Luscious Sweet-Tart Key Lime (Printable)

Sweet-tart lime filling with a crisp graham cracker crust and creamy whipped topping.

# Ingredient List:

→ Crust

01 - 1 1/3 cups graham cracker crumbs (about 13–14 crackers), crushed
02 - 7 tablespoons unsalted butter, melted
03 - 3 1/2 tablespoons granulated sugar
04 - Pinch of salt

→ Filling

05 - 1 can (14 oz) sweetened condensed milk
06 - 1/2 cup key lime juice (fresh or bottled)
07 - 2 teaspoons grated lime zest
08 - 4 large egg yolks

→ Topping

09 - 1 cup heavy cream, cold
10 - 2 tablespoons powdered sugar
11 - 1 teaspoon vanilla extract
12 - Extra lime zest or thin lime slices, for garnish

# How to Make:

01 - Set the oven temperature to 350°F (175°C).
02 - Combine graham cracker crumbs, melted butter, sugar, and salt in a bowl until mixture is evenly moistened.
03 - Press the crumb mixture firmly into the bottom and up the sides of a 9-inch (23 cm) pie pan.
04 - Bake the crust for 10 minutes, then remove and allow to cool slightly.
05 - In a medium bowl, whisk together sweetened condensed milk, key lime juice, lime zest, and egg yolks until smooth and fully combined.
06 - Pour the filling into the warm crust and smooth the surface evenly.
07 - Bake for 15 minutes, or until the center is set but still slightly wobbly.
08 - Remove from oven and let cool to room temperature before refrigerating.
09 - Refrigerate the pie for at least 2 hours to allow it to fully set and chill.
10 - Beat heavy cream, powdered sugar, and vanilla extract until medium peaks form.
11 - Pipe or spoon whipped cream over the chilled pie and garnish with lime zest or slices before serving.

# Expert Tips:

01 -
  • It requires almost no baking skills and relies on a foolproof condensed milk base that's been perfected for generations.
  • The tartness of key lime juice plays beautifully against sweetness, creating a flavor that feels refreshing rather than heavy.
  • Once chilled, it keeps for days and actually tastes better after a night in the fridge, so you can make it ahead without stress.
02 -
  • The center of the pie will look slightly underbaked when you pull it from the oven, and that's exactly right—it will continue to set as it cools, and overworking it in the oven leads to cracking.
  • Cold heavy cream makes all the difference in whipped cream; if yours is warm, it will never reach peaks, so pull it from the fridge right before whipping.
03 -
  • If your filling cracks slightly after baking, the whipped cream topping hides all evidence and no one will ever know.
  • Make this pie a day ahead and serve it the next day—the flavors intensify and the texture becomes even silkier than fresh.
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