This classic Key Lime Pie is smooth, creamy, and packed with a perfect balance of sweet and tangy flavors. The buttery graham cracker crust adds a delightful crunch, while the luscious lime filling melts in your mouth. We’ve enhanced the original recipe with refined techniques, making it even richer, silkier, and more flavorful as it sets over time.

Ingredients

For the Graham Cracker Crust

1 ½ cups (about 12 sheets) finely crushed graham crackers

⅓ cup granulated sugar

½ teaspoon salt

6 tablespoons unsalted butter, melted

For the Key Lime Filling

4 large egg yolks

1 (14-ounce) can sweetened condensed milk

½ cup fresh key lime juice (about 12 key limes)

1 tablespoon finely grated key lime zest

½ teaspoon vanilla extract

For the Whipped Cream Topping

1 cup heavy whipping cream, chilled

2 tablespoons powdered sugar

½ teaspoon pure vanilla extract

Optional Garnish

Thinly sliced key lime rounds

Lime zest

Graham cracker crumbs

Instructions

Step 1: Prepare the Crust

1. Preheat the oven to 350°F (175°C).

2. In a mixing bowl, combine the graham cracker crumbs, sugar, and salt. Pour in the melted butter and stir until the mixture resembles wet sand.

3. Press the mixture firmly into the bottom and sides of a 9-inch pie dish, ensuring an even layer. Use the back of a spoon or a flat-bottomed glass to pack it tightly.

4. Bake for 8-10 minutes until golden brown and slightly crisp. Remove from the oven and let cool while you prepare the filling.

Step 2: Make the Key Lime Filling

1. In a large bowl, whisk the egg yolks until smooth and slightly thickened (about 1-2 minutes).

2. Gradually whisk in the sweetened condensed milk until fully incorporated and creamy.

3. Add the fresh key lime juice, lime zest, and vanilla extract. Whisk until smooth and well combined. The mixture will thicken slightly.

Step 3: Bake the Pie

1. Pour the filling into the cooled crust, spreading it evenly.

2. Bake at 350°F (175°C) for 12-15 minutes until the edges are set but the center has a slight jiggle. Avoid overbaking to keep the texture silky.

3. Remove from the oven and let it cool to room temperature for at least 30 minutes.

Step 4: Chill for Enhanced Flavor

Refrigerate the pie for at least 4 hours, preferably overnight. This allows the flavors to meld, and the filling to set into a perfect creamy consistency.

Step 5: Prepare the Whipped Cream Topping

1. In a chilled bowl, beat the heavy whipping cream on medium speed until soft peaks form.

2. Add powdered sugar and vanilla extract, then continue beating until stiff peaks form.

Step 6: Assemble & Serve

1. Spread or pipe the whipped cream over the chilled pie.

2. Garnish with thin key lime slices, lime zest, or extra graham cracker crumbs for a beautiful finish.

3. Slice and serve cold for the ultimate refreshing treat!

Tips for the Best Key Lime Pie

✔ Use fresh key lime juice – Bottled juice lacks the vibrant, zesty aroma of freshly squeezed limes.

✔ Let the pie rest overnight – This enhances the texture and deepens the flavors, making it even better the next day.

✔ Whip cream just before serving – For the fluffiest and freshest topping, prepare it right before adding to the pie.

✔ For extra depth, toast the crust – Let it cool completely after baking for a crispier bite.

Storage

Refrigerator: Store covered for up to 3-4 days.

Freezer: Freeze (without whipped cream) for up to 1 month. Thaw in the refrigerator overnight before serving.

Enjoy this timeless, creamy, citrusy delight!