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Slice of key lime pie with smooth pale-green filling, buttery graham cracker crust, whipped cream swirl, and fresh lime garnish on a white plate.

Key Lime Pie Recipe for a Guilty-Pleasure, Ultimate Slice

Key lime pie recipe with a buttery graham crust and creamy, tangy filling, easy to make, chill-ahead, and perfect for clean slices.
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Prep Time 20 minutes
Cook Time 25 minutes
Chill Time 4 hours
Total Time 4 hours 45 minutes
Course Dessert
Cuisine American
Servings 10 Slices
Calories 404 kcal

Ingredients
  

  • You don’t need anything complicated for this key lime pie recipe—just a few reliable staples that create that signature creamy tangy-sweet bite. I’m listing everything in the order you’ll use it, with a couple of smart notes to keep your pie tasting bright and slicing clean.

For the graham cracker crust

  • 1 1/2 cups 150 g graham cracker crumbs
  • About 10–12 full sheets, crushed
  • 1/4 cup 50 g granulated sugar
  • Adds a little structure and helps the crust hold together.
  • 1/2 cup 113 g unsalted butter, melted
  • The “glue” that makes the crust buttery and crisp.
  • Pinch of fine salt
  • Optional but it makes the sweetness pop.

For the key lime filling

  • 1 can 14 oz / 396 g sweetened condensed milk
  • This is the secret to that smooth luscious texture.
  • 4 large egg yolks
  • Helps the filling set into a silky sliceable custard.
  • 1/2 cup 120 ml key lime juice
  • Fresh is best for flavor; bottled works in a pinch.
  • 1 tablespoon key lime zest or regular lime zest
  • This is where the “zing” really lives—don’t skip it.

For topping and garnish (optional but highly recommended)

  • 1 cup 240 ml cold heavy cream
  • 2 tablespoons 15 g powdered sugar
  • Sweetens without making the whipped cream gritty.
  • 1/2 teaspoon vanilla extract
  • Softens the tartness and rounds out the flavor.
  • Extra lime zest or thin lime slices
  • Simple garnish big impact.
  • Quick ingredient tip: If you can’t find key limes use regular (Persian) limes—your pie will still be beautifully zesty and refreshing. The goal is a bold citrus flavor that balances the richness for that “ultimate slice” vibe.

Instructions
 

  • This key lime pie recipe is wonderfully straightforward—just follow the flow: crust → filling → bake until set → cool completely → chill. The chilling step is what transforms it into that creamy, clean-slicing “ultimate slice,” so don’t rush it.

Prep your oven and pan

  • Preheat the oven to 350°F (175°C).
  • Place a 9-inch pie dish on a baking sheet (easy to move in and out of the oven, and it catches any drips).

Make and bake the graham cracker crust

  • In a bowl, mix graham cracker crumbs, sugar, melted butter, and a pinch of salt until the texture feels like damp sand.
  • Press the mixture firmly into the pie dish—start with the bottom, then work up the sides.
  • Friend tip: Use the bottom of a measuring cup to compact it. The tighter the press, the cleaner the slices later.
  • Bake the crust for 8–10 minutes, until it smells toasty and looks slightly deeper in color.
  • Set it on a rack to cool for about 10 minutes while you make the filling.

Whisk up the key lime filling

  • In a clean bowl, whisk the egg yolks for about 30 seconds to loosen them.
  • Add the sweetened condensed milk and whisk until smooth and glossy.
  • Stir in the key lime juice and lime zest. The mixture will thicken a bit—that’s exactly what you want for a silky, tangy-sweet filling.
  • Optional (but helpful): If you want an extra-smooth texture, strain the juice before adding it.

Fill and bake until just set

  • Pour the filling into the warm crust and gently smooth the top.
  • Bake for 15–18 minutes, until the edges look set and the center still has a slight jiggle (think: soft gelatin, not liquid).
  • Don’t overbake: Overbaking can lead to a drier texture or tiny surface cracks. A gentle set is perfect.

Cool, then chill for the best slice

  • Let the pie cool at room temperature for about 1 hour.
  • Cover and refrigerate for at least 4 hours, ideally overnight, until fully chilled and firm.
  • This is the magic step: A well-chilled pie becomes ultra creamy and slices cleanly.

Add topping and serve

  • If using whipped cream, beat cold heavy cream with powdered sugar and vanilla until soft peaks (or slightly firmer if you like a taller topping).
  • Top the pie and finish with extra lime zest or thin lime slices.
  • Slice with a knife dipped in hot water and wiped dry between cuts for that bakery-style presentation.
  • You’re done—bright citrus, buttery crust, and a chilled, luscious finish that truly earns the name ultimate slice.

Notes

Nutrition Information (per serving, estimated)

  • Calories: 404
  • Total Fat: 24.5 g
  • Saturated Fat: 14.3 g
  • Carbohydrates: 41.7 g
  • Sugars: 33.4 g
  • Fiber: 0.5 g
  • Protein: 5.9 g
  • Sodium: 153 mg
Cholesterol: 138 mg
Keyword key lime pie recipe