Some desserts taste like a vacation. This is one of them.
Key lime pie is pure magic: a buttery graham cracker crust, a silky, tart-sweet lime filling, and a cloud of whipped cream on top. No oven required. No complicated techniques. Just 15 minutes of hands-on work and a few hours in the fridge. Let’s go coastal.
Ingredients
Serves 8.
For the Crust:
- 1 ½ cups graham cracker crumbs (about 12 full sheets)
- ⅓ cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the Filling:
- 2 (14-oz) cans sweetened condensed milk
- ¾ cup key lime juice (or bottled key lime juice—no shame)
- 1 tablespoon key lime zest (regular limes work too)
- 4 large egg yolks
For the Topping:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- Lime slices or zest for garnish
Step-by-Step Instructions
Step 1: Make the Crust
- Preheat oven to 350°F (175°C) — just for the crust.
- Mix graham crumbs, sugar, and melted butter until it looks like wet sand.
- Press firmly into a 9-inch pie pan (bottom and up the sides).
- Bake for 8 minutes. Let cool completely.
Step 2: Make the Filling (No Oven Needed)
- In a large bowl, whisk egg yolks until pale and thick (about 2 minutes).
- Add sweetened condensed milk and whisk until smooth.
- Add key lime juice and zest. Whisk until thick and creamy — it will start to set almost immediately.
Step 3: Assemble & Chill
- Pour filling into cooled crust. Smooth the top.
- Refrigerate for at least 4 hours (overnight is better).
Step 4: Whipped Cream Topping
- Whip heavy cream and powdered sugar until soft peaks form.
- Spread or pipe over the chilled pie.
- Garnish with lime slices or extra zest.
Summary
Prep Time: 15 minutes | Chill Time: 4 hours | Total Time: 4 hours 15 minutes
Yield: 8 slices | Difficulty: Easy
Storage Notes
Cover loosely with plastic wrap and refrigerate for up to 5 days. Do not freeze — the texture will become grainy. Add whipped cream right before serving for best results.
