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Transport yourself to the tropics with the tangy and refreshing flavors of a Classic Key Lime Pie.

Originating from the Florida Keys, this iconic dessert is known for its smooth and creamy filling made with tangy key lime juice, nestled in a crisp and buttery graham cracker crust.

With its vibrant citrus flavor and luscious texture, Key Lime Pie is the perfect dessert for warm weather gatherings, summer picnics, or any time you crave a taste of sunshine.

Follow this easy recipe to whip up your own homemade Key Lime Pie and impress your friends and family with a taste of the tropics.


For the Graham Cracker Crust:

  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter, melted

For the Key Lime Filling:

  • 4 large egg yolks
  • 1 can (14 ounces) sweetened condensed milk
  • 1/2 cup key lime juice (freshly squeezed or bottled)
  • 1 tablespoon key lime zest

For Whipped Cream Topping (Optional):

  • 1 cup heavy cream
  • 2 tablespoons powdered sugar
  • 1/2 teaspoon vanilla extract


Preparing the Graham Cracker Crust:

Preheat your oven to 350°F (175°C).

In a mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter until well combined.

Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish.

Bake the crust in the preheated oven for 10 minutes, then remove and let it cool slightly.

Making the Key Lime Filling:

In a separate mixing bowl, whisk together the egg yolks, sweetened condensed milk, key lime juice, and key lime zest until smooth and well combined.

Pour the filling into the cooled graham cracker crust, spreading it evenly.

Baking the Pie:

Return the assembled pie to the oven and bake for 15-20 minutes, or until the filling is set but still slightly jiggly in the center.

Remove the pie from the oven and let it cool to room temperature, then refrigerate for at least 2 hours to chill and set completely.

Preparing the Whipped Cream Topping (Optional):

In a chilled mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract together until stiff peaks form.

Spread or pipe the whipped cream onto the chilled Key Lime Pie before serving.

Nutritional Facts

  • Calories per Serving: Approximately 300 kcal (1 slice, without whipped cream)
  • Total Fat: 15g
  • Saturated Fat: 9g
  • Cholesterol: 110mg
  • Sodium: 180mg
  • Total Carbohydrates: 37g
  • Dietary Fiber: 1g
  • Sugars: 28g
  • Protein: 5g


1. Can I use regular lime juice instead of key lime juice?

Yes, you can use regular lime juice if key limes are not available. However, key lime juice has a slightly different flavor profile that adds to the authenticity of the pie.

2. Can I make the pie crust ahead of time?

Yes, you can prepare the graham cracker crust ahead of time and store it in the refrigerator for up to two days before filling and baking the pie.

3. How long will the Key Lime Pie keep in the refrigerator?

The Key Lime Pie can be stored in the refrigerator for up to 3-4 days. Make sure to cover it tightly with plastic wrap or store it in an airtight container to prevent it from absorbing any odors.

4. Can I freeze Key Lime Pie?

Yes, you can freeze Key Lime Pie for up to one month. Wrap the pie tightly in plastic wrap and aluminum foil before freezing. Thaw in the refrigerator overnight before serving.

5. Can I skip the whipped cream topping?

Yes, the whipped cream topping is optional. The Key Lime Pie is delicious on its own, but the whipped cream adds a creamy and indulgent touch.

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