Key Lime Pie Nutrition Facts and Recipe

Key lime pie is a chilled Florida dessert made with a crisp graham cracker crust and a tangy filling of Key lime juice, egg yolks, and sweetened condensed milk. This baked version balances the citrus with creamy sweetness, and its nutrition facts are estimates that vary with ingredient brands and slice size.

Ingredients

1½ cups (150 g) finely crushed graham cracker crumbs
5 tablespoons (70 g) unsalted butter, melted
2 tablespoons (25 g) granulated sugar
4 large egg yolks
1 can (14 ounces/397 g) sweetened condensed milk
½ cup (120 ml) Key lime juice, preferably freshly squeezed and strained
1 teaspoon finely grated Key lime zest, plus a little more to garnish, optional
¾ cup (180 ml) heavy whipping cream, cold, for serving
1 tablespoon (8 g) powdered sugar, for serving

Instructions

Heat the oven to 350°F (175°C). Set a 9-inch (23 cm) pie plate on a baking sheet. Stir the graham cracker crumbs and granulated sugar together, then mix in the melted butter until evenly moistened. Press the mixture firmly across the bottom and up the sides of the plate.
Bake the crust for 8 minutes, until fragrant and lightly set. Set it aside while you make the filling; leave the oven on.
Whisk the egg yolks in a medium bowl until smooth. Whisk in the condensed milk, lime juice, and zest until combined. Pour the filling into the warm crust and smooth the surface.
Bake for 12 minutes, until the edges look set and the center still has a slight, gentle wobble. For egg-dish safety, the USDA FSIS safe minimum is 160°F (71°C); check the center with a food thermometer without touching the crust. Avoid prolonged baking, which can make the filling grainy.
Cool the pie on a rack for about 1 hour, then cover loosely and refrigerate until thoroughly chilled and set, at least 4 hours. The required cooling and chilling time is included in the total recipe time.
Just before serving, whip the cold cream with the powdered sugar to soft peaks. Spoon or pipe it over the pie, and add a little lime zest if desired. Cut into 8 slices with a clean knife.

Tips

Use juice, not extra zest, to adjust tartness. Fresh Key limes are small and take time to squeeze; bottled Key lime juice is a practical substitute. Regular Persian lime juice also works, but its flavor is generally less floral and slightly different. Strain fresh juice to remove seeds and pulp.
Measure the crumbs after crushing. Press them firmly into the plate so the crust holds together, but do not pack it so hard that it becomes difficult to cut. If using salted butter, omit or reduce any added salt in the crumbs.
Watch the center rather than waiting for a browned top. The filling should retain a small wobble when it comes out; it firms as it cools. A thermometer provides the safety check, while overbaking can cause cracks or a curdled texture.
For neat slices, chill fully. Wipe the knife between cuts and add whipped cream shortly before serving. Do not leave the pie at room temperature for more than 2 hours.

Serving Suggestions

Serve cold in modest slices, with whipped cream to soften the filling’s sharp citrus flavor. A light sprinkle of finely grated lime zest adds aroma without substantially changing the balance. For a richer dessert plate, pair a slice with fresh berries or unsweetened sliced fruit; avoid adding another very sweet topping if you want the lime to stand out.

Variations

Graham cracker alternatives: Use finely crushed vanilla wafers or digestive biscuits in the same measured quantity. Their sweetness and flavor differ, so taste the crumbs before adding the full amount of sugar.

Less-sweet topping: Leave the powdered sugar out of the whipped cream, or serve the pie without cream. The filling itself still contains sweetened condensed milk, so this changes the topping rather than the pie’s core sweetness.

Individual portions: Divide the crust mixture among 8 lined muffin cups and press it into the bases. Bake the crusts for about 6 minutes, fill them, then bake the filling for roughly 8–10 minutes, checking for a slight wobble and the same safe egg temperature. Small portions may chill faster, but still refrigerate until set.

Storage and Reheating

Refrigerate the pie within 2 hours of baking or serving, covered once it is cool. Keep it at 40°F (4°C) or below and use within 3–4 days. Store whipped cream separately when possible and top slices just before serving. This pie is served chilled; reheating is not recommended because it can soften the crust and spoil the filling’s texture. For longer storage, freeze the pie without whipped cream, wrapped airtight, for up to 1 month for best quality. Thaw overnight in the refrigerator, not on the counter.

Frequently Asked Questions

What are the nutrition facts for a slice of Key lime pie?
For this recipe cut into 8 slices, one slice is approximately 490 calories, 27 g fat, 58 g carbohydrates, 7 g protein, and 44 g sugar. These are estimates based on typical ingredient nutrition data; brands, exact slice size, and the amount of whipped cream can change the numbers.

How many calories are in Key lime pie without whipped cream?
Without the optional whipped cream, a slice is approximately 410 calories. The exact reduction depends on how much topping is served; nutrition estimates are not a substitute for the figures on the products you use.

Can I make Key lime pie with regular limes?
Yes. Substitute Persian lime juice in the same quantity. The pie will still be tart and citrusy, though its aroma may differ from one made with small, aromatic Key limes. Bottled Key lime juice is another convenient option.

Why is my filling runny?
It may have been underbaked or not chilled long enough. Bake until the edges are set and the center only gently wobbles, then check that it reaches 160°F (71°C) for egg-dish safety. Chill for at least 4 hours before slicing; the filling continues to firm as it gets cold.

Can I make the pie ahead?
Yes. Bake and chill it a day ahead, keep it covered in the refrigerator, and add freshly whipped cream shortly before serving. That gives the filling time to set while helping the topping stay airy.

Can I use a no-bake filling?
This recipe is not a no-bake filling: its egg yolks need baking to set the custard and reach the recommended safe temperature. No-bake versions use different ingredients and methods, so follow a recipe specifically developed for that style rather than skipping this recipe’s baking step.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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