Bakery Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Key Lime Pie
Transport yourself to the tropics with this refreshingly tart, impossibly creamy Key lime pie, perfectly balanced by its sweet, buttery graham cracker crust.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Good to know
- Ready in under 30 minutes
Matched from this dish's own ingredients and timing. Browse more: 30-minute meals
Instructions
6 steps- 1
Preheat the oven to 350°F (175°C). In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter until it resembles wet sand.
- 2
Press the crumb mixture firmly into the bottom and up the sides of a 9-inch pie dish. Bake for 10 minutes until lightly browned. Remove and let cool slightly.
- 3
In a large bowl, whisk together the sweetened condensed milk, sour cream, and lime zest until smooth.
- 4
Gradually whisk in the key lime juice. The mixture will begin to thicken immediately due to the reaction between the acid and the dairy.
- 5
Pour the thickened lime filling into the baked graham cracker crust and smooth the top with a spatula.
- 6
Bake for 10-15 minutes until the filling is just set and holds its shape but is not browned. Cool at room temperature for 30 minutes, then refrigerate for at least 3 hours (preferably overnight) before slicing and serving.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
75/100
Good fit for most families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving115
Calories
2 g
Protein
19 g
Carbs
4 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Key lime pie comes out of the Florida Keys, where small, floral, tart key limes met sweetened condensed milk at a time when the region had little reliable refrigeration or fresh dairy. Condensed milk let cooks build a custard-like filling without cooking raw eggs over direct heat, which is part of why the pie became a local specialty rather than a general Southern dessert.
Listahan note
This version treats the filling as a gently baked custard rather than a purely raw, no-bake mixture, letting the lime juice's acidity thicken the condensed milk while a short bake finishes setting the eggs fully.
Technique cues
- The acid in key lime juice thickens sweetened condensed milk through a reaction with its proteins, the same principle behind how lemon juice sets a curd.
- A short bake of 10 to 15 minutes fully sets the eggs in the filling; skipping this step risks a center that never firms past a loose pudding.
- Pressing the graham cracker crust firmly into the pan and pre-baking it briefly keeps it sturdy enough to hold a clean slice.
- Chilling the finished pie for several hours is necessary, since the filling continues to firm as it cools rather than setting immediately from the oven.
Kitchen flow
- Parallel prep
- While Key Lime Pie is in the oven, measure out any garnish or topping — like the graham cracker crumbs — so it's ready the moment the bake finishes cooling.
- Make-ahead
- Key Lime Pie's dough or batter (built around graham cracker crumbs) can usually be made a day ahead and refrigerated, then baked fresh — many doughs actually improve with an overnight rest.
- Leftover move
- Leftover Key Lime Pie freezes well — wrap individual portions tightly and thaw at room temperature, or crumble it over ice cream for a quick second life. This one leans on the graham cracker crumbs. The bake step is what sets the pace here.
- Cleanup rhythm
- Soak the mixing bowl and beaters for Key Lime Pie right away — sugar and butter residue hardens fast once it cools. This one leans on the graham cracker crumbs. The bake step is what sets the pace here.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
Crust: 1 1/2 cups graham cracker crumbs
Main protein or body
Purpose: Crust: 1 1/2 cups graham cracker crumbs gives Key Lime Pie its main substance and carries the seasoning.
Handling: Prep before heat is high so the cooking step can move without rushing.
Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.
1/3 cup granulated sugar
Sweetness and aroma
Purpose: cup granulated sugar adds aroma, sweetness, or warmth without needing extra garnish.
Handling: Measure before heating and break up clumps so the mix distributes evenly.
Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.
6 tbsp unsalted butter. Filling: 2 cans sweetened condensed milk
Richness and texture
Purpose: tbsp unsalted butter. Filling: 2 cans sweetened condensed milk rounds the texture and helps the dish feel complete.
Handling: Prep before heat is high so the cooking step can move without rushing.
Adaptation: Use unsweetened dairy-free alternatives only where they still provide enough fat and body.
3/4 cup fresh or bottled key lime juice
Acid and brightness
Purpose: cup fresh or bottled key lime juice balances richness and keeps the finished dish lively.
Handling: Prep before heat is high so the cooking step can move without rushing.
Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.
1/2 cup sour cream
Richness and texture
Purpose: cup sour cream rounds the texture and helps the dish feel complete.
Handling: Prep before heat is high so the cooking step can move without rushing.
Adaptation: Use unsweetened dairy-free alternatives only where they still provide enough fat and body.
Technique notes
- Bottled key lime juice is a reasonable substitute when fresh key limes aren't available, and it stays closer to the real flavor than swapping in Persian lime juice.
- Avoid over-whipping the filling once the condensed milk and juice are combined, since extra air changes how firmly it sets.
- A thin layer of sour cream on top mellows the pie's tartness without covering up the lime flavor underneath.
Ingredient swaps
- Dairy-free direction
- Swap the unsalted butter for a neutral dairy-free butter and a full-fat plant milk (oat or coconut give the closest richness) — the texture shifts slightly but the dish holds together. This one leans on the lime zest.
- Lower-sodium direction
- Salt in stages instead of all at once, tasting as you go — you'll likely need less than the full amount. This one leans on the lime zest.
- Weeknight shortcut
- Mix and chill the batter or mix-ins up to a day ahead so the night-of step is just baking, not mixing. This one leans on the lime zest.
Serve alongside
- Fresh berries
- Citrus fruit salad
- Mint leaves
- Black coffee
- Hot tea
- Sparkling water with lemon
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Store covered for 3 to 4 days, refrigerated when dairy, eggs, custard, or fresh fruit are involved.
- Reheat gently only when warmth improves the texture.
- Freeze sturdy baked portions up to 2 months; avoid freezing delicate fresh toppings.
Equipment
- Mixing bowls
- Baking dish or pan
- Cooling rack
Make this household-aware
Listahan Pro checks this recipe against your household's allergens, finds pantry-aware swaps, builds the shopping list, and helps you plan the week around it.
Plan it in Listahan
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