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+ servings
sliced of key eaten key lime pie with fork raspberry sauce and whole pie

Key Lime Pie Recipe

Key lime pie is a classic dessert loaded with delicious key lime juice, a sweet filling and the perfect graham cracker crust that is absolutely amazing!
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 25 minutes
Cooling Time 3 hours
Total Time 3 hours 45 minutes
Servings 8
Calories 795kcal


For the Crust:

  • 1 ½ cups of graham cracker crumbs
  • 5 tablespoons of unsalted melted butter
  • 2 tablespoons of sugar
  • pinch of sea salt

For the Pie:

  • 6 egg yolks
  • 28 ounces of condensed sweetened milk
  • ½ cup of fresh key lime juice
  • 1 tablespoon of key lime zest
  • 2 cups heavy whipping cream
  • ½ cup sugar
  • 1 teaspoon vanilla

For the Raspberry Sauce

  • 2 cups fresh raspberries
  • juice of ½ lemon
  • 3 tablespoons sugar
  • 2 tablespoons water


  • Preheat the oven to 325°.
  • Add the graham crackers, butter, sugar and salt to a food processor and pulse on high speed until combined.
  • Transfer the mixture to a 9” or 10” pan and form it completely to the pan.
  • Par bake at 325° for 10 to 12 minutes or until lightly browned and slightly firm. Cool to room temperature.
  • Add the egg yolks to a stand mixer with the whisk attachment and whisk on high speed for 2 to 4 minutes until light and fluffy.
  • Next, on medium speed mix in the milk, key lime juice, and zest just until combined.
  • Transfer the mixture to the cooled pie crust and pour it in. Bake at 350° for 15 minutes just until set.
  • Cool at room temperature for 15 minutes then transfer the pie and completely cool in the refrigerator for 3 hours or until firm.
  • While the pie is cooling add heavy cream, sugar, and vanilla to a stand mixer with the whisk attachment and mix on high speed until stiff peaks are formed, about 3 to 4 minutes. Add to a piping bag or keep in bowl and chill.
  • 1Raspberry sauce: Add all ingredients to a small size pot over medium heat and cook for until thick and jammy, about 15 minutes. Strain and chill.
  • 1Garnish the pie with the whipped cream and serve with raspberry sauce.


Chef Notes
• You can use either whole graham crackers or graham cracker crumbs when making the crust.
• Either size pie pan is fine as there will be enough to jam pack a 9” or comfortably fill up a 10”.
• Use the backside of a spoon to help pack the crust into the pie pan.
• Be sure to mix in the condensed milk, zest and juice just until combined, no need to over mix.
• If using a 9” pie pan you can simply add the leftover ½ cup of batter to a ramekin and bake and chill and top of with graham cracker crumbs to make a fun single-serving key lime dessert.


Calories: 795kcal | Carbohydrates: 93g | Protein: 13g | Fat: 43g | Saturated Fat: 25g | Cholesterol: 281mg | Sodium: 261mg | Potassium: 518mg | Fiber: 3g | Sugar: 79g | Vitamin A: 1570IU | Vitamin C: 15.6mg | Calcium: 362mg | Iron: 1.4mg