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+ servings
Key Lime Pie with limes and serving utensil

Key Lime Pie

This Key Lime Pie is creamy, sweet, tart and surrounded by the perfect homemade graham cracker crust! So refreshing and easy to make.

Course Dessert
Cuisine American
Keyword graham cracker crust, key lime, pie
Prep Time 15 minutes
Cook Time 25 minutes
cooling time 4 hours
Total Time 4 hours 40 minutes
Servings 8


Graham Cracker Crust

  • 2 cups graham cracker crumbs crushed with a food processor about 1 ½ packages
  • 1/3 cup butter melted
  • 1/4 cup granulated sugar
  • 1 teaspoon cinnamon

Key Lime Filling

  • 3 large eggs separated room temperature is bes
  • 1 14 ounce can sweetened condensed milk
  • ½ cup key lime juice
  • 1 tablespoon lemon juice
  • 2 teaspoons grated lime peel ** make sure to buy a lime to have lime zest!**
  • 2 tablespoons sugar

Whipped Topping

  • 1-2 cups whipping cream
  • 2 tablespoons powdered sugar
  • ½ teaspoon vanilla


Graham Cracker Crust

  1. Mix together crushed graham crackers, butter, sugar and cinnamon in a large bowl, or the bowl of a food processor.

  2. Press onto bottom and 1” up the sides a 9” lightly greased Springform pan or a 9-10 inch pie plate.

  3. Bake at 350 for 10 minutes. Cool while making filling.

Key Lime Pie Filling

  1. Whisk egg yolks in a large bowl. Add sweetened condensed milk, key lime juice, lemon juice and zest. Mix until smooth.

  2. In a separate clean bowl, beat egg whites until foamy with mixer. Gradually add 2 tablespoons sugar, beating until soft peaks form.

  3. Gently fold into yolk mixture, then spoon into prepared crust.

  4. Bake at 325 degrees for 15 to 20 minutes, until set. Cover and chill for 4- 8 hours.

Whipped Topping

  1. Beat whipping cream until stiff. Add sugar and vanilla. Store in refrigerator until ready to serve.