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Dessert table with a Key lime pie on cake stand and dessert plates and forks.

Key Lime Pie

  • Author: Denay DeGuzman
  • Total Time: 35 Minutes + 4 Hours Chill time
  • Yield: 1 Key Lime Pie 1x


With a perfect balance of sweet and tart, this classic Key lime pie is beautiful, creamy and delicious! Easy to make, it’s the ideal summertime dessert.




  • 1 unbaked graham cracker crust, chilled
  • 2 (14-ounce) cans sweetened condensed milk
  • 5 large egg yolks
  • 3/4 cup Key lime juice
  • 1/4 cup lemon juice
  • 1 tablespoon lime zest (plus more for garnishing)
  • Optional: 2-3 drops green food coloring


  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar (confectioners’ sugar)
  • 1/2 teaspoon vanilla extract



RECIPE PREP: Adjust oven rack to the center. Preheat oven to 350°F.

  1. Brush a COLD/CHILLED graham crust with egg wash (one large egg white whisked with one tablespoon water). This will create a moisture barrier for the filling and help prevent a soggy crust. Bake the crust in a 350°F oven for 10 minutes. Allow it to shed heat. Then chill it in the freezer while preparing the filling.
  2. Add sweetened condensed milk and yolks to a large mixing bowl. Whisk well until fully combined. Add lime juice, lemon juice, and lime zest to the bowl.  Whisk until fully incorporated. OPTIONAL: Add 2 drops of green food coloring. Mix well. If desired, add a third drop.
  3. Pour  filling into the crust. Smooth the top with a rubber spatula. Bake 15-20 minutes until the center of the pie is set. The filling will still be jiggly! Cool on a wire rack. The residual heat will continue “cooking” the filling. But refrigeration will make it firm.
  4. Refrigerate for 3 to 4 hours, or overnight. DO NOT cover the pie with plastic or the filling will stick to it. Instead leave the pie uncovered, or gently place a large, upside-down domed plate on top.


RECIPE PREP: Chill a metal bowl and whisk attachment in the freezer for 10-15 minutes.

  1. Add heavy cream to the cold bowl. Start whipping on low speed. Gradually increase the speed until soft peaks form. This will take about 2 minutes.
  2. Sprinkle in powdered sugar. Add vanilla extract. Whip until mixture thickens and increases in volume. Make sure not to over-whip, or your homemade topping will fall flat.


  1. Spoon whipped cream into a piping bag fitted with a metal tip. Decorate as desired. Another option: place a large spoonful of whipped topping in the center of the pie. Gently spread the dollop a circular motion, leaving a 1 1/2-inch rim of visible filling.
  2. Sprinkle the top with lime zest. For an added touch, crown the pie with a spiral slice of lime!


  • HOW TO MAKE THIS RECIPE FASTER: Use a store-bought, graham cracker crust. Use bottled lemon and lime juice. For the topping, buy a canister of whipped cream!
  • CAN I USE REGULAR LIME JUICE? If you can’t find Key limes at the market, you absolutely use regular limes or standard lime juice. There will be a subtle flavor difference, but your Key lime pie will still taste amazing!
  • IS THIS A MAKE-AHEAD DESSERT? Yes it is! Assemble your pie in advance, without the topping, and refrigerate for up to 4 days. It’s so convenient.
  • MORE INFO ABOUT THIS RECIPE: Further details are included in the body of the post, along with step-by-step recipe images.
  • Prep Time: 10 Minutes + 4 Hours Chill Time
  • Cook Time: 25 Minutes
  • Category: Dessert
  • Method: Oven + Refrigerator
  • Cuisine: American

Keywords: Key Lime Pie