Key Lime Pie with Graham Cracker Crust
Key Lime Pie with Graham Cracker Crust is a tangy, creamy dessert made with key lime juice and zest, sweetened condensed milk, and egg yolks, layered atop a buttery, crumbly graham cracker base. This classic treat is topped with stabilized whipped cream for a perfect balance of zesty and sweet!
The BEST Key Lime Pie
When our family went to Turks and Caicos in December of 2024, we were surprised to experience the BEST key lime pie we’d tasted. Private Chef Jonathan made it for us during our first ever private dining experience on the island. Pure heaven!
While key lime pie was our dessert, we also were treated to fresh sushi (salmon mango crunch roll), coconut crusted shrimp, local catch (grouper), and surf and turf. Our meal was hands down one of the best I’ve ever had and we had leftovers to enjoy for another day or so too!
If you ever get a chance to travel to beautiful Turks and Caicos, be sure to contact Chef Jonathan. You can find him at caicoscuisine.com or on Instagram @caicoscuisine.
Why This Recipe Works:
- ZESTY – We’re using plenty of key limes in this delicious pie for a lovely zesty experience that you won’t want to miss. The sweet topping is the perfect contrast to the tartness.
- PERFECTLY CREAMY – Key lime pie is both creamy and crumbly and every bite delicious!
- IMPRESSIVE – Impress your guests with a classic key lime pie. They’ll be pleased to experience this any day of the week!
- FROM A PRIVATE CHEF’S KITCHEN – We’re thrilled that Chef Jonathan graciously shared this pie recipe with us. The only adapting I did was to add lime zest to the filling.
What You’ll Need:
- Graham Crackers
- Granulated Sugar
- Unsalted Butter
- Egg Yolks
- Key Lime Juice and Zest
- Sweetened Condensed Milk
- Heavy Cream
- Powdered Sugar
- Cornstarch
- Vanilla Extract
How to make Key Lime Pie:
Step 1
Prep graham cracker crust. Use a food processor to crush the graham crackers into coarse crumbs. In a mixing bowl, combine the processed crumbs, melted butter, and granulated sugar – stir until well combined.
Transfer the mixture to a 9.5- inch pie plate that has been prepped with baking spray. Press the crumbs firmly into the pie plate and up the sides of the dish.
Step 2
Bake crust. Bake the graham cracker crust in a 350-degree oven for 9-10 minutes. Let crust cool on the countertop.
Step 3
Prep limes. Zest enough key limes to get one tablespoons of zest. Then squeeze enough key limes to get about 1/2 cup of juice.
Step 4
Prep key lime filling. In a mixing bowl, combine 5 eggs yolks, 1/2 cup key lime juice, one tablespoon of zest, and the sweetened condensed milk. Use a whisk to mix well. Then pour filling into the cooled pie shell and bake until done, approximately 20-25 mins. Let cool.
Step 5
Make topping. While the pie is baking, make the stabilized whipped cream. Add heavy cream to another bowl and beat until some peaks begin to form. Add powdered sugar, corn starch, and pure vanilla extract – and beat a little more until the topping gets nice and dense.
Step 6
Add topping. When pie is completely cool, add the topping over the key lime filling, smoothing evenly to all sides. The topping should be thick.
NOTE: Add optional garnish – slices of key limes – to the top of the pie.
Step 7
Refrigerate pie. Set the finished key lime pie in your refrigerator for a couple of hours (or overnight) before serving. Slice and enjoy!
STORAGE: Store leftover pie in the refrigerator for 2-3 days (if it lasts that long)!
Recipe FAQs:
You can use regular (Persian) limes, though the flavor will be slightly less tart and distinctive. Some recipes mix key lime and Persian lime juice for balance. You could also use a mixture of Persian limes and lemons with a dash of vanilla extract.
Fresh lime juice is recommended for the best flavor, but bottled key lime juice (like Nellie & Joe’s) can be a convenient alternative.
Yes, this is NOT a no bake recipe. Bake the pie at 350°F for about 25 minutes, or until the filling is just set. Cool completely, add topping, and then chill in the refrigerator for at least 2 hours.
Stabilize the topping with a combo of powdered sugar and cornstarch.
At least 2 hours, but overnight is best for full flavor and texture.
Other Delicious Pie Recipes:
Kitchen Tools Used: (affiliate links)
xoxo ~Sue
Key Lime Pie Recipe
Ingredients
For the crust:
- 2 cups graham cracker crumbs – from about 1 ¼ sleeves of crackers
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter – melted
For the pie filling:
- 5 large egg yolks
- 14 oz. sweetened condensed milk
- 1 Tablespoon key lime zest
- 1/2 cup key lime juice
For the cream topping:
- 2 cups heavy cream
- 1/2 cup powdered sugar
- 1/4 cup cornstarch
- 1 teaspoon vanilla extract
Instructions
- Prep graham cracker crust. Use a food processor to crush the graham crackers into coarse crumbs. In a mixing bowl, combine the processed crumbs, melted butter, and granulated sugar – stir until well combined.Transfer the mixture to a 9.5-inch pie plate that has been prepped with baking spray. Press the crumbs firmly into the pie plate and up the sides of the dish.2 cups graham cracker crumbs, 1/4 cup granulated sugar, 1/2 cup unsalted butter
- Bake crust. Bake the graham cracker crust in a 350-degree oven for 9-10 minutes. Let crust cool on the countertop.
- Prep limes. Zest enough key limes to get one tablespoons of zest. Then squeeze enough key limes to get about 1/2 cup of juice.
- Prep key lime filling. In a mixing bowl, combine 5 eggs yolks, 1/2 cup key lime juice, one tablespoon of zest, and the sweetened condensed milk. Use a whisk to mix well. Then pour filling into the cooled pie shell and bake until done, approximately 20-25 mins. Let cool.5 large egg yolks, 1/2 cup key lime juice, 1 Tablespoon key lime zest, 14 oz. sweetened condensed milk
- Make topping. While the pie is baking, make the stabilized whipped cream. Add heavy cream to another bowl and beat until some peaks begin to form. Add powdered sugar, corn starch, and pure vanilla extract – and beat a little more until the topping gets nice and dense. 2 cups heavy cream, 1/2 cup powdered sugar, 1/4 cup cornstarch, 1 teaspoon vanilla extract
- Add topping. When pie is completely cool, add the topping over the key lime filling, smoothing evenly to all sides. The topping should be thick.Add optional garnish – slices of key limes – to the top of the pie.
- Refrigerate pie. Set the finished key lime pie in your refrigerator for a couple of hours (or overnight) before serving. Slice and enjoy!
Notes
- Fresh lime juice is recommended for the best flavor, but bottled key lime juice (like Nellie & Joe’s) can be a convenient alternative.
- Store leftover pie in the refrigerator for 2-3 days (if it lasts that long)!