Key Lime Pie

Use fresh citrus for a Key lime pie with bright, tangy flavor.

By
Lauren Weisenthal
Lauren Weisenthal is a contributing writer at Serious Eats.
Lauren Weisenthal
Lauren Weisenthal was the author of the Pie of the Week and Sweet Technique columns for Serious Eats. From 2017–2021, she ran a restaurant called The Nightingale in Vinalhaven, Maine.
Learn about Serious Eats' Editorial Process
Updated May 05, 2023
Overhead view of a key lime pie

Serious Eats / Robby Lozano

Why It Works

  • Using freshly squeezed key limes (and not bottled juice or concentrate) makes this pie bracing and tart.
  • Making the graham cracker crust from scratch is easy, and far superior to pre-made versions from the supermarket.

This is a simple and great version of a classic key lime pie. Since the ingredients are few, make each one count by using real, fresh key limes for a pure and tangy flavor.

The rich filling is nicely contrasted by the sweet and salty graham cracker crust, and the whipped cream topping gives a simple, and beautiful presentation. You'll be happy you made the effort to juice and zest all those tiny key limes!

January 2012

This recipe was cross-tested in 2023 and updated with more accurate measurements to guarantee best results.

Recipe Details

Key Lime Pie

Prep 25 mins
Cook 25 mins
Active 30 mins
Total 5 hrs 50 mins
Serves 8 to 10 servings

Ingredients

  • 10 whole graham crackers (5.5 ounces; 155g)

  • 3 tablespoons granulated sugar (1.5 ounces; 43g)

  • 1/2 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume

  • 5 tablespoons unsalted butter, melted and cooled (2.5 ounces; 75g)

For the Filling:

  • One 14-ounce (397g) can sweetened condensed milk

  • 4 large egg yolks

  • 1/2 cup (118ml) freshly squeezed key lime juice (from approximately 20 Key limes)

  • 2 teaspoons grated Key lime zest, plus more for garnish

For the Topping:

  • 1/4 cup (65g) mascarpone cheese

  • 2 tablespoons (15g) powdered sugar

  • 3/4 cup (177ml) heavy whipping cream

Directions

  1. Preheat oven to 375°F (190ºC). Place the graham crackers, sugar, and salt in the bowl of a food processor. Process for approximately 20 to 30 seconds, until the grahams are uniform, small crumbs. Add the melted butter and pulse until incorporated, about 5 pulses. Firmly press the mixture into the bottom and sides of the springform pan (the sides of the crust should only be about 1 inch tall). Chill the crust in the fridge for 15 minutes, then bake in preheated oven until set and lightly browned on the edges, 8 to 10 minutes. Transfer pan to a wire rack; let crust cool completely, about 30 minutes. Reduce the oven temperature to 325°F (160ºC).

    Overhead view of pressing crust into pie pan

    Serious Eats / Robby Lozano

  2. In the bowl of the food processor, combine the sweetened condensed milk, egg yolks, Key lime juice, and zest. Process for 10 seconds, then stop, scrape down the sides, and process again until smooth and creamy, about another 10 seconds. Using a silicone spatula, scrape the mixture into the bottom of the cooled crust. Bake at 325°F (160ºC) for 13 to 16 minutes, until it is firm but still jiggles in the center (watch it closely, this pie will set up very quickly). Transfer to a wire rack to cool slightly, about 30 minutes, then place the pie in the fridge to chill for at least four hours.

    Two image collage of filling pie with filling and it cooling on a wire rack

    Serious Eats / Robby Lozano

  3. When ready to serve, release and remove the sides of the springform pan and transfer pie to a serving plate. In a large bowl, whisk together mascarpone and powdered sugar until smooth and creamy. Gradually add the cream and whisk until mixture holds soft peaks, 1 to 2 minutes.  Pipe or top the pie with the cream mixture and garnish with Key lime zest. Serve immediately.

    Two image collage of whipping topping and piping onto cake

    Serious Eat / Robby Lozano

Special Equipment

8-inch springform pan; food processor; silicone spatula

Nutrition Facts (per serving)
415 Calories
25g Fat
41g Carbs
8g Protein
×
Nutrition Facts
Servings: 8 to 10
Amount per serving
Calories 415
% Daily Value*
Total Fat 25g 32%
Saturated Fat 14g 71%
Cholesterol 158mg 53%
Sodium 316mg 14%
Total Carbohydrate 41g 15%
Dietary Fiber 1g 2%
Total Sugars 32g
Protein 8g
Vitamin C 5mg 26%
Calcium 163mg 13%
Iron 1mg 6%
Potassium 249mg 5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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