Key Lime Pie with Graham Cracker Crust Recipe

Some recipes just feel like a warm hug. For me, this classic Key Lime Pie with Graham Cracker Crust is one of them. The moment that sweet-tart filling hits my tongue, I’m a kid again, sitting at my grandma’s yellow Formica table.

The air is thick with Florida humidity and the sound of her whisk clinking against the glass bowl. She didn’t need fancy tools or exotic ingredients. Just a few simple, honest things that came together into pure magic.

That’s the kind of comfort food I want to share with you today. It’s a taste of sunshine and simpler times, all in one perfect slice.

Recipe Overview

• Cuisine: American (Floridian)
• Category: Dessert, Pie
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 4 hours 35 minutes (includes chilling)
• Servings: 8

The Story Behind This Classic Recipe

Every family has its food legends. In ours, it was Aunt Marge’s annual summer pie. She’d bring it to every picnic, its surface piled high with fluffy whipped cream.

The story goes that she got the recipe from a fisherman’s wife in the Florida Keys back in the 1950s. True or not, it felt special. It was our taste of the tropics, long before any of us had seen a palm tree.

This dish is a beautiful piece of American ingenuity. With no fresh dairy or reliable ovens on old boats, cooks used what they had: canned milk, egg yolks, and those tiny, fragrant local limes. The graham cracker crust came later, but it was a match made in heaven.

What Makes This the *Traditional* Way

You’ll see a lot of versions out there. Some use cream cheese or add a meringue topping. But the old-school way is beautifully bare-bones.

A true, traditional version doesn’t even need an oven for the filling. The chemical reaction between the acidic lime juice and the sweetened condensed milk causes it to thicken all on its own. That’s the magic.

We bake the crust briefly to set it, and some folks bake the whole pie for a few minutes to kill any bacteria in the eggs. But the soul of this dessert is that no-bake simplicity. It’s a tropical dessert born from practicality.

The Classic Ingredients (No Fancy Stuff!)

Grandma would look at this list and give a firm nod. There’s nothing here she wouldn’t recognize from her own pantry.

• For the Graham Cracker Crust:
  • 1 ½ cups graham cracker crumbs (about 10-12 full sheets)
  • ⅓ cup granulated sugar
  • 6 tablespoons unsalted butter, melted
• For the Lime Filling:
  • 3 large egg yolks
  • 1 (14-ounce) can sweetened condensed milk
  • ½ cup fresh Key lime juice (about 20-25 small Key limes, or use regular Persian lime juice)
  • 1 tablespoon grated lime zest
• For Serving (Optional):
  • Freshly whipped cream or whipped topping
  • Thin lime slices for garnish

How to Make It Just Like Grandma Did

Don’t be intimidated. If you can stir, you can make this pie. Let’s walk through it together, step by simple step.

1. Heat your oven to 350°F (175°C). This is just for the crust.
2. Make the crust. In a medium bowl, mix the graham cracker crumbs and sugar. Pour the melted butter over and stir until every crumb is damp and the mixture looks like wet sand.
3. Press it in. Dump the crumbs into a standard 9-inch pie plate. Use the bottom of a flat glass or a measuring cup to press them firmly and evenly across the bottom and up the sides.
4. Bake the crust. Pop it in the oven for 8-10 minutes, just until it’s lightly fragrant and set. Take it out and let it cool completely on a wire rack. Turn the oven off.
5. Whisk the filling. In a new bowl, whisk the egg yolks until they’re smooth and just a bit paler in color. This takes about a minute.
6. Add the milk and zest. Whisk in the entire can of sweetened condensed milk until the mixture is smooth and thick. Then, whisk in the lime zest.
7. The magic moment. Slowly pour in the fresh lime juice while whisking. You’ll see it thicken almost instantly. Keep whisking until it’s perfectly smooth and combined.
8. Pour and set. Pour this creamy filling into your completely cooled crust. Smooth the top with a spatula.
9. Chill it out. Carefully place the pie in the refrigerator. You need to let it chill for at least 4 hours, but overnight is even better. This sets the filling beautifully.

My Tips for Perfecting This Classic

A few little secrets can take your pie from good to “can I have the recipe?” great. Here’s what I’ve learned over the years.

First, fresh juice is non-negotiable. Please, for the love of that perfect tangy bite, squeeze your own limes. The bottled stuff just doesn’t taste the same.

Second, let your crust cool all the way. If you pour the filling into a warm crust, it can make the butter seep out and get greasy. Patience is key here.

Finally, don’t skip the zest! Those little green flecks aren’t just pretty. They pack a huge punch of bright, aromatic lime oil that makes the whole flavor pop.

How to Store and Enjoy Later

This pie is a dream for make-ahead treats. Once it’s fully set, you can cover it loosely with plastic wrap or foil.

It will keep happily in the fridge for 3 to 4 days. The crust might soften a tiny bit by day three, but the flavor will still be wonderful.

I don’t suggest freezing the whole pie, as the filling can get a bit grainy. It’s always best enjoyed fresh and chilled, with a big dollop of whipped cream.

Nutrition Notes

This is a rich, special-occasion dessert. Here’s a basic look at what’s in a slice (without whipped cream).

• Calories: ~380
• Total Fat: 16g
• Saturated Fat: 9g
• Carbohydrates: 54g
• Sugars: 46g
• Protein: 7g

Your Questions About This Classic Recipe

I get asked these questions all the time. Let’s clear up a couple of common curiosities.

Can I use regular limes instead of Key limes?

Absolutely. Authentic Key limes are smaller, seedier, and have a more complex tart flavor. But regular Persian limes (the ones you find in every grocery store) work beautifully. Your pie will still be fantastic and taste wonderfully of lime.

Why isn’t my filling green?

Good! A traditional, authentic lime pie filling is a pale, creamy yellow. That comes from the egg yolks and condensed milk. If it’s bright green, that means food coloring was added. Your natural color is a badge of honor.

Do I have to bake the filling?

The classic “original” version does not bake the filling. The acid sets it. Many modern recipes, including this one, use egg yolks for richness. Baking the whole pie for 10-12 minutes at 350°F can ease worries about raw eggs. It will set a bit more firmly but is still delicious. I prefer the no-bake method for its pure, creamy texture.

I hope this recipe finds its way to your table on a slow Sunday or a bustling holiday. I hope it becomes a part of your own family’s story.

There’s something so special about keeping these simple traditions alive, one perfect, tangy-sweet slice at a time. Did your family have a special version of this summer pie? I’d love to hear about it. Share your stories and photos in the comments below, and please let me know how your pie turns out!