Creamy Key Lime Pie with Buttery Graham Cracker Crust

If there’s one dessert that screams sunshine, it’s key lime pie! This silky, tangy, and refreshing pie is one of my all-time favorites to make, especially when I need a taste of summer. The combination of a buttery graham cracker crust and a creamy citrus filling is simply irresistible! And the best part? This is an easy key lime pie recipe that anyone can make at home; no fancy techniques required. Whether you’re making it for a special occasion or just craving something sweet and zesty, this key lime pie will be a hit!

Reasons why you’ll love this recipe♡

Bright and Refreshing Flavor – The tangy key lime juice combined with the creamy, sweet filling creates a perfect balance of tartness and sweetness that keeps every bite light and refreshing.

Irresistible Graham Cracker Crust – The buttery, slightly crunchy graham cracker crust complements the smooth and zesty filling, adding a delicious contrast in texture.

Easy Yet Impressive Dessert – With simple ingredients and straightforward steps, this pie comes together effortlessly while still looking and tasting like a bakery-quality treat, making it perfect for any occasion.

Ingredients you’ll need for this recipe

Servings: 8

For the Key Lime Filling

For the Graham Cracker Crust

For the Whipped Cream Topping

Equipment

a 9-inch (23 cm) pie pan
hand or stand mixer

Step by Step Guide

Prepare the Crust

1. Preheat your oven to 350°F (175°C).

2. In a bowl, combine graham cracker crumbs, sugar, salt, and melted butter, mixing until the texture is evenly moist.

3. Firmly press the mixture into the bottom and up the sides of a 9-inch (23 cm) pie pan.

4. Bake for 8 minutes, then set aside to cool while you make the filling.

Make the Key Lime Filling

5. In a large bowl, whisk the egg yolks until they become slightly thick.

6. Add the sweetened condensed milk, key lime juice, lime zest, vanilla extract, and salt, whisking until smooth and well combined.

7. Pour the filling into the cooled crust, spreading it evenly.

Bake the Pie

8. Bake at 350°F (175°C) for 12-15 minutes, until the center is set but still has a slight jiggle.

9. Allow the pie to cool at room temperature for about 30 minutes, then transfer it to the refrigerator for at least 3 hours or overnight to fully set.

Whip the Cream

10. Using a hand or stand mixer, beat the heavy whipping cream, powdered sugar, and vanilla extract on medium-high speed until stiff peaks form.

Assemble & Serve

11. Spread or pipe the whipped cream over the chilled pie.

12. For extra flavor and decoration, garnish with key lime zest and a sprinkle of graham cracker crumbs.

13. Slice and serve chilled.

Recipe FAQ

Q: Can I use regular limes instead of key limes?
A: Yes, you can substitute regular limes, but key limes provide a more authentic, tangy flavor that is traditional in key lime pie.

Q: Do I need to bake the crust?
A: Yes, the crust should be baked for 8 minutes to set it and give it a golden, crispy texture before adding the filling.

Q: Can I make this pie ahead of time?
A: Absolutely! The pie needs at least 3 hours to chill and set, so it’s a great make-ahead dessert. In fact, it’s often even better the next day!

Q: Can I use a store-bought graham cracker crust?
A: Yes, a store-bought graham cracker crust can be used if you prefer a shortcut, but homemade crust adds extra flavor and texture.

Q: What can I use instead of sweetened condensed milk?
A: You can substitute sweetened condensed milk with evaporated milk and sugar, though it may alter the flavor and sweetness level slightly.

Q: Can I freeze key lime pie?
A: Yes, you can freeze it! Just be sure to wrap it tightly in plastic wrap or foil before freezing. Thaw in the refrigerator before serving.

Q: How do I know when the pie filling is set?
A: The filling should be set when the center of the pie has a slight jiggle but isn’t liquid. It will firm up as it chills in the fridge.

Q: Can I make the whipped cream topping in advance?
A: Yes, you can make the whipped cream ahead of time and store it in the fridge for a few hours, but it’s best to pipe or spread it on just before serving for the freshest texture.

Q: What if I don’t have a pie pan?
A: You can use a tart pan, springform pan, or even individual tartlet pans as alternatives for the 9-inch pie pan.

Q: Can I use a non-dairy alternative for the heavy whipping cream?
A: Yes, you can substitute non-dairy whipping cream or coconut cream for the whipped topping if you need a dairy-free option.

Q: How long does key lime pie last in the fridge?
A: Key lime pie can be kept in the fridge for up to 4 days. Be sure to cover it tightly to keep it fresh.

Q: Can I garnish the pie with something other than lime zest?
A: Yes, you can use additional graham cracker crumbs, mint leaves, or even fruit slices like strawberries for a different flavor and visual appeal.