Key Lime Pie Recipe (Classic, Creamy, and Easy)

Key lime pie is a classic American citrus dessert made with key lime juice, sweetened condensed milk, egg yolks, and a graham cracker crust. This traditional key lime pie recipe creates a smooth, tangy filling that is baked briefly and then chilled until perfectly sliceable.

There is something instantly uplifting about a homemade key lime pie. The creamy filling is smooth and bright, the graham cracker crust adds buttery crunch, and every bite balances sweetness with that unmistakable citrus tang. It is one of those desserts that feels both nostalgic and elegant at the same time.

As the pie bakes, the kitchen slowly fills with the fresh aroma of citrus and warm graham crackers. It is one of those small baking moments that instantly makes a homemade dessert feel special.

This key lime pie recipe is rich, silky, and refreshingly simple to make. It uses a handful of classic ingredients, bakes quickly, and chills into a sliceable pie with a luscious texture that feels almost like citrus silk. If you love desserts that feel light yet deeply satisfying, this is the kind of recipe that earns a permanent place in your dessert rotation.

The first time I baked a key lime pie at home, I was surprised by how quickly the filling came together. With only a few ingredients and a short bake, the pie transforms into something that tastes far more complex than the effort suggests.

I especially love how this pie feels fancy without being complicated. It is the kind of dessert that looks beautiful on a table, but the process itself is wonderfully approachable. Once the crust is pressed in and the filling is whisked together, the oven does most of the work.

Because it is easy to make, beautifully sliceable, and full of bright citrus flavor, key lime pie has become one of the most widely shared homemade pie recipes online.

If you enjoy bright citrus desserts, a creamy lemon pie offers a similarly refreshing flavor with its own sunny, tangy character.

Key Lime Pie Recipe – Quick Overview

Key lime pie is a classic citrus dessert made with sweetened condensed milk, egg yolks, and key lime juice baked in a graham cracker crust. The pie has a smooth custard-like filling with a bright, tangy flavor that balances sweetness and acidity.

After baking briefly, the pie is chilled until firm and sliceable. It is traditionally served cold with whipped cream.

Quick facts

Key Lime Pie at a Glance

Key lime pie is a chilled citrus custard pie made with sweetened condensed milk, egg yolks, and key lime juice baked in a graham cracker crust. The filling is baked briefly and then refrigerated until firm, creating a smooth, creamy texture with a bright balance of sweetness and citrus acidity.

Because the pie sets both from the acidity of lime juice and the gentle heat of baking, it develops a silky custard consistency that slices cleanly once chilled. The result is a refreshing dessert that feels light, tangy, and naturally creamy.

Why You Will Love This Key Lime Pie Recipe

This pie delivers so much with such a short ingredient list. It is bright, creamy, refreshing, and satisfying without feeling heavy.

• Easy to make: The filling comes together in one bowl with minimal effort.
• Perfect balance of flavors: Sweetened condensed milk softens the sharp citrus into a creamy, tangy filling.
• Smooth and silky texture: The baked custard sets into a firm yet luscious pie.
• Beautiful make-ahead dessert: It needs chilling, which makes it ideal for preparing ahead of time.
• Classic and crowd-pleasing: It feels nostalgic, polished, and universally loved.

What Is Key Lime Pie? (Classic Key Lime Pie Explained)

Key lime pie is a traditional American dessert known for its creamy citrus filling and crumb crust. It is most closely associated with Florida, where key limes grow naturally.

The classic filling contains:

• sweetened condensed milk
• egg yolks
• key lime juice
• lime zest

When baked briefly and chilled, these ingredients create a custard-like filling that is smooth, creamy, and slightly tangy.

What makes key lime pie special is the balance between sweetness, acidity, and creaminess. The citrus flavor feels bright and refreshing, while the crust adds buttery depth and texture.

One small baking note that often surprises people: a real key lime pie filling is usually more yellow than green. The color comes mainly from the egg yolks and condensed milk, not from bright green lime juice. That softer natural color is actually one of the signals that the pie looks homemade and authentic.

Key Lime Pie History & Origin

Key lime pie is closely associated with the Florida Keys, where key limes were historically abundant. The dessert likely developed in the late 19th century when local cooks combined available ingredients to create a simple citrus custard pie.

At the time, fresh milk was difficult to store in the warm coastal climate. Because of this, cooks relied on sweetened condensed milk, which could be stored without refrigeration. When mixed with egg yolks and the juice of local key limes, the mixture thickened naturally and created the smooth filling that defines the dessert today.

