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The Ultimate Classic Key Lime Pie Recipe with Whipped Cream and Zesty Lime Garnish

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A tangy and creamy classic key lime pie with a buttery graham cracker crust, topped with fluffy whipped cream and a bright lime zest garnish.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs
  • 1/3 cup granulated sugar
  • 6 tbsp unsalted butter, melted
  • 4 large egg yolks
  • 1 can (14 oz) sweetened condensed milk
  • 1/2 cup key lime juice (fresh or bottled)
  • 1 tbsp key lime zest
  • 1 cup heavy whipping cream (for topping)
  • 2 tbsp powdered sugar (for whipped cream)
  • 1 tsp vanilla extract (for whipped cream)
  • Lime slices or zest, for garnish

Instructions

  1. Preheat oven to 350°F (175°C).
  2. In a bowl, mix graham cracker crumbs, granulated sugar, and melted butter until evenly combined.
  3. Press the mixture firmly into the bottom and up the sides of a 9-inch pie pan to form a crust.
  4. Bake the crust for 8–10 minutes or until lightly golden. Let cool slightly.
  5. In a separate bowl, whisk together egg yolks, sweetened condensed milk, key lime juice, and lime zest until smooth and well combined.
  6. Pour the filling into the cooled crust and smooth the top.
  7. Bake for 15 minutes, or until the filling is just set but still slightly jiggly in the center.
  8. Remove and cool to room temperature, then refrigerate for at least 3 hours or overnight.
  9. For the topping, whip heavy cream with powdered sugar and vanilla extract until soft peaks form.
  10. Spread or pipe the whipped cream over the chilled pie.
  11. Garnish with lime zest or slices before serving.

Notes

  • For authentic flavor, use real key lime juice if available.
  • Pie is best chilled for several hours to firm up properly.
  • You can make the crust a day ahead for convenience.

Nutrition

Keywords: key lime pie, classic dessert, citrus pie, summer dessert, whipped cream topping

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