Key Lime Pie with a Buttery Graham Cracker Crust
A tangy and velvety key lime filling nestled in a crisp, buttery graham cracker crust, topped with fluffy whipped cream. This desserts-inspired desserts ready in about 40 minutes layers graham cracker crumbs, unsalted butter, melted, granulated sugar into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 370 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 6 tbsp unsalted butter, melted
- 1/4 cup granulated sugar
- 1 (14 oz) can sweetened condensed milk
- 4 large egg yolks
- 1/2 cup key lime juice
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- 1/2 tsp vanilla extract
Instructions
- Step 1: Preheat oven to 350°F. In a bowl, mix 1 1/2 cups graham cracker crumbs with 6 tbsp melted unsalted butter and 1/4 cup granulated sugar until crumbs are evenly moistened; press firmly into a 9-inch pie plate to form crust.
- Step 2: Bake crust for 8 minutes until lightly golden and fragrant; remove from oven and let cool slightly.
- Step 3: In a medium bowl, whisk together 1 (14 oz) can sweetened condensed milk, 4 large egg yolks, and 1/2 cup key lime juice until smooth and thickened.
- Step 4: Pour the filling into the warm crust and bake for 12 minutes until tiny pinhole bubbles appear on the surface but filling is not browned.
- Step 5: Remove pie from oven and cool to room temperature, then refrigerate for at least 3 hours until fully set.
- Step 6: In a chilled bowl, whip 1 cup heavy whipping cream with 2 tbsp powdered sugar and 1/2 tsp vanilla extract on high speed until stiff peaks form; dollop or pipe over chilled pie before serving.
Frequently asked questions
How long does Key Lime Pie with a Buttery Graham Cracker Crust take to make?
Total time is about 40 minutes (20 min prep + 20 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Key Lime Pie with a Buttery Graham Cracker Crust?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Key Lime Pie with a Buttery Graham Cracker Crust?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Key Lime Pie with a Buttery Graham Cracker Crust for a different number of people?
The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Key Lime Pie with a Buttery Graham Cracker Crust?
Desserts desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
Related recipes
Equipment for this recipe
Top-rated tools to make this recipe successfully.