The pie quickly became a regional specialty and is now considered one of the most iconic desserts of Florida cuisine.

Although modern versions sometimes use regular limes, cream cheese, or additional ingredients, traditional key lime pie remains remarkably simple. The classic filling contains only a few components, yet it delivers a perfectly balanced flavor of sweetness and bright citrus.

Today, key lime pie is so closely associated with Florida that it was officially designated the state pie of Florida in 2006. This recognition reflects how deeply the dessert is connected to the region’s culinary history and citrus agriculture.

What Makes a Key Lime Pie Authentic?

Authentic key lime pie relies on a very small number of ingredients. Traditionally, the filling contains only sweetened condensed milk, egg yolks, and key lime juice, baked in a crumb crust and served chilled.

Historically, cooks in the Florida Keys used condensed milk because fresh dairy was difficult to store in the warm climate. The natural acidity of key lime juice thickened the mixture, creating the signature creamy filling.

Today, some modern variations add ingredients such as cream cheese or heavy cream, but the classic version remains simple and balanced.

Key elements of an authentic key lime pie include:

• bright citrus flavor from key lime juice
• creamy texture from condensed milk
• custard structure from egg yolks
• buttery crumb crust
• chilled serving temperature

The beauty of the dessert is how these simple ingredients combine into a pie that feels elegant yet uncomplicated.

Traditional vs Modern Key Lime Pie

Traditional recipes tend to have a brighter citrus flavor, while modern versions sometimes emphasize creaminess.

What Does Key Lime Pie Taste Like?

A well-made key lime pie tastes creamy, tangy, and lightly sweet.

The lime juice brings a fresh citrus brightness that feels more aromatic than lemon desserts. Sweetened condensed milk softens that sharp acidity, creating a filling that is balanced rather than sour.

The graham cracker crust adds buttery sweetness and a subtle toasted flavor that complements the citrus filling perfectly.

Finished with whipped cream, each bite feels smooth, airy, and refreshing.

Key Lime Pie Flavor Profile

The flavor of key lime pie is defined by contrast.

This balance between sweet and tart is what makes the dessert feel light yet satisfying.

For another classic citrus dessert, lemon meringue pie has a brighter lemon flavor and a lighter topping, while key lime pie stays richer and creamier.

Ingredients You’ll Need

This pie relies on a short ingredient list, which means each one matters. The structure is simple, so good balance and proper ratios are what make the finished pie taste bakery-level.

For the graham cracker crust

• 1 3/4 cups graham cracker crumbs
• 2 tablespoons granulated sugar
• 7 tablespoons unsalted butter, melted

For the key lime pie filling

• 4 large egg yolks
• 2 cans sweetened condensed milk, 14 ounces each
• 3/4 cup key lime juice, fresh or bottled
• 1 tablespoon lime zest

For topping

• 1 cup heavy whipping cream
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract
• extra lime zest or thin lime slices for garnish

Ingredient Notes and Authority Tips

Graham cracker crumbs

These create the classic crust flavor and texture. Fine crumbs press together more evenly and create neater slices. If the crumbs are too coarse, the crust can feel loose and crumbly after chilling.

Melted butter

Butter binds the crust and helps it toast into a firm base. The crust mixture should resemble damp sand. If it looks dusty, it may need a little more butter.

Egg yolks

The yolks help thicken the filling and give it that classic creamy structure. They also contribute to the soft yellow color that authentic key lime pie is known for.

Sweetened condensed milk

This is essential for both sweetness and body. It creates the signature smooth, dense-yet-silky texture. Do not substitute evaporated milk here, because it will not produce the same richness or structure.

Why condensed milk works so well

Sweetened condensed milk contains concentrated milk solids and sugar, which create both sweetness and structure. If evaporated milk were used instead, the filling would lack the same thickness and sweetness, resulting in a much looser custard that would not set properly.

The acidity in lime juice naturally thickens sweetened condensed milk. This reaction creates the silky custard texture even before the pie bakes.

Key lime juice

Fresh juice gives the brightest flavor. Bottled key lime juice can also work well if you want a more traditional profile and cannot find fresh key limes.

Did you know that key limes are often picked green, but the fruit itself turns yellow when ripe, which is one reason authentic key lime pie filling is usually more yellow than green?

