Ridiculously Easy Key Lime Pie
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This is the easiest Key lime pie recipe I’ve ever made. Naturally, I like to overcomplicate things by making my own graham cracker crust and adding a little lime zest to the whipped cream, but you really don’t have to.
It’s creamy, tart, sweet and so good that I almost feel guilty about how easy it is. Johnny B loves it too, but there is just no way to make this one low-sugar friendly. He gets one small sliver—with a side of zucchini and broccoli for balance.
Why You’ll Love It
Creamy, sweet and tart in all the right proportions
Easy to make with simple ingredients
The homemade graham cracker crust adds buttery crunch
Lime zest gives the whipped cream a fresh citrusy finish
It can be made ahead and chilled until dessert time
Prep Information
Prep time:20 minutes Additional time:3 hours 30 minutes Cook time: 20 minutesTotal time: 4 hours 10 minutes Serves: 8
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Ingredients
Graham Cracker Crust
1½ cups graham cracker crumbs
¼ cup granulated sugar
6 tablespoons butter, melted
Key Lime Filling
2 (14-ounce) cans sweetened condensed milk
4 ounces cream cheese, softened
½ cup Key lime juice
Zest of 2 limes
Whipped Cream Topping
1 cup heavy whipping cream
¼ cup powdered sugar
½ teaspoon vanilla extract
Finely grated lime zest, to taste
How to Make It
Preheat the oven to 350°F.
In a small bowl, combine the graham cracker crumbs, granulated sugar and melted butter. Press firmly into the bottom and slightly up the sides of a 9-inch pie plate.
Bake the crust for 10 minutes, then remove it from the oven and let it cool.
In a large bowl, beat the softened cream cheese until smooth. Add the sweetened condensed milk, Key lime juice and lime zest. Mix until completely combined.
Pour the filling into the prepared crust and smooth the top.
Bake for 10 minutes.
Let the pie cool at room temperature for about 30 minutes, then refrigerate for at least 3 hours before serving.
To make the topping, beat the heavy whipping cream until it begins to thicken. Add the powdered sugar, vanilla and a little lime zest, then continue beating until stiff peaks form.
Spread or pipe the whipped cream over the chilled pie before serving.
Pro Tips & Notes
Make sure the cream cheese is fully softened before mixing so the filling stays smooth and creamy.
Fresh Key lime juice is wonderful, but bottled Key lime juice works beautifully—and nobody needs to know.
Short on time? Use a store-bought graham cracker crust. We are making dessert, not applying for sainthood.
Give the pie the full three hours to chill. The wait helps the filling set and makes cleaner slices.
Make it one day ahead and add the whipped cream before serving.
Cover and refrigerate leftovers for up to four days. This pie does not freeze particularly well—but leftovers have never been much of a problem around here.
What to Serve with It
Johnny B’s slice comes with a side of broccoli for nutritional accountability. You, however, may prefer yours with a cold mojito—which seems far more appetizing.
This post may contain affiliate links, which means I may earn a small commission at no additional cost to you.
A Few Helpful Extras
You don’t need anything fancy to make this pie, but these kitchen basics make the crust, filling and whipped cream a little easier.
Microplane Zester →
Citrus Juicer →
9-Inch Pie Plate→
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