Key Lime Pie

American key lime juice⏱ 45 min⚡ Vegetarian

This Key Lime Pie is bright, creamy, and sharply refreshing, with a silky citrus filling tucked into a buttery graham cracker crust. The balance of sweet condensed milk and tart lime gives it the classic sunny Florida character in a small, beginner-friendly format.

Nutrition · per serving

597kcal

10gProtein

67gCarbs

32gFat

1gFiber

2 servings

Ingredients

10 items

Crust

graham cracker crumbs90 g

unsalted butter, melted40 g

granulated sugar10 g

fine salt1 pinch

Filling

sweetened condensed milk200 g

egg yolks2

key lime juice60 ml

key lime zest1 tsp

To serve

lightly whipped cream40 g

thin lime slices or extra zesta little, optional

Tips

•For the brightest flavor, use fresh key lime juice; regular lime juice works if key limes are unavailable.
•If you only have whole graham crackers, crush them finely so the crust packs evenly and does not crumble.
•For an even cleaner set, chill the baked pie longer if time allows.
•This small-format recipe is sized for 2 generous portions.

Steps

1
Preheat the oven to 175°C. In a bowl, mix the graham cracker crumbs, melted butter, sugar, and salt until the crumbs look evenly moistened and hold together when pressed.
90 g graham cracker crumbs40 g unsalted butter, melted10 g granulated sugar1 pinch fine salt
2
Press the crumb mixture firmly into the base and sides of a small 15 cm pie dish or two mini tart tins. Use the bottom of a glass or measuring cup to compact it well; a tightly packed crust slices more cleanly. Bake for 8 minutes, then remove and let it cool slightly.
90 g graham cracker crumbs40 g unsalted butter, melted10 g granulated sugar1 pinch fine salt
3
While the crust bakes, whisk the sweetened condensed milk with the egg yolks until smooth and slightly thickened, about 1 minute. Whisk in the key lime juice and zest; the mixture will thicken a little from the citrus.
200 g sweetened condensed milk2 egg yolks60 ml key lime juice1 tsp key lime zest
4
Pour the filling into the warm crust and gently tap the dish once or twice to level it. Bake for 10 minutes, just until the filling is set around the edges and still has a slight wobble in the center; do not overbake or it can become grainy.
200 g sweetened condensed milk2 egg yolks60 ml key lime juice1 tsp key lime zest
5
Cool the pie at room temperature for 10 minutes, then chill for 15 minutes to help it firm up enough for neat serving. This is a short chill for a quick version; a longer chill will give the cleanest slices.
6
Top with lightly whipped cream and, if you like, a little lime slice or extra zest. Serve chilled.
40 g lightly whipped creama little, optional thin lime slices or extra zest

Origin & History

Key lime pie is closely associated with the Florida Keys, where small, aromatic key limes became a defining local ingredient. The classic filling of citrus juice, egg yolks, and sweetened condensed milk reflects pantry-friendly ingredients popular in the region before widespread refrigeration.

american pie lime vegetarian dessert baked classic

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Key Lime Pie

Steps

Preheat the oven to 175°C. In a bowl, mix the graham cracker crumbs, melted butter, sugar, and salt until the crumbs look evenly moistened and hold together when pressed.

90 g graham cracker crumbs40 g unsalted butter, melted10 g granulated sugar1 pinch fine salt

Press the crumb mixture firmly into the base and sides of a small 15 cm pie dish or two mini tart tins. Use the bottom of a glass or measuring cup to compact it well; a tightly packed crust slices more cleanly. Bake for 8 minutes, then remove and let it cool slightly.

90 g graham cracker crumbs40 g unsalted butter, melted10 g granulated sugar1 pinch fine salt

While the crust bakes, whisk the sweetened condensed milk with the egg yolks until smooth and slightly thickened, about 1 minute. Whisk in the key lime juice and zest; the mixture will thicken a little from the citrus.

200 g sweetened condensed milk2 egg yolks60 ml key lime juice1 tsp key lime zest

Pour the filling into the warm crust and gently tap the dish once or twice to level it. Bake for 10 minutes, just until the filling is set around the edges and still has a slight wobble in the center; do not overbake or it can become grainy.

200 g sweetened condensed milk2 egg yolks60 ml key lime juice1 tsp key lime zest

Cool the pie at room temperature for 10 minutes, then chill for 15 minutes to help it firm up enough for neat serving. This is a short chill for a quick version; a longer chill will give the cleanest slices.

Top with lightly whipped cream and, if you like, a little lime slice or extra zest. Serve chilled.

40 g lightly whipped creama little, optional thin lime slices or extra zest