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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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