The best Key Lime Pie recipe has a creamy, fresh, and flavorful 4-ingredient filling on top of a homemade graham cracker crust. It's so easy to make and great to make in advance!
The best Key Lime Pie and you only need 4 ingredients!
The best Key Lime Pie and you only need 4 ingredients!Key Lime Pie is one of my favorites because there's no easier pie (seriously, any beginner cook can make this and look like a pro doing it), and it's absolutely delicious! The base of the pie is a graham cracker crust–you can use store-bought but homemade is just 3 ingredients and tastes way better.
If you are feeding a large group, try my Key Lime Pie Bars!
If you want other quick pie recipes, try No-Bake Cheesecake, Peanut Butter Pie, Eggnog Pie, or Chess Pie.
How to make Key Lime Pie:
Make Crust and Filling: Mix graham cracker crumbs, sugar, and melted butter in a small bowl then firmly press into pie pan. Bake for 10 minutes at 350°F (180°F) then let cool completely. Beat cream cheese with hand mixer until smooth then add sweetened condensed milk, lime juice, and lime zest, mixing until smooth.
Bake: Pour filling into graham cracker crust then bake for 10 minutes at 350°F (180°F). Let pie cool for 30 minutes then place in the refrigerator for at least 3 hours before serving. For whipped cream, beat heavy cream with hand mixer for one minute then slowly add powdered sugar and vanilla and beat until stiff peaks. Spread or pipe whipped cream on top of key lime pie.
Make Ahead and Freezing Instructions:
To Make Ahead: The graham cracker crust and filling can be made in advance and stored seperatly in the fridge until ready to assemble and bake. Leftover key lime pie will keep in the fridge for 3-4 days.
To Freeze: Let key lime pie cool completely then place a piece of parchment paper on top then wrap in plastic wrap and aluminum foil. Freeze for up to 3 months. Thaw in the refrigerator before serving.
More Pie Recipes:
- Lemon Cream Pie
- Coconut Cream Pie
- Apple Pie
- Chocolate Cream Pie
- Banana Cream Pie
- Chocolate Mousse Cheesecake
- Lemon Meringue Pie
- Blueberry Pie
- German Chocolate Pie
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Recipe
Key Lime Pie
Equipment
Ingredients
Graham Cracker Crust:*
- 1½ cups ground graham crackers (150g), (about 12 full sheets, crushed)
- 1/3 cup granulated sugar (67g)
- 6 Tablespoons butter (86g), melted
Key Lime Filling:
- 2 14 ounce cans sweetened condensed milk
- 4 ounces cream cheese , softened (full fat)
- ¾ cup key lime juice* (170g)
- zest from 2 regular limes , or 4 key limes
Whipped Cream Topping:
- 1 cup heavy whipping cream (227g)
- 1/4 cup powdered sugar (30g)
- 1/2 teaspoon vanilla extract
Instructions
- Graham Cracker Crust: Preheat oven to 350F (180C). Mix graham cracker crumbs, sugar, and melted butter in a small bowl. Pour crumb mixture into an 8" – 9.5" pie pan and press it firmly in the bottom of the pan and a little bit up the sides of the pan. Bake for 10 minutes. Remove from oven and allow to cool.
- Key Lime Filling: Add cream cheese to a mixing bowl and beat well with electric beaters until smooth. Add both cans of sweetened condensed milk, lime juice, and lime zest and mix again until smooth. Pour into prepared graham cracker crust.
- Bake in preheated oven for 10 minutes. Allow pie to cool for about 30 minutes, then refrigerate for at least 3 hours, before serving.
- Whipped Cream Toppings: Add heavy cream to a mixing bowl and beat with electric mixers for 1 minute. Slowly add powdered sugar and vanilla and continue beating until stiff peaks form. Spread or pipe the whipped cream on top of the cooled pie.
Notes
Nutrition
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I originally shared this recipe August 2017. Updated November 2019, November 2022 and March 2025.
This post contains affiliate links.
This site is called Tastes Better from Scratch so I came here hoping to find a KLP recipe that makes everything from scratch. I was disappointed to see the first ingredient. Looking for a recipe that makes everything from scratch. I could make the crust using a different recipe and then use this for the filling, but I’d prefer one person’s recipe that was built doing everything from scratch, looking for harmony between the crust and the filling.
Hi Paul, I’m confused — this is a “from scratch” recipe for a graham cracker crust (which is traditional for key lime pie). If you’re looking for a regular pie crust (not a graham cracker crust) here is my recipe. https://tastesbetterfromscratch.com/perfect-pie-crust/
Maybe Paul is looking for scratch Graham crackers, cream cheese, and sweetened condensed milk. ??
I made this and it was amazing, as usual. Thanks!
I can understand why Lauren says she if confused. I was too after reading Paul’s comments. The first part of the recipe is for homemade graham cracker crust.
This is my second time making this key lime pie and not one piece was left! I love that it’s not too Limey , I did add a little more cream cheese and I used real key lime that I found at the grocery store . This is a keeper !!!!
I can’t wait to try this recipe! Is there a way to make it ahead and freeze it for a party? 🙂
I have heard that you can freeze key lime pie although I have never tried it!
Great recipe my husband and I loved it!
Thanks so much!
Made the Key Lime Pie! Haven’t eaten it yet, but it is cooling while I excitedly wait. The filling is delicious. It is difficult for me to follow a recipe, so I didn’t. Didn’t have enough graham crackers, used part vanilla wafers, then added a little flaked coconut. This made a nice 9.5 in deep crust.
The filling is mostly according to recipe except for the addition of 3 envelopes of Simply Lime, vanilla and an additional 4 oz cream cheese. This filled the crust making for a thick pie.
Thanks for sharing this amazing recipe!
Best Key Lime pie ever! Thanks for the tips and step by step instructions you provided in the post!
I’m so happy you enjoyed it! Thanks for commenting!
The best key lime pie I’ve ever had or made! Made this for a party and everyone loved it. Thanks for making me look good! haha
AMAZING! Turned out perfect. Best key lime pie I have ever had or made.
This Key Lime pie is really the best I have ever had! My mother actually made it and it is delicious. I like that it’s not too sour, and it is very creamy and decadent. Thank you for this recipe!
Lauren, Thank you for your recipe. I haven’t found a good Key Lime Pie recipe yet and look forward to trying yours out. I have a tip on making the crust. I think a homemade crust is essential but it can be hard to get the crumbs spread evenly. I saw this trick in an old Betty Crocker cookbook. You need 2 pie plates preferably Pyrex. I use a 9 1/2 and an 8 inch. Dump your crumbs in the larger and lightly spread out and up the sides. Spray the bottom of the 8 inch plate with a non-stick spray and push it down on the crumbs. The harder you push the better. Then take the plate off. Your crumbs should be evenly spread over the pie plate and compressed ready for the oven. I get a perfect crumb crust doing this every time. Again, thank you for your recipe.