This classic Key Lime Pie recipe is smooth and creamy, tart yet sweet, and super easy to make! Top it with freshly sweetened whipped cream for the perfect bite!

Key Lime Pie Recipe

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Yield 8 slices



  • 12 graham crackers (rectangles)
  • 1 Tbsp granulated sugar
  • 6-7 Tbsp butter


  • 2 (14 oz) cans sweetened condensed milk (I use fat-free)
  • 2 large egg yolks
  • 1/4 tsp salt
  • 2 tsp key lime zest (about 5-6 key limes), optional
  • 3/4 cup key lime juice (12-18 key limes, depending on size)

Whipped Cream:

  • 1 cup heavy whipping cream
  • 1/4 cup powdered sugar


  1. Preheat oven to 350 degrees Fahrenheit. 

  2. In a food processor, crush graham crackers until they resemble fine crumbs. Melt 6 Tbsp butter and add to crumbs. (If any crumbs are still dry, melt 1 more Tbsp of butter and add to crumbs.) Press evenly in the bottom of a standard 9-inch pie dish. Bake for 8-10 minutes or until golden brown.

  3. In a medium bowl, just before crust is done, combine all filling ingredients with a whisk until well blended and thick. Pour into hot crust and bake an additional 10-12 minutes until filling is solid when jiggled in the pan.

  4. Cool completely and then refrigerate for 3 hours, or until chilled. Top with whipped cream before serving. (Whisk heavy whipping cream and powdered sugar in a stand mixer until stiff peaks form. Dollop or pipe onto top of pie.)

Recipe Notes

*This recipe can be used for key lime pie bars as well. Just press the crust into a square baking dish and half the recipe for the filling; follow the rest of the steps as usual.

*1 key lime = 2-3 tsp of juice.

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