Key Lime Pie Recipe with Graham Cracker Crust (Easy & Creamy)

There’s something about Key lime pie that instantly transports you to a warm, breezy summer afternoon. Maybe it’s the zesty tang of the lime juice, or the creamy texture of the filling paired with a buttery graham cracker crust. Or maybe it’s the way one chilled slice makes everything feel a little more relaxed and celebratory. Whatever the reason, Key lime pie has become a beloved dessert for countless families—mine included.

I first stumbled into making this pie on a hot July afternoon when I needed a dessert that would be simple but impressive. I didn’t want to fuss with layers or frosting or complicated baking steps. I just wanted something that felt like sunshine on a plate. So I grabbed a handful of ingredients I had on hand—sweetened condensed milk, graham crackers, limes—and gave it a go. That first pie wasn’t perfect, but it was enough to hook me.

Since then, this Key lime pie has become a go-to recipe in my kitchen. It’s now my standard offering at cookouts, family dinners, birthdays, and even quiet weekends when we just want something a little special after dinner. I’ve tweaked the recipe over the years, aiming for the perfect balance of creamy and tart, sweet and refreshing. The result is this easy, foolproof version that I can confidently say is my best ever. It starts with a buttery graham cracker crust that’s baked just long enough to toast and set. Then comes a luscious lime filling made with sour cream (or full-fat Greek yogurt if that’s what you’ve got), sweetened condensed milk, a generous pour of fresh Key lime juice, and the zest of a few limes for extra brightness. An optional whipped cream topping adds that final touch of indulgence.

But what really makes this recipe special is that anyone can make it. It doesn’t matter if you’re a baking beginner or someone who rarely ventures beyond box mixes. This pie is simple, approachable, and wonderfully rewarding. And because it’s served chilled, it’s also the perfect make-ahead dessert for warm-weather gatherings. So whether you’re looking to impress guests or just treat yourself to something homemade and delicious, this Key lime pie is here for you.

Why You’ll Love This Key Lime Pie Recipe Recipe

There are so many reasons why this Key lime pie is a winner, but let’s start with the most important one: it’s delicious. Every bite is the perfect combination of smooth, tart filling and crispy, buttery crust. The filling is thick and creamy thanks to the sweetened condensed milk and sour cream, while the fresh lime juice cuts through with just enough zing to keep things interesting.

Another reason to fall in love with this recipe is its simplicity. You don’t need any special equipment—just a bowl, a whisk or mixer, and a pie dish. The ingredients are all pantry and fridge staples, especially if you love to bake. And the steps are easy to follow, even if you’re not an experienced baker.

This pie is also incredibly versatile. You can dress it up with homemade whipped cream and lime slices for a showstopping presentation, or keep it plain and rustic. It’s elegant enough for holidays and dinner parties, but simple enough for a casual weekend dessert. And because it chills in the fridge, it’s a perfect make-ahead option that gives you one less thing to worry about before guests arrive.

Let’s not forget how family-friendly this recipe is. Kids love the sweet, creamy filling and the familiar graham cracker crust. Adults appreciate the slightly sophisticated tang from the lime. And if you’ve got picky eaters in your house, this pie is almost guaranteed to win them over. It’s one of those desserts that vanishes quickly from the table, often with requests for seconds.

In short, you’ll love this recipe because it’s easy to make, uses simple ingredients, delivers big on flavor, and pleases just about everyone. Whether you’re making it for the first time or the fiftieth, it’s a classic that never goes out of style.

Health Benefits of this Key Lime Pie Recipe

While pie isn’t typically the first thing that comes to mind when you think of healthy eating, this Key lime pie offers a few surprising benefits when enjoyed in moderation. First, let’s talk about the ingredients. Sweetened condensed milk is rich and sweet, but it also provides a decent amount of calcium and protein. It’s made from cow’s milk with most of the water removed, so it’s a concentrated source of nutrients like vitamin B12 and riboflavin.

Then there’s the lime juice. Fresh Key lime juice isn’t just flavorful—it’s loaded with vitamin C, which supports your immune system and acts as a powerful antioxidant. The zest you add from the limes contains essential oils that have antimicrobial and anti-inflammatory properties, offering a little extra boost to your dessert.

