Key Lime Pie with Graham Cracker Crust and Whipped Cream

This key lime pie has a buttery graham cracker crust, a silky lime custard, and a border of fresh whipped cream. If you want a bright, no-pumpkin dessert for Thanksgiving, this chilled pie is a tart and creamy option.

why make this recipe

The filling comes together in one bowl from sweetened condensed milk, egg yolks, and lime juice, then sets in the oven. A fully chilled pie slices cleanly, and the whipped cream balances the tangy custard.

• It offers a bright alternative to pumpkin on a holiday table.
• The filling needs only a handful of ingredients.
• You can bake and chill the pie a day ahead.
• Fresh zest gives the topping a pop of lime flavor.

how to make Key Lime Pie

Ingredients

For the graham cracker crust

• 1 1/2 cups graham cracker crumbs, from about 10 full sheets (150 g)
• 1/4 cup granulated sugar (50 g)
• 1/8 teaspoon fine salt
• 6 tablespoons unsalted butter, melted (85 g)

For the lime filling

• 4 large egg yolks
• 1 can (14 ounces) sweetened condensed milk (397 g)
• 1 tablespoon finely grated lime zest, from about 3 limes
• 1/2 cup lime juice, preferably Key lime juice (120 ml)
• 1/8 teaspoon fine salt

For the whipped cream topping

• 1 cup cold heavy whipping cream (240 ml)
• 2 tablespoons powdered sugar (15 g)
• 1/2 teaspoon vanilla extract
• 1 teaspoon finely grated lime zest, for garnish

Directions

1. Heat the oven: Heat the oven to 350°F (175°C) with a rack in the middle. Have ready a 9-inch pie plate.
2. Make the crust: Stir the graham cracker crumbs, sugar, and 1/8 teaspoon salt in a bowl. Add the melted butter and stir until the crumbs look like wet sand. Press the mixture firmly across the bottom and up the sides of the pie plate with the bottom of a measuring cup.
3. Bake the crust: Bake for 12 minutes, until fragrant and set. Place the pie plate on a wire rack. Leave the oven on.
4. Mix the filling: In a large bowl, whisk the egg yolks and 1 tablespoon lime zest for about 2 minutes, until pale. Whisk in the sweetened condensed milk until smooth. Add the lime juice and the remaining 1/8 teaspoon salt and whisk until the mixture thickens slightly, about 1 minute.
5. Fill and bake: Pour the filling into the warm crust and smooth the top. Bake for 15 to 18 minutes, until the edges are set and the center still jiggles slightly when the pan is gently shaken. The center should reach at least 160°F (71°C) on an instant-read thermometer.
6. Cool: Cool the pie on a wire rack for 1 hour. Cover loosely and refrigerate for at least 4 hours, until fully chilled and set.
7. Whip the cream: Shortly before serving, beat the cold heavy cream, powdered sugar, and vanilla until medium-stiff peaks form.
8. Top the pie: Spoon the whipped cream into a piping bag fitted with a star tip, or use a spoon. Pipe swirls around the edge of the pie, leaving the center exposed. Sprinkle with the 1 teaspoon lime zest.
9. Slice and serve: Slice with a sharp knife, wiping the blade clean between cuts. Return any leftovers to the refrigerator.

how to serve Key Lime Pie

Serve the pie cold, directly from the refrigerator, with a swirl of whipped cream on each slice. A thin spatula helps lift each wedge from the pie plate.

For a holiday dessert table, add the whipped cream just before serving so the swirls stay defined.

how to store Key Lime Pie

Cover and refrigerate the pie at 40°F (4°C) or below. Plan to enjoy it within 3 days for the best crust and whipped cream texture.

Do not leave the pie out for more than 2 hours, or more than 1 hour when the surrounding temperature is above 90°F (32°C). Do not reheat it.

tips to make Key Lime Pie

• Press the crust firmly so it holds together when sliced.
• Use real Key lime juice for the most traditional flavor, or fresh lime juice for a slightly different taste.
• Whisk the yolks and zest first so the zest spreads evenly.
• Bake until the edges are set and the center is just slightly wobbly.
• Chill the pie completely before slicing.
• Whip the cream shortly before serving and keep it cold.

variation

For a pie with a toasty border, use 1/4 cup finely chopped toasted coconut as a garnish around the whipped cream. Keep the crust, filling, and baking method unchanged.

