Name: The Best Key Lime Pie
Yield: 10

The Best Key Lime Pie Recipe made with a buttery graham cracker crust, creamy key lime filling, and fluffy whipped cream topping.

author’s note

The Maryland Treat That Inspired The Best Key Lime Pie!

Earlier this summer, I visited Maryland with some friends, and one night while we were out, we ordered a Key Lime Pie milkshake. It was satisfying—definitely one of a reliable treats from the trip, along with the Spumoni I recreated.

I haven’t shared much Key lime-flavored content on the website, aside from these Lime Cookies, and now is the time to change that. This Key Lime Pie is every bit as good (if not better) than that milkshake!

This pie is adapted from a beloved lemon pie and is a must-make dessert before summer is over!

The key lime juice we use for key lime pie.

Best Key Lime Pie Recipe Ingredients

Ingredient	Tips & Swaps
Graham cracker crumbs	Store-bought crumbs work, but crushing full sheets gives the best texture in your graham cracker crust.
Butter	Use unsalted butter so the crust doesn’t taste too salty.
Sweetened condensed milk	This is what gives the filling its creamy texture and sweetness. Use full-fat for best results.
Egg yolks	These thicken the filling and create that silky texture Key lime pie is known for.
Key lime juice	Bottled works great and is much easier than squeezing dozens of tiny limes.
Heavy cream	Whips into a light from-scratch whipped cream.

Carefully placing the graham cracker crust and pouring the luscious filling onto the crust to complete the satisfying recipe.

How To Make The Best Key Lime Pie Recipe

Heat Oven: Set to 350°F (176°C).
Make Crust: Combine pie ingredients. Press into a 9-inch pie dish and bake.
Filling: Mix condensed milk, yolks, key lime juice, and salt. Pour into crust and bake.
Cool Pie: Let it cool at room temp, then refrigerate for at least 1 hour.
Whip Cream: Whip together whipped cream ingredients. Spread over pie.

chelsea’s recipe tip

What I’ve Learned After Making This So Many Times!

Don’t skip the chill time: The pie needs time in the fridge to fully set.
Use fresh whipped cream: from-scratch whipped cream makes a big difference.
Watch the bake time: The center should still jiggle slightly when done.
Add lime zest finish: Use a citrus zester for the prettiest finish.

A satisfying sweet and tangy slice of dessert with a bite taken out of it.

Storage

Refrigerate: Store the key lime pie in the fridge, covered, for up to 3 days.
Freeze Without Whipped Cream: Freeze the pie without whipped cream for up to 1 month; thaw overnight in the fridge before serving.
Add Whipped Cream: Apply just before serving to avoid sogginess.