Sour cream or Greek yogurt adds creaminess to the filling, but it also contributes probiotics and protein. If you go with Greek yogurt, you’ll also benefit from extra calcium and a bit less fat. The fat content, in general, helps with satiety, meaning you’ll likely feel satisfied with a smaller portion.

The crust, while indulgent, is made with simple ingredients. Graham crackers and butter give it structure and flavor, and if you choose whole-wheat graham crackers, you even get a touch of fiber. Of course, sugar is present in both the crust and the filling, but because this pie is served chilled and cut into reasonable portions, it’s easier to practice portion control.

Lastly, the mental health benefits of enjoying a homemade dessert shouldn’t be overlooked. Sharing a delicious slice of pie with family or friends creates moments of joy and connection. The act of baking can also be therapeutic and relaxing, giving you a creative outlet that results in something tangible and rewarding.

So while this Key lime pie may not be a “health food” in the traditional sense, it does offer a few nutritious perks, along with the feel-good factor that comes from savoring something homemade and made with care.

Preparation Time, Servings, and Nutritional Information

One of the best things about this Key lime pie recipe is how quick and low-fuss it is. You don’t need hours in the kitchen to create a dessert that looks and tastes like it came from a bakery. Here’s a breakdown of what to expect when it comes to prep time, cook time, servings, and nutritional content.

Preparation Time
The entire pie can be prepped in under 30 minutes. Making the graham cracker crust takes about 10 minutes, including mixing and pressing it into the pie dish. After a brief bake, the crust needs to cool for 15 to 20 minutes (which you can speed up by placing it in the freezer). While the crust is cooling, you can prepare the filling in just 5 minutes. Baking the filled pie takes another 15 to 20 minutes, and then it’s all about chilling. You’ll need at least 3 hours for the pie to fully set, but overnight is ideal for the best texture.

Total Time
Prep Time: 25 minutes
Cook Time: 20 minutes
Cooling & Chilling Time: Minimum 3 hours
Total Time: About 4 hours (mostly inactive)

Servings
This pie serves 8 generous slices, or up to 10 smaller ones if you prefer lighter portions.

Nutritional Information (Per Serving, based on 8 servings)
Calories: 425
Fat: 22g
Saturated Fat: 14g
Carbohydrates: 50g
Sugars: 35g
Protein: 7g
Calcium: 20% DV
Vitamin C: 10% DV
Fiber: 1g

While it’s definitely a dessert and should be enjoyed as such, the nutritional profile isn’t outrageous. And when compared to store-bought versions full of preservatives or overly sugary commercial pies, this homemade version is a more wholesome choice.

Ingredients List of this Key Lime Pie Recipe

Before you begin, it helps to have all your ingredients measured and ready. This makes the entire process more seamless and enjoyable. Here’s everything you’ll need for the crust, filling, and optional topping.

For the Graham Cracker Crust

• 2 cups graham cracker crumbs (from about 1½ to 2 sleeves of graham crackers)
• ¼ cup granulated sugar
• 6 tablespoons unsalted butter, melted

For the Key Lime Pie Filling

• 2 cans (14 ounces each) sweetened condensed milk
• ½ cup sour cream or full-fat Greek yogurt
• ¾ cup Key lime juice (fresh is best; approximately 30 Key limes or 9 Persian limes)
• 2 large egg yolks (optional but highly recommended for extra richness)
• Zest of 2 to 3 Key limes or Persian limes

For the Whipped Cream Topping (Optional)

• 8 ounces heavy whipping cream
• 2 to 4 tablespoons powdered sugar (adjust to taste)
• 1 to 2 teaspoons vanilla extract

Ingredient Notes and Tips
Graham Crackers: You can crush them in a food processor or place them in a zip-top bag and crush with a rolling pin.
Butter: Make sure it’s fully melted so it evenly coats the crumbs.
Lime Juice: Fresh juice makes a huge difference. If you must use bottled, make sure it’s high quality and 100% juice.
Egg Yolks: These aren’t required, but they add structure and richness to the filling.
Sour Cream vs. Greek Yogurt: Both work beautifully. Use whichever you have on hand.
Heavy Whipping Cream: Chill the bowl and beaters before whipping to help the cream form stiff peaks quickly.

