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Key Lime Pie
Total Time

3 hr 40 min

3 hr 40 min

Prep Time

20 minutes

20 min

Cook Time

20 minutes

20 min


for 8 servings

Graham Cracker Crust

  • 9 graham crackers, crushed
  • 3 tablespoons light brown sugar
  • ¼ teaspoon kosher salt
  • ½ stick unsalted butter, melted

Key Lime Filling

  • 4 large egg yolks
  • 1 can sweetened condensed milk
  • 2 teaspoons key lime zest
  • ⅔ cup key lime juice (160 mL)


  • ½ cup heavy cream (120 mL)
  • 1 tablespoon powdered sugar
  • 4 key limes, sliced or zested, for garnish

Nutrition Info

  • Calories 292
  • Fat 12g
  • Carbs 41g
  • Fiber 1g
  • Sugar 33g
  • Protein 8g

Estimated values based on one serving size.

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  1. Preheat the oven to 350°F (180°C).
  2. Make the graham cracker crust: In a medium bowl, mix together the graham cracker crumbs, sugar, salt, and butter until well combined. Press the mixture evenly against the bottom and sides of an 8-inch pie dish.
  3. Bake the crust until it begins to turn golden brown, about 8 minutes. Remove from the oven and let cool completely.
  4. Make the Key lime filing: In a large bowl, mix together the egg yolks, sweetened condensed milk, lime zest, and lime juice with an electric hand mixer on medium-high speed until smooth and frothy, about 2 minutes.
  5. Pour the filling into the cooled pie crust.
  6. Bake the pie until the filling is mostly set with a gentle wiggle in the center, about 20 minutes. Do not let the filling brown. Let the pie cool at room temperature for at least 30 minutes, then transfer to the refrigerator and chill until ready to serve.
  7. Make the topping: In a medium bowl, use a whisk or electric hand mixer to whip the heavy cream and powdered sugar until stiff peaks form.
  8. Top the chilled pie with the whipped cream and Key lime zest and slices.
  9. Enjoy!
Key Lime Pie