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Classic Key Lime Pie Recipe with Graham Cracker Crust

This Easy Key Lime Pie offers a silky, creamy filling with the bright, tart flavor of lime balanced by a touch of sweetness. Instead of a traditional graham crust, the filling is baked in a buttery puff pastry crumb crust and finished with a light homemade whipped cream. It’s straightforward to prepare and makes a refreshing dessert for warm weather or any time you want a citrus-forward treat.

Easy Key Lime Pie decorated with homemade whipped cream, puff pastry twists, and sliced limes | Image and Copyright Policy: © Beyond the Butter, LLC

Table of Contents

  • Just a Quick Note About the Recipe
  • Suggested Baking Tools and Tips
  • Enjoy More Pie Recipes
  • Easy Key Lime Pie Recipe

Just a Quick Note About the Recipe

A quick clarification: this recipe uses standard limes rather than true key limes. Depending on your location, key limes can be difficult to find. Using regular limes delivers excellent flavor and the same bright, citrus character—just adjust quantities slightly if you swap in smaller key limes to reach the required juice and zest amounts.

Easy Key Lime Pie decorated with homemade whipped cream, puff pastry twists, and sliced limes | Image and Copyright Policy: © Beyond the Butter, LLC

Suggested Baking Tools and Tips

A few practical tips to help this pie turn out perfectly:

  • Use a 9″ pie plate for best results.
  • If puff pastry twists are not available, graham cracker crumbs make an easy substitute for the crust; keep the same amount of crumbs and melted butter.
  • If you do use true key limes, you may need extra fruit to reach 1/2 cup lime juice and 2 teaspoons zest because they are smaller than regular limes.
  • Bake the crust briefly at 350ºF (about 8–10 minutes) before adding the filling to set and develop a light golden color.
  • Allow the pie to cool fully before serving. Chill in the refrigerator if you’re not serving immediately; it keeps well for up to three days.

Enjoy More Pie Recipes

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Easy Key Lime Pie

Author: Jennifer | Prep: 25 mins | Cook: 30 mins | Total: 55 mins | Servings: 8

Key lime pie on white stucco background.
This Easy Key Lime Pie delivers a smooth, tangy filling baked in a buttery puff pastry crumb crust and finished with light homemade whipped cream. It’s bright, refreshing, and an ideal dessert for warm weather entertaining.

Ingredients

Pie crust

  • 7 oz Bahlsen’s Delice puff pastry twists (about 40 pretzels), processed into fine crumbs (≈200 g)
  • 1/8 cup granulated sugar
  • 5 tbsp unsalted butter, melted
  • 1 tsp vanilla extract

Key lime pie filling

  • 4 large egg yolks
  • 14 oz sweetened condensed milk
  • 2 tsp lime zest
  • 1/2 cup lime juice (about 3 medium regular limes)

Homemade whipped cream

  • 1 1/2 cups heavy whipping cream
  • 5–6 tbsp powdered sugar
  • 1 1/2 tsp vanilla extract

Instructions

Pie crust

  1. Preheat the oven to 350ºF and position the rack one level above center.
  2. In a food processor, pulse the puff pastry twists until they form fine crumbs. Add the sugar, melted butter, and vanilla extract, and pulse until the mixture holds together.
  3. Press the crumb mixture firmly into the bottom and up the sides of a 9″ pie plate. Use the bottom of a measuring cup or glass to level the crust.
  4. Bake the crust for 8–10 minutes, then remove and let cool. Chill in the refrigerator if desired while preparing the filling.

Key lime pie filling

  1. Keep the oven at 350ºF. Using a hand or stand mixer fitted with a whisk, beat the egg yolks on medium-high speed until thick and pale.
  2. Reduce the mixer to low and add the sweetened condensed milk, mixing until incorporated.
  3. Increase speed to medium-high, then add the lime zest and lime juice. Beat until smooth and well combined.
  4. Pour the filling into the prepared crust and bake for 15–20 minutes, until the filling is set but still slightly jiggly in the center.
  5. Remove the pie from the oven and allow it to cool completely. Refrigerate if not serving right away.
  6. Top with homemade whipped cream and thin lime slices if desired.

Homemade whipped cream

  1. For best results on hot days, chill the mixing bowl and whisk in the freezer for 15–20 minutes before whipping.
  2. Beat the heavy cream on high speed until soft peaks form. Add the powdered sugar and vanilla and continue whipping until stiff peaks form.
  3. Spoon or pipe the whipped cream over the chilled pie just before serving.

Notes

  • A 9″ pie plate is recommended for the quantities listed.
  • If Bahlsen puff pastry twists are unavailable, graham cracker crumbs are a suitable substitute—use the same measurements.
  • If using true key limes, you may need extra fruit to reach 1/2 cup juice and 2 teaspoons zest because they are smaller than regular limes.
  • The baked pie keeps in the refrigerator for about three days. Allow it to cool completely before chilling to preserve texture.

Nutrition

Estimated per serving: Calories: 451 kcal | Carbohydrates: 40 g | Protein: 7 g | Fat: 28 g | Saturated Fat: 17 g | Sugar: 39 g | Cholesterol: 173 mg. Nutritional values are estimates and may vary with ingredient brands and portion sizes.