I make this creamy key lime pie when I want a dessert that feels bright and special, but still familiar and comforting. It’s one of those pies that looks beautiful on the table without needing anything fancy.

The filling is smooth, tangy, and perfectly balanced with just the right amount of sweetness, all tucked into a buttery graham cracker crust. Finished with a layer of fresh whipped cream, every bite feels light, creamy, and refreshing.

It reminds me of the pies grandma would chill in the fridge, saving them for Sunday dinners or warm weather gatherings.

What You Need to Know

The pie sets as it chills, so plan ahead for refrigeration time
A slight jiggle in the center means it’s baked just right
Can be made the day before serving
Fresh lime juice gives the best flavor

Ingredients Overview

Graham cracker crumbs: Form a classic, buttery crust
Butter and sugar: Bind and sweeten the crust
Egg yolks: Help create a smooth, creamy filling
Sweetened condensed milk: Adds richness and sweetness
Key lime juice and zest: Bring bright, tangy flavor
Heavy cream: Whipped fresh for a light topping

How to Make Creamy Key Lime Pie

Step 1: Preheat the oven to 350°F. In a bowl, mix the graham cracker crumbs, sugar, salt, and melted butter until evenly combined.

Step 2: Press the crumb mixture firmly into the bottom and sides of a 9 inch pie pan. Bake for 8 minutes, then set aside to cool while you prepare the filling.

Step 3: In a large bowl, whisk the egg yolks until slightly thickened. Whisk in the sweetened condensed milk, key lime juice, lime zest, vanilla extract, and salt until smooth and fully combined.

Step 4: Pour the filling into the cooled crust and smooth the top. Bake for 12 to 15 minutes, until the center is just set and still slightly jiggly.

Step 5: Let the pie cool at room temperature for about 30 minutes, then refrigerate for at least 3 hours or until fully chilled and set.

Step 6: To make the whipped cream, beat the heavy whipping cream, powdered sugar, and vanilla until stiff peaks form.

Step 7: Spread or pipe the whipped cream over the chilled pie. Garnish with key lime zest and extra graham cracker crumbs if desired. Slice and serve cold.

Grandma’s Tips

Don’t overbake the filling, a gentle jiggle means creamy texture
Chill thoroughly for clean, neat slices

Modern Updates

Use regular lime juice if key limes aren’t available
Pipe the whipped cream for an easy bakery style finish

More Old Fashioned Dessert Recipes

FAQs

What is the difference between key lime pie and lime pie?

Key lime pie uses key limes, which are smaller and more aromatic, giving the pie a slightly more tangy and floral flavor.

Can key lime pie be made ahead of time?

Yes. This pie is best when made ahead and chilled for several hours or overnight.

How do you know when key lime pie is done baking?

The center should be just set with a slight jiggle when gently shaken.

How long does key lime pie last in the fridge?

Stored covered, it will keep well for up to 3 days in the refrigerator.

Key lime pie with buttery graham cracker crust and slices of limes on top

Key Lime Pie with Graham Cracker Crust

This creamy key lime pie has a smooth, tangy filling and a buttery graham cracker crust, finished with fresh whipped cream. A classic, old fashioned dessert that’s perfect for warm weather gatherings.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 25

Total Time 3 45

Servings: 8

Course: Dessert

Ingredients Method Notes

Ingredients

Graham Cracker Crust

1 ½ cups graham cracker crumbs
⅓ cup granulated sugar
½ teaspoon salt
6 tablespoons unsalted butter, melted

Key Lime Filling

4 large egg yolks
1 can sweetened condensed milk
½ cup key lime juice or just lime juice
1 tablespoon key lime zest or lime zest
½ teaspoon vanilla extract
⅛ teaspoon salt

Whipped Cream Topping

1 cup heavy whipping cream
2 tablespoons powdered sugar
½ teaspoon vanilla extract
Key lime zest for garnish

Method

Preheat the oven to 350°F. In a bowl, stir together the graham cracker crumbs, granulated sugar, salt, and melted butter until the crumbs look evenly moistened.
Press the crust mixture firmly into the bottom and up the sides of a 9 inch pie pan. Bake for 8 minutes, then set the crust aside to cool while you make the filling.
In a large bowl, whisk the egg yolks for about 1 minute, until they look slightly thickened. Add the sweetened condensed milk and whisk until smooth.
Whisk in the key lime juice, key lime zest, vanilla extract, and salt until the filling is creamy and fully combined.
Pour the filling into the cooled crust and smooth the top. Bake for 12 to 15 minutes, until the center is just set with a slight jiggle.
Let the pie cool at room temperature for about 30 minutes, then refrigerate for at least 3 hours, or overnight, until fully chilled and set.
To make the whipped cream, beat the heavy whipping cream, powdered sugar, and vanilla extract on medium high speed until stiff peaks form.
Spread or pipe the whipped cream over the chilled pie. Garnish with key lime zest, slice, and serve cold.

Notes

Chill fully before slicing
Make a day ahead for best texture
Store covered in the refrigerator
Regular limes work if key limes aren’t available

Tried this recipe?

Let us know how it was!