Key Lime Pie Recipe
A tangy key lime custard in a graham cracker crust topped with whipped cream.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Crust
Filling
Topping
Method
Crust
- 1
Prepare the crust
Preheat your oven to 350°F (175°C). In a mixing bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Stir until the mixture is well combined and resembles wet sand.
- 2
Form the crust
Press the crumb mixture firmly into the bottom and up the sides of a 9-inch pie pan. Make sure the crust is even and compact.
- 3
Bake the crust
Bake the crust in the preheated oven for 8-10 minutes, or until lightly golden. Remove from oven and let it cool while preparing the filling.
Filling
- 4
Mix the filling
In a large mixing bowl, whisk together the key lime juice, sweetened condensed milk, egg yolks, and lime zest until smooth and well combined.
- 5
Pour into crust
Once the crust has cooled, pour the key lime filling into the prepared crust, spreading it evenly.
- 6
Bake the pie
Bake the pie in the oven at 350°F (175°C) for 15-20 minutes, until the filling is set but still slightly jiggly in the center. Remove from the oven and allow to cool at room temperature, then refrigerate for at least 3 hours to set.
Topping
- 7
Whip the cream
In a mixing bowl, beat the heavy whipping cream with a hand mixer or stand mixer until soft peaks form. Gradually add powdered sugar and continue to beat until stiff peaks form.
- 8
Top the pie
Once the pie is fully chilled, spread the whipped cream evenly over the top of the pie. Garnish with additional lime zest, if desired.
- 9
Serve
Slice the pie into wedges and serve chilled. Enjoy your tangy key lime pie!