You’ll love this Easy Key Lime Pie because it delivers big flavor with minimal effort. It’s creamy, tart, and perfectly balanced with a sweet graham cracker crust. This recipe doesn’t require any fancy tools or complicated steps, and the pie sets up beautifully in the fridge—making it an ideal no-fuss dessert that still feels special and satisfying.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Graham cracker crumbs
Granulated sugar
Melted butter
Sweetened condensed milk
Egg yolks
Key lime juice (fresh or bottled)
Lime zest (optional)
Whipped cream (for topping, optional)
Lime slices or zest for garnish (optional)
Directions
Preheat your oven to 350°F.
In a bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until the texture resembles wet sand.
Press the mixture firmly into the bottom and sides of a 9-inch pie dish.
Bake the crust for 8–10 minutes, then let it cool slightly.
In another bowl, whisk together sweetened condensed milk, egg yolks, key lime juice, and lime zest (if using) until smooth.
Pour the filling into the cooled crust and spread evenly.
Bake the pie for 15–17 minutes, or until the filling is just set (a slight jiggle in the center is okay).
Let the pie cool at room temperature, then refrigerate for at least 3 hours or overnight until fully chilled.
Top with whipped cream and garnish with lime slices or zest before serving, if desired.
Servings and timing
This recipe makes one 9-inch pie, serving approximately 8 people. Prep time: 15 minutes Cook time: 25 minutes (including crust) Chill time: 3 hours minimum Total time: About 3 hours 40 minutes
Variations
No-bake version: Use a pre-made crust and skip the baking—just chill the filling for several hours until set.
Mini pies: Make in a muffin tin or mini tart pans for individual servings.
Coconut twist: Add shredded coconut to the crust or filling for a tropical flavor.
Ginger crust: Use crushed gingersnaps instead of graham crackers for a spicy twist.
Dairy-free: Use coconut milk-based sweetened condensed milk and a dairy-free whipped topping.
Storage/Reheating
Store the pie covered in the refrigerator for up to 5 days. To freeze, wrap tightly in plastic wrap and foil and freeze for up to 2 months. Thaw in the refrigerator overnight before serving. This pie is best served cold and does not need reheating.
FAQs
Can I use regular limes instead of key limes?
Yes. While key limes have a slightly more floral and tart flavor, regular (Persian) limes work well and are easier to find.
Do I need to bake the pie?
This recipe includes baking for a firmer set and food safety, especially since it uses egg yolks. For a no-bake version, omit the eggs and use cream cheese or gelatin to thicken.
Can I use bottled key lime juice?
Yes, bottled key lime juice is a great substitute when fresh key limes aren’t available. Look for high-quality juice with no added sugar.
What kind of crust works best?
Graham cracker crust is traditional, but you can also use digestive biscuits, vanilla wafers, or even gingersnaps.
How do I know when the filling is set?
The pie is done when the edges are set and the center has a slight jiggle. It will continue to firm up as it chills.
Can I make this ahead of time?
Absolutely. This pie is perfect for making a day ahead. In fact, it tastes even better after chilling overnight.
Is this pie very tart?
It has a pleasant tartness balanced by the sweetness of the condensed milk. You can adjust the amount of lime juice to your preference.
Can I skip the whipped cream topping?
Yes, the pie is delicious on its own, but whipped cream adds a light, creamy contrast to the tart filling.
Can I use a store-bought crust?
Definitely. A pre-made graham cracker crust saves time and works just as well.
How long should I chill the pie?
At least 3 hours is ideal, but overnight chilling gives the best texture and flavor.
Conclusion
Easy Key Lime Pie is the ultimate dessert when you want something quick, refreshing, and delicious. With its creamy filling, crisp graham cracker crust, and tangy citrus flavor, it’s a dessert that never fails to impress. Make it ahead, serve it cold, and enjoy a taste of tropical sunshine anytime of year.
Easy Key Lime Pie is a creamy, tangy dessert with a smooth lime filling and buttery graham cracker crust. With just a few ingredients and minimal prep, it’s the perfect no-fuss treat that’s bursting with tropical flavor—ideal for summer or anytime you want a refreshing slice of sunshine.
Author:Catherine
Prep Time:15 minutes
Cook Time:25 minutes
Total Time:3 hours 40 minutes
Yield:1 pie (serves 8)
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
6 tbsp melted butter
1 can (14 oz) sweetened condensed milk
4 large egg yolks
1/2 cup key lime juice (fresh or bottled)
1 tsp lime zest (optional)
Whipped cream (for topping, optional)
Lime slices or additional zest for garnish (optional)
Instructions
Preheat oven to 350°F (175°C).
In a bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until it resembles wet sand.
Press the mixture into the bottom and sides of a 9-inch pie dish to form the crust.
Bake the crust for 8–10 minutes, then let it cool slightly.
In a separate bowl, whisk together sweetened condensed milk, egg yolks, key lime juice, and lime zest (if using) until smooth and fully combined.
Pour the filling into the cooled crust and spread evenly.
Bake for 15–17 minutes, or until the center is just set with a slight jiggle.
Remove from oven and let cool at room temperature for 30 minutes.
Refrigerate for at least 3 hours or overnight until fully chilled.
Top with whipped cream and garnish with lime slices or zest before serving, if desired.
Notes
Use bottled key lime juice for convenience—look for high-quality brands with no added sugar.To make it ahead, prepare the day before and chill overnight for the best texture.For a dairy-free version, use coconut-based condensed milk and dairy-free whipped topping.Try a gingersnap or vanilla wafer crust for a unique twist.This pie is best served cold and doesn’t require reheating.
