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
Follow me for more great recipes
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
Follow Me
I originally shared this recipe August 2017. Updated November 2019, November 2022 and March 2025.
This post contains affiliate links.
Pie was is delicious. Mine turned tan-brown color though. Is this because of the sweetened condensed milk? Can I avoid the this color?
I’m glad you enjoyed the taste of your key lime pie! The tan-brown color can sometimes happen when the sweetened condensed milk caramelizes, especially if the pie is overcooked or the oven temperature is too high. To avoid this in the future, you can try baking the pie at a slightly lower temperature and keep a close eye on it to make sure it doesn’t bake too long. Also, placing the pie on a lower oven rack can help prevent the top from browning too much. These tweaks should help keep that bright, light color typical of key lime pie.
Great results! Absolutely DELICIOUS! The pie was so easy to make…although I clearly need to step up my pie decorating game (pic posted on Instagram).
Well, my girlfriend thinks it’s the greatest thing ever and is super upset I gave it 2 stars. She says it deserves 5 stars. Visually and texturally I agree, it’s perfect. Maybe I needed that zest? The flavors definitely mellow after 24 hours? I still want to try different variations to know the possibilities🤣 Thanks Lauren!
My pie came out beautifully using the exact ingredients shown in the recipe. Perfect crust and topping with ideal firmness in the filling. My only complaint is how the filling has a condensed milk after taste. Which some people might enjoy. I know other recipes substitute 3 eggs for a second can of condensed milk though, which I assume would mellow out that distinct condensed milk flavor. In Lauren’s defense, I skimped on the lime zest which might have done the trick but… I’m under the impression that condensed milk in abundance will always compete to be the flavor at the forefront? What do I know, I’m a total pie rookie. If the 3 egg trick doesn’t work in the next one, I’ll do this one again with the zest and see if it changes. Thanks for teaching me something- J
Thanks for sharing your culinary talents with us. I wanted to give you some honest feedback on my outcome of making this. I love how simple this recipe is! I made this last night as a test run for our family Christmas dinner. Wanted to bring something light and tasty and unique for dessert after the big evening. And I love Key Lime Pie!! Unfortunately, I was disappointed and don’t know where things went wrong. I measured twice and checked the recipe to be sure.
I am a gal who eats fresh lime and lemons so it’s strong when I say that this is way too tart even for my tastes. My roommate barely touched any.
I also had to cook it for nearly 20 minutes instead of 10, to get the outer 2 inches to set, unfair now slightly browned.
I think way more cream cheese, less juice, and some vanilla might work, and a lower oven temperature may help. After 30 minutes cooled on the counter and overnight refrigeration the center is pudding.
Thank you!
Best key lime pie I have ever eaten!!
I made this for the first time to take for my mother-in-law for her birthday 🎂 The whole family loved it 😋 Even the professional chefs in the family lived it ❤️ Thank you so much for sharing 😊
I have made this pie several times and it is crazy delicious.
This pie is delicious. Used the ginger snap crust alternative! Just Heavenly. Thanks Lauren for all your great recipes!
This recipe was so easy to prepare. My family raved. Will be making this pie again. The Key lime juice was easy to find here in Florida. I added the juice of the limes too for extra tartness. Delish :o)