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5 from 1 vote

Key Lime Pie

A classic key lime pie recipe with a little cream cheese added and fresh squeezed juice from key limes and regular limes. It's easy and refreshing!
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Servings: 8 servings
Calories: 534kcal
Author: Lucy Brewer



  • 1 1/4 cups graham cracker crumbs
  • 3 tablespoons granulated sugar
  • 1/3 cup melted butter


  • 3 ounces regular cream cheese not low-fat
  • 1 can sweetened condensed milk 14-ounce
  • 4 large egg yolks
  • 2/3 cup freshly squeezed lime juice I use 1/4 cup freshly squeezed Key lime juice and finish with regular limes
  • 1 tablespoon lime zest optional

Whipped topping:

  • 1 1/2 cups heavy whipping cream
  • 2 tablespoons granulated sugar
  • Dash of vanilla


  • Lime zest and slices



  • Preheat oven to 375. Stir together graham cracker crumbs and sugar until well mixed. Stir in melted butter with a fork and mix well.
  • Press evenly into 9-inch pie plate, covering bottom and sides. Bake crust for 10 minutes, then remove and cool in pie plate on a rack.


  • Turn oven down to 350. Place cream cheese in stand mixer or large bowl if using hand mixer, and mix for 2-3 minutes.
  • Add condensed milk to cream cheese and turn mixer on medium-high to high for several minutes until cream cheese is completely mixed into the condensed milk. The mixture should be silky smooth with no visible chunks of cream cheese.
  • Add egg yolks and mix until combined well. Add juice and zest if using and mix well. Pour filling into crust and bake on middle rack for 15 minutes. Remove pie from oven and cool completely on rack (at least 45 minutes.)
  • Chill pie, lightly covered, at least 8 hours or overnight.

Whipped Topping:

  • Place heavy cream in bowl of cold stand mixer (you can put the bowl in the freezer for 10 minutes) and add sugar and vanilla. Beat on medium for about 2 minutes then turn mixer to high. Whip until soft peaks form, watching carefully not to over-mix.


Pie can be made 2 days ahead.