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Key Lime Pie

This homemade key lime pie is sweet and tangy and tart and very refreshing. It is perfect to have on a hot summer day, or any time of year. And it is super duper easy to make.
Prep Time10 mins
Cook Time12 mins
Cooling Time4 hrs 30 mins
Total Time4 hrs 52 mins
Course: Dessert, Desserts
Cuisine: American
Keyword: smooth, soft, summer, sweet, tangy, tart
Servings: 10 people
Calories: 284kcal
Author: Matt Taylor


  • Microplane
  • 9-inch pie pan
  • Hand mixer
  • spoon
  • Spatula


Homemade Crust (or use premade)

  • 1 1/2 cups graham cracker crumbs 12 full sheets (128g)
  • 6 tbsp butter melted (84g)
  • 1/4 cup of powdered sugar 25g

Key Lime Pie Filling

  • 3 large egg yolks
  • 1 - 14 oz can of Sweetened Condensed Milk 396g
  • 2 tsp. of lime zest 4g
  • 1/2 cup of lime juice freshly squeezed or key lime juice (118ml)

Optional Whipped Cream topping

  • 1 cup heavy whipping cream 240ml
  • 1/2 tsp vanilla extract 3ml
  • 1 tbsp granulated sugar 12g


  • If you are making a homemade graham cracker crust, begin with that. Use a food processor and mix the graham crackers until they are crumbs, then add the sugar and melted butter. Mix until it resembles damp sand. Place the mixture in a 9-inch pie plate and compact it all around evenly.
  • Preheat the oven to 350 F/176 C. In a large bowl whisk or mix the egg yolks by themselves for 15 to 20 seconds. Then add in the sweetened condensed milk and mix that in. Add the lime zest and then the lime juice a little at a time until all incorporated. The pie filling is ready.
  • Pour the filling into the pie crust and spread it out as needed so it is even. Bake it on the middle rack in the oven for 10 to 12 minutes. Remove the pie and allow it to cool at room temperature for 25 to 30 minutes.
  • Set the pie in the fridge and let it chill/set for at least 4 hours or even overnight. Top the pie with a sweetened whipped cream if desired and garnish with lime slices or lime zest. Serve and enjoy!



key lime pie nutritional facts