Now that we have everything laid out, let’s walk through the full step-by-step process of making this dreamy dessert.

Step-by-Step Cooking Instructions of this Key Lime Pie Recipe

Making this Key lime pie is a straightforward process, but as with any dessert, a few tips and a bit of care will help make sure your results are bakery-quality. We’ll walk through each phase of the recipe, starting with the crust, then moving on to the filling, baking, cooling, and optional topping. Let’s dive in.

Step 1: Make the Graham Cracker Crust

1. Preheat the oven
   Start by preheating your oven to 350°F (175°C). This ensures your oven is ready when your crust is formed and ready to go in.
2. Crush the graham crackers
   If you haven’t done this already, place 1½ to 2 sleeves of graham crackers into a food processor and pulse until you have fine crumbs. Alternatively, put them in a sealed zip-top bag and roll over them with a rolling pin until finely crushed. You’ll need about 2 cups of crumbs.
3. Mix the crumbs with sugar and butter
   In a mixing bowl, combine 2 cups of graham cracker crumbs with ¼ cup granulated sugar. Stir to combine. Next, pour in 6 tablespoons of melted butter and mix until the crumbs are evenly moistened and resemble wet sand.
4. Form the crust
   Pour the mixture into a 9-inch deep-dish pie pan. Using the bottom of a measuring cup or your fingers, press the crumbs evenly into the bottom and up the sides of the pan. Try to create an even layer with no gaps or loose crumbs. Press firmly so the crust holds together during baking.
5. Bake the crust
   Place the crust in the preheated oven and bake for 6 to 8 minutes, or until the edges start to turn lightly golden and the crust smells toasty. Remove from the oven and let it cool completely before adding the filling. You can let it cool at room temperature for about 30 minutes or pop it into the freezer for 15–20 minutes to speed things up.

Step 2: Prepare the Key Lime Filling

6. Combine filling ingredients
   In a large mixing bowl, combine 2 cans (14 oz each) of sweetened condensed milk, ½ cup sour cream or full-fat Greek yogurt, ¾ cup fresh Key lime juice, and the zest of 2–3 limes. If you’re using egg yolks for added richness and structure, separate the eggs and add 2 yolks to the bowl.
7. Mix until smooth
   Using a stand mixer or hand mixer, beat the filling on medium-high speed for 2 to 3 minutes. This helps aerate the mixture and creates a creamy, thick texture. Make sure to scrape down the sides of the bowl as needed to ensure everything is well incorporated.
8. Taste and adjust
   Taste the filling before pouring it into the crust. If you’d like it tangier, add a little more lime juice or zest. If you prefer it a bit sweeter, you can mix in a tablespoon of powdered sugar, though most people find it perfectly balanced as written.

Step 3: Fill and Bake the Pie

9. Pour filling into the cooled crust
   Once the crust is completely cool, pour the prepared filling into the pie shell. Use a spatula to smooth the top so it’s even and level.
10. Bake the pie
    Return the pie to the 350°F oven and bake for 15 to 20 minutes. You’re looking for the center to be mostly set but still slightly jiggly when gently shaken—think soft set, not liquid. The edges may puff slightly but shouldn’t brown.
11. Cool the pie
    Remove the pie from the oven and place it on a wire rack. Let it cool at room temperature for 30 minutes. This allows the filling to firm up slightly before it chills.
12. Chill in the fridge
    Transfer the cooled pie to the refrigerator and chill for at least 3 hours, though overnight is even better. Chilling helps the pie set completely, allowing for clean, neat slices.

Step 4: Make the Whipped Cream Topping (Optional)

