Easy Key Lime Pie Classic Quick Nofuss

Q: Can I use regular limes or bottled juice instead of Key limes for this Easy Key Lime Pie?

Yes — fresh Persian (regular) limes work fine and you can substitute them cup-for-cup; since they’re less aromatic than Key limes, add an extra teaspoon of zest for more brightness. Bottled lime juice will work in a pinch but tastes flatter, so boost flavor with extra zest or a splash of fresh juice if you have it. For the truest Key lime flavour, though, use fresh Key limes when you can.

Q: What’s the best way to store Easy Key Lime Pie, and how long will it keep?

Store the chilled pie covered in the fridge for up to 3–4 days; slices keep their texture best when well wrapped or in an airtight container. Whipped cream topping is best added just before serving or within 1–2 days, since it can weep; if you must freeze, wrap tightly and freeze for up to 1 month, then thaw overnight in the fridge (note: texture may soften slightly). For parties, make the pie a day ahead and add the whipped cream and garnish just before serving for the freshest look and taste.

Easy Key Lime Pie Classic NoFuss Recipe Family Favorite

By Fia MartinezSeptember 16, 2025Updated: September 15, 2025

5.00 (2 Ratings)

Table of Contents

Quick Hook

Easy Key Lime Pie is my ultimate summer show off. Have you ever tasted sunshine in a wedge?
This pie bursts with tart lime and sweet cream.

I learned to make it from scratch. No fuss, no pastry drama.
It’s bright, tangy, and ridiculously addictive.

Brief Overview

This is a Classic Key lime pie recipe rooted in Florida.
The Keys claim the dessert as their signature treat.

Difficulty level is easy and forgiving. Prep time is 15 minutes active.
Cook time is 20 25 minutes total.

Chill time is 3 hours minimum, preferably overnight.
Makes one 9 inch pie. Serves eight people.

The crust is a graham cracker crust key lime pie style. The filling uses sweetened condensed milk lime pie magic.
You get a silky, slightly firm, custard like texture.

Main Benefits

Top health benefit is vitamin C from fresh lime. It’s lighter than dense chocolate desserts.
Calories vary, but the flavor feels lighter.

Perfect for backyard barbecues and picnic gatherings. Also great after a heavy Sunday roast.
Pair with iced tea or a margarita.

What makes this recipe special is simplicity. It’s a Key Lime Pie Recipe Easy to follow.
Think Key Lime Pie Easy, no pastry skills needed.

It’s close to a Key Lime Pie Recipe No Bake vibe.
Bake briefly, then chill for a no-fuss result.

You can also try Key Lime No Bake versions later.

I once nervously served this to in-laws. They raved and asked for seconds.
That tiny victory still makes me smile.

This intro leads straight into ingredients next. Get your graham crumbs, sweetened condensed milk, and limes.
We’ll keep it simple and very, very tasty.

Ingredients & Equipment

Main Ingredients

This is my Easy Key Lime Pie for friends.
For the crust: 1 1/2 cups (150 g) graham cracker crumbs.

6 tablespoons (85 g) unsalted butter, melted.
2 tablespoons (25 g) granulated sugar and a pinch of salt.

For the filling: 4 large egg yolks, room temp.
1 (14 oz) can (396 g) sweetened condensed milk.
1/2 cup (120 ml) fresh Key lime juice.
1 tablespoon lime zest, optional.

Topping (optional): 1 cup (240 ml) heavy cream, chilled. 2 tablespoons (15 g) powdered sugar.
Quality matters. Use fresh limes for bright flavor.

Pick a trusted brand of sweetened condensed milk.
Choose unsalted butter for control of salt.

Fun fact: Florida made Key lime pie its official pie in 2006.
That always makes me smile when I bake this.

Seasoning Notes

Essential combo: lime zest plus a pinch of salt. They lift the custard without extra sugar.
Add 1 teaspoon vanilla in whipped cream.
Aromatics like zest are tiny flavor bombs.

Flavor enhancers: a touch of cream or coconut. Try toasted coconut for a tropical twist.
Substitution quick fixes: no Key limes? Use Persian limes.

No graham crackers? Use digestive biscuits or plain shortbread.

I call this a Key Lime Pie Recipe Easy .
Also works as Sweetened condensed milk lime pie .
For a no-bake version, search Key Lime Pie Recipe No Bake .

Equipment Needed

You need a 9 inch pie pan. A food processor is handy for crumbs.
No processor? Use a zip-top bag and rolling pin.

A whisk and a rubber spatula are essential. Microplane or zester for that lime oil.
Oven set to 350° F ( 175° C) for baking.

Optional: electric mixer for whipped cream.
Optional: instant read thermometer for safety.

I once rushed the chill time. The filling slumped and I learned my lesson.
Chill at least 3 hours for clean slices.

This is a No-fuss Key lime pie with whipped cream at heart.

Cooking Method

Prep Steps

Get everything ready first. Do your mise en place: zest, juice, separate yolks, and measure crumbs. Chill the cream and bowl if you plan to whip topping.

Fun fact: Key lime pie hails from the Florida Keys. It’s simple and classic.

Save time by crushing graham crackers in a food processor. No processor? Use a zip-top bag and a rolling pin.

Line tools and bowls near the oven. Keep a hot-water bath ready for knives. Handle raw egg yolks carefully. Wash hands and surfaces after contact.

