Go Back
Slice of classic key lime pie with a golden graham cracker crust, creamy pale-yellow lime filling, topped with thin fresh lime slices and a sprinkle of lime zest on a white plate.

Classic Key Lime Pie

Description A bright, creamy, perfectly balanced key lime pie with a buttery graham cracker crust and silky filling that slices like a dream after an overnight chill.
Print Recipe Pin Recipe
Ingredients Equipment Method Notes

Ingredients
  

  • For the crust:
  • 1½ cups graham cracker crumbs
  • ⅓ cup granulated sugar
  • 6 tablespoons melted butter
  • For the filling:
  • 4 large egg yolks
  • 1 14 oz can sweetened condensed milk
  • ½ cup fresh key lime juice or regular lime juice
  • 1 tablespoon lime zest
  • Pinch of salt
  • For topping:
  • Fresh lime slices
  • Extra lime zest

Equipment

  • 9-inch pie pan, mixing bowls, whisk, measuring cups and spoons, microplane, spatula

Method
 

  1. Preheat oven to 350°F.
  2. Mix graham cracker crumbs, sugar, and melted butter until like wet sand. Press firmly into a 9-inch pie pan. Bake 10 minutes until lightly golden. Cool completely.
  3. Whisk egg yolks until pale and slightly thickened. Add sweetened condensed milk and whisk until smooth.
  4. Add lime juice, zest, and salt. Whisk vigorously 3–4 minutes until glossy and noticeably thicker.
  5. Pour filling into cooled crust and smooth the top.
  6. Bake 15–17 minutes until edges are set but center still has a slight jiggle.
  7. Cool to room temperature, then refrigerate overnight.
  8. Garnish with lime slices and zest before serving. Slice with a sharp knife wiped clean between cuts.

Notes

Whisk the filling the full 3–4 minutes for best texture. Overnight chilling is essential. Fresh lime juice gives the brightest flavor.