Lime zest

Zest adds aromatic depth and makes the citrus flavor feel fuller and fresher rather than one-dimensional.

Whipped cream

This softens the tartness and makes each slice feel balanced. A lightly sweetened whipped cream is usually better than an overly sugary topping because it lets the lime filling stay the star.

Key Lime Pie Structure Chart

Can I Use Regular Limes Instead of Key Limes?

Yes, you can. Traditional key lime pie is made with key limes, which are smaller, more aromatic, and slightly more complex in flavor. But regular Persian limes still make a delicious pie.

If you use regular limes, the pie will be a little less floral and slightly more straightforward in citrus flavor, but it will still be creamy, bright, and absolutely worth making.

Key Lime vs Regular Lime (Flavor Comparison)

Best Crust for Key Lime Pie

The classic crust is a graham cracker crust, but several variations also work well.

Most traditional recipes use graham crackers because they provide the ideal balance between sweetness and texture.

Equipment You Will Need

You do not need anything fancy for this recipe, but a few helpful tools make the process easier and more consistent.

• 9-inch pie dish
• mixing bowls
• whisk
• measuring cups and spoons
• citrus zester
• citrus juicer
• spatula
• hand mixer or stand mixer for whipped cream
• refrigerator space for proper chilling

Small baking insight

A metal measuring cup or flat-bottomed glass is very helpful for pressing the crust evenly into the pie dish. This creates a more compact crust, which helps prevent crumbling during slicing.

How to Make Key Lime Pie

1. Prepare the crust

Preheat your oven to 350°F.

In a mixing bowl, stir together the graham cracker crumbs, sugar, and melted butter until the mixture looks evenly moistened and resembles wet sand.

Press the mixture firmly into a 9-inch pie dish, covering the bottom and slightly up the sides. Use the bottom of a measuring cup or glass to compact it evenly.

Bake the crust for 8 minutes, then let it cool slightly while you prepare the filling.

Visual cue

The crust should look set and lightly golden, not dark brown. Overbaking at this stage can make the crust too hard once chilled.

2. Make the filling

In a medium bowl, whisk the egg yolks until smooth and slightly thickened. Add the sweetened condensed milk and whisk until fully combined.

Whisk in the lime juice and lime zest until the filling is smooth and cohesive.

Let the mixture sit for a minute or two. You may notice it begin to thicken slightly as the acid reacts with the condensed milk. This is normal and part of what helps the filling set beautifully.

3. Fill the crust

Pour the lime filling into the warm crust and smooth the top gently with a spatula if needed.

4. Bake the pie

Bake for 15 minutes, or until the filling looks mostly set with just a slight softness in the center.

Do not wait for a fully firm center like a cheesecake. The pie will continue to set as it cools and chills.

Baking signal

The edges should look settled and smooth, while the center may still have a gentle wobble. That light wobble is usually ideal.

5. Cool and chill

Let the pie cool to room temperature, then refrigerate for at least 4 hours, preferably longer, until fully chilled and set.

For the cleanest slices, chilling overnight is even better.

6. Make the whipped cream

Beat the heavy whipping cream, powdered sugar, and vanilla extract until soft to medium peaks form.

Spoon or pipe the whipped cream over the chilled pie. Finish with lime zest or lime slices if desired.

Baking Timeline

How to Know When Key Lime Pie Is Done Baking

Experienced bakers often rely on visual and texture cues rather than just the timer. Key lime pie is especially one of those desserts where subtle changes matter.

Signs that key lime pie is finished baking:

• the edges look set and slightly firm
• the center jiggles gently when the pan moves
• the surface remains pale rather than browned

After baking, the pie will continue to firm up while cooling and chilling.

Custard Baking Signals

Key Lime Pie Success Tips

For the best key lime pie, press the crust firmly, use enough lime juice for a bright balanced filling, and chill the pie long enough for clean slices. A slight wobble in the center after baking is normal and usually leads to the best final texture once the pie has fully chilled.

Why Key Lime Pie Sets So Well

Key lime pie sets through two processes happening at the same time. First, the acidity of the lime juice begins tightening milk proteins as soon as the filling is mixed. This early thickening helps create the dense, creamy base that gives the pie its signature texture.

Second, the egg yolks set gently in the oven as heat causes their proteins to coagulate. This stabilizes the filling so the pie becomes smooth, sliceable, and custard-like once fully chilled.

