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Creamy Key Lime Pie Recipe Easy Homemade with Graham Cracker Crust

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A bright and refreshing creamy key lime pie with a buttery graham cracker crust, perfect for summer gatherings and easy to make with simple ingredients.

Ingredients

Scale
  • 1 1/2 cups (150g) graham cracker crumbs
  • 1/3 cup (67g) granulated sugar
  • 6 tablespoons (85g) unsalted butter, melted
  • Pinch of salt
  • 4 large egg yolks
  • 1 can (14 oz / 396g) sweetened condensed milk
  • 1/2 cup (120ml) fresh key lime juice
  • 1 tablespoon finely grated key lime zest
  • 1 cup (240ml) heavy whipping cream, chilled (optional)
  • 2 tablespoons (25g) powdered sugar (optional)
  • 1 teaspoon vanilla extract (optional)

Instructions

  1. Preheat oven to 350°F (175°C). In a medium bowl, combine graham cracker crumbs, sugar, and a pinch of salt. Pour in melted butter and mix with a spoon until all crumbs are moistened.
  2. Transfer the crumb mixture into a 9-inch pie dish. Using the bottom of a glass or measuring cup, firmly press crumbs into an even layer on the bottom and about 1 inch up the sides.
  3. Bake the crust for 8-10 minutes until golden and fragrant. Remove from oven and let cool completely on a wire rack.
  4. In a large bowl, whisk the egg yolks until slightly thickened, about 1-2 minutes. Slowly add the sweetened condensed milk while continuing to whisk gently.
  5. Pour in the fresh key lime juice and zest, whisking until the mixture thickens slightly, about 2-3 minutes.
  6. Pour the filling evenly into the cooled graham cracker crust and smooth the top with a spatula.
  7. Bake the pie at 350°F (175°C) for 12-15 minutes, just until tiny bubbles appear at the edges and the center jiggles slightly.
  8. Remove pie from oven and let it cool to room temperature for about 30 minutes. Cover with plastic wrap and refrigerate for at least 3 hours or overnight.
  9. For the whipped cream topping (optional): In a chilled bowl, beat heavy cream with powdered sugar and vanilla extract until stiff peaks form. Spread or pipe over the chilled pie before serving.
  10. Slice with a sharp knife dipped in hot water and wiped dry for clean edges. Garnish with extra lime zest or thin lime slices if desired.

Notes

Use fresh key lime juice for best flavor. Baking the crust before filling prevents sogginess. Chill the pie overnight for best texture. For dairy-free, substitute butter with coconut oil and use coconut cream for topping. For gluten-free, use gluten-free graham crackers or ground almonds.

Nutrition

Keywords: key lime pie, creamy key lime pie, graham cracker crust, summer dessert, easy pie recipe, homemade key lime pie

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