Easy Key Lime Pie with a Buttery Graham Cracker Crust

Easy Key Lime Pie

There is something about a key lime pie that makes people smile before the first bite even happens. It is cold, it is creamy, it is a little tart, and it tastes like the middle of summer.

This easy key lime pie delivers all of that, plus a buttery graham cracker crust that mixes up in a single bowl. Yes, this one visits the oven, which is a small exception on a blog that usually keeps the kitchen cool.

The oven stays on for less than twenty minutes of actual baking, and what comes out is a tall, thick slice that holds its shape beautifully on the plate.

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I first baked this pie on a ninety five degree afternoon, mostly because my sister asked for it and I could not say no. I opened every window, ran the oven for a very short stretch, and then parked the finished pie in the fridge overnight.

The next day we ate it on the porch with cold spoons and a can of whipped cream. That is the spirit of this recipe. It is simple enough for a weeknight and special enough for a birthday.

What makes this pie so easy

Two things. First, the crust needs no rolling, no chilling, and no fancy technique. You stir crumbs, sugar, butter, and cinnamon together until the mixture looks like wet sand, then press it into the pan.

Second, the filling is a whisk and pour situation. Sweetened condensed milk does the heavy lifting, sour cream keeps everything smooth and rich, and fresh lime juice brings the tang. There are no eggs to temper and no custard to strain.

The graham cracker crust

For the crust you need 1.5 cups graham cracker crumbs, 1/3 cup granulated sugar, 6 tablespoons melted butter, and 1/2 teaspoon ground cinnamon. The cinnamon is the quiet hero here.

It does not shout, but it makes the crust taste like something you would order at a diner. Mix everything together until it resembles wet sand, then press it evenly across the bottom and up the sides.

The back of a small measuring cup does a great job of packing it down, and your fingers can handle the corners.

Spray your pan generously with cooking spray before any of that happens. If you are using a springform pan, line the bottom with a fitted circle of parchment paper. That one step makes releasing the pie completely painless.

Bake the crust at 375 degrees Fahrenheit for 7 to 8 minutes. Then drop the oven temperature to 350 degrees Fahrenheit and let the crust cool for at least 30 minutes while you make the filling. Do not rush this part. A warm crust will start setting the filling before it ever reaches the oven.

Choosing your pan

Your pan changes the shape of the slice and the baking time of the filling, so it is worth a moment of thought.

A 7 inch springform pan gives you a taller pie and a denser crust to filling ratio, which is my favorite way to serve it. A traditional 8 to 10 inch pie plate works just as well if that is what you already own. The crust bakes the same way in every case, and only the filling time shifts.

The key lime filling

The filling is 2 (14 ounce) cans of sweetened condensed milk, 1/2 cup sour cream, 3/4 cup lime juice, and 1 tablespoon lime zest. Whisk everything together in a large bowl until it is fully combined and glossy.

Zest your limes before you juice them, because once a lime is squeezed it is nearly impossible to get a clean strip of zest.

Fresh key lime juice is the gold standard, and if you can find those little green limes, go for it. Just know they are tiny.

It can take 25 or more key limes to yield 3/4 cup of juice, which is a lot of squeezing for one pie. Bottled key lime juice, such as Nellie and Joe’s, works very well here, and nobody at the table will complain.

Persian limes are a practical middle ground. In testing, 7 Persian limes gave exactly 3/4 cup of fresh juice, plus the tablespoon of zest.

Pour the filling into the cooled, prebaked crust and smooth the top. Bake at 350 degrees Fahrenheit for 13 to 15 minutes if you are using a 7 inch or 8 inch springform pan, or for 6 to 8 minutes if you are using a traditional 8 to 10 inch pie plate.

Here is the part that worries people. The pie will still be slightly wobbly when you pull it from the oven. That is exactly right. It sets fully as it cools, and the refrigerator finishes the job.

Cooling, chilling, and serving

Let the pie cool to room temperature, about an hour, then move it to the refrigerator. Chill it for at least 4 hours, or up to 24 hours.

I usually make this pie the evening before and let it chill overnight, which makes the next day feel effortless. A long chill gives you clean slices and a filling that tastes even brighter and more lime forward.

Serve it with whipped cream, either store bought or homemade. If you are whipping cream at home, chill the mixing bowl in the refrigerator for at least an hour first. Cold bowl, cold cream, soft peaks, and you are done in a couple of minutes.

This recipe yields 6 to 8 slices. Prep takes about 25 minutes, the baking adds about 16 minutes, and the total time lands around 41 minutes before chilling. The recipe is an adaptation of several key lime pie recipes, and the main change is the springform pan for those tall, thick slices.

Easy Key Lime Pie

Here is the whole thing at a glance before we get into the details, so you know exactly what you are signing up for.

Ingredients

You need eight ingredients total, split between the crust and the filling. Most of them are pantry staples, which is a big part of why this pie comes together so quickly.