Because both of these reactions work together, key lime pie achieves a silky texture with a surprisingly short bake time. That dual setting process is one of the reasons this dessert feels so luxurious despite using only a few simple ingredients.

Texture Breakdown

One of the most satisfying parts of key lime pie is the contrast between the crisp graham cracker crust and the silky citrus custard filling.

• Crust: buttery, crumbly, lightly crisp
• Filling: smooth, creamy, silky, cool
• Topping: soft and airy if finished with whipped cream

That contrast is what makes each bite feel complete.

When sliced, the pie reveals clean, creamy layers against the golden graham crust, which is one of the reasons key lime pie photographs so beautifully.

Common Mistakes to Avoid

Overbaking the custard

Custard pies rely on delicate egg proteins for structure. If the filling bakes too long or at too high a temperature, the proteins can tighten too much and cause the filling to become slightly grainy instead of silky.

Under-pressing the crust

A loosely packed crust tends to crumble during slicing. Firm pressing is one of the small details that makes a big difference.

Skipping the chill time

This pie needs proper refrigeration to develop its final texture. Trying to slice it too early usually leads to a softer, messier result.

Using too little lime juice

The citrus flavor should feel clear and bright. Too little juice makes the filling taste sweet but flat.

Overwhipping the cream

Whipped cream should be soft and smooth, not stiff and grainy. Slightly softer whipped cream looks prettier and pairs better with the silky filling.

Pro Tips for the Best Key Lime Pie

• Use fresh zest even if you use bottled juice: Fresh zest adds aromatic freshness that instantly improves the flavor.
• Chill longer for cleaner slices: Four hours is the minimum, but overnight chilling creates the neatest texture and most elegant slices.
• Wipe the knife between cuts: For beautiful presentation, clean the knife after each slice.
• Keep the topping light: A restrained whipped cream topping keeps the pie feeling fresh and balanced rather than too rich.
• Let the citrus shine: This pie is at its best when the lime flavor feels crisp and natural, so avoid overly sweet garnishes or heavy toppings.

Key Lime Pie Troubleshooting Guide

Pie filling is too soft

Possible causes:

• insufficient baking time
• not enough chilling time
• incorrect ingredient ratios

Pie filling tastes too sweet

Possible cause:

• not enough lime juice

Crust crumbles when slicing

Possible cause:

• crust not pressed firmly enough before baking

Key Lime Pie Variations

Many bakers enjoy experimenting with variations of this classic key lime pie recipe while keeping the same bright citrus balance.

Classic whipped cream finish

The most traditional and balanced option.

Extra zesty version

Add a little extra lime zest to the filling or sprinkle more over the whipped cream for stronger citrus aroma.

Coconut version

Add a little toasted coconut on top for a tropical twist that pairs beautifully with lime.

Cream cheese swirl topping

For a slightly richer presentation, fold a small amount of softened cream cheese into the whipped topping.

Mini key lime pies

Press the crust into tart pans or muffin tins for individual desserts that work well for parties and gatherings.

How to Serve Key Lime Pie

This pie is best served cold. The chilled texture is part of what makes it so refreshing.

When served well chilled, the filling feels almost like citrus silk against the crisp graham crust, especially when a small cloud of whipped cream melts slowly over the top.

You can serve it:

• plain, for a clean classic finish
• with whipped cream and lime zest
• with thin lime slices for a pretty citrus garnish
• with berries for a softer fruit contrast
• after a heavier meal, when something bright and cool feels especially welcome

I love serving key lime pie after warm-weather dinners or rich holiday meals because it feels like a reset dessert. It is creamy enough to feel indulgent, but the citrus keeps it lively and light on the palate.

It works beautifully:

• after a heavier meal because it feels bright and refreshing
• for spring and summer gatherings
• for holiday dessert tables when you want something lighter beside richer desserts
• with coffee, iced coffee, or tea

If you want a slightly more polished finish, garnish each slice with whipped cream, lime zest, or a very thin lime wheel.

Why Key Lime Pie Is Served Cold

Key lime pie is always served chilled because cooling completes the setting process.

As the pie chills:

• the custard firms up
• the flavors blend together
• the texture becomes smoother

Serving the pie cold also highlights the refreshing citrus flavor, making it especially popular during warm weather.

I like chilling the pie overnight rather than just four hours. The texture becomes even smoother and the citrus flavor deepens.

For another easy chilled dessert, this Oreo pie is a fun option with a creamy filling and cookie crust.

