Luscious Sweet-Tart Key Lime (Printable)

Creamy lime filling in crisp graham crust topped with whipped cream and lime zest.

# What You Need:

→ Crust

01 - 1 1/2 cups graham cracker crumbs (about 13–14 crackers), crushed
02 - 7 tablespoons unsalted butter, melted
03 - 3 1/2 tablespoons granulated sugar
04 - Pinch of salt

→ Filling

05 - 1 can (14 oz) sweetened condensed milk
06 - 1/2 cup fresh or bottled key lime juice
07 - 2 teaspoons grated lime zest
08 - 4 large egg yolks

→ Topping

09 - 1 cup cold heavy cream
10 - 2 tablespoons powdered sugar
11 - 1 teaspoon vanilla extract
12 - Extra lime zest or thin lime slices, for garnish

# Directions:

01 - Preheat oven to 350°F. In a bowl, combine graham cracker crumbs, melted butter, sugar, and salt until evenly moistened. Press mixture firmly into bottom and sides of a 9-inch pie pan. Bake crust for 10 minutes, then remove and allow to cool slightly.
02 - Whisk together sweetened condensed milk, key lime juice, lime zest, and egg yolks in a medium bowl until smooth and fully combined.
03 - Pour filling into the warm crust and smooth the surface. Bake for 15 minutes until center is just set but slightly wobbly. Remove from oven and cool to room temperature.
04 - Refrigerate pie for at least two hours until completely chilled and set.
05 - Beat cold heavy cream with powdered sugar and vanilla extract until medium peaks form. Spoon or pipe whipped cream over chilled pie and garnish with lime zest or slices before serving.

# Expert Advice:

01 -
  • It looks elegant enough to impress guests but honestly comes together faster than you'd think.
  • That peculiar alchemy where sweetened condensed milk and lime juice transform into something creamy and silky is genuinely addictive.
  • The no-fuss crust means you can focus on nailing the filling, which is where the magic actually happens.
02 -
  • Never skip the crust prebake—it's the difference between a crispy, satisfying bite and a soggy disappointment.
  • Room-temperature cooling is crucial; rushing it into the fridge can cause the top to crack, and besides, the filling needs time to set gently.
  • Use fresh or high-quality bottled key lime juice—regular lime juice tastes entirely different and will throw off the whole balance.
03 -
  • Keep your mixing bowls and electric beaters chilled before whipping cream—even 10 minutes in the freezer makes the cream whip faster and fluffier.
  • If you're worried about raw eggs, use pasteurized eggs or make the recipe without them and accept that the filling will be slightly less dense, though still delicious.
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