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Easy Key Lime Pie Recipe with Creamy Citrus Filling

Easy Key Lime Pie Recipe

A creamy, tangy key lime pie made with sweetened condensed milk, egg yolks, and a simple graham-cracker crust. It is baked briefly, chilled until firm, and served cold with optional whipped cream.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 3 minutes
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

Pie Filling and Crust
  • 1 crust Prepared 9-inch graham-cracker crust
  • 14 ounces Sweetened condensed milk
  • 3 egg yolks Large egg yolks
  • 1/2 cup Key lime juice
  • 1 teaspoon Finely grated key-lime zest
For Serving
  • as needed Whipped cream

Method
 

Step-by-Step
  1. Heat the oven to 350°F (175°C). Set the prepared 9-inch graham-cracker crust on a baking sheet so it is easy to transfer in and out of the oven.
  2. Whisk the three egg yolks and sweetened condensed milk in a mixing bowl until the mixture is smooth and evenly combined. Mix in the key lime juice and finely grated zest, then let the filling stand for a few minutes so it thickens slightly.
  3. Pour the filling into the graham-cracker crust and gently smooth the top. Bake for about 15 minutes, until the edges are set while the center still has a slight jiggle.
  4. Remove the pie from the oven and cool it to room temperature. Refrigerate for at least 3 hours, or overnight when possible, before slicing.
  5. Serve the pie chilled with whipped cream and a little additional lime zest, if desired. Cut with a clean knife for neat slices.

Notes

Do not overbake the pie. Bottled key lime juice is a practical choice because fresh key limes are small and can be difficult to juice in sufficient quantity. Zest the limes before juicing them.