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A slice of Key lime pie

Key Lime Recipe

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Classic Key lime pie, adapted from a recipe at King Arthur Baking


  • 11/2 C graham cracker crumbs (about two sleeves of graham crackers)
  • 1/4 C powdered sugar
  • 1/8 tsp salt
  • 1/3 C melted butter, cooled to 80–90°F (27–32°C) (any time a recipe calls for melted butter, this is the temperature range it should be in)
  • Grated zest of 1 medium lime
  • 3 large egg yolks
  • 114 oz can sweetened condensed milk
  • 2/3 C freshly squeezed Key lime juice (from about 20 Key limes, depending on juiciness)
  • 16 oz heavy whipping cream, sweetened and whipped to firm peaks

Key lime pie ingredients


Make the crust:

  • Preheat your oven to 325°F (163°C).
  • Melt the butter and cool to 80-90°F (27-32°C).
  • Pulse graham crackers in a food processor until the crumbs resemble coarse flour.
  • Add the powdered sugar and salt, pulse to combine. 
  • Add the melted, cooled butter and mix until thoroughly combined.

Making graham cracker crust

  • Press the crumb mixture into a 9 in (23 cm) pie pan evenly on the bottom and up the sides of the pan. You can use the base of a dry measuring cup or a spoon to make the process easier.

pressing crust into the pan

  • Bake the crust for about 15 minutes, until it is fragrant and slightly darker in color.

A baked graham cracker crust

  • Set the crust aside to cool.

Prepare the filling and make the pie:

  • In a medium mixing bowl, whisk together the sweetened condensed milk, egg yolks, zest, and lime juice until it thickens—about 3-4 minutes of whisking.
[gallery link="file" columns="2" size="medium" ids="30848,30849"]
Thickened key lime pie filling
You can see how the acid has thickened the filling
  • Pour the thickened filling into your cooled pie shell.

Pouring filling into the pie shell

  • Bake at 325°F (163°C) until the internal temperature reaches 145°F (63°C)—about 20-25 minutes.
  • At 20 minutes, check the temperature of the pie using your Thermapen ONE. If you don’t see any temperatures below 145°F (63°C), it’s ready to come out!

temping the key lime pie

  • Cool the pie to room temperature, then refrigerate for 3 hours, garnish with whipped cream, and serve.

Key lime pie