Luscious Sweet-Tart Key Lime (Printable Version)

Sweet-tart lime filling atop a crisp graham crust, finished with fluffy whipped cream and zesty lime garnish.

# List of Ingredients:

→ Crust

01 - 1 1/2 cups graham cracker crumbs (about 13–14 crackers), crushed
02 - 7 tablespoons unsalted butter, melted
03 - 3 tablespoons granulated sugar
04 - Pinch of salt

→ Filling

05 - 1 (14 oz) can sweetened condensed milk
06 - 1/2 cup key lime juice (fresh or bottled)
07 - 2 teaspoons grated lime zest
08 - 4 large egg yolks

→ Topping

09 - 1 cup heavy cream, cold
10 - 2 tablespoons powdered sugar
11 - 1 teaspoon vanilla extract
12 - Extra lime zest or thin lime slices, for garnish

# How-To Steps:

01 - Set the oven to 350°F (175°C) to prepare for baking.
02 - In a mixing bowl, combine graham cracker crumbs, melted butter, sugar, and a pinch of salt; mix until uniformly moistened.
03 - Press the crumb mixture firmly into the bottom and up the sides of a 9-inch (23 cm) pie pan to form an even layer.
04 - Bake the crust for 10 minutes, then remove from the oven and allow it to cool slightly.
05 - Whisk together sweetened condensed milk, key lime juice, lime zest, and egg yolks in a medium bowl until the mixture is smooth and well blended.
06 - Pour the prepared filling into the warm crust and smooth the surface evenly.
07 - Bake for 15 minutes until the center is just set but retains a slight wobble.
08 - Remove the pie from the oven and let it cool to room temperature before chilling.
09 - Refrigerate the pie for a minimum of 2 hours to allow it to fully set and chill.
10 - Beat cold heavy cream, powdered sugar, and vanilla extract with an electric mixer or whisk until medium peaks form.
11 - Pipe or spoon the whipped cream topping over the chilled pie and garnish with additional lime zest or slices before serving.

# Expert Suggestions:

01 -
  • It's impossibly easy—just five minutes of actual work, then the oven does the thinking for you.
  • That bright, tangy-sweet flavor hits different when you make it yourself versus buying one from a bakery.
  • It looks like you fussed over it for hours, but your secret is safe with me.
02 -
  • Slightly underbaked is better than slightly overbaked; the filling will continue to set as it cools, but you can't undo a curdled center.
  • If you're nervous about raw egg yolks, use pasteurized eggs or look for a recipe that uses all condensed milk with no eggs—it won't be quite as silky, but it will still be delicious.
03 -
  • Room-temperature pie tastes flatter and less bright; always serve it cold so the lime flavor snaps through.
  • If your whipped cream breaks or gets grainy, start fresh with new cream—it's faster than trying to rescue it.
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