Dessert · American

Key Lime Pie

Daniel Brooks

Recipe by Daniel Brooks

Grilling & hearty mains · September 4, 2026

This is the creamy, tangy pie that always disappears first. A buttery graham-style crumb crust holds a silky lime filling that sets up smooth and rich, topped with lightly sweetened whipped cream. It takes about 30 minutes of hands-on work, then the fridge does the rest.

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Key Lime Pie

Why you'll love this

  • Bright, tangy, and creamy all at once
  • Mostly hands-off since the fridge does the work
  • No tricky pastry, just a press-in crumb crust
  • A guaranteed crowd-pleaser for any gathering

EveryDayMeal recipe

Key Lime Pie

Prep
30m
Cook
25m
Total
235m
Serves
8
Level
Easy

Ingredients

  • about 10.5 oz (roughly 2 3/4 cups crumbs) digestive biscuits or graham crackers, crushed
  • 10 tablespoons (1 1/4 sticks) butter, melted
  • 1 can (14 oz) 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 tart pan with removable bottom
  • Food processor or zip-top bag and rolling pin
  • Electric mixer
  • Microplane or zester
  • Mixing bowls

Instructions

  1. Heat your oven to 325 degrees F so the crust can set without browning too fast.
  2. Crush the biscuits into fine crumbs using 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 every crumb looks damp, then press the mixture firmly into the bottom and up the sides of a 9-inch tart pan with a removable bottom.
  4. Bake the crust for 10 minutes, until it smells toasty and holds together, then set it aside to cool.
  5. Put the egg yolks in a large bowl and beat with an electric mixer for about 1 minute until slightly pale.
  6. Add the condensed milk and beat for 3 minutes so it thickens and turns glossy.
  7. Add the zest and juice from the limes and beat for another 3 minutes; the acid thickens the filling, so keep going until it looks smooth and creamy.
  8. Pour the filling into the cooled crust and bake for 15 minutes, until the edges are set but the center still has a slight jiggle.
  9. Cool the pie to room temperature, then chill for at least 3 hours or overnight so it slices cleanly.
  10. When ready to serve, lift the pie from the tin onto a plate. Whip the cream with the powdered sugar to soft peaks, then dollop or pipe it over the top and finish with fresh lime zest.

Tips from the kitchen

  • Roll the limes on the counter before juicing to get more juice out of each one.
  • Zest the limes before juicing; it is nearly impossible once they are cut.
  • Chill the pie fully before slicing, and wipe your knife between cuts for clean edges.

Estimated nutrition per serving: 490 cal · 7g protein · 48g carbs · 31g fat

Make it your own

  • Swap graham crackers for the digestive biscuits for a classic American crust.
  • Use bottled key lime juice for an even sharper, more authentic flavor.
  • Add a pinch of graham crumbs or toasted coconut over the whipped cream for texture.

Storing & make-ahead

Keep the pie covered in the fridge for up to 4 days. It also freezes well without the whipped topping: wrap tightly and freeze up to 1 month, then thaw in the fridge overnight and add the cream before serving.

Good to know

Do I need real key limes?
No. Regular limes work great here. Key limes are more tart, so bottled key lime juice is a fine shortcut if you want that extra punch.
Why isn't my filling setting?
The lime juice and yolks need enough beating to thicken, and the pie needs a full chill of at least 3 hours. Skipping either step leaves it loose.
Can I make it ahead?
Yes, it is a perfect make-ahead dessert. Bake and chill it a day in advance, then add the whipped cream just before serving.
What can I use instead of a tart pan?
A 9-inch pie dish works fine. You just won't be able to lift it out, so serve slices straight from the dish.

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