Easy Key Lime Pie

Some pies ask for a whole afternoon. This easy key lime pie asks for a bowl, a whisk and a little patience while the fridge does the rest. The filling is pale yellow, tart and creamy, with that unmistakable floral citrus bite, poured into a buttery graham cracker crust and finished with soft whipped cream. It tastes bright and cool, never heavy, and one slice after a warm-weather dinner feels exactly right.

The method is deliberately simple. You press the crust together, bake it briefly, whisk egg yolks with sweetened condensed milk and key lime juice, then give the filling just 15 minutes in the oven at 350°F (177°C). That short bake sets the edges while keeping the centre silky. If you love that same sweet-tart balance in bar form, try our easy lemon bars next - they share the buttery base and bright citrus top.

This is also a make-ahead cook's best friend. Make it the morning you plan to serve it, or the night before, and the flavour only improves as it chills. For another chilled dessert for busy weeks, our no-bake Oreo cheesecake bars follow the same principle: minimal oven time, maximum payoff after a proper chill. Keep the whipped cream until serving, and every slice will cut clean and look bakery-neat.

Key limes vs regular limes

Key limes are smaller, rounder and more aromatic than the regular Persian limes in most supermarkets. Their juice is more floral, a little more tart, and the zest carries a distinctive perfume that regular limes only partly match. Fresh key limes can be tedious to juice - you need quite a few - so good bottled key lime juice is a sensible shortcut here. If you only have regular limes, use them without apology: the pie will still be tart, creamy and delicious, just slightly less delicate. Never use the sweetened lime cordial meant for drinks, and avoid green food colouring. A true key lime filling is pale yellow, not green, because the colour comes from the egg yolks.

Why the brief bake matters

It is tempting to skip the oven entirely, but the brief bake does three important jobs. First, it gently sets the egg yolks so the filling slices cleanly instead of slumping. Second, it helps the lime juice and condensed milk thicken into a smooth, custard-like texture as it cools. Third, it bonds crust and filling, so slices hold together. Fifteen minutes is enough - longer baking dulls the fresh lime flavour. Pull the pie when the centre still wobbles slightly; it will finish setting in the fridge.

Ingredients

• 1 1/2 cups graham cracker crumbs (180 g)
• 1/3 cup granulated sugar (67 g)
• 6 tablespoons unsalted butter, melted (85 g)
• 1 (14 oz) can sweetened condensed milk (397 g)
• 4 large egg yolks, at room temperature
• 1/2 cup key lime juice, fresh or bottled (120 ml)
• 1 tablespoon key lime zest (6 g)
• 1/4 teaspoon fine sea salt (1.5 g)
• 1 cup heavy whipping cream, cold (240 ml)
• 2 tablespoons powdered sugar (16 g)
• 1/2 teaspoon vanilla extract (2.5 ml)
• 1 teaspoon key lime zest, for garnish (2 g)

Amounts are for the yield below. US customary measures first, grams in brackets for scale users.

Step-by-step instructions

1. Make and bake the crust. Heat the oven to 350°F (177°C). Stir the graham crumbs, granulated sugar and melted butter until the mixture looks like wet sand. Tip it into a 9-inch pie plate and press firmly over the base and up the sides with the bottom of a measuring cup. Bake for 8 minutes, until fragrant and just set, then cool on a rack while you make the filling. Keep the oven on.
2. Whisk the yolks and milk. In a medium bowl, whisk the egg yolks and lime zest for about 1 minute, until slightly thickened and paler. Whisk in the sweetened condensed milk until smooth, then add the key lime juice and salt. Whisk just until combined - the mixture will thicken noticeably as the lime juice reacts with the milk.
3. Fill the crust. Pour the filling into the warm crust and smooth the top with a spatula. Tap the plate gently on the counter once or twice to release any large air bubbles. The filling should sit just below the rim of the crust.
4. Bake briefly to set. Bake at 350°F (177°C) for 15 minutes, until the edges look set and the centre still wobbles slightly when you nudge the plate. Do not wait for the centre to look firm - it will overbake. The surface should look smooth and matte, with no browning.
5. Cool, then chill thoroughly. Cool the pie on a rack for 30 minutes, then refrigerate uncovered for at least 4 hours, and preferably overnight. This long chill is not optional: it finishes setting the filling and lets the tart flavour mellow into the creamy base. Cover loosely once it is fully cold.
6. Whip the cream. Shortly before serving, beat the cold heavy cream, powdered sugar and vanilla with a mixer on medium-high speed until soft to medium peaks form, about 2 to 3 minutes. Stop early rather than late - soft, pillowy cream suits this pie better than stiff, over-whipped cream.
7. Top, slice and serve. Spread or pipe the whipped cream over the chilled pie, leaving a border of pale yellow filling showing if you like. Scatter over the extra lime zest. Slice with a sharp knife wiped clean between cuts, and serve cold, straight from the fridge.