FAQs

Can I use regular limes instead of Key limes?
Yes. Regular lime juice works, though the flavor will be slightly different from a traditional Key lime pie. Use the same measured amount of juice.

How do I know when key lime pie is done?
The edges should look set, the center should jiggle slightly, and the center should reach at least 160°F. The pie firms up as it chills.

Why is my key lime pie runny?
It may need more bake time or more chilling. Refrigerate it for the full 4 hours before cutting.

Is key lime pie supposed to be green?
No. A traditional Key lime filling is a pale yellow, which is how this pie looks. Do not add food coloring if you want a classic result.

Can I make key lime pie ahead of time?
Yes. Bake and chill the pie a day ahead, then add the whipped cream shortly before serving.

Does this pie contain raw eggs?
No. The egg yolks bake in the filling, which should reach at least 160°F.

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Ellie

Key Lime Pie with Graham Cracker Crust and Whipped Cream

A buttery graham cracker crust filled with silky lime custard and topped with fresh whipped cream and lime zest. Prep Time: 25 minutes Cook Time: 30 minutes Additional Time: 5 hours cooling and chilling Total Time: 5 hours 55 minutes Yield: One 9-inch pie; about 8 slices Category: Dessert Method: Baked and Chilled Cuisine: American

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Ingredients Equipment Method Notes

Ingredients

  

• For the graham cracker crust:
• 1 1/2 cups graham cracker crumbs from about 10 full sheets (150 g)
• 1/4 cup granulated sugar 50 g
• 1/8 teaspoon fine salt
• 6 tablespoons unsalted butter melted (85 g)
• For the lime filling:
• 4 large egg yolks
• 1 can 14 ounces sweetened condensed milk (397 g)
• 1 tablespoon finely grated lime zest from about 3 limes
• 1/2 cup lime juice preferably Key lime juice (120 ml)
• 1/8 teaspoon fine salt
• For the whipped cream topping:
• 1 cup cold heavy whipping cream 240 ml
• 2 tablespoons powdered sugar 15 g
• 1/2 teaspoon vanilla extract
• 1 teaspoon finely grated lime zest for garnish

Equipment

• 9-inch pie plate
• Mixing bowls
• Whisk
• Microplane or fine grater
• Wire Rack
• Instant-read thermometer
• Electric mixer or whisk
• Piping bag with star tip, optional
• Sharp Knife

Method

 

1. Heat the oven to 350°F (175°C) with a rack in the middle.
2. Stir the graham cracker crumbs, sugar, and 1/8 teaspoon salt. Add the melted butter and stir until the crumbs resemble wet sand. Press firmly across the bottom and up the sides of a 9-inch pie plate.
3. Bake the crust for 12 minutes. Place on a wire rack and leave the oven on.
4. Whisk the egg yolks and 1 tablespoon lime zest for about 2 minutes, until pale. Whisk in the sweetened condensed milk. Add the lime juice and 1/8 teaspoon salt and whisk until slightly thickened, about 1 minute.
5. Pour the filling into the warm crust and smooth the top. Bake 15 to 18 minutes, until the edges are set and the center jiggles slightly. The center should reach at least 160°F (71°C).
6. Cool on a wire rack for 1 hour. Cover loosely and refrigerate at least 4 hours.
7. Shortly before serving, beat the cold heavy cream, powdered sugar, and vanilla to medium-stiff peaks.
8. Pipe or spoon swirls around the edge of the pie, leaving the center exposed. Sprinkle with 1 teaspoon lime zest.
9. Slice with a sharp knife, wiping the blade between cuts. Refrigerate leftovers.

Notes

Press the crust firmly and bake it until set.

Real Key lime juice gives the most traditional flavor; regular lime juice has a slightly different taste.

Chill the pie fully before slicing.

Refrigerate at 40°F (4°C) or below and plan to enjoy within 3 days for best quality.

Do not leave the pie out for more than 2 hours (1 hour above 90°F/32°C).

Do not reheat.

Optional variation: garnish the whipped cream border with 1/4 cup toasted coconut.

Contains eggs, milk, wheat, and butter. Check labels for other allergens.