The Best Key Lime Pie with Graham Cracker Crust
If you love the Publix key lime pie recipe, this homemade version hits all the same notes—sweet, tangy, and embarrassingly easy. It’s the kind of pie that feels fancy but takes almost no effort to pull off, and it's the perfect dessert for any occasion.
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Servings: 8
Equipment
- dry measuring cups
- liquid measuring cup
- microplane zester
- food processor
- medium bowl
- whisk
- 9- or 10-inch pie plate
Ingredients
- 1¾ cups graham cracker crumbs (about 12 whole graham crackers)
- ⅓ cup firmly packed light brown sugar
- ⅓ cup unsalted butter, melted
- ¼ teaspoon kosher salt
- 2 (14-ounce) cans sweetened condensed milk
- ½ cup sour cream
- 4 large egg yolks
- 1 tablespoon lime zest, plus more for garnish
- 1 cup key lime juice (such as Nellie and Joe's)
- Sweetened whipped cream or whipped topping for garnish
- Key lime slices and lime zest curls for garnish
Instructions
- Preheat the oven to 350°F. Combine the graham cracker crumbs, brown sugar, melted butter, and salt in a food processor. Pulse until the mixture resembles slightly wet sand.
- Pour the crumbs into the bottom of a 9- or 10-inch pie plate. Press the crumbs firmly onto the bottom and up the sides using a dry measuring cup to pack. Bake the crust for 10 minutes or until the crust is golden and set. Remove from the oven and let cool completely.
- Meanwhile, whisk together the sweetened condensed milk, sour cream, egg yolks, lime zest, and lime juice in a medium bowl.
- Pour the filling into the cooled crust.
- Bake for 15 minutes or until the filling is set. (The filling will still be jiggly in the center once you lightly tap the pan.) Remove the pie from the oven and let cool completely. Refrigerate for 4 hours or up to overnight.
- Remove the pie from the refrigerator and cut into slices. Garnish the pie with whipped cream, key lime slices, and lime zest, if desired.
Video
Notes
- Use a Measuring Cup to Pack the Crust: This ensures a firm, even base that won’t crumble when sliced.
- Don’t Over-bake the Filling: The center should still jiggle slightly when you tap the pan—and carryover heat finishes the job as it cools.
- Zest Lime Before You Juice: If you are squeezing fresh juice instead of bottled, it’s nearly impossible to zest after juicing, so do it first while the limes are whole.
- Cool Completely Before Refrigerating: Warm filling can cause condensation if the pie is covered and then refrigerated while still hot. Cool to room temp first for the best texture.
- Chill Overnight for Best Slice-ability: The pie firms up beautifully after a longer period of time in the fridge and is much easier to slice.