Florida’s official pie is the sweet and tart Key Lime Pie, loved by all who taste it. Dreamy, smooth, and cool, it’s a pie that any Key West local would be happy to sink their fork into. This recipe is as close to the classic, universally accepted recipe as it gets: a graham cracker crust, a light yellow filling made with egg yolks, and a topping made of slightly sweetened whipped cream.
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Key Lime Pie Recipe

Florida’s official pie is the sweet and tart Key Lime Pie, loved by all who taste it. Dreamy, smooth, and cool, it’s a pie that any Key West local would happily sink their fork into. This recipe is as close to classic as it gets: a graham cracker crust, a filling made with egg yolks, and a whipped cream topping.
Course Dessert
Cuisine American
Keyword lime, pie
Prep Time 5 minutes
Cook Time 45 minutes
Chilling time 3 hours
Total Time 50 minutes
Servings 8 servings
Calories 259kcal
Author Meggan Hill

Ingredients

For the filling:

  • 4 large egg yolks
  • 4 teaspoons grated key lime zest from 5 limes, plus thin curled strips for garnish
  • 1/2 cup fresh key lime juice
  • 1 (14 ounce) can sweetened condensed milk

For the crust:

  • 9 whole graham crackers broken into 1-inch pieces
  • 5 tablespoons butter melted
  • 2 tablespoons sugar

For the topping:

  • 1 cup heavy cream chilled
  • 1/4 cup powdered sugar

Instructions

  • Preheat oven to 325 degrees.

To make the filling:

  • In a medium bowl, whisk together egg yolks and lime zest until lightly green, about 2 minutes. 
  • Whisk in condensed milk until smooth, then whisk in lime juice. Cover and let sit at room temperature until thickened, about 30 minutes.

To make the crust:

  • In a food processor, or in a plastic bag with a rolling pin, finely crush graham crackers.
  • In a medium bowl, combine graham cracker crumbs, butter, and sugar. Pour into a 9-inch pie plate, using the bottom of a measuring cup to press the crust evenly and firmly into the bottom and up the sides of the pie plate.
  • Bake until golden brown and fragrant, 15 to 20 minutes. Remove from oven and transfer to wire rack (do not turn off oven). 

To assemble the pie:

  • Pour thickened filling into warm pie crust. Bake until center is firm but still jiggly when shaken, 15 to 20 minutes. Transfer to wire rack and cool 1 hour.
  • Cover pie loosely with plastic wrap and refrigerate until filling is chilled, at least 3 hours or up to 24 hours.

To make the topping:

  • In a standing mixer fit with the whisk attachment, or with an electric mixer, whip cream and sugar on medium-low speed until foamy, about 1 minute. 
  • Increase speed to high until soft peaks form, about 1 to 3 minutes. Spread whipped cream over the top of pie or pipe a design around the edge. Garnish with lime zest. 

Nutrition

Calories: 259kcal