Key Lime Pie Flavor Pairings

Key lime pie has a bright citrus flavor that pairs beautifully with a variety of ingredients and beverages. The combination of tart lime, creamy filling, and buttery crust makes it a dessert that works well with both light and rich flavors.

• Fresh berries: Strawberries, raspberries, and blueberries add natural sweetness and a fresh contrast to the tangy citrus filling. A few berries on the side of each slice create a beautiful and refreshing presentation.
• Coconut: Coconut pairs especially well with lime because both flavors share tropical notes. Toasted coconut flakes sprinkled over whipped cream add texture and aroma.
• White chocolate: White chocolate complements the tart citrus flavor by adding a smooth, creamy sweetness that balances the acidity of lime.
• Tropical fruits: Mango, pineapple, and passion fruit all enhance the tropical character of key lime pie. These fruits can be served as a fresh garnish or as a light fruit salad alongside the pie.
• Coffee and espresso: The acidity of coffee contrasts nicely with the creamy citrus filling. A strong espresso or iced coffee often pairs beautifully with a slice of key lime pie.

Storage Tips

When stored properly, this key lime pie recipe keeps its creamy texture and bright citrus flavor for several days.

Store the pie covered in the refrigerator for up to 3 days.

Cover the pie loosely or store slices in an airtight container. The texture is best within the first couple of days, when the crust still has a little structure and the filling feels especially fresh.

Key Lime Pie Storage Chart

Can You Freeze Key Lime Pie?

Yes. Key lime pie freezes surprisingly well. Chill it fully first, then wrap tightly and freeze for up to 1 month. Thaw overnight in the refrigerator before serving.

For the best texture, add whipped cream after thawing rather than before freezing.

Freezing can make the filling slightly firmer, but it still tastes delicious and often slices very neatly.

Make-Ahead Notes

This is one of the best make-ahead pies because chilling improves both flavor and texture.

Best schedule

• Day 1: bake and chill the pie
• Day 2: top with whipped cream and serve

That timeline gives the filling time to fully set and makes entertaining much easier.

What Makes This Recipe Work

This recipe works so well because it uses one of the most dependable pie formulas in classic American baking. The sweetened condensed milk provides richness and sweetness, the egg yolks build structure, and the key lime juice brings the sharp citrus acidity that balances and tightens the filling.

The result is a pie that feels luxurious without requiring complicated technique. With the right ratio of creamy, sweet, and tart elements, the filling sets into a texture that is smooth, sliceable, and deeply satisfying.

Fans of cool, creamy desserts may also love this banana cream pie recipe, another comforting classic with a silky filling.

Frequently Asked Questions

Is key lime pie supposed to be green?

No. Authentic key lime pie is usually pale yellow, not bright green. The filling color comes mainly from egg yolks and condensed milk.

Can I use bottled key lime juice?

Yes. Bottled key lime juice works well, especially when fresh key limes are hard to find.

How do I know when key lime pie is done baking?

The edges should look set, and the center should still have a slight wobble. It will firm up more as it cools and chills.

Can I make this without whipped cream?

Yes. The pie is delicious on its own, though whipped cream adds balance and makes the tartness feel softer.

Is key lime pie supposed to be baked?

Yes. Many classic versions are briefly baked so the filling sets properly. It is a short bake, not a long custard-style bake.

Can I make key lime pie ahead of time?

Yes, and it is actually one of the best make-ahead desserts because chilling improves the texture.

Why does key lime pie need to chill?

Key lime pie finishes setting during refrigeration. While the filling begins to thicken in the oven, chilling allows the custard structure to fully stabilize. This is what gives the pie its smooth texture and clean slices.

For best results, chill the pie for at least 4 hours, though overnight chilling often produces the best texture.

Why is my key lime pie filling too soft or runny?

A soft or runny filling usually happens for one of three reasons:

• the pie was underbaked
• the pie was not chilled long enough
• the filling ingredients were measured incorrectly

The pie should bake until the edges are set but the center still jiggles slightly.

What makes key lime pie taste authentic?

Authentic key lime pie relies on a very small ingredient list.

The classic version contains:

• key lime juice
• sweetened condensed milk
• egg yolks

These ingredients create the signature creamy filling when baked and chilled.

Quick Tips for a Smooth, Sliceable Key Lime Pie

Recipe Summary

This classic key lime pie recipe creates a creamy citrus filling, a buttery graham cracker crust, and the kind of bright flavor that makes people return to it again and again. It is simple enough for everyday baking, beautiful enough for celebrations, and dependable enough to become one of those desserts you make on repeat.