13. Chill your mixing bowl and beaters
    Place your mixing bowl and beaters or whisk attachment in the freezer for about 10 minutes. Cold equipment makes it easier to whip the cream.
14. Whip the cream
    Pour 8 oz of heavy whipping cream into the chilled bowl. Beat on medium-high speed until soft peaks form—this takes about 2 to 3 minutes.
15. Add sugar and vanilla
    Add 2 to 4 tablespoons of powdered sugar (depending on your sweetness preference) and 1 to 2 teaspoons of vanilla extract. Continue beating until stiff peaks form, which means the cream will hold its shape when you lift the beaters.
16. Decorate the pie
    Once the pie is fully chilled and set, pipe or spoon the whipped cream onto the top of the pie. You can cover the entire surface or just add decorative swirls along the edges.
17. Garnish (optional)
    For an extra touch, garnish the top with thin lime slices, extra zest, or a sprinkle of graham cracker crumbs. This adds visual appeal and reinforces the citrusy flavor.
18. Slice and serve
    Using a sharp knife, slice the pie into 8 to 10 servings. For the cleanest cuts, wipe the knife with a warm, damp cloth between each slice. Serve chilled and enjoy every creamy, tangy bite.

How to Serve this Key Lime Pie Recipe

There’s no wrong way to enjoy a slice of Key lime pie, but a few thoughtful touches can elevate the experience and make it feel extra special.

• Serve well chilled: This pie is best served cold. Make sure it has been in the fridge for at least 3 hours (overnight is ideal). A fully chilled pie will slice neatly and hold its shape on the plate.
• Garnish before serving: If you haven’t already garnished your pie, consider adding a final flourish right before serving. Lime zest, thin lime wheels, or a pinch of graham cracker crumbs add a pop of color and texture.
• Add whipped cream: For guests who may want more sweetness or richness, offer extra whipped cream on the side. It balances the tartness of the lime beautifully.
• Offer with coffee or tea: A hot drink complements the cold, creamy texture of the pie and rounds out the dessert course nicely.
• Serve in smaller portions for variety: If you’re serving multiple desserts, cut the pie into smaller slices so everyone can sample more than one treat.
• Use fancy plates or ramekins: If you’re making this for a party or dinner gathering, you can serve individual portions in ramekins or elegant dessert plates for a refined presentation.

The pie also works well as part of a dessert buffet, especially during summer events. Its bright, citrusy flavor stands out among richer, chocolate-based desserts.

Pairing Suggestions for this Key Lime Pie Recipe

To make your dessert experience even more satisfying, consider pairing your Key lime pie with complementary sides or drinks. Whether you’re hosting a dinner party or treating yourself to a special solo dessert, these ideas will help enhance the flavors and complete your meal.

Beverage Pairings

• Iced green tea or mint tea: The subtle bitterness of green tea or the freshness of mint helps balance the sweetness and tartness of the pie.
• Sparkling water with lime: If you want something refreshing and non-alcoholic, this is a crisp and light option.
• Coffee or espresso: The bitterness of coffee pairs wonderfully with the creamy, tangy pie, especially if you serve it as an after-dinner treat.
• Coconut water: The tropical flavor profile of coconut and lime is always a winner.

Food Pairings

• Fresh fruit salad: A simple bowl of berries or melon makes a great light companion to a slice of this rich pie.
• Grilled chicken or seafood main course: If serving the pie after a meal, go with lighter proteins like grilled chicken breast or lemon-garlic shrimp. These won’t weigh the meal down and let the citrusy dessert shine.
• Arugula salad with citrus vinaigrette: A peppery salad with a zesty dressing echoes the pie’s bright flavors and creates a satisfying balance of tastes.
• Tropical dishes: Meals featuring coconut rice, mango salsa, or pineapple skewers tie into the Key lime’s tropical roots and create a theme for the evening.

Whether you’re hosting a laid-back summer dinner or preparing a dessert-centric brunch, this pie plays well with a wide variety of dishes and drinks. Tailor your pairings based on the occasion, and you’ll have a truly memorable meal.

Storage, Freezing & Reheating Instructions

One of the many things I love about this Key lime pie is how well it holds up after it’s made. In fact, it gets even better after a full night in the fridge. That means you can easily make it in advance for parties, family dinners, or just because you want a sweet treat waiting for you at the end of a long day. Let’s break down how to store it properly, how to freeze it for later, and the best way to serve it after storing.

How to Store in the Refrigerator

• Short-term storage: After the pie has chilled and been served, you can keep any leftover slices in the refrigerator for up to 4 days.
• Storage method: Cover the pie with plastic wrap or place slices in an airtight container. If you’ve added whipped cream, try to keep that topping separate and add it fresh before serving again to maintain its texture.
• Texture and taste: The pie stays just as creamy and flavorful after a couple of days, and the graham cracker crust remains pleasantly firm as long as it’s not overly exposed to moisture.

