Go Back

Key Lime Pie Recipe

How to make a Key Lime pie that will make you think you are in the Keys
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Dessert
Cuisine: American
Keyword: key lime, pie
Servings: 1 pie


  • ½ cup fresh lime juice 12 to 15 key limes or 3 to 4 common limes
  • 4 teaspoons grated lime zest
  • 4 egg yolks
  • 1 - 14 ounce can sweetened condensed milk
  • 11 graham crackers 3 tablespoons granulated sugar
  • 5 tablespoons unsalted butter melted


  • Preheat oven to 325 degrees.
  • Zest the limes and then juice them.
  • Process the graham crackers in a food processor or blender, then melt the butter and have it ready.
  • Whisk the egg yolks and lime zest together in a bowl until tinted light green. This takes about 2 minutes.
  • Beat in milk, then juice, and set aside at room temperature till it thickens.
  • Mix the graham cracker crumbs and sugar in another bowl.
  • Add butter and stir with a fork until well blended.
  • Pour this mixture into a 9-inch pie pan and press over the bottom and up the sides of the pan. Try using the bottom of a measuring cup to make sure the graham cracker mixture forms a firm crust on the bottom of the pie pan.
  • Bake on the center rack for about 15 minutes until the crust is lightly brown; remove, and let cool to room temperature.
  • Pour the lime filling into the crust, spread evenly, and then bake for 15 minutes until the center sets, but still wiggles when shaken.
  • Remove from oven and cool to room temperature.
  • Refrigerate for at least three hours until well chilled.

Some of you might like to serve it with a whipped cream topping or a meringue topping, but I prefer keeping it simple. If the pie seems to be sticking to the pan when serving, try dipping the pan into a bowl of warm water to loosen it.