Go Back
Judy John

Simple Key Lime Pie Recipe

This simple key lime pie combines creamy filling with bright citrus flavor inside a buttery crunchy crust for an easy homemade dessert.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 18 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 1 1/2 cups graham cracker crumbs
  • 1/3 cup unsalted butter melted
  • 2 tablespoons granulated sugar
Key Lime Filling
  • 14 ounces sweetened condensed milk
  • 4 large egg yolks
  • 1/2 cup key lime juice fresh preferred
  • 1 tablespoon lime zest
Topping
  • 1 cup whipped cream for serving

Equipment

  • Mixing Bowl
  • Baking Sheet
  • Oven
  • Pie Dish
  • Whisk
  • Spatula
  • Freezer
  • Cooling Rack

Method
 

  1. Preheat oven and lightly grease pie dish before preparing buttery graham cracker crust carefully.
  2. Mix graham crumbs, melted butter, and sugar until sandy texture forms evenly throughout mixture.
  3. Press crust mixture firmly into pie dish creating smooth compact edges for easier slicing later.
  4. Bake crust briefly until lightly golden and crisp before cooling slightly on rack completely.
  5. Whisk condensed milk, egg yolks, lime juice, and zest until creamy smooth texture develops.
  6. Pour filling into cooled crust spreading evenly with spatula for balanced creamy slices afterward.
  7. Bake pie until center looks softly set with slight jiggle remaining in middle area gently.
  8. Chill pie thoroughly before topping with whipped cream and slicing clean chilled servings beautifully.

Notes

Bake slightly longer for firmer texture or reduce baking time for creamier softer filling. Freeze chilled slices individually for quick desserts later. Handle crust gently while slicing to avoid crumbling. Add coconut, berries, or extra lime zest for flavor customization. Store covered inside refrigerator up to four days.