Key Lime Pie from Scratch

homemade key lime pie with graham cracker crust and topped with whipped cream.

Key Lime Pie from Scratch

This homemade key lime pie has a graham cracker crust filled with super tangy key lime filling. Topped with homemade whipped cream and key lime slices, it's a super refreshing summer treat!

Course Dessert

Cuisine American

Prep Time 20

Cook Time 30

Chilling Time 3

Total Time 3 50

Servings slices

Calories 353kcal

Author Kyleigh Sage

Equipment

Ingredients

Graham Cracker Crust

1 ½ cups graham cracker crumbs
¼ cup granulated sugar
6 tablespoons unsalted butter melted

Key Lime Filling

4 large egg yolks
1 tablespoon key lime zest
14 ounces sweetened condensed milk
½ cup key lime juice

Top with

homemade whipped cream
key lime slices
key lime zest

US Customary - Metric

Instructions

Preheat oven to 325°F.
Add the graham crackers to the food processor and pulse until you have small, even crumbs.
In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter and mix with a fork until all the crumbs are fully coated with butter.
Press the mixture evenly along the bottom and up the sides of a 9 inch pie dish and pack tightly by pressing down with the back of a measuring cup.
Bake for 15 minutes at 325°F and then let cool on a wire rack for at least 15 minutes before filling.
While the crust is cooling, make the filling! In a large bowl, whisk together the egg yolks and lime zest. Then add in the sweetened condensed milk and key lime juice and whisk until fully combined and smooth.
Pour the filling into the slightly cooled crust and bake at 325°F for 15-18 minutes or until the center is set but still jiggles slightly.
Remove from the oven and let cool on a wire rack at room temperature until cool, then transfer to the fridge and let chill for a minimum of 3 hours but ideally overnight.
I like to top this key lime pie with my favorite homemade whipped cream! You can pipe the whipped cream along the edges, or just smooth an even layer of whipped cream on top! Then just garnish with sliced key limes and more key lime zest!

Notes

This key lime pie will keep covered in the fridge for up to 3 days.

Note: Most standard pie pans are about 1 inch deep. So if you're using a deep dish pie pan (1 ½ to 2 inches deep) this recipe will not yield enough filling to completely fill your pan and you may want to double it.

Nutrition