desserts

Key Lime Pie: Tart. Sweet. No-Bake. Florida in a Crust.

Pam 2026
Key Lime Pie: Tart. Sweet. No-Bake. Florida in a Crust.

Ingredients

Serves 8-10.

For the Crust:

  • 1½ cups graham cracker crumbs
  • ¼ cup granulated sugar
  • 6 tbsp unsalted butter, melted

For the Filling:

  • 1 can (14 oz) sweetened condensed milk
  • ½ cup key lime juice (fresh or bottled)
  • 2 tbsp key lime zest
  • 3 large egg yolks

For the Topping:

  • 1 cup heavy cream
  • 2 tbsp powdered sugar
  • ½ tsp vanilla extract
  • Lime zest or slices for garnish

Key lime pie is summer in a crust. Tart. Sweet. Creamy. No oven required.

Tangy key lime filling. Buttery graham cracker crust. Fluffy whipped cream on top. 20 minutes. Chill. Slice. Escape to Florida.

1

Make the Crust

Mix graham crumbs, sugar, and melted butter. Press firmly into a 9-inch pie dish.

Refrigerate while making filling.

2

Make the Filling

Whisk condensed milk, key lime juice, key lime zest, and egg yolks in a bowl until smooth.

Mixture will thicken slightly.

3

Fill and Chill

Pour filling into crust. Smooth top.

Refrigerate at least 3-4 hours (overnight is better).

4

Make the Topping

Whip heavy cream, powdered sugar, and vanilla until stiff peaks form.

Spread or pipe onto chilled pie.

5

Serve

Garnish with lime zest or slices. Serve cold.

Summary

Prep Time: 20 minutes | Chill Time: 3-4 hours | Total Time: ~4 hours

Yield: 8-10 servings

Difficulty: Easy

Storage Notes

Fridge:

Store in refrigerator for up to 5 days (cream topping is perishable).

Freezer Friendly:

Freeze pie (without cream topping) for 2 months. Thaw in fridge overnight. Add cream before serving.

Pro Tip:

  • Bottled key lime juice works great. Don’t stress about finding fresh key limes.

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