Recipe

Classic Key Lime Pie

A bright, creamy, tart-sweet pie with a buttery graham cracker crust and a fluffy whipped cream topping. Simple ingredients, big payoff.

By Matt Campbell

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4.8

A freshly baked key lime pie in a graham cracker crust on a light kitchen counter, topped with swirls of whipped cream and thin lime slices

Jump to Recipe

Key lime pie is one of those desserts that feels like a magic trick. You whisk a few humble ingredients, pour them into a crumb crust, and somehow you get this glossy, creamy filling that hits every note: tart, sweet, and just rich enough to feel like a treat.

This is a classic baked-style key lime pie, which means it uses sweetened condensed milk and egg yolks for that signature custardy set. The flavor is bright and punchy, the texture is silky, and the crust brings the cozy crunch. If you’ve ever had a slice that made you blink like, wait, why is this so good, this one is chasing that exact energy.

Why It Works

It sets reliably: The condensed milk thickens with lime juice, and the egg yolks help it bake up into a custard that firms as it cools.
Big lime flavor: A mix of key lime juice (or Persian lime) plus fresh zest gives a sharp, clean citrus punch.
Balanced sweetness: Condensed milk keeps it classic, and a pinch of salt makes the lime pop.
Better texture: A briefly baked crust stays crisp instead of going soggy under the filling.

Pairs Well With

Storage Tips

Refrigerator: Cover the pie (or transfer slices to an airtight container) and refrigerate for up to 4 days. The crust softens slightly over time, but the flavor stays fantastic.

Whipped cream tip: For the prettiest slices, store the pie without whipped cream and add it right before serving. If it is already topped, gently tent with plastic wrap or use a tall pie keeper. Note that whipped cream can start to weep after a day or two.

Freezer: Freeze the pie (whole or sliced) until firm, then wrap tightly in plastic wrap and foil. Freeze up to 2 months. Thaw overnight in the fridge. For best texture, add fresh whipped cream after thawing.

Common Questions

Can I use regular limes instead of key limes?

Yes. Persian limes (the common grocery store kind) work great. Key limes are a little more floral and aromatic, but this pie will still taste like a classic either way. If you use regular limes, do not skip the zest since it boosts that fresh lime snap.

Why does the filling thicken without flour or cornstarch?

Two things do the heavy lifting: the condensed milk thickens when combined with acidic lime juice, and the egg yolks set into a custard as the pie bakes. It is a very satisfying little bit of kitchen science.

How do I know when the pie is done?

The center should still have a small jiggle like set gelatin, not a slosh. The edges will look more set than the middle. It will finish firming as it cools and chills.

My pie cracked on top. Did I ruin it?

Not at all. A crack usually means it baked a touch long or cooled too quickly. Cover it with whipped cream and call it intentional. Next time, pull it when it is still slightly jiggly in the center.

Can I make it ahead?

Absolutely. Key lime pie is happiest after a long chill. Make it 1 day ahead for clean slices and best flavor.

Are the egg yolks fully cooked?

Yes. This recipe bakes the filling until it is set around the edges with a gentle wobble in the center, then it continues to firm up as it cools and chills.

How much zest is 1 tablespoon?

As a rough guide, 1 tablespoon loosely packed zest is about 2 to 3 Persian limes, or more like 6 to 8 key limes since they are smaller. Zest first, then juice.

Can I use a store-bought crust?

Sure. A store-bought graham crust works in a pinch. The filling bake time stays about the same, but keep an eye on the edges so the crust does not over-brown.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

9-inch pie dish
Food processor or zip-top bag and rolling pin (for crushing crackers)
Mixing bowls
Whisk
Microplane or fine grater (for zest)
Citrus juicer
Measuring cups and spoons
Electric mixer or whisk (for whipped cream)

The first time I made key lime pie on my own, I was convinced I had missed a step. It felt too easy for something that tasted like a restaurant dessert. Now it is one of my favorite “bring to the party” pies because it travels well, chills while you do literally anything else, and gets that hush-at-the-table moment when people take their first bite. Also, I love any dessert that gives me an excuse to zest a lime and pretend I have my life together.