Creamy Key Lime Pie

This Creamy Key Lime Pie has a tangy lime filling, the buttery graham cracker crust, with a big cloud of whipped cream on top.

Creamy Key Lime Pie (With Buttery Graham Cracker Crust)

Why You’ll Love This Key Lime Pie

• Fast and fuss-free. We’re talking less than 30 minutes of active time.
• No fancy ingredients. Just pantry basics + a few limes.
• Make-ahead magic. Chill it overnight and forget it till dessert time.
• Light and bright. Perfect for spring, summer, or anytime you need a little zing in your life.

Psst… can’t find key limes? Regular limes will work just fine! The flavor is a little different key limes are more aromatic and floral but honestly, both versions are delicious.

How to Make Key Lime Pie

1. Make the Crust

Alright, let’s start with the crust. This part is super easy and honestly one of my favorite parts of the pie crunchy, buttery, and just the right amount of sweet.

• Preheat your oven to 350°F (175°C).
• In a bowl, mix together the graham cracker crumbs, sugar, salt, and melted butter until everything is evenly combined and looks like damp sand.
• Press that mixture into the bottom and sides of a 9-inch pie pan. Really get in there with the back of a spoon or your fingers press firmly!
• Bake for 8 minutes, then let it cool on the counter while you prep the filling.

Tip: If you want an even easier cleanup, pop a pie dish on a baking sheet before baking. Any drips stay on the sheet, not in your oven.

2. Make the Key Lime Filling

Now for the star of the show: the creamy, zesty, luscious filling.

• In a large bowl, whisk the egg yolks until they’re slightly thick and a bit pale.
• Add the sweetened condensed milk, key lime juice, lime zest, vanilla, and salt. Whisk it all together until it’s silky smooth. That’s it!
• Pour the filling into the cooled crust and gently smooth out the top with a spatula.

It’ll look a little runny before baking, but don’t worry it’ll set up beautifully in the oven.

3. Bake the Pie

Time for a quick trip back to the oven!

• Bake the pie at 350°F (175°C) for 12–15 minutes, just until the center is barely set. You want it to still have a little jiggle when you gently shake the pan.
• Cool the pie at room temperature for 30 minutes, then pop it in the fridge for at least 3 hours, or overnight if you’re planning ahead.

This is the hardest part waiting! But it’s worth it.

4. Make the Whipped Cream

Now for the fluffy, dreamy topping that brings the whole thing together.

• In a chilled bowl (this helps it whip faster!), beat the heavy cream, powdered sugar, and vanilla on medium-high speed until stiff peaks form. That just means when you pull the beaters out, the cream holds its shape.

5. Assemble & Serve

Once your pie is chilled and set, it’s time to dress her up.

• Spread or pipe the whipped cream over the top go rustic with swoops and swirls, or make it pretty with a piping bag if you’re feeling fancy.
• Sprinkle a bit of key lime zest over the top for color and a little citrusy zing.
• Add a sprinkle of extra graham cracker crumbs if you want to be extra.
• Slice it up and serve!

Tips

• Use fresh lime juice if you can. Bottled will work in a pinch, but fresh really makes the flavor pop.
• Don’t skip the zest. It adds an extra boost of lime flavor that balances the sweetness of the condensed milk.
• Make it ahead. This pie is actually better the next day after chilling overnight. Perfect for parties!
• No key limes? Persian (regular) limes work great too. Just zest and juice them like normal.
• Whipped cream cheat: In a time crunch, store-bought whipped topping can step in but homemade is so worth it if you’ve got a few extra minutes.

When to Serve This Pie

Honestly? Anytime. But it’s especially perfect for:

• Summer BBQs
• Mother’s Day brunches
• Family potlucks
• Birthday parties
• Weekdays when you just need dessert

It’s one of those recipes that looks like you put in way more effort than you actually did which, let’s be real, is the best kind of recipe.

It’s sweet. It’s tangy. It’s no-fuss. So go ahead and try it. I hope it becomes one of your family favorites too.

View More Baked Recipe Ideas

• Berry Slab Pie
• Homemade Cinnamon Rolls
• Vegan Baked Donuts

Creamy Key Lime Pie

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Ingredients

  

For the Graham Cracker Crust

• 1 ½ cups 180 g graham cracker crumbs
• ⅓ cup 65 g granulated sugar
• ½ teaspoon salt
• 6 tablespoons 85 g unsalted butter, melted

For the Key Lime Filling

• 4 large egg yolks
• 1 can 14 oz / 396 g sweetened condensed milk
• ½ cup 120 ml fresh key lime juice (about 12 key limes)
• 1 tablespoon key lime zest or regular lime zest
• ½ teaspoon vanilla extract
• ⅛ teaspoon salt

For the Whipped Cream Topping

• 1 cup 240 ml heavy whipping cream
• 2 tablespoons 15 g powdered sugar
• ½ teaspoon vanilla extract
• Key lime zest for garnish

Instructions

 

• Preheat oven to 350°F (175°C). In a bowl, mix graham cracker crumbs, sugar, salt, and melted butter until evenly combined. Press the mixture firmly into the bottom and sides of a 9-inch (23 cm) pie pan. Bake for 8 minutes, then let cool while preparing the filling.
• 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. Pour the filling into the cooled crust and smooth the top.
• Bake at 350°F (175°C) for 12-15 minutes, until the center is just set (a slight jiggle is fine). Let the pie cool at room temperature for 30 minutes, then refrigerate for at least 3 hours (or overnight) until fully set.
• Using a hand mixer or stand mixer, beat heavy whipping cream, powdered sugar, and vanilla on medium-high speed until stiff peaks form.
• Spread or pipe the whipped cream on top of the chilled pie. Garnish with key lime zest and extra graham cracker crumbs if desired. Slice, serve, and enjoy!