Baked Key Lime Pie with Graham Cracker Crust
A classic American baked Key lime pie featuring a tangy, creamy filling made with fresh lime juice and a buttery graham cracker crust. Perfectly balanced sweet and tart, topped with a light meringue for a delightful dessert.
Ingredients
Check ingredients as you go.
- Crust
- Filling
- Topping
Let’s make it
Crust
Preheat the oven to 350°F (175°C). In a medium bowl, combine graham cracker crumbs, melted butter, and 25 grams sugar. Mix until evenly moistened.
Crust
Press the crumb mixture firmly and evenly into the bottom and up the sides of a 9-inch pie pan to form the crust. Bake in the preheated oven for 8-10 minutes until golden and fragrant. Remove from oven and set aside to cool slightly.
Filling
In a large bowl, whisk the egg yolks until combined. Gradually add the sweetened condensed milk while continuing to whisk. Stir in the fresh key lime juice and lime zest if using. Mix until smooth and slightly thickened.
Filling
Pour the lime filling into the prepared crust, smoothing the top with a spatula. Bake in the oven at 350°F (175°C) for 10-12 minutes until the filling is set but still slightly jiggly in the center.
Topping
(Optional) Meanwhile, prepare the meringue topping. In a clean bowl, beat the egg whites and cream of tartar with an electric mixer on medium speed until foamy. Gradually add 75 grams sugar and beat on high until stiff, glossy peaks form.
Topping
Once the pie filling is baked, remove the pie from the oven. Spread the meringue evenly over the top of the hot pie, making decorative peaks with a spatula.
Topping
Return the pie to the oven and bake for 3-5 minutes more, until the meringue is lightly golden but not browned.
Finishing
Remove the pie from the oven and let it cool at room temperature for 30 minutes. Then refrigerate for at least 3 hours, preferably overnight, before serving to allow the filling to fully set.
Tips & notes
Use fresh key limes for the authentic tangy flavor. Make sure the egg whites are free of yolk for a perfect meringue. Do not overbake the filling; it should be slightly jiggly when done to ensure creamy texture after chilling.
Saving it for later
Store leftover pie covered tightly in the refrigerator for up to 3 days. Avoid storing at room temperature due to fresh eggs and dairy in the filling.
Reheating
Key lime pie is best served chilled. Do not reheat. If needed, let it sit at room temperature for 20 minutes before serving to enhance flavor and texture.
