Description
A tangy, no-bake key lime pie with a homemade graham cracker crust. Fresh key lime juice and sweetened condensed milk create a bright, creamy filling that’s both comforting and refined. Share this nostalgic dessert for backyard barbecues or summer tea time.
Ingredients
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar (for crust)
1/2 cup unsalted butter, melted
3 14-ounce cans sweetened condensed milk
6 large egg yolks
1 cup freshly squeezed key lime juice
Toasted graham cracker slivers (for garnish)
Instructions
Preheat oven to 350°F (180°C)
In a bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter until crumbly
Press mixture into a 9-inch pie dish, forming an even crust
Bake crust for 8-10 minutes until golden, let cool completely
In a large bowl, whisk together 3 cans of condensed milk, egg yolks, and key lime juice until smooth
Pour filling over cooled crust and smooth the surface
Cover and refrigerate for 4-6 hours until set
Before serving, garnish with toasted graham cracker slivers
Notes
Use key limes if available, but regular limes can substitute
Crust can be made 1 day ahead
Pie keeps in refrigerator for up to 3 days
Optional: Serve with vegan whipped cream for a non-dairy option
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 22g
- Sodium: 250mg
- Fat: 14g
- Saturated Fat: 8g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 85mg