Summer just isn’t the same without key lime pie! Featuring a buttery and sweet graham cracker pie crust, this easy key lime pie recipe is sure to become a summertime favorite.
Sweet, tart, cool and refreshing. Is there a better summer dessert than key lime pie?!
Featuring a buttery graham cracker crust, this delicious pie is a summer staple for a reason! It’s the perfect way to finish up a summer dinner party, BBQ or celebration.
Can you make key lime pie with regular limes?
Absolutely! Key limes are ideal if you can find them, but they can be hard to find in some areas. For an easy swap, use equal amounts of regular lime juice and zest in place of the key limes.
How to Make Key Lime Pie
Graham Cracker Pie Crust
- 1 can (14 oz.) sweetened condensed milk
- 2/3 cup key lime juice
- ½ cup sour cream
- 4 egg yolks
- 1 teaspoon lime zest (from 1 regular lime or 2 to 3 key limes), plus more for garnish
- ¾ cup heavy whipping cream
- ¼ cup powdered sugar (confectioners’ sugar)
- 1 key lime, thinly sliced, for garnish (optional)
Step 1: Make Graham Cracker Crust
Make the graham cracker crust following the recipe instructions.
Once your crust is removed from the oven and cooling, decrease the temperature to 325 degrees F.
Step 2: Make the Filling
In a medium bowl, whisk together the sweetened condensed milk, key lime juice, sour cream, egg yolks and lime zest.
Pour the filling to the cooled graham cracker crust.
Bake your pie for 20 to 23 minutes, or until the filling is mostly set.
Cool the pie in the pan on a cooling grid, then move to the refrigerator to cool completely.
Step 3: Prepare the Topping
Shortly before serving, combine the heavy whipping cream and powdered sugar in a bowl. Whisk vigorously until stiff peaks form.
Prepare a decorating bag with tip 1M. Fill with the whipped cream. Pipe a border onto the pie. You can do swirls, shells, dots, stars…whatever you’d like!
Garnish the pie with additional lime zest and lime slices.
Store the key lime pie in the refrigerator until ready to serve.
Tips for Making Key Lime Pie
- If you can’t find fresh key limes, you can use fresh lime juice and zest (from regular limes) instead.
- Make sure to zest your limes before your squeeze the juice from them.
- Key limes are small and can be hard to squeeze – try using a citrus squeezer or reamer for easier juicing.
- Sweetened condensed milk is different from evaporated milk. Make sure you’re suing sweetened condensed milk for this recipe.
Key Lime Pie Recipe
Graham Cracker Crust
- 1 ⅓ Cups graham cracker crumbs
- ¼ Cup firmly-packed light brown sugar
- 5 Tablespoons butter, melted
- 1 Can sweetened condensed milk (14 oz.)
- 1 ½ Cups granulated sugar
- ⅔ Cups key lime juice
- ½ Cup sour cream
- 4 egg yolks
- 1 Teaspoon lime zest (from 1 regular lime or 2-3 key limes) plus more for garnish
- Preheat oven to 350ºF.
- Combine graham cracker crumbs and sugar in medium bowl. Stir in melted butter until well-combined. Press into the bottom and up the sides of a 9 in. pie pan.
- Bake crust 8-10 minutes or until lightly browned. If crust bubbles up, gently press back into place with a spoon. Cool in pan on cooling grid 15-20 minutes. Reduce oven temperature to 325°F.
- Whisk together sweetened condensed milk, key lime juice, sour cream, egg yolks and lime zest in a medium bowl. Pour into cooled crust. Bake 20-23 minutes or until filling is mostly set. Cool in pan on cooling grid, then chill completely.
- Shortly before serving, prepare topping. In a large bowl, whip cream with powdered sugar until stiff peaks form. Fill a decorating bag fitted with tip 1M with whipped cream and pipe border onto pie. Garnish with additional lime zest and slices, if using.