Key Lime Pie Recipe
The acid in the lime juice reacts with the sweetened condensed milk to thicken the filling on its own, a brief bake just sets it fully rather than doing the thickening work itself.
- Prep
- 15 min
- Cook
- 15 min
- Total
- 210 min
- Servings
- 8
Ingredients
- 1 1/2 cups graham cracker crumbs
- 6 tbsp unsalted butter, melted
- 3 tbsp granulated sugar
- 14 oz can sweetened condensed milk
- 4 large egg yolks
- 1/2 cup key lime juice (or regular lime juice)
- 1 cup heavy cream, whipped, for topping
Nutrition per serving
- Calories
- 2570
- Protein
- 59g
- Carbs
- 404g
- Fat
- 85g
Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.
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Instructions
- 1Preheat the oven to 350°F (175°C).
- 2Mix the graham cracker crumbs, melted butter, and sugar, then press firmly into a 9-inch pie dish.
- 3Bake the crust for 8-10 minutes, until lightly golden, then let cool.
- 4Whisk together the condensed milk, egg yolks, and lime juice until smooth.
- 5Pour the filling into the cooled crust and bake for 15 minutes, until just set at the edges with a slight jiggle in the center.
- 6Cool to room temperature, then refrigerate at least 3 hours before serving.
- 7Top with whipped cream just before serving.
Tips & variations
- Real key limes are more tart and floral than standard limes but much more work to juice, bottled key lime juice is a genuinely good shortcut here.
- Pressing the crust firmly and evenly, especially into the corners, is what keeps it from crumbling apart when sliced.
Storage & reheating
Refrigerate up to 4 days. This pie is served cold and isn't reheated; add the whipped cream topping fresh if making the pie itself ahead.
Tips from the Tulo kitchen
- Let the crust cool fully before adding the filling, a warm crust can make the bottom layer of filling set unevenly.
- Whip the cream just before serving rather than ahead of time, it holds its shape best right after whipping.
FAQ
What's the difference between key limes and regular limes?
Key limes are smaller, more tart, and slightly more floral than the common Persian lime found in most grocery stores. Regular lime juice makes a very similar pie and is what most home bakers actually use.
Why is my key lime pie filling runny?
It needs a full 3 hours (or overnight) chilled to fully set after baking, slicing it too soon is the most common cause of a runny filling.