How to Freeze Key Lime Pie

• Freezing the whole pie: If you’re freezing the pie whole, be sure to chill it in the refrigerator first until fully set. Then, wrap it tightly with plastic wrap, followed by a layer of aluminum foil to prevent freezer burn.
• Freezing slices: For easier portions later, freeze individual slices by wrapping each piece in plastic wrap and placing them in a freezer-safe container or bag.
• Storage duration: Properly stored, the pie will keep in the freezer for up to 2 months.
• Whipped cream tip: If you’re planning to freeze the pie, it’s best to add the whipped cream topping only after thawing. This ensures a fresher look and taste.

How to Thaw and Reheat (If Desired)

• Thawing: Transfer the frozen pie or slices to the fridge and let them thaw overnight. This slow thaw helps maintain the smooth texture of the filling and prevents the crust from becoming soggy.
• Serving after thawing: Once thawed, serve the pie cold, just like you would fresh. You can garnish with whipped cream and lime zest right before serving.
• Reheating: Key lime pie is meant to be served chilled, so there’s no need to reheat it. However, if you like a slightly warmer filling (some people do), you can let it sit at room temperature for 15–20 minutes before serving.

Having a few slices of this pie tucked away in the freezer can be a little act of self-care. Whether you’re hosting unexpected guests or just craving a sweet bite on a quiet night in, you’ll be glad you saved some.

Common Mistakes to Avoid in this Key Lime Pie Recipe

Even though this recipe is relatively simple, there are a few common pitfalls that can affect the final result. Being aware of these ahead of time can save you from a soggy crust or a too-runny filling. Let’s go through some of the most frequent missteps and how to avoid them.

1. Using Bottled Lime Juice Without Checking the Label

It’s tempting to grab a bottle of lime juice from the shelf, but not all bottled juices are created equal. Some contain preservatives or added sweeteners that can throw off the flavor of the pie. If you must use bottled juice, make sure it’s 100% pure Key lime juice with no additives. Fresh is always best when possible.

2. Not Baking the Crust Long Enough

Underbaking the graham cracker crust can lead to a soggy bottom once the filling is added. Make sure the crust is baked until lightly golden and fragrant. The edges should look slightly darker, and it should feel firm to the touch.

3. Skipping the Chill Time

This is a big one. The pie needs time to set in the fridge—at least 3 hours, but ideally overnight. Cutting into it too soon will result in a runny filling and messy slices. Patience pays off here.

4. Overbaking the Pie

It’s easy to assume the pie needs to be completely firm before removing it from the oven, but that’s not the case. The center should still jiggle slightly when you take it out. It will continue to set as it cools and chills. Overbaking can cause the filling to crack or become rubbery.

5. Not Zesting the Limes Before Juicing

Zesting limes after you’ve juiced them is frustrating and difficult. Always zest your limes first while they’re still whole and firm. This small step enhances the flavor and adds a beautiful fragrance to the filling.

Avoiding these simple mistakes will help you get perfect results every time, even if it’s your first time making the recipe.

Pro Tips of this Key Lime Pie Recipe

Want to take your Key lime pie to the next level? These expert tips will help you achieve bakery-level results and maybe even inspire you to put your own twist on this classic dessert.

Tip 1: Use Room Temperature Ingredients

Cold sour cream or condensed milk can make it harder to fully incorporate the filling ingredients. Let everything sit out for 15–20 minutes before mixing. This helps the ingredients blend smoothly and prevents lumps.

Tip 2: Press the Crust Firmly and Evenly

When forming the crust, use a flat-bottomed glass or measuring cup to press the crumbs into the pie pan. This ensures a uniform thickness and helps the crust hold together once baked and sliced.

Tip 3: Add Egg Yolks for a Richer Texture

While the eggs are technically optional, they do make a difference. They help the pie set up more firmly and give the filling a custard-like richness. If you’re going for that classic diner-style Key lime pie texture, include them.

Tip 4: Use Freshly Whipped Cream for Topping

Canned whipped cream may seem convenient, but freshly whipped cream holds its shape better and tastes so much more luxurious. You can sweeten it lightly or leave it plain—it’s a perfect complement to the tangy filling.

