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.
I’ve made this several times and have used chocolate wafers for the crust. It’s delicious!
This pie is fabulous! Everyone loves it and asks for more. Have you frozen it before? If so, how does it hold up and does it taste just as good when thawed out?
I’ve never personally frozen it, but yes I think it would work! Allow it to thaw in the fridge.
This recipe is absolutely killer! I was trying to recreate an amazing slice of pie I’d had at an Oregon coast restaurant, so I used half graham crackers and half ginger snaps for the crust; then added dark rum and tiny flecks of fresh mint to the whipping cream. I served it at Easter and it was nothing short of SUBLIME! Go for it, guys, you won’t be disappointed!
Your crust sounds amazing! Thanks for sharing!
I increased the cream cheese to 8 or. Very delicious recipe! Thanks!
Ok, this is probably stupid, but do you put the whipped cream on after it’s cooled from the oven or after it’s cooled from the refrigerator. I’d think the fresher the better (so after the refrigerator), but the whipped cream may need to chill too. (can you tell i don’t cook much?)
Add the fresh whipped cream to the cooled pie. It can be enjoyed fresh, right after it’s whipped, or you can chill the completed pie until you’re ready to eat it–either way works.
I’ve had Key Lime Pie from Kutchie’s right down the street from the Baltimore estate, captain Kutchie makes a great pie, and his wife Anita Pelaez is from Key West, FL But when she makes the Key Lime Pie it is FUBAR…..Bob
can you use nilla wafers for the crust and still bake it
Sure!
Is there really no eggs in this recipe? Most call for egg yolks.
Yes, it really doesn’t. It’s delicious 🙂
Great Pie! the only differnce, I made the crust half ginger snaps, half graham cracker, this is super easy and it came out beautifully!
Hi Lauren!
I’m making this for my son’s 13th birthday at his request. I usually make key lime cheese cake so I love the cream cheese ingredient…..I would also like to add sour cream for added tang. Can I use 2 ounces of each, cream cheese and sour cream or simply add a half cup or so of sour cream to your standing recipe? Can’t wait!
Thank you,
Jane
Hi Jane, I really can’t say as I haven’t experimented with sour cream in this recipe, but I worry it would soften the filling and keep it from setting up properly.