Key Lime Pie – Tangy, Creamy & No-Bake Filling Recipe
Quick Answer
Whisk 4 egg yolks, 1 can sweetened condensed milk, and 1/2 cup key lime juice. Pour into a graham cracker crust. Bake at 350°F for 15 minutes to set. Chill at least 4 hours before serving.
By RecipesQueen Kitchen • June 15, 2026
Key lime pie is a tangy, creamy custard pie made with key lime juice, sweetened condensed milk, and egg yolks in a graham cracker crust. Originating in the Florida Keys, this iconic American dessert requires no baking of the filling — the acid in the lime juice chemically 'cooks' the egg yolks and thickens the condensed milk.
Key limes are smaller and more aromatic than regular (Persian) limes, but bottled key lime juice works perfectly. The pie should be tart-sweet, not overly sweet.
Ingredients
- 1 9-inch graham cracker crust (store-bought or homemade)
- 4 large egg yolks
- 1 can (14 oz) sweetened condensed milk
- 1/2 cup key lime juice (about 20-25 key limes, or bottled)
- 1 tbsp key lime zest
- whipped cream for serving
Instructions
- 1
Preheat oven to 350°F (180°C).
- 2
Whisk egg yolks in a medium bowl until smooth. Add sweetened condensed milk and whisk until combined.
- 3
Add key lime juice and zest. Whisk until the filling thickens slightly (about 1-2 minutes).
- 4
Pour filling into the graham cracker crust.
- 5
Bake 15 minutes until the filling is just set (it should jiggle slightly in the center).
- 6
Cool to room temperature, then refrigerate at least 4 hours (overnight is best). Serve with whipped cream.
Nutrition Facts (per serving)
Frequently Asked Questions
Can I use regular limes instead of key limes?
Yes — regular Persian limes work well. Key limes are more aromatic and slightly more tart, but the difference in the finished pie is subtle. Bottled key lime juice (like Nellie & Joe's) is a great convenient option.
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