Creamy Key Lime Pie with Buttery Graham Cracker Crust
Nothing says summer like a slice of Key Lime Pie, especially when it’s hot enough to fry an egg on the sidewalk. And honestly, this one reminds me of South Florida summers and Sunday BBQs where dessert meant something chilled, tangy, and topped with way too much whipped cream.
Funny enough, I didn’t grow up eating Key Lime Pie at home. We were more of a flan and tres leches kinda family. But anytime we were near the Keys, someone had to get a slice, usually my dad. He was obsessed. Now every time I whip up this pie, it takes me straight back to those road trips with salty hair, plastic forks, and pie in a Styrofoam to-go box.

Why You’ll Love This Creamy Key Lime Pie
This Key Lime Pie is:
- Smooth, creamy, and bursting with bright lime flavor
- Perfectly balanced, sweet and tart
- A no-fuss dessert you can prep ahead
- Made with pantry staples (plus a bag of tiny key limes if you’re feeling fancy)
- Always a hit at family dinners, potlucks, or just because it’s Wednesday

Ingredients
For the Graham Cracker Crust:
- 1½ cups (180 g) graham cracker crumbs
- ⅓ cup (65 g) granulated sugar
- ½ teaspoon salt
- 6 tablespoons (85 g) unsalted butter, melted
For the Key Lime Filling:
- 4 large egg yolks
- 1 can (14 oz / 396 g) sweetened condensed milk
- ½ cup (120 ml) fresh key lime juice (about 12 key limes)
- 1 tablespoon key lime zest (or regular lime zest)
- ½ teaspoon vanilla extract
- ⅛ teaspoon salt
For the Whipped Cream Topping:
- 1 cup (240 ml) heavy whipping cream
- 2 tablespoons (15 g) powdered sugar
- ½ teaspoon vanilla extract
- Key lime zest, for garnish

Tips for Making Key Lime Pie
Use fresh key limes if you can.
I know, juicing a dozen baby limes isn’t thrilling, but the flavor payoff is huge. If not, bottled key lime juice is fine.
Don’t overbake.
You’re looking for just set with a slight jiggle in the center. If it’s puffing up, it’s overdone.
Let it chill.
I know it’s hard, but this pie needs at least 3 hours in the fridge. Overnight is even better!

Step-by-Step Directions
- Make the Crust
Preheat your oven to 350°F (175°C).
In a bowl, mix 1½ cups graham cracker crumbs, ⅓ cup sugar, ½ tsp salt, and 6 tbsp melted butter until evenly combined.
Press the mixture firmly into the bottom and up the sides of a 9-inch (23 cm) pie pan.
Bake for 8 minutes. Set aside to cool. - Prepare the Filling
In a large bowl, whisk 4 egg yolks until slightly thickened.
Add 1 can sweetened condensed milk, ½ cup key lime juice, 1 tbsp zest, ½ tsp vanilla, and ⅛ tsp salt.
Whisk until completely smooth.
Pour the filling into the cooled crust and smooth the top. - Bake the Pie
Bake at 350°F for 12–15 minutes, until the center is just set (a little jiggle is fine).
Let it cool at room temperature for 30 minutes.
Chill in the fridge for at least 3 hours or overnight. - Make the Whipped Cream
Beat 1 cup cold heavy cream, 2 tbsp powdered sugar, and ½ tsp vanilla extract until stiff peaks form. - Assemble & Serve
Spread or pipe whipped cream on the chilled pie.
Garnish with extra key lime zest and graham cracker crumbs if desired.
Slice, serve, and enjoy the tangy goodness!

Wrap-Up
This creamy Key Lime Pie is a love letter to sunny afternoons and shared desserts. It’s got that nostalgic vibe even if it wasn’t on your childhood table, and now it’s definitely on mine. Let me know if you try it! I’d love to hear how your family likes it or what little twist you add.
Easy Key Lime Pie with Graham Cracker Crust

Sweet, tangy, and creamy, this easy Key Lime Pie with a buttery graham cracker crust is a go-to summer dessert.
Ingredients
Graham Cracker Crust
- 1½ cups (180 g) graham cracker crumbs
- ⅓ cup (65 g) granulated sugar
- ½ teaspoon salt
- 6 tablespoons (85 g) unsalted butter, melted
Key Lime Filling
- 4 large egg yolks
- 1 can (14 oz / 396 g) sweetened condensed milk
- ½ cup (120 ml) fresh key lime juice (about 12 key limes)
- 1 tablespoon key lime zest (or regular lime zest)
- ½ teaspoon vanilla extract
- ⅛ teaspoon salt
Whipped Cream Topping
- 1 cup (240 ml) heavy whipping cream
- 2 tablespoons (15 g) powdered sugar
- ½ teaspoon vanilla extract
- Key lime zest, for garnish
Instructions
- Make the Crust
Preheat your oven to 350°F (175°C).
In a bowl, mix 1½ cups graham cracker crumbs, ⅓ cup sugar, ½ tsp salt, and 6 tbsp melted butter until evenly combined.
Press the mixture firmly into the bottom and up the sides of a 9-inch (23 cm) pie pan.
Bake for 8 minutes. Set aside to cool. - Prepare the Filling
In a large bowl, whisk 4 egg yolks until slightly thickened.
Add 1 can sweetened condensed milk, ½ cup key lime juice, 1 tbsp zest, ½ tsp vanilla, and ⅛ tsp salt.
Whisk until completely smooth.
Pour the filling into the cooled crust and smooth the top. - Bake the Pie
Bake at 350°F for 12–15 minutes, until the center is just set (a little jiggle is fine).
Let it cool at room temperature for 30 minutes.
Chill in the fridge for at least 3 hours or overnight. - Make the Whipped Cream
Beat 1 cup cold heavy cream, 2 tbsp powdered sugar, and ½ tsp vanilla extract until stiff peaks form. - Assemble & Serve
Spread or pipe whipped cream on the chilled pie.
Garnish with extra key lime zest and graham cracker crumbs if desired.
Slice, serve, and enjoy the tangy goodness!
Notes
- Use fresh key limes if you can.
I know, juicing a dozen baby limes isn’t thrilling, but the flavor payoff is huge. If not, bottled key lime juice is fine. - Don’t overbake.
You’re looking for just set with a slight jiggle in the center. If it’s puffing up, it’s overdone. - Let it chill.
I know it’s hard, but this pie needs at least 3 hours in the fridge. Overnight is even better!
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 158Total Fat: 14gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 145mgSodium: 282mgCarbohydrates: 5gFiber: 0gSugar: 4gProtein: 4g
