Ever get that craving for something tart and sweet but just a little lazy about all the steps? Yeah, I hear you. This key lime pie with graham cracker crust recipe is my go-to “wow, I need dessert but don’t want to fuss for hours” solution. You don’t need fancy ingredients or a culinary degree—if you can stir, you can handle this. By the way, pies like these are just as much a crowd pleaser as some of my other favorites, like these apple hand pies I shared not long ago. Anyway, let’s talk pie.
What You’ll Need To Make Key Lime Pie
Here’s the rundown on what you really need—stuff you might already have, honestly. You’ll want key limes (the star, obviously), but regular limes are fine in a pinch. For the crust, just good ol’ graham crackers, butter, and sugar. Sweetened condensed milk, not evaporated milk, is what gives it that creamy vibe. Oh, and eggs. Just egg yolks!
(If you have an electric mixer, awesome. If not, elbow grease works fine.) No bakery secrets—just simple things for amazing flavor. Truth is, I’ve even made this recipe with the off-brand ingredients because let’s be real, sale items need love too. The magic’s in the mix, not the label.
I followed your instructions to a T and my family actually argued over who got the last slice. I can’t believe how easy it was!
How To Make Key Lime Pie
First off, set your oven to 350°F (that’s about 175°C). Mash up enough graham crackers to end up with about a cup and a half of crumbs. Pour in melted butter and sugar, mash it around until it’s like wet sand, and then smash that mix into the bottom and sides of your pie pan. Some folks use the bottom of a measuring cup for this, but I go rogue with my knuckles. Bake it about 8 minutes.
While the crust cools, whisk your egg yolks in a bowl until they’re pale. Add a whole can of sweetened condensed milk. Stir in that fresh key lime juice (the smell alone—wow). Get it nice and smooth. Pour into the crust, then bake again for about 15 minutes. That’s it!
Cool it for an hour or so, then chill in the fridge for a few more. Top with a heap of whipped cream. You earned it.
Ingredient Notes
Okay, a quick note about limes: key limes are smaller, seedier, and just a bit sweeter. Sometimes, can’t find real key limes? No biggie—regular limes will still make a darn good pie. About 20 key limes for half a cup of juice, but maybe five or six regular limes.
Graham crackers—just smash ’em in a zip bag. I’ve used honey or cinnamon ones, and it’s honestly so tasty either way. As for eggs, use the yolks. Whites can go in your breakfast tomorrow. Sweetened condensed milk should NOT be swapped for evaporated, or you’ll end up with a sad, soupy mess. Trust me—I learned that the hard way.
Nobody really mentions it, but salted butter for your crust? Gives a little kick. Unpopular opinion, but it’s my secret.
Why This Recipe Works
You ever try a pie that’s so good every person at the table suddenly goes quiet? This is that pie. The secret is simplicity: not too many steps, not too many fussy details. The graham cracker crust is practically foolproof, it bakes up crunchy and buttery.
The filling? Sweet but has that punchy lime zing. Not cloying… it actually tastes like sunshine on a plate. And you don’t have to let it chill overnight (though longer is better), just a few hours and it’ll set up perfect.
Another reason it works: you aren’t using weird ingredients you’ll never finish. Everything here is familiar, cozy, and in every grocery store. So, big win there.
Recipe Tips
- Don’t skimp on chilling the pie—it’ll slice neater and taste way better.
- If you want pretty slices, wipe your knife between each cut.
- A sprinkle of lime zest on top makes it look extra fancy (but takes two extra seconds, promise).
- Save a little crust mix to sprinkle, poky spots covered, no stress.
Common Questions
Q: Can I use bottled key lime juice?
A: You can! I’ve done it in winter when fresh limes are nowhere. Just check that it’s 100% juice, not cocktail stuff.
Q: How long can I store leftover pie?
A: Keep it in the fridge, covered up tight. It’s best within three days, but honestly, it rarely lasts that long at my house.
Q: What if I only have a hand whisk?
A: Totally fine. Your arms get a mini workout, and it still turns out smooth.
Q: Can I make this crust ahead?
A: Yup. It keeps great covered at room temp for a day, or freeze for longer. Just let it come back to room temp before filling.
Q: Is whipped cream a must?
A: Maybe not strictly “must,” but life’s short. Pile on the cream.
Nothing Beats Homemade Pie (Seriously)
So there you have it: the easiest, most satisfying key lime pie recipe out there. All you need are a handful of simple ingredients and a little bit of patience while it chills—easier said than done, right? I guarantee you’ll be making this again, especially once you see how people react. For more pies that skip the fuss, check out this awesome guide to Key Lime Pie with Homemade Graham Cracker Crust or see how the pros do it over at Best-Ever Key Lime Pie – Once Upon a Chef. Get ready for the compliments (maybe even rivalry over the last piece).
Key Lime Pie
Ingredients
Method
- Preheat your oven to 350°F (175°C).
- Crush graham crackers to yield about 1.5 cups of crumbs.
- Combine crushed graham crackers with melted butter and sugar until it resembles wet sand.
- Press the mixture into the bottom and sides of a pie pan.
- Bake for about 8 minutes, then allow to cool.
- Whisk the egg yolks in a bowl until pale.
- Add the sweetened condensed milk and fresh lime juice. Mix until smooth.
- Pour the filling into the cooled crust.
- Bake for another 15 minutes.
- Cool at room temperature for an hour, then chill in the fridge for a few hours.
- Top with whipped cream before serving.