Key Lime Pie

Ingredients

• 12graham crackers
• 99 g (7 tbsp)butter, melted
• 50 g (¼ cup)granulated sugar
• 113 g (4 oz), softenedcream cheese
• 3egg yolks
• 397 g (14 oz)sweetened condensed milk
• 120 ml (½ cup)heavy whipping cream
• 120 ml (½ cup)key lime juice
• 180 ml (¾ cup), coldheavy whipping cream
• 60 g (½ cup)powdered sugar
• 2.5 ml (½ tsp)vanilla bean paste

Instructions

1. 1

   Heat the oven

   Preheat the oven to 180°C (350°F).

2. 2

   Grind the crackers

   Pulse the 12 graham crackers in a food processor until finely ground.

3. 3

   Mix the crust

   Melt 99 g (7 tbsp) of butter. Add it to the crumbs with 50 g (¼ cup) of granulated sugar, then pulse until combined.

4. 4

   Press the crumbs

   Press the mixture evenly across the bottom and up the sides of a pie pan, using a 60 ml (¼ cup) measure or a spoon to help.

5. 5

   Bake the crust

   Bake the crust at 180°C (350°F) for 8 minutes. Leave it to cool completely while you make the filling.

6. 6

   Smooth the cheese

   Keep the oven at 180°C (350°F). In a medium bowl, beat 113 g (4 oz) of softened cream cheese with an electric mixer until completely smooth.

7. 7

   Add the yolks

   Mix in the 3 egg yolks.

8. 8

   Add condensed milk

   Add 397 g (14 oz) of sweetened condensed milk and mix to combine.

9. 9

   Mix the filling

   Add 120 ml (½ cup) of heavy cream and 120 ml (½ cup) of key lime juice. Mix until completely combined.

10. 10

    Fill the crust

    Pour the filling into the prepared pie crust.

11. 11

    Bake the pie

    Bake at 180°C (350°F) for 22–24 minutes. The centre should still have a slight jiggle.

12. 12

    Chill the pie

    Leave the pie on the counter for 15 minutes, then refrigerate it uncovered for at least 6 hours or overnight before serving.

13. 13

    Whip the cream

    When ready to serve, whip 180 ml (¾ cup) of cold heavy whipping cream in a large bowl with an electric mixer on high until stiff peaks form.

14. 14

    Sweeten the cream

    Sift in 60 g (½ cup) of powdered sugar and mix just until combined.

15. 15

    Add the vanilla

    Add 2.5 ml (½ tsp) of vanilla bean paste and mix to combine.

16. 16

    Top and serve

    Top the pie with the whipped cream and serve.

What is key lime pie?

Key lime pie is a chilled American dessert associated with the Florida Keys. Its classic combination is a crumb crust and a creamy citrus filling, often finished with whipped cream.

This version uses a graham cracker crust and a filling made with sweetened condensed milk, egg yolks, cream and key lime juice. The sweet milk softens the lime’s sharpness, while the long chill helps the pie set for clean slices.

Nutrition and macros by portion

The nutrition label shows one serving as written: 600 calories, 8g protein, 68g carbs, 34g fat.

Most of the carbohydrates come from the graham crackers, condensed milk and sugars, while the butter, cream and cream cheese contribute much of the fat. The egg yolks and dairy provide some protein. Balance a slice with fresh fruit, or serve it after a meal built around vegetables and a protein-rich main.

Build a firm crumb crust

Fine crumbs: pulse the crackers until evenly ground so the butter can coat them consistently. Larger pieces can make the crust harder to press and more likely to crumble when sliced.

Even pressure: pack the mixture across the base and up the sides of the pan, using a measuring cup or spoon. The brief pre-bake helps the crust hold together under the filling.

Mix a smooth filling

Softened cheese: beat the cream cheese until no lumps remain before adding the other ingredients. If it is cold, it can be difficult to blend smoothly.

Gradual additions: mix in the yolks, condensed milk, cream and lime juice as directed. Stop once the mixture is combined rather than beating it for longer than needed.

Use the centre as a cue

Gentle wobble: the pie is ready after 22–24 minutes when the centre still jiggles slightly. It will continue to firm as it cools and chills.

Full chill: allow at least 6 hours in the fridge, or leave it overnight. Cutting before then may leave the filling too soft to hold its shape.

Finish the topping close to serving

Cold cream: start with chilled heavy whipping cream and beat it until stiff peaks form. Watch it closely near the end so it does not become grainy from over-whipping.

Vanilla finish: sift in the powdered sugar and mix just until combined, then add the vanilla bean paste. Add the whipped cream when the pie is ready to serve.

Plan the timing

Make ahead: the crust and filling can be baked well before serving because the pie needs a long, uncovered chill. Keep the whipped cream for serving time for its freshest texture.

For neat slices, use a sharp knife and wipe it between cuts. Serve the pie cold, when the filling is at its firmest.

Serve it simply

The vanilla whipped cream balances the citrus filling, so the pie needs little alongside it. For a lighter finish to the meal, serve modest slices with fresh berries or fruit.

The crust and topping make this a rich dessert; coffee or unsweetened tea can be a simple drink pairing.

Recipe notes & tips

• Let the cream cheese soften before mixing so the filling can become smooth.
• Use a measuring cup or spoon to press the crust firmly and evenly into the pan.
• Cool the crust completely before adding the filling.
• Take the pie out of the oven while the centre still has a slight jiggle.
• Chill the pie for at least 6 hours before slicing.
• Whip the topping just before serving for the best texture.

Variations

• Citrus swap: use regular lime juice if key lime juice is not available, keeping the same amount.
• Citrus zest: add finely grated lime zest to the filling for a more pronounced citrus aroma.
• Gingersnap base: replace the graham crackers with finely crushed gingersnaps for a spiced crust.
• Plain topping: serve the pie without whipped cream for a sharper, simpler finish.
• Individual pies: divide the crust and filling among small pie dishes, checking for doneness earlier.

Common mistakes to avoid

• Lumpy cream cheese: soften it first and beat it smooth before adding the other filling ingredients.
• Loose crust: grind the crackers finely and press the crumbs firmly across the base and sides.
• Overbaking: take the pie out when the centre is still slightly jiggly; it will set as it chills.
• Rushing the chill: give the pie at least 6 hours in the fridge so the filling can firm up.
• Over-whipped cream: stop beating when stiff peaks form to avoid a grainy topping.
• Soggy topping: add the whipped cream when serving rather than before the long chill.

How to store

Keep the pie covered in the fridge and eat within 3 days. Store whipped cream separately if possible, and add it just before serving; avoid leaving the pie at room temperature for extended periods.

Frequently asked questions