Dessert · American

Key Lime Pie

Daniel Brooks

Recipe by Daniel Brooks

Grilling & hearty mains · October 5, 2026

This key lime pie hits that perfect sweet-tart balance with a buttery graham-style crust and a silky lime filling. It comes together fast, then does its magic in the fridge, so it is a great make-ahead dessert. Top it with soft whipped cream and a shower of lime zest for a showstopper that tastes like sunshine.

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Key Lime Pie

Why you'll love this

  • Just a handful of ingredients and almost no hands-on effort.
  • That bright, tangy lime flavor against the buttery crust is irresistible.
  • Make it a day ahead and it only gets better.
  • Looks fancy but could not be simpler.

EveryDayMeal recipe

Key Lime Pie

Prep
20m
Cook
25m
Total
225m
Serves
10
Level
Easy

Ingredients

  • about 10.5 oz graham crackers (or digestive-style cookies), crushed
  • 10 tablespoons butter, melted
  • 14 oz (1 can) sweetened condensed milk
  • 3 egg yolks
  • 4 limes (zest and juice)
  • 1 1/4 cups heavy cream
  • 1 tablespoon powdered sugar
  • 1 extra lime, for serving

Equipment

  • 9-inch loose-bottomed tart pan
  • Food processor or zip-top bag and rolling pin
  • Electric mixer
  • Microplane or zester

Instructions

  1. Heat your oven to 325F so it is ready when the crust is pressed in place.
  2. Crush the graham crackers into fine crumbs in a food processor, or seal them in a sturdy zip-top bag and roll over them with a rolling pin until sandy.
  3. Stir the crumbs with the melted butter until evenly moistened, then press firmly into the bottom and up the sides of a 9-inch loose-bottomed tart pan so the crust holds together when sliced.
  4. Bake the crust for 10 minutes until lightly set and fragrant, then remove and let it cool completely.
  5. Whisk the egg yolks in a large bowl with electric beaters for about 1 minute until smooth and slightly pale.
  6. Pour in the condensed milk and beat for 3 minutes so the mixture thickens and lightens.
  7. Add the lime zest and juice and beat another 3 minutes; the filling will thicken noticeably as the acid reacts with the condensed milk.
  8. Pour the filling into the cooled crust and bake for 15 minutes, just until the center is set but still has a slight jiggle.
  9. Cool to room temperature, then chill at least 3 hours or overnight so the filling firms up and slices cleanly.
  10. When ready to serve, lift the pie from the pan onto a plate, then softly whip the cream with the powdered sugar until it holds gentle peaks.
  11. Dollop or pipe the cream over the top and finish with fresh lime zest.

Tips from the kitchen

  • Roll a lime firmly on the counter before juicing to get the most juice out.
  • Zest the limes before juicing; it is nearly impossible to zest a squeezed lime.
  • Chill the pie overnight for the cleanest slices and the firmest filling.

Estimated nutrition per serving: 430 cal · 6g protein · 42g carbs · 27g fat

Make it your own

  • Swap in a classic graham cracker crust or add a pinch of cinnamon to the crumbs.
  • Use bottled key lime juice for an even more authentic tart punch.
  • Top with toasted coconut along with the lime zest for a tropical twist.

Storing & make-ahead

Keep covered in the fridge for up to 3 days. Add the whipped cream just before serving for the best look. You can freeze the baked, cooled pie (without cream) for up to 1 month; thaw overnight in the fridge.

Good to know

Can I use regular limes instead of key limes?
Yes. Standard limes work great and are easier to find. The flavor is slightly less floral but still bright and delicious.
Why is my filling still runny?
It needs enough chill time to set, at least 3 hours. Also be sure you beat the condensed milk and juice fully so the acid can thicken it.
Can I make this without eggs?
The yolks help set the filling, but you can skip them and chill longer for a slightly softer, no-bake style pie.
What can I use instead of a tart pan?
A 9-inch pie dish or springform pan works fine; just serve slices directly from the dish.

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