Key lime pie is one of my favorite pie recipes anytime of year, and you may be surprised to learn just how easy it is to make! The base is a simple graham cracker crust and the filling is just four ingredients: egg yolks, sweetened condensed milk, Key lime juice, and lime zest. Fresh key limes are nearly impossible to find where I grocery shop, so I use bottled juice. I also can't imagine the number of those tiny little devils it would take to get 1/2 cup of juice. But if you want to juice your own key limes, go forth! Just don't say I didn't warn you. For the zest, any ol' lime will do just fine.

How can you tell if key lime pie is done?

The bake time can vary some based on how hot your oven runs, but once it's done, the key lime pie should be set in the center but still slightly jiggly. Check yours around the 15-minute mark and if it seems too runny, keep baking it a bit longer. Remember that the pie will firm up some as it cools.

How long does key lime pie last in the fridge?

Covered tightly in plastic, this pie will last for up to five days in the refrigerator. Wait until just before serving to make the whipped cream and add it to the top.


1. Preheat the oven to 350°F. For the crust: Combine the graham crackers and granulated sugar in a food processor and pulse until fine crumbs form. Pour in the melted butter and pulse until the crumbs are well coated and stick together when pinched. Press the mixture into the bottom and up the sides of a 9-inch pie plate. Bake until just set, about 10 minutes. Set aside to cool slightly, about 10 minutes.

2. For the filling: Whisk the egg yolks, condensed milk, lime juice, and lime zest in a medium bowl until combined. Pour the filling into the crust and bake until the center is set but still slightly jiggly, about 15 minutes. Let cool for 30 minutes, then refrigerate until chilled, at least 1 hour.

3. Before serving, beat the heavy cream and powdered sugar in a large bowl with a mixer on medium speed until soft peaks form. Spread on the pie and garnish with lime zest.