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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
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
Nutrition information is automatically calculated, so should only be used as an approximation.
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I originally shared this recipe August 2017. Updated November 2019, November 2022 and March 2025.
Great recipe! I used ginger snaps and butter for the crust. I made this pie as a gift and they said it was the best key lime pie they’ve had. I omitted the regular lime zest. Thanks!
I made it with tahitian/persian limes since I can’t get key limes or bottled juice here and used the gingersnap crust (without sugar, since there’s already sugar in the cookies).
While I like how this is much simpler to make than a more traditional recipe and how the filling is so thick and fluffy, and how the limey taste goes so well with the gingersnap, myself and my guests found that it was just far too sweet for our tastebuds. (Something I suspected would be the case.)
I will be trying it again, but substituting the second can of condensed milk for evaporated milk, which should halve the amount of sugar.
Made this on Sumday for my father & father-in-laws birthdays as they both love key lime pie. When I was a kid we went to Exuma, Bahamas and we had a bohemian made. She used to make Key Lime that was was Fantastic. Of course she made it with fresh key limes as they are readily available in the Bahamas. Well, my dad said it tasted and looked just like hers. It truly was delicious and I can’t wait to make it again! Thanks for a wonderful recipe!!!!
I often freeze my key lime pies and it works perfectly. It is even good served still a tiny bit frozen, especially in the summer time.
Gingersnap crust is awesome,best key lime pie recipe i’ve found.
Thank you Lauren
I made this for thanksgiving! One of my favorite pies ever! I love your recipes and I love how easy they are to follow.
will the crust get soggy if I make this the day before thanksgiving?
No, that will work great!
As a Key Lime pie lover. This is the best pie recipe I have ever tryed. Husband and family enjoyed it. The lime zest makes it.
I’m so flattered by your high praise! Thank you Cynthia! I hope you get to try more recipes here soon 🙂
I made two pies tonight. I was a little skeptical because there were no eggs and two cans of sweetened condensed milk. While I have not had the opportunity to eat either pie yet I did have some leftover filling that I baked in a custard cup. OMG!!!! I can’t wait to eat the pie with the homemade graham cracker crust and fresh whipped cream . I have made a lot of Key Lime Pies and I must say this is the best I have ever had. What makes it even better is that I have my very own Mexican Lime tree which I believe is the same as a Key Lime. This will be the only way I ever make a Key Lime pie again. Thank you!!!!
I bet it was absolutely divine with those fresh limes! Thanks for sharing 🙂
BEST Key Lime Pie Recipe ever!!
I’m so glad you liked it! Thanks for your comment XOX