Key Lime Pie

Key Lime Pie

Key Lime Pie is a citrus oasis, a slice of sunshine from Key West with a rich history. This dessert balances the tangy flavor of key lime juice with the sweetness of condensed milk and a buttery crust, reflecting the complex charm of the Keys.

This Key Lime Pie recipe captures the essence of its historic origin, offering a perfect harmony of zesty and sweet flavors. With a crunchy crust and creamy filling, it’s not only a treat for the taste buds but also a delightful presentation. Enjoy a piece of this citrus paradise, an ideal dessert for any occasion.

Prep Time

20 minutes

Cooking Time

25 minutes


8 servings


  • 1 1/2 cups of graham cracker crumbs
  • 1/3 cup of melted unsalted butter
  • 1/4 cup of sugar
  • 1/2 cup of finely chopped nuts (optional: pecans, almonds, walnuts, pistachios)
  • 1/4 cup of chopped dates (optional)
  • A pinch of pink Himalayan salt
  • 1 (14-ounce) can of sweetened condensed milk
  • 4 large egg yolks
  • 1/2 cup of key lime juice (approximately 20-25 key limes)
  • Zest of 2 key limes
  • 1 cup of heavy whipping cream for the Whipped Cream Topping (optional)
  • 1/4 cup of powdered sugar for the Whipped Cream Topping (optional)
  • 1/2 teaspoon of vanilla extract for the Whipped Cream Topping (optional)


  • Preheat your oven to 350 degrees Fahrenheit.
  • Mix graham cracker crumbs, sugar, melted butter, optional nuts, dates, and salt until well combined.
  • Press the mixture firmly into a 9-inch pie dish and bake for 10 minutes. Cool completely.
  • In a separate bowl, whisk together sweetened condensed milk, egg yolks, key lime juice, and zest until smooth.
  • Pour the filling into the cooled crust and bake for 15 minutes or until the filling is set.
  • Allow the pie to cool, then refrigerate for at least 3 hours.
  • Before serving, whip the cream with powdered sugar and vanilla extract until stiff peaks form. Top the pie with whipped cream if desired.

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