If you use an instant read thermometer, sanitize the probe between checks.

step-by-step Process

Preheat oven to 350° F ( 175° C) . Butter the 9 inch pan.
Mix 1 1/2 cups graham crumbs, 6 tbsp melted butter, 2 tbsp sugar, and a pinch salt. Press into pan. Bake 8– 10 minutes until edges set. Cool slightly.
Whisk 4 egg yolks until smooth. Add 1 can sweetened condensed milk and 1/2 cup Key lime juice. Stir until glossy. Strain for silkiness.
Pour filling into warm crust. Bake 10– 15 minutes until edges set and center slightly jiggles. Surface should look matte and a bit puffed. Optional safety check: internal temp ~ 160° F ( 71° C) .
Cool 30– 45 minutes at room temp. Then chill 3 hours minimum , overnight ideal.
Whip 1 cup chilled cream with 2 tbsp powdered sugar to soft peaks. Top and garnish.

Visual cues matter. Look for a slight wobble in the center. Edges should not be liquid. The crust should be golden, not burnt.

Pro Tips

Use fresh limes for brightness. Zest before juicing. Press the crust firmly with a measuring cup for neat slices. Warm your knife under hot water and dry it between cuts.

Avoid overbaking the filling. Don’t skip chilling. A hurried cool down makes a runny pie. make-ahead: bake and chill the day before. Top just before serving.

Honestly, this Easy Key Lime Pie saved many summer dinners for me. It’s tangy, creamy, and utterly forgiving. Try the graham cracker crust key lime pie method once.

You’ll never stress dessert again.

Recipe Notes

If you want a bright quick dessert, try Easy Key Lime Pie. It’s tangy, sweet, and shockingly simple.
Fun fact: a slice runs about 330 kcal without cream.

Serving Suggestions

Serve slices chilled, with a dollop of whipped cream.
I love a classic No-fuss Key lime pie with whipped cream .

Top with extra lime zest and thin lime slices.
Pair it with iced tea or a cold margarita.

For treats, add raspberries or a scoop of sorbet.
The graham cracker crust key lime pie pairs well.

Honestly, it looks fancy with simple, clean plating.

Storage Tips

Cover the pie tightly before refrigerating. Keep refrigerated for up to 4 days .
Chill makes slicing clean and textures firm.

You can freeze slices for longer storage. Wrap each slice well in plastic wrap.
Freeze up to 1 month without losing taste.

Thaw overnight in the fridge before serving.

Reheat? Don’t try oven heat.
Serve chilled or room temperature only.

Variations

Want a lighter version? Try Greek yogurt topping. That is one simple dietary adaptation.
For dairy-free, use sweetened condensed coconut milk.

It makes a viable Key Lime Pie Recipe No Bake .
Swap Key limes for Persian limes if needed.

Add toasted coconut for a tropical twist.
Mini tarts work great for parties and kids.

Nutrition Basics

This is a sweetened condensed milk lime pie. Each slice has about 5 6 g protein .
Fat ranges 17 22 g depending on toppings.

Carbs sit near 40 45 g per slice. Key limes add vitamin C and antioxidants.
The recipe delivers a citrus boost and calcium.

I once burned the crust badly. Lesson learned: press crumbs firmly and watch baking time.
That saved future pies. Honestly, you’ll nail this.

Final thoughts: make the recipe your own. Try the Classic Key lime pie recipe or a twist.
Trust the process and chill the pie well.

Go bake it now and call me later.

Frequently Asked Questions

How can I tell when my Easy Key Lime Pie is done without overbaking?

Look for the classic visual cues: the edges should be set and the surface slightly puffed and matte while the center still has a gentle jiggle it will finish setting as it cools and chills.

If you want a safety check, an instant read thermometer should read about 160°F (71°C) in the center; remove it promptly to avoid curdling. Let the pie cool to room temperature then chill for at least 3 hours (overnight is best) to firm up and give clean slices.

Can I use regular limes or bottled juice instead of Key limes for this Easy Key Lime Pie?

Yes fresh Persian (regular) limes work fine and you can substitute them cup-for-cup; since they’re less aromatic than Key limes, add an extra teaspoon of zest for more brightness.

Bottled lime juice will work in a pinch but tastes flatter, so boost flavor with extra zest or a splash of fresh juice if you have it. For the truest Key lime flavour, though, use fresh Key limes when you can.

What’s the best way to store Easy Key Lime Pie, and how long will it keep?

Store the chilled pie covered in the fridge for up to 3 4 days; slices keep their texture best when well wrapped or in an airtight container. Whipped cream topping is best added just before serving or within 1 2 days, since it can weep; if you must freeze, wrap tightly and freeze for up to 1 month, then thaw overnight in the fridge (note: texture may soften slightly).

For parties, make the pie a day ahead and add the whipped cream and garnish just before serving for the freshest look and taste.

How can I adapt Easy Key Lime Pie for dietary needs or cut the calories and sugar?

For gluten-free, swap in gluten-free graham or digestive crumbs; for dairy-free/vegan, try sweetened condensed coconut milk with an appropriate thickener like agar or a tested aquafaba based set (this will require recipe adjustments).

To lower calories/sugar, omit or lighten the whipped cream and watch portion size the recipe is roughly 330 kcal per slice without topping and about 420 kcal with cream, with ~30 35 g sugar per slice.

If you’re worried about raw eggs, use pasteurized egg yolks or ensure the pie reaches the recommended internal temperature during baking.

Any quick tips for perfect crusts, neat slices and simple variations to try?

Press the crust firmly and evenly (use the bottom of a measuring cup) and blind bake briefly so it stays crisp; for clean slices warm a chef’s knife under hot water, dry it, then slice and wipe between cuts.

Fun variations include adding toasted shredded coconut to the crust or topping, a honey lime twist in the crust, or making mini tarts in a muffin tin for individual portions. For a silky filling, strain it before baking and don’t overbake think British Bake Off-level finesse, but without the drama.