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–+ servings
Slice of key lime pie on a white plate with a fork

Key Lime Pie

Tangy and luscious, this key lime pie is an indulgent treat your family and friends will love! It's hard to believe it's so easy to make. A graham cracker crust and four ingredients for the filling and you're in business!
Adapted from a recipe by The Pioneer Woman.
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Prep Time 20 minutes
Cook Time 20 minutes
Chill Time 1 hour
Total Time 1 hour 40 minutes
Servings 8 servings
Calories 167 kcal

Ingredients
  

Pie Crust

  • 1¼ cup graham cracker crumbs
  • ¼ cup sugar
  • ⅓ cup butter, melted

Pie Filling

  • 1 tbsp. lime zest
  • ½ cup lime juice freshly squeezed, from about four limes
  • 2 egg yolks
  • 1 14 oz. can sweetened condensed milk

Instructions
 

  • Preheat oven to 350℉.

For the Crust:

  • Add graham cracker crumbs to a medium bowl. Stir in sugar and melted butter.
  • Press into a pie pan, making sure you press it up the sides as well as the bottom. (A flat-bottomed measuring cup works well for this.) Pop it in the oven and partially bake it for about 5 minutes or till it's golden brown and set.
  • Remove the crust from the oven and set it aside.

For the Filling:

  • Add the lime zest, lime juice, and egg yolks to a medium-sized bowl and whisk or use a hand mixer to combine. Once combined, pour in the condensed milk and beat on high until the mixture is smooth. It should be nice and thick, too.
  • Pour the filling into your partially baked crust and place it in the oven for 15 minutes, or till the filling is set and no longer jiggly.
  • Remove the pie from the oven, and place it on a cooling rack to cool completely. Once cooled, place it in the refrigerator to chill thoroughly. This usually takes at least an hour, but longer is better.
  • Serve chilled with sweetened whipped cream and additional grated lime zest, if desired.

Notes

  • Use salted butter for the crust, it helps enhance the sweetness of the graham crackers while offering just the right amount of salt.
  • If the crust seems a bit thick, it should be. Having a bit more crust helps balance the tanginess of the lime filling, and the textural contrast is heavenly.
  • The pie is done when the filling is set and no longer jiggles.
  • To make mini key lime pies, line 16 muffin cups with cupcake liners. Press equal amounts of crust mixture into each cup, and then top with equal amounts of filling. Bake, cool, and refrigerate as directed above.
Nutrition Facts
Key Lime Pie
Amount per Serving
Calories
167
% Daily Value*
Fat
 
10
g
15
%
Saturated Fat
 
6
g
38
%
Trans Fat
 
0.3
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
3
g
Cholesterol
 
69
mg
23
%
Sodium
 
150
mg
7
%
Potassium
 
51
mg
1
%
Carbohydrates
 
18
g
6
%
Fiber
 
1
g
4
%
Sugar
 
10
g
11
%
Protein
 
2
g
4
%
Vitamin A
 
310
IU
6
%
Vitamin C
 
5
mg
6
%
Calcium
 
22
mg
2
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
*Nutrition disclaimer.