If you’re looking for a Keylime Pie Recipe easy enough to trust on the first try, this one delivers. The filling stays smooth, the crust holds firm, and the lime flavor doesn’t get lost. There’s a reason this pie has become a summer tradition in my kitchen. It’s fast, dependable, and deeply satisfying.
You’ll learn how to make a creamy Key Lime filling without curdling, how to get the crust crisp without turning rock hard, and why the optional topping deserves your attention. This recipe works just as well for casual cookouts as it does for plated dessert servings. I’ve brought this pie to picnics and plated it at formal brunches. It handles both with grace.
This pie recipe also doubles as a base for other key lime dessert recipes. You can adapt it into Key Lime Bars, mini tarts, or layer it into a Key Lime Cake Recipe. It’s flexible, and that makes it reliable.
What Makes the Crust Crunch Without Crumbling
The base begins with a classic graham cracker crust. It uses melted unsalted butter to bind the crumbs with just enough sugar to balance the tartness of the filling.
Pressing the mixture firmly is key. I use a flat-bottomed measuring cup to get a tight, even layer up the sides of the pie dish. After baking for 8 minutes, the crust sets just enough to stay crisp even after chilling.
If you’re new to crusts, I’d suggest starting with this Pie Crust Recipe too. It’s different, but it helps understand how texture and ratios change across types.
The Filling: Smooth, Tangy, and Firm
The filling uses just three main ingredients: sweetened condensed milk, egg yolks, and Key lime juice. Whisking the yolks first helps thicken the mixture before the juice gets added. This prevents the citrus from breaking the proteins down too fast.
Fresh Key lime juice adds sharper notes, but bottled options like Nellie & Joe’s still give consistent results. I’ve used both over the years, and while fresh has a slight edge in aroma, bottled juice holds its own—especially when zest is added.
In my notes, I’ve found that 1 tablespoon of zest brings out a rounded citrus profile that works well even when fresh limes aren’t available.
A Comparison That Matters: Fresh vs Bottled Lime Juice
I’ve tested this pie with both fresh-squeezed Key limes and bottled juice. Fresh juice adds brightness, but it takes time to squeeze and strain. Bottled juice cuts prep time and gives a stable flavor—ideal for weeknight baking.
For flavor depth, add lime zest when using bottled juice. The zest brings back the fragrant oils that fresh juice carries naturally. If you only have regular limes, the flavor will still hold up, though slightly less intense than true Key lime.
Baking for Just the Right Set
Pour the filling into the cooled crust and bake at 350°F for about 15 minutes. You want the filling to be set around the edges but with a slight wobble in the center. That wobble sets fully during chilling.
Allow the pie to cool for 30 minutes on the counter before refrigerating. Chill for at least 3 hours, though I often leave it overnight. The texture improves as it rests.
This chilled method also makes it a solid make-ahead dessert. You can prep it the night before and focus on other parts of your meal.
Whipped Cream Topping (Optional, but Worth It)
Once the pie has chilled and firmed up, you can top it with homemade whipped cream. I whisk heavy cream with powdered sugar and a touch of vanilla until it holds peaks.
You can pipe it or spoon it across the top. A sprinkle of lime zest adds color and ties the topping back to the filling. If you’re interested in pie variations, try topping it like this Blueberry Pie Recipe for visual contrast.
Serving and Storing Advice From My Own Kitchen
Slice the pie with a knife dipped in warm water for clean edges. I use a thin metal spatula to lift the slices without damaging the crust.
Store the pie loosely covered in the fridge for up to three days. The crust holds up well and doesn’t go soggy. For longer storage, skip the whipped cream until serving and freeze the pie for up to a month.
I’ve frozen leftovers before road trips, wrapped in foil and tucked in a cooler. The texture stays intact if defrosted in the fridge overnight.
This recipe can also support flavor twists—swap in lemon or use this Lemon Pie Recipe as a reference if you’re branching out.
Related Recipes to Explore Next
Try my Cherry Pie if you’re after a more traditional fruit filling.
And for those who love citrus but want more texture, the Blueberry Pie Recipe pairs well with a scoop of vanilla cream.
Save This Key Lime Dessert for Your Summer Board
If this Keylime Pie Recipe gave you that smooth slice you were hoping for, pin it now to save for your summer or holiday dessert board.
Drop a comment and let me know how yours turned out. Did you use bottled or fresh juice? Do you have a twist on the crust? I’d love to hear from you and keep the pie conversation going.
Key Lime Pie
A creamy, tangy Key lime pie with a crisp graham cracker crust and an optional whipped cream topping. It uses simple ingredients and comes together with ease for a chilled dessert that’s bright, smooth, and refreshing.
Ingredients
- FOR THE CRUST
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter, melted
- FOR THE FILLING
- 1 can (14 ounces) sweetened condensed milk
- 4 large egg yolks
- ½ cup Key lime juice
- 1 tablespoon lime zest (optional)
- FOR THE OPTIONAL TOPPING
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- Extra lime zest for garnish
Instructions
- PREHEAT THE OVEN: Set your oven to 350°F (175°C) to warm while you prepare the crust.
- MAKE THE CRUST: In a medium bowl, stir together the graham cracker crumbs, sugar, and melted butter until the texture resembles wet sand. Firmly press the mixture into the bottom and up the sides of a 9-inch pie pan. Bake for 8 minutes, then remove from the oven and let it cool slightly while you prepare the filling.
- PREPARE THE FILLING: In a large bowl, whisk the egg yolks until smooth. Add the sweetened condensed milk and stir until fully combined. Mix in the Key lime juice and lime zest, if using, and continue stirring until the mixture is silky and thickened.
- FILL AND BAKE: Pour the lime filling into the pre-baked crust and spread it evenly. Bake for 15 minutes, just until the filling is set but still slightly wobbly in the center. Remove from the oven and allow the pie to cool at room temperature for 30 minutes, then refrigerate for at least 3 hours or overnight.
- MAKE THE WHIPPED CREAM (OPTIONAL): In a chilled mixing bowl, beat the heavy cream, powdered sugar, and vanilla with an electric mixer until stiff peaks form. Spoon or pipe the whipped cream over the chilled pie and sprinkle with additional lime zest before serving.
Notes
Fresh Key lime juice adds the most authentic flavor, but bottled juice such as Nellie & Joe’s is a reliable substitute. The lime zest enhances citrus aroma and depth, especially if using bottled juice.
