Key Lime Pie

Name: Key Lime Pie with Graham Cracker Crust
Yield: 1 servings
Ingredients: 1/3 of a 1-pound box graham crackers; 5 tablespoons melted unsalted butter; 1/3 cup sugar; 3 egg yolks; 2 teaspoons lime zest; 1 (14-ounce) can sweetened condensed milk; 2/3 cup freshly squeezed Key lime juice, or store bought; 1 cup heavy or whipping cream chilled; 2 tablespoons confectioners' sugar

A classic key lime pie features a buttery graham cracker crust filled with a silky, tangy custard made from egg yolks, sweetened condensed milk, and fresh key lime juice. The standout trait is achieving the perfect set—firm enough to slice but still creamy—without overbaking.

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Total

Servings

1

Difficulty

Easy

Est. Cost

$19–$31

Recipe Source

View original recipe

From Food Network · by Food Network

Ingredients

1/3 of a 1-pound box graham crackers
5 tablespoons melted unsalted butter
1/3 cup sugar
3 egg yolks
2 teaspoons lime zest
1 (14-ounce) can sweetened condensed milk
2/3 cup freshly squeezed Key lime juice, or store bought
1 cup heavy or whipping cream chilled
2 tablespoons confectioners' sugar

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Instructions

1
For the graham cracker crust: Preheat the oven to 350 degrees F.
2
Break up the graham crackers; place in a food processor and process to crumbs. If you don't have a food processor, place the crackers in a large plastic bag; seal and then crush the crackers with a rolling pin. Add the melted butter and sugar and pulse or stir until combined. Press the mixture into the bottom and side of a pie pan, forming a neat border around the edge. Bake the crust until set and golden, 8 minutes. Set aside on a wire rack; leave the oven on.
3
For the filling: Meanwhile, in an electric mixer with the wire whisk attachment, beat the egg yolks and lime zest at high speed until very fluffy, about 5 minutes. Gradually add the condensed milk and continue to beat until thick, 3 or 4 minutes longer. Lower the mixer speed and slowly add the lime juice, mixing just until combined, no longer. Pour the mixture into the crust. Bake for 10 minutes, or until the filling has just set. Cool on a wire rack, then refrigerate. Freeze for 15 to 20 minutes before serving.
4
For the topping: Whip the cream and the confectioners' sugar until nearly stiff. Cut the pie into wedges and serve very cold, topping each wedge with a large dollop of whipped cream.

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Tips & Notes

Pro tips

Don't overbake: the filling will continue to set as it cools. Remove when the center still jiggles slightly—residual heat finishes the cooking and ensures a creamy texture.
Use fresh lime zest for brightness; add it to the filling, not just the top, to distribute flavor throughout.
Chill the whipped cream topping until service; don't whip too far ahead or it will weep.
Press the graham cracker crust firmly into the pan and up the sides for even baking and a satisfying crunch.

Substitutions

Regular lime juice → Key lime juice (milder flavor; increase juice by 2 tablespoons to compensate)
Sweetened condensed milk → Sweetened condensed coconut milk (for dairy-free; may slightly alter flavor)
Graham crackers → Digestive biscuits or vanilla wafers (similar texture; slightly different taste)

Storage & make-ahead

Cover and refrigerate for up to 3 days. Serve chilled; do not freeze.

Common Questions

How do I know when key lime pie is done baking?

The filling should jiggle slightly in the center when gently shaken; it will continue to set as it cools. Overbaking causes a dry, curdled texture. Bake until the edges are set but the middle retains a small wobble, typically 15-17 minutes at 350°F.

Can I use bottled key lime juice instead of fresh?

Yes. Store-bought key lime juice works well and is convenient. Use the same quantity as fresh juice. Avoid lime juice that contains additives or preservatives; pure bottled key lime juice yields the best flavor.

What's the difference between key limes and regular limes?

Key limes are smaller, rounder, and more aromatic than Persian (regular) limes, with higher acidity and a distinctive floral tang. They're traditional to key lime pie and deliver more complex flavor, though regular lime juice can substitute if needed.

How should I store leftover key lime pie?

Cover and refrigerate for up to 3 days. Serve chilled; the pie does not freeze well due to the condensed milk filling, which can separate when thawed.