Key Lime Pie with a Graham Cracker Crust

Prep Time 45 minutes
Cook Time 30 minutes
Total Time 1 hour 15 minutes
Servings 8
Author Haley D. Williams


Graham Cracker Crust

  • 8 full graham crackers processed to fine crumbs (1 cup)
  • 2 tablespoons granulated sugar
  • 5 tablespoons unsalted butter melted and warm

Lime Filling

  • 4 teaspoons grated zest plus 1/2 cup strained juice from 3 to 4 key limes
  • 4 large egg yolks
  • 1 14- ounce can sweetened condensed milk

Whipped Cream Topping

  • 3/4 cup heavy cream
  • 1/4 cup confectioners’ sugar
  • 1/2 key lime sliced paper thin and dipped in sugar (optional)


For the crust

  1. Adjust oven rack to center position and heat oven to 325° F. In a food processor, pulverize graham crackers until evenly fine. Add sugar and pulse a couple times until combined. Continue to pulse while adding warm, melted butter in a steady stream; pulse until the mixture resembles wet sand. Transfer the crumbs to a 9-inch pie plate and evenly press the crumbs into the pie plate. Bake the crust until it is fragrant and beginning to brown, 15 to 18 minutes. Transfer to a wire rack and cool completely.

For the filling

  1. Whisk zest and yolks in medium bowl until tinted light green, about 2 minutes. Beat in milk, then juice; set aside at room temperature to thicken, about 30 minutes.
  2. Pour lime filling into crust and bake until center is set, yet wiggly when jiggled, 15 to 17 minutes. Return pie to wire rack and cool to room temperature. Refrigerate until well chilled, at least three hours.

For the whipped cream

  1. Up to 2 hours before serving, whip cream in medium bowl to very soft peaks. Adding confectioners’ sugar 1 tablespoon at a time. Continue whipping to until stiff peaks form. Decoratively pipe whipped cream over filling or spread evenly with rubber spatula. Garnish with optional sugared lime slices and serve.

Recipe Notes

Pie can be covered with lightly oiled or oil-sprayed plastic wrap laid directly on filling and refrigerated up to one day.