Classic Key Lime Pie

8 servings


30 minutes

active time

6 hours 10 minutes

total time



1 ½ cups graham cracker crumbs (about 11 full crackers finely crushed)

¼ cup granulated sugar

6 tablespoons butter (melted)


28 oz sweetened condensed milk (two 14 oz cans)

1 cup lime juice (zest before juicing)

2 teaspoons lime zest (from about 2 limes)

1 teaspoon vanilla extract


2 cups heavy cream

1/3 cup sugar

Zest and squeeze one lemon


FOR THE CRUST: Mix graham crackers, ¼ cup granulated sugar and melted butter together in a 9 inch pie dish until well combined. Press crumbs firmly into the bottom and up the sides in an even layer. You can use your fingers, or a glass cup to ensure crumbs are set, and no longer crumbly. Bake at 350 for 10 minutes. Cool completely.

FOR THE FILLING: Whisk together all filling ingredients except the egg yolks. Mix well until combined. Whisk in egg yolks. Pour filling into the cooled crust and bake at 350 for 23-24 minutes. Center should be set, yet slightly wiggly when jiggled. Let cool to room temperature, then refrigerate for a minimum of 4 hours.

For topping: combine heavy cream and sugar in bowl. Whisk to peaks. Combine lime juice and zest. Combine.

Top ontop of chilled pie. Zest a lemon on top for aesthetics


Serving Size



626 kcal

Total Fat

21 g

Saturated Fat

12 g

Unsaturated Fat

7 g

Trans Fat

0.3 g


148 mg


331 mg

Total Carbohydrate

100 g

Dietary Fiber

1 g

Total Sugars

90 g


12 g

8 servings


30 minutes

active time

6 hours 10 minutes

total time
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