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 Sarah Mitchell • 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.
About This Recipe
"Key Lime Pie – Tangy, Creamy & No-Bake Filling" is a Dessert recipe that brings 9-inch graham cracker crust (store-bought or homemade), large egg yolks, sweetened condensed milk, key lime juice (about 20-25 key limes, or bottled) and key lime zest together into a flavorful, well-balanced dish. Rated Easy and ready in about 30 minutes, this recipe fits easily into a busy schedule. It serves 8 and works equally well for a weeknight dinner or a relaxed weekend meal. The American inspiration behind this dish balances classic techniques with clean, vibrant flavors.
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.
Expert Tips
For the best result, use the freshest, highest-quality ingredients you can find. 9-inch graham cracker crust (store-bought or homemade) is the heart of this dish, so choose it with care. Read the recipe through before you start and prep all ingredients in advance (mise en place) so the cooking process is smooth. Oven work especially well for this preparation. Because the recipe is vegetarian, it fits easily into balanced eating plans. Taste and adjust salt, pepper, and acid at the end to make the flavors pop.
What To Serve With This
"Key Lime Pie – Tangy, Creamy & No-Bake Filling" is a versatile Dessert dish that pairs beautifully with freshly brewed coffee or espresso, lightly sweetened whipped cream, vanilla ice cream and classic American sides. Choose at least one fresh and one hearty side to create a balanced meal.
Storage & Reheating
Store Key Lime Pie – Tangy, Creamy & No-Bake Filling in an airtight container in the refrigerator for up to 3 days, or at room temperature for 1–2 days if it does not contain dairy or custard. Cover loosely so the texture stays fresh. For the best flavor, bring to room temperature before serving or warm briefly in the oven.
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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