Nutrition estimate

Nutrition figures are estimates calculated from standard ingredient data for the yield stated. Your actual values will vary with brands, substitutions and portion sizes — treat them as a guide, not a guarantee.

Storage & reheating

Cover leftover pie loosely and refrigerate for up to 3 days; the crust softens slightly after the first day but the flavour stays bright. Add fresh whipped cream to individual slices if the topping has relaxed. To freeze, wrap the un-topped pie tightly in plastic wrap and foil and freeze for up to 2 months. Thaw overnight in the refrigerator, then top with freshly whipped cream before serving. Nutrition figures are estimates from standard ingredient data and will vary with brands and substitutions; estimates vary.

Easy Key Lime Pie

Recipe by Ahsan ul Haq, FryDaily editor · Published 21 October 2026

Tart, creamy and chilled to silky perfection - a buttery graham crust, pale yellow filling and clouds of whipped cream.

Yield: 8 servings  ·  Scale: 1x2x3x

Prep20 minutes

Cook15 minutes

Total4 hours 35 minutes

Servings8 servings

Calories348 kcal

Save on PinterestCook Mode

Ingredients

• 1 1/2 cups graham cracker crumbs (180 g)
• 1/3 cup granulated sugar (67 g)
• 6 tablespoons unsalted butter, melted (85 g)
• 1 (14 oz) can sweetened condensed milk (397 g)
• 4 large egg yolks, at room temperature
• 1/2 cup key lime juice, fresh or bottled (120 ml)
• 1 tablespoon key lime zest (6 g)
• 1/4 teaspoon fine sea salt (1.5 g)
• 1 cup heavy whipping cream, cold (240 ml)
• 2 tablespoons powdered sugar (16 g)
• 1/2 teaspoon vanilla extract (2.5 ml)
• 1 teaspoon key lime zest, for garnish (2 g)

Tick ingredients off as you prep, and tap a step below to mark it done as you cook. Scaling adjusts the listed amounts - seasoning to taste stays your call.

Instructions

1. Make and bake the crust. Heat the oven to 350°F (177°C). Stir the graham crumbs, granulated sugar and melted butter until the mixture looks like wet sand. Tip it into a 9-inch pie plate and press firmly over the base and up the sides with the bottom of a measuring cup. Bake for 8 minutes, until fragrant and just set, then cool on a rack while you make the filling. Keep the oven on.
2. Whisk the yolks and milk. In a medium bowl, whisk the egg yolks and lime zest for about 1 minute, until slightly thickened and paler. Whisk in the sweetened condensed milk until smooth, then add the key lime juice and salt. Whisk just until combined - the mixture will thicken noticeably as the lime juice reacts with the milk.
3. Fill the crust. Pour the filling into the warm crust and smooth the top with a spatula. Tap the plate gently on the counter once or twice to release any large air bubbles. The filling should sit just below the rim of the crust.
4. Bake briefly to set. Bake at 350°F (177°C) for 15 minutes, until the edges look set and the centre still wobbles slightly when you nudge the plate. Do not wait for the centre to look firm - it will overbake. The surface should look smooth and matte, with no browning.
5. Cool, then chill thoroughly. Cool the pie on a rack for 30 minutes, then refrigerate uncovered for at least 4 hours, and preferably overnight. This long chill is not optional: it finishes setting the filling and lets the tart flavour mellow into the creamy base. Cover loosely once it is fully cold.
6. Whip the cream. Shortly before serving, beat the cold heavy cream, powdered sugar and vanilla with a mixer on medium-high speed until soft to medium peaks form, about 2 to 3 minutes. Stop early rather than late - soft, pillowy cream suits this pie better than stiff, over-whipped cream.
7. Top, slice and serve. Spread or pipe the whipped cream over the chilled pie, leaving a border of pale yellow filling showing if you like. Scatter over the extra lime zest. Slice with a sharp knife wiped clean between cuts, and serve cold, straight from the fridge.

Calories: 348 kcalProtein: 6 gCarbohydrates: 42 gFat: 18 gSaturated fat: 10 gSodium: 210 mgFiber: 1 gSugar: 34 g

Recipe by Ahsan ul Haq · FryDaily. Printing? This card is designed to print cleanly on its own.

Frequently asked questions