This Easy Key Lime Pie is a smooth, tangy, and refreshing dessert that comes together in just 35 minutes. With only four ingredients and minimal effort, it delivers a bold citrus flavor in a silky custard nestled inside a crisp graham cracker crust. It’s one of those simple recipes that never disappoints and always feels like a treat.

Why You’ll Love This Recipe

I love how quick and easy this pie is to make. There’s no need for complicated steps or special tools—just mix, bake, and chill. It’s the perfect balance of tart and sweet, with a creamy texture that melts in my mouth. Whether I’m serving it at a summer barbecue or enjoying a slice on a quiet afternoon, this pie always hits the spot.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 5 large egg yolks, beaten

• 1 (14-ounce) can sweetened condensed milk

• ½ cup key lime juice

• 1 (9-inch) prepared graham cracker crust

Directions

1. I preheat the oven to 375°F (190°C).

2. In a large bowl, I mix together the sweetened condensed milk, key lime juice, and egg yolks until smooth and fully combined.

3. I pour the filling into the graham cracker crust and spread it evenly.

4. I bake it for 15 minutes, just until the filling is set with a slight jiggle in the center.

5. I let it cool completely at room temperature.

6. For best results, I refrigerate it for at least 2 hours before serving.

Servings And Timing

This recipe makes 8 servings. It takes 20 minutes to prep, 15 minutes to bake, and needs a few hours to chill, bringing the total time to about 35 minutes plus cooling.

Variations

• Citrus Twist: I sometimes add a splash of lemon juice or a bit of lemon zest for an extra tangy bite.

• Lime Zest Boost: I love adding lime zest to the filling for more intense lime flavor.

• Homemade Crust: Making a graham cracker crust from scratch adds a buttery, crunchy texture that I really enjoy.

• Double Filling: When I want a taller pie, I double the filling and increase the baking time slightly.

• Meringue Topping: I often use the leftover egg whites to make a fluffy meringue topping that adds a beautiful finish.

Storage/Reheating

I store leftover key lime pie in the refrigerator, tightly covered, for up to 4 days. The texture stays smooth and creamy. For longer storage, I slice the pie and freeze the individual pieces. When I’m ready to enjoy a slice, I thaw it in the fridge—no reheating needed.

FAQs

1. What’s The Difference Between Key Limes And Regular Limes?

Key limes are smaller and more aromatic with a slightly sweeter taste. I prefer them for their unique flavor, but regular limes work fine in a pinch.

2. Can I Make This Pie Ahead Of Time?

Yes, I actually think it tastes better after sitting in the fridge for a few hours or overnight. It’s perfect for making a day in advance.

3. Do I Have To Use Fresh Key Lime Juice?

Fresh key lime juice gives the best flavor, but when I don’t have fresh limes, I use bottled key lime juice without any added sweeteners.

4. Can I Use A Store-Bought Graham Cracker Crust?

Definitely. I often use store-bought crust when I want to save time, and it still tastes great.

5. How Do I Know When The Pie Is Set?

I take it out of the oven when the center is slightly jiggly. It firms up completely as it cools, giving it that perfect creamy texture.

Conclusion

This Easy Key Lime Pie is a refreshing, low-effort dessert that I love making year-round. With its smooth, tart filling and crunchy crust, it never fails to impress. Whether I keep it classic or add my own twist, it’s always a satisfying slice of sunshine.