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Overhead shot of whole key lime pie, sitting on a white cloth.

Classic Key Lime Pie

One of my favourite desserts is Key Lime Pie. There is a reason that this beloved American classic is so popular. There is nothing quite like a slice of this luscious dessert; the filling is tart and not too sweet with an irresistible creaminess which is offset by the crisp, biscuit crumb crust. This pie will become a family favourite and you will love that it is so easy to make.
Course Dessert, Sweet
Cuisine American
Prep Time 20 minutes
Cook Time 25 minutes
Cooling 1 hour 15 minutes
Total Time 2 hours
Servings 8 people
Calories 447kcal
Author Alexandra


Pie Crust:

  • 250 g plain sweet biscuits See Note 1
  • 80 g melted butter

Pie Filling:

  • 395 g sweetened condensed milk
  • 4 large egg yolks See Note 2
  • ½ cup lime juice, strained See Note 3
  • 1 ½ tablespoon lemon juice, strained


  • ½ cup heavy cream (optional) See Note 4
  • 1 teaspoon icing/confectioners' sugar
  • fresh lime slices - to garnish


Pie Crust:

  • Preheat the oven to 180 Degrees C (350F).

    Place the biscuits in the bowl of a food processor and pulse until they resemble fine breadcrumbs.
    Add the melted butter to the biscuit crumbs and process until well combined.
  • You will need a 9” / 23 cm pie plate.
    Tip the biscuit and butter mixture into the pie plate. Using the back of a dessert spoon, or the base of a flat-bottomed glass, press the mixture over the base and up the side of the pie plate.
  • Place the pie crust into the pre-heated oven and bake until golden, about 8-10 minutes.
    Remove the crust from the oven and set aside to cool completely. This will take about 15 minutes.

Pie filling:

  • Whisk the condensed milk and the egg yolks together in a large bowl.

    Add the lime and lemon juice and continue to whisk until they are well combined.
  • Carefully pour the filling into the pie crust and bake until the centre of the pie is just set - about 15 minutes.
  • Set the pie aside and allow it to cool completely. This will take about 1 hour.
    Cover the pie with cling wrap and place it in the refrigerator until cold; for at least one hour

For the topping:

  • Whisk the cream and icing/confectioners’ sugar until it forms soft peaks. Do not over-whip the cream. Top the pie with the whipped cream or place it into a piping bag and pipe some rosettes around the edge of the pie. Decorate with lime slices or zest.



  1. As alternatives, you could use Graham Crackers or gluten-free biscuits.
  2. In the main text I have suggestions for ways to use the leftover egg whites.
  3. I only use freshly squeezed lime juice as the flavour is brighter and fresher. Bottled lime juice lacks the bright, zesty flavour of fresh lime juice. Furthermore, the bottled variety often contains a preservative.
  4. In Australia, heavy cream, which is also known as thickened cream or whipping cream, has 35% milk fat.
  5. In Australia the tablespoon is 20 ml or 4 teaspoons. In many other countries the tablespoon is 15 ml or 3 teaspoons. This means you may have to adjust your measurement. In essence, my measure for lemon juice is 6 teaspoons.


Calories: 447kcal | Carbohydrates: 53g | Protein: 8g | Fat: 23g | Saturated Fat: 13g | Cholesterol: 151mg | Sodium: 293mg | Potassium: 263mg | Fiber: 1g | Sugar: 37g | Calcium: 173mg | Iron: 1mg