Traditional Key Lime Pie (Easy & Creamy)

A slice of Key Lime Pie topped with whipped cream and fresh lime slices sits on a white plate, with a green napkin and whole limes in the background.

Traditional Key Lime Pie (Easy & Creamy)

This Key Lime Pie with sweetened condensed milk is smooth, creamy, and perfectly balanced with bright citrus flavor and just the right amount of sweetness. Made with a buttery graham cracker crust and a silky lime filling, this easy dessert comes together with simple ingredients and a quick bake. It’s a refreshing, crowd-pleasing pie that’s perfect for Easter, spring gatherings, and summer celebrations.

Course Dessert

Cuisine American, Southern

Keyword key lime pie, key lime pie with sweetened condensed milk, traditional key lime pie

Prep Time 15

Cook Time 25

Chill: 4

Total Time 4 40

Servings

Calories 474kcal

Author Michele Feuerborn

Ingredients

Graham Cracker Crust 

1½ cups graham cracker crumbs (12 full sheets)
⅓ cup granulated sugar
6 tablespoons melted butter

Key Lime Pie Filling

4 large egg yolks
14 ounces sweetened condensed milk (1 can)
½ cup key lime juice (fresh or bottled) See Note below.
1 teaspoon lime zest

Whipped Topping

1 cup heavy whipping cream
2 tablespoons powdered sugar
½ teaspoon vanilla extract

Instructions

Make The Graham Cracker Crust

Preheat the oven to 350°F.
In a bowl, mix the graham cracker crumbs, melted butter and sugar until combined.
1½ cups graham cracker crumbs, ⅓ cup granulated sugar, 6 tablespoons melted butter
Use a measuring cup to press the crumbs firmly into a 9-inch pie plate.
Bake for 10 minutes, then cool slightly.

Make The Key Lime Pie Filling

In a mixing bowl, whisk egg yolks and sweetened condensed milk until slightly thickened and pale.
4 large egg yolks, 14 ounces sweetened condensed milk
Stir in key lime juice and lime zest until fully combined. The mixture will begin to thicken.
½ cup key lime juice, 1 teaspoon lime zest
Pour the filling into the warm crust and smooth the top.

Bake The Pie

Bake for 15 minutes until the center is set but still slightly jiggly.

Chill The Pie

Let the pie cool at room temperature for about 30 minutes, then refrigerate for at least 4 hours until fully chilled.

Make the Whipped Topping

In a bowl whip the heavy cream, powdered sugar, and vanilla until soft peaks form.
1 cup heavy whipping cream, 2 tablespoons powdered sugar, ½ teaspoon vanilla extract
Pipe the whipped cream on top of the key lime pie.
Garnish with extra lime slices and lime zest.

Notes

Fresh key lime juice offers the best flavor, but bottled juice works as well. You'll need roughly 12 to 20 key limes to get 1/2 cup of juice.
Do not over bake. The center should have a slight jiggle but not be runny or loose.
Let the pie cool at room temperature before refrigerating.
Chill for at least 4 hours to ensure the pie fully sets and you'll get clean slices.
Press the crust firmly into the pie plate so the crust holds together when slicing.

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