Tip 5: Let the Pie Chill Overnight

Yes, it’s possible to enjoy this pie after just a few hours in the fridge. But if you really want the flavors to meld and the texture to firm up to perfection, let it chill overnight. This is especially important if you’re serving it to guests and want clean, picture-perfect slices.

Tip 6: Use a Hot Knife for Slicing

For neat slices that look like they came out of a bakery display case, run your knife under hot water and wipe it dry before each cut. This makes it glide more easily through the creamy filling and firm crust.

These little details can elevate your pie from great to unforgettable. They’re not difficult, but they make a huge difference.

Frequently Asked Questions (FAQs)

Making pie from scratch sometimes comes with a few questions, especially if it’s your first time. Here are the answers to some of the most commonly asked questions about Key lime pie.

Can I use regular limes instead of Key limes?

Yes, absolutely. Key limes are smaller and more aromatic, but they can be hard to find and a bit tedious to juice. Persian limes (the larger ones you’ll typically find in grocery stores) make a perfectly good substitute. Just aim to use fresh juice, not bottled, for the best flavor.

What if I don’t have a food processor to make the crust?

No problem. You can crush the graham crackers in a zip-top bag using a rolling pin or even the bottom of a heavy glass. It might take a bit longer, but the results are just as good.

Can I make the Key Lime Pie Recipe ahead of time?

Definitely. In fact, this pie is best when made at least several hours in advance. You can prepare and bake the pie the day before you need it, then add whipped cream and garnish right before serving.

Do I have to use egg yolks?

No, the egg yolks are optional, but they do help the filling set more firmly and add richness. If you’re serving someone with an egg allergy or prefer not to use them, you can leave them out and still get a great result.

How can I make this Key Lime Pie Recipe gluten-free?

To make a gluten-free version, simply use gluten-free graham crackers for the crust. The rest of the ingredients are naturally gluten-free. Make sure to check labels to confirm there’s no hidden gluten in your ingredients.

Can I make this Key Lime Pie Recipe dairy-free?

Yes, but you’ll need to make a few adjustments. Use a dairy-free sweetened condensed milk (which some brands now offer), a plant-based sour cream or yogurt, and a vegan butter for the crust. Skip the whipped cream or use coconut cream whipped topping.

How long does this Key Lime Pie Recipe keep in the fridge?

Properly stored, the pie will keep well in the refrigerator for up to 4 days. Be sure to cover it tightly or store it in an airtight container.

Why did my Key Lime Pie Recipe crack on top?

Cracks can happen if the pie is overbaked. Try to remove it from the oven when it’s still slightly jiggly in the center. The residual heat will continue to set the filling as it cools. A little whipped cream on top can also hide any imperfections.

Can I freeze the Key Lime Pie Recipe with whipped cream?

It’s best to freeze the pie without whipped cream, then add the topping fresh after thawing. Freezing whipped cream can cause it to weep or lose its structure.

What can I do with leftover filling?

If you happen to have a bit of extra filling (depending on the size of your pie dish), pour it into small ramekins and bake them like mini Key lime custards. Chill and serve as a mini treat with a dollop of whipped cream on top.

Conclusion & Call to Action

There’s something incredibly satisfying about making a pie from scratch, especially when it’s as easy and rewarding as this one. From the crispy graham cracker crust to the silky, tangy lime filling, every bite of this Key lime pie is pure joy. It’s a dessert that’s both refreshing and comforting, sophisticated yet simple, and best of all—it’s something you can confidently make even if you’re new to baking.

Whether you’re hosting a summer barbecue, planning a special dinner, or just craving something sweet and homemade, this pie delivers. It’s a recipe I come back to again and again, and I know it will become a favorite in your home too.

Now it’s your turn. Try it out and let yourself enjoy the process. Don’t worry if your crust isn’t perfectly even or if your whipped cream swirls go a little rogue. This is a dessert made with love, and that’s what matters most.

If you make this Key lime pie, I’d love to hear about it. Leave a comment below and tell me how it turned out, or share your photo and tag me on social media. I can’t wait to see your creations and hear how it brightened your table.

Happy baking!

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