For the graham cracker crust

• 1.5 cups graham cracker crumbs
• 1/3 cup granulated sugar
• 6 tablespoons butter, melted
• 1/2 teaspoon ground cinnamon

For the key lime pie filling

• 2 (14 ounce) cans sweetened condensed milk
• 1/2 cup sour cream
• 3/4 cup lime juice
• 1 tablespoon lime zest

You will also want cooking spray for the pan, a fitted circle of parchment paper if you are using a springform pan, and whipped cream for serving.

Instructions

To prepare the crust

1. Preheat the oven to 375 degrees Fahrenheit. Prepare your 7 inch springform pan with baking spray and line the bottom with parchment paper. If you are using a traditional 8 to 10 inch pie plate, spray it with baking spray.
2. Combine the graham cracker crumbs, sugar, melted butter, and cinnamon in a bowl. Mix until the mixture resembles wet sand. Use the back of a small measuring cup and your fingers to press the crust evenly into your vessel of choice.
3. Bake the crust at 375 degrees Fahrenheit for 7 to 8 minutes, then remove it from the oven and drop the temperature to 350 degrees Fahrenheit. Let the crust cool for at least 30 minutes.

To make the filling and bake the pie

1. While the crust bakes, whisk together the sweetened condensed milk, lime juice, lime zest, and sour cream in a large bowl until fully combined.
2. Pour the filling into the cooled, prebaked crust. Bake at 350 degrees Fahrenheit for 13 to 15 minutes in a 7 inch or 8 inch springform pan, or for 6 to 8 minutes in a traditional 8 to 10 inch pie plate.
3. Cool the pie to room temperature, about one hour, then refrigerate for at least 4 hours or up to 24 hours. Serve with whipped cream.

A quick note on doneness. The center should look set around the edges but still jiggle slightly in the middle when you slide the pan. That wobble is a good sign, not a mistake.

Notes

I almost always make this pie the evening before I plan to serve it, and it chills overnight without any trouble at all. If you are short on time, 4 hours in the refrigerator is the minimum I would trust for clean, tall slices.

The filling will still be slightly wobbly when it comes out of the oven. It firms up completely as it cools, so resist the urge to bake it longer. Overbaking can dull the lime flavor and change the texture.

This pie is an adaptation of several key lime pie recipes. It combines a graham cracker crust with a creamy key lime filling, bakes it in a springform pan instead of a standard pie plate, and finishes it with homemade whipped cream.

In a real hurry? A store bought pre made graham cracker crust is a legitimate shortcut. Skip every crust step, start with the filling, and pour it straight into the prepared crust. The filling bake time stays exactly the same.

For quick homemade whipped cream, chill your mixing bowl for at least an hour before you whip the cream. It comes together faster and holds its shape longer on top of the pie.

Chill time is not optional. A well chilled pie is the difference between a puddle on the plate and a clean, tall slice.

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Easy Key Lime Pie There is something about a key lime pie that makes people smile before the first bite even happens. It is cold, it is creamy, it is a little tart, and it tastes like the middle of summer.

• Total Time: 41 min
• Yield: 6–8 slices 1x

Ingredients

Scale 1x2x3x

Graham Cracker Crust
1.5 cups graham cracker crumbs
1/3 cup granulated sugar
6 tbsp butter, melted
1/2 tsp ground cinnamon

Key Lime Pie Filling
2 14oz cans sweetened condensed milk
1/2 cup sour cream
3/4 cup lime juice
1 tbsp lime zest

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Instructions

To prepare the crust
1-Preheat the oven to 375F: Preheat the oven to 375F. Prepare your 7″ springform pan with baking spray and line the bottom with parchment paper. If using a traditional 8″ to 10″ pie plate, spray with baking spray.
2-Combine graham cracker crumbs, sugar, melted butter,: Combine graham cracker crumbs, sugar, melted butter, and cinnamon in a bowl. Mix all ingredients together until your mixture resembles wet sand. Use the backside of a small measuring cup and your fingers to form the pie crust in your vessel of choice. Once your crust is formed, bake your crust at 375 degrees Fahrenheit for 7-8 minutes before removing from the oven. Drop your oven temp. to 350F.

Key Lime Pie Filling
3-While the crust is baking, whisk together: While the crust is baking, whisk together sweetened condensed milk, lime juice, lime zest, and sour cream until fully combined in a large bowl. Pour pie filling into your pre-baked graham cracker crust after it has cooled for 30 minutes. Bake at 350 degrees Fahrenheit for 13-15 minutes if you are using a 7″ or 8″ springform pan or 6-8 minutes if you are using a traditional 8″ to 10″ pie plate.
4-Refrigerate pie for at least 4 hours: Refrigerate pie for at least 4 hours or up to 24 hours before serving. Serve with whipped cream.

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• Prep Time: 25 min
• Cook Time: 16 min
• Method: bake