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Key Lime Pie

  • Author: Cindy Gibbs @ My Country Table
  • Prep Time: 10 Minutes
  • Cook Time: 20 Minutes
  • Total Time: 30 minutes
  • Yield: 8 Servings 1x
  • Category: Pies


This Key Lime Pie is the perfect balance of sweet and tart.  A buttery crunchy crust holds the most delicious, creamy tart filling that simply melts on your tongue.  The perfect dessert to put you in the Summer mood!





  • 1 cup graham cracker crumbs
  • 1/4 cup butter
  • 3 tablespoons sugar


  • 4 large eggs
  • 1 can sweetened condensed milk, 14 ounce
  • 1/2 cup plus 2 tablespoons fresh key lime juice
  • 1/4 cup granulated sugar
  • 1/2 teaspoon key lime zest for garnish, optional


  • 1 cup heavy whipping cream
  • 3 tablespoons powdered sugar
  • 1 tablespoon cornstarch


Preheat oven to 350 degrees.


  1. Place the butter in a medium bowl and microwave until melted.
  2. Add the graham cracker crumbs and sugar and mix with a fork until thoroughly combined.
  3. Using a small measuring cup, press the graham cracker mixture into the bottom and all the way up the sides of a 9″ pie dish.  There should be an abundance of crumbs at the top edge of the pie dish.  This is okay.
  4. Bake for 10 minutes to set crust.  Let cool for a few minutes to ensure crust is set.  Meanwhile, make filling.


  1. In the bowl of a stand mixer, or use a hand mixer, mix the eggs until they are lemony in color.  Add the condensed milk and mix to incorporate, about 30 seconds.  Add the lime juice and sugar and mix for about 1 minute on medium speed until filling is well combined.
  2. Pour filling into the cooled graham cracker crust.  Using your finger or the edge of a spoon or knife, gently rake some of the heaped up crumbs along the top edge of the crust into the filling.
  3. Bake pie for 15 minutes and transfer to a wire rack to cool.  Place pie in refrigerator to chill for at least 2 hours before garnishing with whipped cream.


  1. Add the whipping cream to the bowl of a stand mixer, using the whisk attachment, or use a hand mixer. Whisk on low speed for about 1 minute until cream begins to thicken slightly (or it will splatter everywhere).  Add the powdered sugar and whisk on medium high speed until soft peaks form.  Add the cornstarch and beat on high speed until cream forms  stiff peaks.
  2. Place dollops of whipped cream around the top of pie next to the edge, or use a piping bag and tip to pipe dollops.
  3. Grate about 1/2 teaspoon of lime zest over the top of pie, including the whipped cream if desired.
  4. Refrigerate until ready to serve.


  • If using a store bought crust, it is not necessary to pre-bake the crust for 10 minutes.
  • If you prefer a more soft whipped cream, simply whisk it until soft peaks form and stop.  Place dollops on pie when you are serving it.  However, if you are piping it on the pie before refrigerating (if you want it to look pretty), you will want it to form stiff peaks.

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