Classic Key Lime Pie

Key lime pie is one of those classic and iconic summer dessert recipes. The perfect combination of sweet and tart is just irresistible!

Pies can be intimidating to even seasoned bakers, but I promise you, this one truly is easy.

There’s no fussy crust to make, roll out and crimp, no custard made over the stovetop, and no hour long bake time.

In fact, both components of the pie can be made ahead of time, then just combined and baked when you’re in the mood for a delicious dessert!

The filling is ultra creamy, yet light and refreshing, and absolutely perfect for spring and summer!

How to make a classic key lime pie?

This is just an overview; the full ingredients and directions are in the recipe card toward the bottom of this post.

1. Make the crust. Graham cracker crusts are really easy to make, and you can even pick up a box of pre-crushed graham cracker crumbs to make it easier!
2. Bake. Just to par-bake the crust, and while it’s in the oven, you can make the filling.
3. Filling. Combine all filling ingredients and beat until combined. You can use a hand mixer or whisk for this. Then pour into the par-baked crust.
4. Bake again. Bake the whole pie for about 15-20 minutes, then cool, and chill for several hours or overnight.
5. Garnish. You can get as fancy as you want here. Whipped cream, and lime zest are my preferred way to finish the pie.

Variations of this recipe

• Graham cracker crust – if you would rather take a shortcut from the grocery store, feel free to use a store-bought crust. Bake as directed in the recipe.
• Other crusts – in place of graham crackers, sometimes I like to use shortbread cookies (such as Lorna Doone), or vanilla wafers. Use an equal amount and bake as directed.
• Vanilla – vanilla and key lime are two flavors that go well together, so feel free to add 1 tsp of vanilla extract or vanilla bean paste.
• Limes – freshly squeezed key lime juice is what I recommend, but I understand that key limes can be hard to find in many places. Rather than use bottled key lime juice, I usually just use regular limes. However, in a pinch, you can use the bottled key lime juice.

Making key lime pie ahead of time

This recipe is naturally a make ahead recipe, since the pie needs to be chilled for at least 2-3 hours, or overnight, to fully set up.

But the pie can be made ahead and refrigerated for several days if you’d like.

You can also make both components of the pie (the crust and the filling) ahead of time as well!

• Crust – the graham cracker crust can be baked, then cooled and refrigerated (covered) for 1-3 days.
• Filling – the lemon filling can be mixed up and refrigerated (covered) for 1-3 days.

Storage

Leftover pie should be refrigerated in an airtight container for up to 1 week.

I like to wrap mine tightly in plastic wrap or aluminum foil, then place that in a plastic storage container in the refrigerator.