This classic Key Lime Pie strikes the perfect balance between tangy and sweet, delivering pure bliss in every creamy bite. Ready in just 35 minutes, this beloved dessert combines a buttery crust with a velvety smooth filling that’s sure to make your taste buds dance.
Whether you’re hosting a summer gathering or simply treating yourself, this recipe promises restaurant-quality results with minimal effort. The best part? Each heavenly slice contains the ideal mix of citrusy zest and indulgent richness that Florida’s most famous dessert is known for.
Graham Cracker Crust
- Graham crackers: 1½ cups (12 sheets), finely crushed for best texture
- Granulated sugar: 1/3 cup to sweeten the crust
- Butter: 6 tablespoons, melted to bind ingredients
Key Lime Filling
- Sweetened condensed milk: 2 cans (14 oz each) for creamy texture
- Cream cheese: 4 oz, softened for smooth blending
- Key lime juice: ¾ cup for authentic tangy flavor
- Lime zest: From 2 regular limes or 4 key limes for extra zing
Whipped Cream Topping
- Heavy whipping cream: 1 cup, chilled for best whipping results
- Powdered sugar: ¼ cup for perfect sweetness
- Vanilla extract: ½ teaspoon for flavor enhancement
Step-by-Step Instructions
- Prepare the crust: Mix crushed graham crackers, sugar, and melted butter. Press firmly into pie pan and bake at 350°F for 10 minutes
- Create the filling: Beat cream cheese until smooth, then blend in condensed milk, lime juice, and zest until perfectly combined
- Bake the pie: Pour filling into cooled crust and bake for 10 minutes at 350°F
- Cooling time: Let cool for 30 minutes, then refrigerate for at least 3 hours
- Top it off: Whip cream with powdered sugar and vanilla until stiff peaks form, then decorate your chilled pie
Key Storage Tips
Your key lime pie will stay fresh and tasty in the fridge for up to 3 days. Just cover it well with plastic wrap or pop it in an airtight container.
The whipped cream topping is best added right before serving – this keeps it looking pretty and tasting fresh. If you want to make this pie ahead of time, you can prepare the filling and crust, then add the whipped cream when you’re ready to serve.
Simple Variations
Love this classic key lime pie but want to try something new? You can use regular limes if you can’t find key limes – just use the same amount of juice.
For a fun twist, try adding a thin layer of white chocolate between the crust and filling, or swap the graham crackers for gingersnap cookies in the crust. Want to make it extra special? Top your pie with toasted coconut flakes or candied lime zest for added texture and flavor.
Serving Ideas
This refreshing pie is perfect for warm days! Serve it nice and cold straight from the fridge. I love adding a little extra lime zest on top for color and zing. You can cut it into 8-10 slices for regular portions, or make smaller slices for a party.
Want to fancy it up? Add a small lime wheel and a mint leaf to each slice, or dust the whipped cream with a tiny bit of graham cracker crumbs.
Success Tips
Room temperature cream cheese blends much better than cold – just leave it out for about 30 minutes before starting. When making the crust, press it firmly into the pan using the bottom of a measuring cup – this helps it hold together better.
And here’s a handy tip: to get the most juice from your limes, roll them on the counter while pressing down firmly before cutting and squeezing.
Key Lime Pie
Equipment
- 8″ – 9.5″ pie pan
- Electric mixer
- Mixing bowls
Ingredients
Graham cracker crust:
- 1 1/2 cups ground graham crackers about 12 full sheets, crushed
- 1/3 cup granulated sugar
- 6 Tablespoons butter melted
Key Lime Filling:
- 2 14 ounce cans sweetened condensed milk
- 4 ounces cream cheese softened
- 3/4 cup key lime juice
- 2 whole limes zested (or 4 key limes)
Whipped Cream Topping:
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
- Preheat oven to 350F. Mix graham cracker crumbs, sugar, and melted butter in a small bowl. Pour crumb mixture into an 8″ – 9.5″ pie pan and press it firmly in the bottom of the pan and a little bit up the sides of the pan. Bake for 10 minutes. Remove from oven and allow to cool.
- Add cream cheese to a mixing bowl and beat well with electric beaters until smooth. Add both cans of sweetened condensed milk, lime juice, and lime zest and mix again until smooth. Pour into prepared graham cracker crust.
- Bake in preheated oven for 10 minutes. Allow pie to cool for about 30 minutes, then refrigerate for at least 3 hours, before serving.
- Add heavy cream to a mixing bowl and beat with electric mixers for 1 minute. Slowly add powdered sugar and vanilla and continue beating until stiff peaks form. Spread or pipe the whipped cream on top of the cooled pie.
