Easy Key Lime Pie

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This easy Key lime pie is a creamy, tangy dessert made with a buttery graham cracker crust and a smooth citrus filling that sets beautifully in the oven.

It has that perfect balance of sweet and tart, with a fresh lime flavor that keeps every bite light and refreshing.

Made with only six ingredients, it’s a classic no-fuss pie recipe that’s perfect for summer gatherings, make-ahead desserts, or anytime you want something bright and simple to serve.

How To Make This Easy Key Lime Pie

Ingredients You’ll Need For This Recipe

For the crust:

6 ounces graham crackers (about 12 full sheets)
2 tablespoons sugar
5 tablespoons butter

For the filling:

5 egg yolks
1 can (14 ounces) sweetened condensed milk
½ cup lime juice

For topping (optional):

1 tablespoon lime zest
Whipped cream

Step-by-Step Guide

1. Preheat your oven to 350°F and line a 9-inch springform pan with parchment paper.

2. Melt the butter in a small pot over low heat.

3. Crush the graham crackers into fine crumbs using a food processor, then transfer them to a bowl.

4. Add the sugar and melted butter, mixing until the texture resembles wet sand.

5. Press the crumb mixture firmly into the bottom of the pan, working some of it up the sides as well.

6. Pre-bake for 5–6 minutes until lightly golden, then remove from the oven and let it cool.

7. In a medium bowl, whisk together the egg yolks, sweetened condensed milk, and lime juice until smooth and creamy.

8. Pour the filling into the cooled crust and smooth the top.

9. Bake for about 15 minutes, until the filling is set and no longer jiggles when gently shaken.

10. Allow the pie to cool fully at room temperature before serving so the filling can firm up properly.

11. Before serving, sprinkle lime zest over the top and add dollops of whipped cream for decoration if you like.

Important Recipe Notes

Try to press the crust to the bottom of the baking tray as evenly as possible to ensure you get a flat, stable base.
Try to bring the crust slightly up the sides of the pan as well. The filling will set nicely and hold its shape, but the edges will break a little when releasing the pie from the pan and baking paper after it has cooled. If a flawless presentation is important for you, it’s best if the filling sits in the crust completely.
To prevent the crust from breaking apart when serving, keep it slightly rounded as you move up the sides of the pan.
The pie can be stored in the refrigerator for 2–3 days and will still taste fresh and delicious.