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easy key lime pie recipe

Easy Key Lime Pie

This no-bake key lime pie combines a creamy filling with a refreshing tartness, perfect for warm days and easy to make at home.
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Prep Time 30 minutes
Total Time 6 hours 30 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

Crust Ingredients
  • 1.5 cups graham cracker crumbs (about 10-12 full sheets)
  • ⅓ cup granulated sugar
  • 6 tablespoons unsalted butter, melted
Filling Ingredients
  • 4 large egg yolks
  • 1 can sweetened condensed milk (14-ounce)
  • ⅔ cup freshly squeezed key lime juice (about 20-25 key limes, or bottled juice)
  • 1 tablespoon grated key lime zest optional, for extra flavor
Topping Ingredients
  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar
  • Thin lime slices or zest, for garnish

Method
 

Make the Crust
  1. In a medium bowl, combine the graham cracker crumbs and granulated sugar.
  2. Pour in the melted butter and stir until the mixture resembles wet sand and holds together when pinched.
  3. Press the crumb mixture firmly and evenly into the bottom and up the sides of a 9-inch pie plate.
  4. Chill in the refrigerator for at least 30 minutes to set.
Prepare the Filling
  1. Whisk the egg yolks in a large bowl for about 2 minutes until they become slightly thickened and pale.
  2. Whisk in the sweetened condensed milk until the mixture is completely smooth and well combined.
  3. Gradually whisk in the key lime juice. The mixture will thicken as you mix.
  4. Stir in the lime zest, if using.
Assemble the Pie
  1. Pour the filling into the chilled crust and spread it into an even layer.
  2. Tap the pan gently on the counter to remove any air bubbles.
  3. Cover the pie loosely with plastic wrap and refrigerate for at least 6 hours, or preferably overnight, until completely set.
Prepare the Whipped Cream
  1. Using a hand mixer or stand mixer, beat the heavy cream and powdered sugar on medium-high speed until stiff peaks form.
  2. Spread or pipe the whipped cream over the chilled pie.
  3. Garnish with thin lime slices or extra zest.

Notes

Serve the pie chilled, straight from the refrigerator. Use a sharp knife dipped in hot water for clean slices. Store any leftovers covered in the fridge for up to 4 days.