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–+ servings
a close up photo of a slice of key lime pie on a floral plate showing graham cracker crust, smooth lime custard, and a fluffy whipped cream topping sprinkled with green lime zest

Key Lime Pie

A classic key lime pie with a rich, sweet and sour lime custard baked in a graham cracker crust.
5 from 4 votes
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 28 minutes
Course Dessert
Cuisine American
Servings 1 9" Pie

Ingredients
  

Crust

Key Lime Pie

  • 28 oz Sweetened Condensed Milk (795g)
  • 1 cup Lime Juice (237mL)
  • 5 Egg Yolks
  • 1 tsp Lime Zest

Whipped Cream

  • 1½ cups Heavy Whipping Cream (355mL)
  • ¼ cup Powdered Sugar, sifted (30g)
  • ½ tsp Vanilla Extract

Instructions
 

Make the Key Lime Pie

  • Preheat your oven to 325°F (165°C).
  • In a large mixing bowl, combine the sweetened condensed milk and egg yolks. Mix until fully combined.
  • Add the lime juice, and once again mix until fully combined.
  • Pour the filling into your prepared graham cracker crust.
  • Bake for 25 to 30 minutes, or until very tiny cracks begin to appear around the edges of the pie.
  • Chill the pie for at least 3 hours in the refrigerator so the filling can fully set before serving.

Finish with Whipped Cream

  • In a stand mixer fitted with the whisk attachment, combine the cold heavy cream, sifted powdered sugar, and vanilla extract. Whip on medium-high speed until stiff peaks form and the cream holds its shape.
  • Spread the whipped cream evenly over the chilled key lime pie using an offset spatula or the back of a spoon. For a more decorative look, transfer it to a piping bag and pipe rosettes or swirls across the top.
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