Classic Key Lime Pie

This Classic Key Lime Pie features an easy homemade graham cracker crust, a smooth and creamy key lime pie filling, and homemade whipped cream on top. The perfect dessert for key lime lovers!


For the graham cracker crust:

  • 1 and ½ cups (180 grams) graham cracker crumbs, 11-12 full sheets of graham crackers
  • ⅓ cup (65 grams) granulated sugar
  • 5 tablespoons (70 grams) unsalted butter, melted and slightly cooled

For the key lime pie filling:

  • 1 cup (240 ml) key lime juice
  • 2 (14-ounce) cans sweetened condensed milk
  • 5 large egg yolks


  • Whipped topping or homemade whipped cream


To make the graham cracker crust:

  1. Preheat oven to 350°F.
  2. Combine the graham cracker crumbs and sugar in a mixing bowl and mix until well combined. Add the melted butter and stir until fully combined and all of the crumbs are moistened.
  3. Scoop the mixture into a 9-9.5 inch pie plate and firmly press it down into an even layer on the bottom and up around the sides of the dish.
  4. Bake at 350°F for 10 minutes. Remove from the oven and set aside to cool for 10 minutes while you make the filling.
  5. Keep oven temperature at 350°F.

To make the key lime pie filling:

  1. Combine the key lime juice, sweetened condensed milk, and egg yolks in a large mixing bowl and whisk until fully combined.
  2. Pour the filling into the slightly cooled graham cracker crust and spread it around into one even layer.
  3. Bake at 350°F for 18-22 minutes or until the top of the pie is set, the pie will still be jiggly.
  4. Remove from the oven and transfer to a wire rack to cool for 2 hours. Transfer to the refrigerator to chill for at least 6 hours or overnight. Once chilled, top with whipped cream, serve and enjoy!


  • You may store leftover key lime pie in the refrigerator for up to 3-4 days.
  • Prep time does not including cooling or chilling time.