Time Required: 50 minutes active, 30 minutes to cool

Key Lime Pie

A refreshing, tart, pie for all your summer dessert needs.
But only if you like lime... you definitely need to like lime for this one.

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This recipe is fairly tart because that's my preference, but how tart you like your pie is completely a matter of taste. To make the pie less tart, use less lime juice and/or zest (I'd recommend just under ⅔ cup juice and 1½ tsp zest). Alternately, you can simply add more whipped cream topping to offset the tartness of the pie; I mean, who will ever be mad at more whipped cream? Speaking of the whipped cream, you can also add another ½ tbsp sugar or ½ tsp vanilla extract if you want a sweeter/stronger whipped cream; the version in this recipe is fairly subtle.

To make this pie gluten free, simply use gluten free graham crackers for the crust (yes, these exist!).

Key Lime Pie


  • 1¼ cup graham cracker crumbs
  • ⅓ cup melted unsalted butter
  • ⅓ cup sugar
  • 3 egg yolks
  • 3 tsp key lime zest
  • 1 can (14oz) sweetened condensed milk
  • ¾ cup key lime juice (either store-bought or ~30 freshly squeezed key limes)
Whipped Cream Topping:
  • 1 cup heavy whipping cream
  • 2 tbsp sugar
  • ½ tsp vanilla extract
Optional Decoration:
  • 6 thin key lime slices (5 halved, 1 whole)


  1. Preheat the oven to 350°F
  2. In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter and stir until no dry pockets of crumbs remain.
  3. Press the graham cracker mixture into the bottom and sides of a pie pan, making sure the crust reaches the top of the pan on all edges and no loose spots remain.
  4. Bake the crust for 6 minutes or until set and just barely golden on the edges. Let cool on a wire rack while you prepare the filling, and leave the oven on.
  5. Combine the egg yolks and 2 tsp of key lime zest in the bowl of a stand mixer, then beat on high speed with the whisk attachment until fluffy (~5 min).
  6. Slowly add the sweetened condensed milk and continue to beat on high until the mixture thickens (~4 min).
  7. Lower the mixer speed to low and slowly add the lime juice, then mix until just combined. Do not overmix at this point.
  8. Pour the filling into the crust and bake for 15-20 min or until the filling is just barely set. You're looking for the edges to be mostly set while the middle still moves slightly if you shake the pie gently.
  9. Let cool completely on a wire rack, then refrigerate until fully cool before decorating.
  10. Place the bowl of your stand mixer and the whisk attachment in the fridge for 10 min before making the whipped cream.
  11. Remove the bowl and whisk from the fridge and add the whipping cream, sugar, and vanilla extract to the bowl. Whip on medium high speed with the whisk attachment until desired stiffness is achieved (for the pie shown, I chose a fairly stiff consistency).
  12. Remove the pie from the fridge and decorate as desired with the whipped cream, the remaining 1 tsp key lime zest, and the lime slices. For the shown pie, I used a piping bag with a star tip to disperse whipped cream, then sprinkled the zest using a fine mesh sieve. I then added a halved lime slice to every other whipped cream mound, then cut ¾ of the way through the middle of the last slice and twisted it over the center mound.
  13. Freeze for 15-20 minutes before serving so the pie holds its shape better while you cut it.