed milk instead.
Store the pie covered in the refrigerator for up to 3 days before serving.
Ingredients
Scale
Measurement units
- 1 ½ cups Graham cracker crumbs
- 6 tbsp Granulated sugar
- 6 tbsp Butter, melted
- 14 oz Sweetened condensed milk
- 4 Egg yolks (large)
- ½ cup Key lime juice (or regular lime juice)
- 1 tbsp Key lime zest
- Salt (pinch)
- Whipped cream (for serving)
- Lime slices (for garnish)
Ingredients
Scale
Measurement units
- 1 ½ cups Graham cracker crumbs
- 6 tbsp Granulated sugar
- 6 tbsp Butter, melted
- 14 oz Sweetened condensed milk
- 4 Egg yolks (large)
- ½ cup Key lime juice (or regular lime juice)
- 1 tbsp Key lime zest
- Salt (pinch)
- Whipped cream (for serving)
- Lime slices (for garnish)
Instructions
Preheat oven
Preheat your oven to 350°F (175°C).
Equipment: oven
Make crust mixture
In a medium bowl, combine graham cracker crumbs (1 ½ cups), sugar (¼ cup), and melted butter (6 tbsp) until the mixture resembles wet sand.
Equipment: medium bowl
Form the crust
Press the mixture firmly into the bottom and up the sides of a 9-inch pie pan, creating an even crust.
Equipment: 9-inch pie pan
Bake and cool crust
Bake the crust until lightly golden.
Remove and let cool slightly.
Equipment: oven
Mix base filling
In a separate bowl, whisk together the sweetened condensed milk (14 oz) and egg yolks until well combined.
Equipment: bowl, whisk
Add lime and seasonings
Stir in the key lime juice (½ cup), lime zest (1 tbsp), and salt (¼ tsp), mixing until smooth and fully incorporated.
Fill the crust
Pour the filling into the prepared crust, spreading it evenly.
Bake the pie
Bake until the filling is set but still slightly jiggly in the center.
Equipment: oven
Cool to room temperature
Remove the pie from the oven.
Let it cool to room temperature on a wire rack.
Equipment: wire rack
Refrigerate
Refrigerate the pie before serving.
Equipment: refrigerator
Serve
Serve chilled with whipped cream and lime slices if desired.
Before you cook
Cook notes
- • Store the pie covered in the refrigerator for up to 3 days before serving.
- • For a traditional presentation, serve with a dollop of whipped cream and a thin lime wheel on top.
- • For a less tart pie, reduce the lime juice to 0.25 cup and add 0.25 cup of sweetened condensed milk instead.
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