Dessert · American

Key Lime Pie

Daniel Brooks

Recipe by Daniel Brooks

Grilling & hearty mains · August 4, 2026

This is the creamy, tangy pie that disappears fast at any gathering. A buttery graham style crust holds a smooth lime filling, and a cloud of whipped cream on top balances every bite. It looks fancy but comes together with hardly any effort.

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Key Lime Pie

Why you'll love this

  • Bright, tangy, and creamy all at once.
  • Comes together in under half an hour of active work.
  • A total make ahead crowd pleaser.
  • No tricky techniques required.

EveryDayMeal recipe

Key Lime Pie

Prep
20m
Cook
25m
Total
225m
Serves
8
Level
Easy

Ingredients

  • about 2 3/4 cups (10.5 oz) graham crackers or digestive style cookies, crushed
  • 10 tablespoons (1 1/4 sticks) butter, melted
  • 1 can (14 oz) sweetened condensed milk
  • 3 egg yolks
  • 4 limes (zest and juice)
  • 1 1/4 cups heavy cream
  • 1 tablespoon powdered sugar
  • to serve extra lime for garnish

Equipment

  • 9 inch loose bottom tart pan
  • Food processor or rolling pin and bag
  • Electric mixer
  • Microplane or zester

Instructions

  1. Heat your oven to 325 degrees F so it is ready when the crust is packed.
  2. Pulse the cookies in a food processor until they turn into fine crumbs, or seal them in a sturdy bag and crush with a rolling pin until sandy.
  3. Stir the crumbs with the melted butter until every crumb is moistened, then press firmly into the bottom and up the sides of a 9 inch loose bottom tart pan so the crust holds together when sliced.
  4. Bake the crust for 10 minutes until it smells toasty and looks set, then remove and let it cool completely.
  5. Put the egg yolks in a large bowl and whisk with an electric mixer for about a minute until slightly pale.
  6. Add the condensed milk and beat for 3 minutes, then add the lime zest and juice and beat another 3 minutes until the filling thickens noticeably.
  7. Pour the filling into the cooled crust and bake for 15 minutes until the center is just set with a slight wobble.
  8. Cool the pie, then chill at least 3 hours or overnight so it firms up enough to slice cleanly.
  9. When ready to serve, lift the pie from the pan onto a plate. Whip the cream with the powdered sugar to soft peaks, then dollop or pipe it over the top and finish with extra lime zest.

Tips from the kitchen

  • Roll the limes on the counter before juicing to get more juice out of each one.
  • Zest the limes before juicing, it is nearly impossible after.
  • Let the pie chill fully or the slices will slump instead of holding their shape.

Estimated nutrition per serving: 480 cal · 7g protein · 45g carbs · 31g fat

Make it your own

  • Swap graham crackers for shortbread cookies for a richer crust.
  • Use bottled key lime juice for a more classic key lime tang.
  • Add a thin layer of lime curd under the whipped cream for extra punch.

Storing & make-ahead

Keep covered in the fridge up to 4 days. Add the whipped cream just before serving so it stays fresh. This pie does not freeze well once topped.

Good to know

Can I make this ahead?
Yes, bake and chill the pie a day ahead, then add whipped cream right before serving.
Do I need key limes?
No, regular limes work great. Bottled key lime juice adds a more traditional flavor if you want it.
Why is my filling runny?
It needs a full 3 hour chill to set. Underbaking or skipping the bake step also keeps it loose.
Can I use a regular pie pan?
Yes, a 9 inch pie dish works, just serve slices straight from the dish since it will not release like a tart pan.

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