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. It’s a taste of sunshine and simpler times, all in one perfect slice. If you love comforting classics, you might also enjoy our cozy Marry Me Chicken Pot Pie.

I can still picture my grandmother’s hands pressing that buttery crust into her old pie tin. The sharp, sweet smell of fresh lime juice would fill her kitchen. It was pure, simple joy.

This recipe takes me right back to that sunny countertop. I want to share that feeling with you. Let’s make a pie that’s all about tradition and comfort.

Recipe Overview

• Cuisine: American (Florida Keys)
• Category: Dessert, Pie
• Prep Time: 25 minutes
• Cook Time: 15 minutes
• Total Time: 4 hours 40 minutes (includes chilling)
• Servings: 8

The Story Behind This Classic Recipe

Every slice of this pie tells a story. It’s a tale of Florida fishermen in the early 1900s. They had canned milk, limes from local trees, and eggs from their chickens.

They mixed it all up in a pie crust. No baking was needed back then. The acid from the limes would thicken the filling all on its own.

My grandma’s version came from a stained, handwritten card. It was labeled “Aunt Mae’s Summer Pie.” To me, it will always taste like family and laughter after a long, hot day.

What Makes This the *Traditional* Way

Some recipes add all sorts of things. We’re not doing that here. The true, old-fashioned way is about simplicity.

Real Key lime juice is the star. It’s a bit more aromatic and tart than regular lime juice. The filling is just three things: juice, sweetened condensed milk, and egg yolks.

That’s it. No cream cheese, no extra flavorings. The graham cracker crust is buttery and sweet. It’s the perfect, sandy contrast to the bright, creamy filling.

The Classic Ingredients (No Fancy Stuff!)

Gather these simple items. You likely have most in your pantry right now. This is the heart of the recipe.

• For the Graham Cracker Crust:
  • 1 ½ cups graham cracker crumbs (about 12 full sheets)
  • ⅓ cup granulated sugar
  • 6 tablespoons unsalted butter, melted
• For the Key Lime Filling:
  • 4 large egg yolks
  • 1 (14-ounce) can sweetened condensed milk
  • ½ cup fresh Key lime juice (about 20-25 small limes, or use bottled Nellie & Joe’s)
  • 1 tablespoon grated lime zest
• For Serving (Optional):
  • Whipped cream or meringue
  • Extra lime slices or zest

How to Make It Just Like Grandma Did

Don’t let the fancy name fool you. This is one of the easiest pies you’ll ever make. Just follow these simple steps.

1. Heat your oven to 350°F (175°C). This gets it ready for the crust.
2. Make the crust. In a medium bowl, mix the graham cracker crumbs and sugar. Pour in the melted butter and stir until it looks like wet sand.
3. Press the mixture firmly into a 9-inch pie plate. Press it up the sides and make sure the bottom is even. Bake for 8-10 minutes until it’s just fragrant. Let it cool on a rack.
4. Make the filling. In a large bowl, whisk the egg yolks and lime zest together for about 2 minutes. You want them to get a bit pale.
5. Pour in the sweetened condensed milk. Whisk again until it’s smooth and well combined.
6. Add the lime juice. Whisk gently until the filling thickens and comes together. This happens almost like magic!
7. Pour the filling into your cooled crust. Spread it out gently with a spatula.
8. Bake the pie for 15-17 minutes. The center should be set but still have a slight jiggle. Let it cool completely on the counter.
9. Chill the pie. Once cool, cover it loosely and put it in the fridge for at least 4 hours. Overnight is even better.
10. Serve. Add whipped cream if you like, slice, and enjoy your perfect tropical dessert. For another fantastic fall dessert, try our Pumpkin Pie Crumble Bars.

My Tips for Perfecting This Classic

A few little tricks make all the difference. They turn a good pie into a great one.

First, use fresh lime juice if you can. The flavor is so much brighter. Roll your limes on the counter first to get more juice out.

Second, don’t over-bake the filling. That slight jiggle in the center is your friend. It will set up firm and creamy as it chills.

Finally, let it chill long enough. I know it’s hard to wait! But this step is non-negotiable. It lets all the flavors come together perfectly.

How to Store and Enjoy Later

This pie is a wonderful make-ahead treat. It keeps its cheerful flavor for days.

Keep it covered in the refrigerator. It will stay fresh and delicious for up to 4 days. The crust might soften a little after day two, but it will still taste wonderful.

I don’t suggest freezing the whole pie. The filling can get a bit grainy when thawed. It’s best enjoyed fresh from the fridge.

Nutrition Notes

This is a treat, through and through. Here’s a basic look at what’s in a slice.

• Calories: ~380
• Total Fat: 17g
• Saturated Fat: 9g
• Carbohydrates: 52g
• Sugar: 43g
• Protein: 7g

These values are estimates. They can change based on the exact ingredients you use and your slice size.

Your Questions About This Classic Recipe

Here are answers to the questions I get asked the most about this summer pie.

Can I use regular limes instead of Key limes?

Yes, you absolutely can. Key limes are traditional and have a unique, tart flavor. But regular Persian limes work beautifully and are much easier to juice. Your pie will still be fantastic.

Why is my filling not thickening?

This usually means you added the lime juice too early. Always whisk the egg yolks and condensed milk together first. Then add the juice. The acid in the juice reacts with the milk and eggs to create that perfect, thick texture.

Do I have to bake the filling?

The old, original “conch” version from the Keys was not baked. Today, we bake it briefly for food safety because of the egg yolks. That short bake gives us a safe, silky, and stable pie.

I hope this recipe brings a little slice of sunshine to your table. It’s a reminder that the best things are often the simplest. Whether it’s this pie or a savory favorite like our Marry Me Chicken Pot Pie, I hope you find comfort in every bite.

There’s nothing quite like that first bite. The creamy filling and the crumbly crust just melt together. It’s a moment of pure, sweet comfort.

I’d love to hear about your pie-making adventure. Did it remind you of someone special? What’s your favorite memory tied to this classic dish? Let me know in the comments below, and if you tried it, please leave a rating!