If you want a dessert that feels sunny, silky, and classic, this is it.

More Classic Pie Recipes

If you love homemade pies, here are a few more recipes you might enjoy:

• Lemon Pie – bright and creamy citrus dessert with a smooth custard filling
• Coconut Cream Pie – rich coconut custard topped with whipped cream
• Chocolate Cream Pie – silky chocolate filling with a buttery crust
• Apple Pie – classic cinnamon-spiced fruit pie
• Pumpkin Pie – traditional holiday custard pie with warm spices

Final Thoughts

When I bake key lime pie at home, the part I enjoy most is slicing the pie after it has chilled overnight. The filling becomes perfectly smooth and creamy, and the citrus aroma is incredibly fresh.

It is one of those desserts that feels elegant without requiring complicated techniques. A simple crust, a creamy filling, and a few hours in the refrigerator transform a handful of ingredients into a dessert that feels special every time.

If you enjoy citrus desserts, this pie often becomes one of those recipes you return to again and again.

Continue to Content

Key Lime Pie Recipe

Yield: 8 slices

Prep Time: 20 minutes

Cook Time: 18 minutes

Additional Time: 4 hours

Total Time: 4 hours 38 minutes

This classic key lime pie recipe features a smooth citrus custard filling made with sweetened condensed milk, egg yolks, and key lime juice, baked in a buttery graham cracker crust and chilled until perfectly sliceable.

Print

Ingredients

For the Graham Cracker Crust

Toggle ingredient group

• 1 3/4 cups graham cracker crumbs
• 2 tablespoons granulated sugar
• 7 tablespoons unsalted butter, melted

For the Key Lime Pie Filling

Toggle ingredient group

• 4 large egg yolks
• 2 cans sweetened condensed milk (14 ounces each)
• 3/4 cup key lime juice (fresh or bottled)
• 1 tablespoon lime zest

For the Whipped Cream Topping

Toggle ingredient group

• 1 cup heavy whipping cream
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract
• extra lime zest or thin lime slices for garnish

Instructions

1. Prepare the crust.
   Preheat the oven to 350°F (175°C). In a bowl mix the graham cracker crumbs, sugar, and melted butter until the mixture resembles damp sand. Press the mixture firmly into a 9-inch pie dish, covering the bottom and slightly up the sides. Bake the crust for 8 minutes, then let it cool slightly.
   
2. Make the filling.
   In a medium bowl whisk the egg yolks until smooth. Add the sweetened condensed milk and whisk until fully combined.
   
3. Add the citrus.
   Whisk in the key lime juice and lime zest until the filling is smooth and cohesive. Let the mixture sit briefly so it begins to thicken slightly.
   
4. Fill the crust.
   Pour the lime filling into the prepared crust and smooth the surface gently with a spatula.
   
5. Bake the pie.
   Bake for about 15 minutes, until the edges look set and the center still has a slight wobble.
   
6. Cool, chill, and finish.
   Allow the pie to cool to room temperature, then refrigerate for at least 4 hours (or overnight) until fully set. Before serving, whip the heavy cream, powdered sugar, and vanilla to soft peaks and top the chilled pie. Garnish with lime zest or thin lime slices if desired.
   

Notes

1. Chill for clean slices

The pie needs at least 4 hours of refrigeration to fully set. Overnight chilling creates the neatest slices.

2. Do not overbake

The center should still have a slight wobble when removed from the oven. The filling will continue to set as it cools.

3. Press the crust firmly

Use the bottom of a measuring cup or glass to compact the crust. This helps prevent crumbling when slicing.

4. Fresh lime zest improves flavor

Even if using bottled key lime juice, fresh lime zest adds aromatic citrus oils that make the pie taste brighter.

5. Add whipped cream just before serving

For the best texture and presentation, whip the cream and garnish the pie shortly before serving.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Cream Heavy Whipping
• 
  Simply Lemonade All Natural
• 
  Sweetened Condensed Milk
• 
  Raw Granulated Turbinado Cane Sugar
• 
  Graham Crackers

Nutrition Information:

Yield: 8 slices Serving Size: 1 slice
Amount Per Serving:Calories: 480Total Fat: 28gCarbohydrates: 48gFiber: 1gSugar: 38gProtein: 9g

Nutrition information is automatically calculated and should be considered an estimate only.