Creamy Key Lime Pie with Graham Cracker Crust
This Creamy Key Lime Pie with Graham Cracker Crust is like a tropical vacation in dessert form—bright, tangy, and perfectly sweet!
The smooth, citrusy filling is made with real key lime juice and nestled in a buttery graham cracker crust that adds just the right crunch.
Topped with a cloud of whipped cream or served as-is, every bite is refreshingly irresistible and sure to be a hit at any gathering.
Ingredients You’ll Need
For the Graham Cracker Crust:
- 1 ½ cups (180 g) graham cracker crumbs
- ⅓ cup (65 g) granulated sugar
- ½ teaspoon salt
- 6 tablespoons (85 g) unsalted butter, melted
For the Key Lime Filling:
- 4 large egg yolks
- 1 can (14 oz / 396 g) sweetened condensed milk
- ½ cup (120 ml) fresh key lime juice (about 12 key limes)
- 1 tablespoon key lime zest (or regular lime zest)
- ½ teaspoon vanilla extract
- ⅛ teaspoon salt
For the Whipped Cream Topping:
- 1 cup (240 ml) heavy whipping cream
- 2 tablespoons (15 g) powdered sugar
- ½ teaspoon vanilla extract
- Key lime zest, for garnish
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How to Make Creamy Key Lime Pie
- Make the Crust: Preheat oven to 350°F (175°C). In a bowl, mix graham cracker crumbs, sugar, salt, and melted butter until evenly combined. Press the mixture firmly into the bottom and sides of a 9-inch (23 cm) pie pan. Bake for 8 minutes, then let cool while preparing the filling.
- Make the Key Lime Filling: In a large bowl, whisk the egg yolks until slightly thickened. Whisk in the sweetened condensed milk, key lime juice, lime zest, vanilla extract, and salt until smooth. Pour the filling into the cooled crust and smooth the top.
- Bake the Pie: Bake at 350°F (175°C) for 12-15 minutes, until the center is just set (a slight jiggle is fine).
Let the pie cool at room temperature for 30 minutes, then refrigerate for at least 3 hours (or overnight) until fully set. - Make the Whipped Cream: Using a hand mixer or stand mixer, beat heavy whipping cream, powdered sugar, and vanilla on medium-high speed until stiff peaks form.
- Assemble & Serve: Spread or pipe the whipped cream on top of the chilled pie.
Garnish with key lime zest and extra graham cracker crumbs if desired. Slice, serve, and enjoy!
Creamy Key Lime Pie with Graham Cracker Crust
This Creamy Key Lime Pie is the perfect balance of tangy and sweet, with a luscious citrus filling nestled in a buttery graham cracker crust and topped with fresh whipped cream. It’s cool, refreshing, and a must-bake dessert for spring and summer!
- Total Time: 45 minutes
- Yield: 8 servings
Ingredients
Instructions
- Make the Crust: Preheat oven to 350°F (175°C). In a bowl, mix graham cracker crumbs, sugar, salt, and melted butter until evenly combined. Press the mixture firmly into the bottom and sides of a 9-inch (23 cm) pie pan. Bake for 8 minutes, then let cool while preparing the filling.
- Make the Key Lime Filling: In a large bowl, whisk the egg yolks until slightly thickened. Whisk in the sweetened condensed milk, key lime juice, lime zest, vanilla extract, and salt until smooth. Pour the filling into the cooled crust and smooth the top.
- Bake the Pie: Bake at 350°F (175°C) for 12-15 minutes, until the center is just set (a slight jiggle is fine). Let the pie cool at room temperature for 30 minutes, then refrigerate for at least 3 hours (or overnight) until fully set.
- Make the Whipped Cream: Using a hand mixer or stand mixer, beat heavy whipping cream, powdered sugar, and vanilla on medium-high speed until stiff peaks form.
- Assemble & Serve: Spread or pipe the whipped cream on top of the chilled pie. Garnish with key lime zest and extra graham cracker crumbs if desired. Slice, serve, and enjoy!
- Prep Time: 20 minutes
- Cook Time: 25 minutes
