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Key Lime Pie

Katie Lee makes a delicious key lime pie.
Nathan Congleton / TODAY


Graham Cracker Pie Crust
  • 2 cups finely crushed graham cracker crumbs
  • 1/4 cup sugar
  • 1/2 teaspoon salt
  • 8 tablespoons (1 stick) unsalted butter, melted
Key Lime Pie Filling
  • 1 14-ounce can sweetened condensed milk
  • 6 large egg yolks
  • 1/3 cup sugar
  • 1 tablespoon grated Key lime zest
  • 1/2 cup fresh Key lime juice
Additional Ingredients
  • Whipped cream, for topping (to make homemade, whip 1½ cups heavy whipping cream with 1/3 cup confectioner's sugar)
  • Lime zest, for garnish

Chef notes

Key lime pie originated in the Florida Key Islands where the citrus grows in abundance. Sweeter than their tart cousins, Key limes have a gentle tangy flavor that enhances the creamy filling of the pie and is a perfect foil to a classic graham cracker pie crust.

If you want to turn the pie into popsicles, slice into squares, insert wood popsicle sticks and freeze. Once frozen, dip in melted chocolate and freeze again. You can also use a fast-setting store-bought dipping chocolate mixture.

Note: If you cannot find Key limes, you can substitute regular limes or bottled Key lime juice.


For the Graham Cracker Pie Crust:

Preheat the oven to 375°. Grease a 9-inch tart pan and place it on a baking sheet. (I prefer to use a tart pan with a removable bottom.)

In a medium bowl, combine the graham cracker crumbs, sugar and salt. Stir in the melted butter. Transfer the mixture to the prepared tart pan. Evenly press the mixture across the bottom and up the sides to make a crust (I use a metal measuring cup to firmly press the crumbs). Bake for 12 minutes. Transfer the crust to a wire rack and let cool completely. Reduce the oven heat to 325°.

For the Key Lime Pie Filling:

In a large bowl, combine the condensed milk, egg yolks, sugar, Key lime zest and juice. Whisk until the ingredients are completely blended. Pour the filling into the cooled crust. Place the pie back on the baking sheet and return it to the oven. Bake until the center is set, about 18 to 20 minutes. Transfer the pie to a wire rack and let cool. Refrigerate until completely chilled, about 2 hours.

Top with the whipped cream before serving and garnish with the lime zest. Slice and serve.