Key Lime Pie is a bright, refreshing dessert that perfectly balances tangy lime flavor with creamy sweetness. Originating from the Florida Keys, this pie features a crisp graham cracker crust, a smooth, velvety lime filling, and a fluffy whipped cream topping. It’s the ultimate summer dessert, but its zesty, vibrant flavor makes it a crowd-pleaser all year round.

The combination of tart key lime juice and sweetened condensed milk produces a rich yet light custard, while the graham cracker crust adds a buttery, slightly crunchy contrast. The result is a pie that is refreshing, indulgent, and irresistible — every bite bursts with citrusy brightness and creamy texture.

Why I Love This Recipe

I love this recipe because it’s simple, elegant, and packed with flavor. The tang of the key lime cuts through the sweetness, creating a perfectly balanced dessert.

It’s also incredibly satisfying to make: no fancy equipment or complex techniques are required, yet the result looks impressive and tastes gourmet.

Why It’s a Must-Try Dish

• Bright and refreshing: Perfect balance of tangy and sweet.
• Classic presentation: Elegant dessert that looks as good as it tastes.
• Quick and easy: Minimal ingredients and simple preparation.
• Crowd-pleaser: Great for summer parties, holidays, or casual dinners.
• Versatile: Can be made ahead and chilled, making it perfect for entertaining.

Recipe Information

• Preparation Time: 20 minutes
• Chilling Time: 3 hours
• Total Time: 3 hours 20 minutes
• Servings: 8
• Calories: ~320 kcal per slice
• Course: Dessert
• Cuisine: American / Floridian

Ingredients

For the Graham Cracker Crust

• 1 ½ cups graham cracker crumbs (about 10 sheets)
• ¼ cup granulated sugar
• 6 tablespoons unsalted butter, melted

For the Key Lime Filling

• 1 can (14 oz) sweetened condensed milk
• 4 large egg yolks
• ½ cup key lime juice (freshly squeezed or bottled)
• 1 teaspoon lime zest (optional, for extra zing)

For the Whipped Cream Topping

• 1 cup heavy cream, chilled
• 2 tablespoons powdered sugar
• ½ teaspoon vanilla extract

Cooking Directions

Step 1: Prepare the Graham Cracker Crust

1. Preheat oven to 350°F (175°C).
2. In a medium bowl, combine graham cracker crumbs, sugar, and melted butter.
3. Press mixture evenly into a 9-inch pie pan, covering the bottom and sides.
4. Bake crust for 8–10 minutes until lightly golden. Remove and let cool.

Step 2: Make the Key Lime Filling

1. In a medium bowl, whisk together sweetened condensed milk and egg yolks until smooth.
2. Stir in key lime juice and lime zest until fully combined.

Step 3: Assemble and Chill

1. Pour lime filling into cooled graham cracker crust.
2. Smooth the top with a spatula.
3. Refrigerate for at least 3 hours (or until set).

Step 4: Prepare the Whipped Cream

1. In a chilled bowl, beat heavy cream, powdered sugar, and vanilla extract until soft peaks form.
2. Spread or pipe whipped cream over the chilled pie just before serving.

Step-by-Step Preparation Method (Summary)

1. Make graham cracker crust and bake.
2. Whisk filling ingredients together.
3. Pour filling into crust and refrigerate for at least 3 hours.
4. Whip cream until soft peaks form.
5. Top pie with whipped cream and garnish if desired.

How to Serve

• Slice chilled and serve immediately after adding whipped cream.
• Garnish with extra lime zest, thin lime slices, or a few graham cracker crumbs for presentation.
• Pairs well with fresh berries for a colorful contrast.

Recipe Tips

• Use fresh key lime juice for the best flavor; bottled juice works in a pinch.
• Chill the pie long enough for the custard to fully set — at least 3 hours, preferably overnight.
• For a more decorative whipped cream topping, use a piping bag.
• Toasting the graham cracker crumbs slightly before mixing with butter adds extra depth of flavor.

Variations

1. Mini Key Lime Pies: Use a muffin tin or small tart pans for individual servings.
2. Ginger Graham Crust: Add ½ teaspoon ground ginger to the crust for a subtle spicy note.
3. Coconut Whipped Cream: Substitute heavy cream with coconut cream for a tropical twist.
4. Chocolate Drizzle: Drizzle melted white or dark chocolate over the whipped cream topping.
5. No-Bake Version: Press crust into pan and pour filling; chill without baking crust for a softer base.

Freezing and Storage

• Refrigeration: Store covered in the fridge for up to 3–4 days.
• Freezing: Not recommended with whipped cream topping, as texture may change. Pie without whipped cream can be frozen for up to 1 month.
• Thawing: Thaw overnight in the fridge before serving.

Special Equipment Needed

• 9-inch pie pan
• Medium mixing bowls
• Whisk or electric mixer
• Spatula
• Citrus juicer (optional for fresh lime juice)

FAQ

Q: Can I use regular limes instead of key limes?
A: Yes, but key limes have a more intense, tart flavor. You may need to adjust sweetness slightly.

Q: Can I bake the pie instead of chilling?
A: Traditional Key Lime Pie is set by refrigeration, not baking. The filling thickens in the fridge.

Q: Can I make the whipped cream in advance?
A: Yes, but keep it chilled and add just before serving.

Q: Can I use a store-bought graham cracker crust?
A: Absolutely! It saves time and works perfectly with this filling.

Q: Can I add gelatin to make the filling firmer?
A: Optional, but not necessary if you chill long enough.

Conclusion

Key Lime Pie with Graham Cracker Crust is a refreshing, creamy, and tangy dessert that perfectly balances sweetness and citrus. With a buttery graham cracker crust, silky lime filling, and airy whipped cream topping, it’s elegant enough for entertaining but simple enough for weeknight treats. Its bright flavor and creamy texture make it a must-try dessert that embodies summer in every bite.