Easy Key Lime Pie with Graham Cracker Crust
This Key Lime Pie is a refreshing ode to the sun-kissed Florida Keys, bringing a modern twist to the classic American dessert. With its tangy lime filling and crunchy graham cracker crust, it marries the zesty citrus notes with a creamy, indulgent texture.
Equipment
- 9-inch (23cm) pie dish
- Mixing bowl (large)
- Mixing bowl (medium)
- Citrus juicer or reamer
- Microplane or fine grater (for zesting)
- Offset spatula or back of a spoon
Ingredients
Crust
- 1 ½ cups graham cracker crumbs 150g; preferably crushed from whole graham crackers for best texture
- ⅓ cup granulated sugar 65g
- 6 tablespoons unsalted butter melted, 85g
Filling
- 4 large egg yolks at room temperature
- 14 ounces sweetened condensed milk 396g / one 14-oz can
- ½ cup key lime juice freshly squeezed, 120ml — approximately 20-25 key limes
- 1 tablespoon lime zest
Instructions
- Preheat the oven to 350°F / 180°C (160°C fan-forced). In a mixing bowl, combine the graham cracker crumbs, sugar, and melted butter until the mixture resembles wet sand.1 1/2 cups graham cracker crumbs, 1/3 cup granulated sugar, 6 tablespoons unsalted butter
- Press the mixture firmly into a 9-inch (23 cm) pie dish to form an even crust, making sure to press up the sides as well. Bake the crust for 10 minutes, then set aside to cool.1 1/2 cups graham cracker crumbs, 1/3 cup granulated sugar, 6 tablespoons unsalted butter
- In a large mixing bowl, beat the egg yolks until they lighten in color, then gradually mix in the sweetened condensed milk. Stir in the freshly squeezed key lime juice and lime zest until thoroughly combined.4 large egg yolks, 14 ounces sweetened condensed milk, 1/2 cup key lime juice, 1 tablespoon lime zest
- Pour the lime filling into the prepared crust, smoothing out the top with a spatula. Bake for 10 minutes, just until the filling has set and looks glossy.4 large egg yolks, 14 ounces sweetened condensed milk, 1/2 cup key lime juice, 1 tablespoon lime zest
- Allow the pie to cool at room temperature for 30 minutes, then cover loosely with plastic wrap and refrigerate for at least 3 hours or until fully chilled before serving.
Notes
Storage: Cover loosely with plastic wrap and refrigerate for up to 4 days. Flavour improves on day two.
Freezing: Wrap the whole pie or individual slices tightly in plastic wrap then foil. Freeze for up to 1 month. Thaw overnight in the fridge.
Make-Ahead: This pie is best made the day before serving — the filling sets firmer and the lime mellows beautifully.
Substitution: For dairy-free, swap sweetened condensed milk for coconut condensed milk and use coconut oil in the crust. Add ½ teaspoon vanilla extract for extra depth.
Pro Tip: Beat the egg yolks for a full 2 minutes until they lighten in colour before adding the condensed milk — this creates a lighter, silkier filling that sets evenly without turning rubbery.
Nutrition
Serving: 1servingCalories: 365kcalCarbohydrates: 49gProtein: 7gFat: 17gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.3gCholesterol: 131mgSodium: 172mgPotassium: 242mgFiber: 1gSugar: 39gVitamin A: 525IUVitamin C: 6mgCalcium: 169mgIron: 1mg
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