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High Altitude Key Lime Pie with Graham Cracker Crust

Imagine cutting into a cool, tangy key lime pie with its smooth, creamy filling and crisp graham cracker crust. Now imagine you didn’t have to worry about it setting properly or ending up with a runny mess—yes, even at high altitudes! This recipe is here to bring all the citrusy magic to your kitchen, perfectly adapted for life at high elevation.

high altitude key lime pie in a homemade graham cracker crust with a slice on a white plate

Try out these other HIGH ALTITUDE PIE RECIPESBlueberry Pie with frozen blueberries, perfect Apple Cream Pie, creamy Pumpkin Pie, warm Apple Crumb Pie, no bake Strawberry Pie, fresh Peach Pie, and Pecan Pie.

I have to confess that I’m not a fan of traditional key lime pie but it is one of my husband’s favorite pies. He normally buys himself mini frozen key lime pie from the grocery store but I decide it was time to figure out how to make homemade authentic key lime pie.

After checking out the best key lime pie recipes in the baking world I have created the most creamy key lime pie for high altitude baking. This recipe is EASY and creates the most creamy pie filling that sets up perfectly.

Added bonus, this easy key lime pie recipe uses a homemade graham cracker crust instead of a pastry crust.

easy key lime pie in a homemade graham cracker crust with homemade whipped cream and thin slices of key limes

What is a Key Lime Pie?

Key Lime Pie is a sweet, creamy, citrusy American dessert made out of egg yolks, key lime juice, sweetened condensed milk, and a graham cracker crust. The pie is typically topped with sweet whipped cream or meringue, which is a great way to use of the leftover egg whites. Key lime pie is the perfect dessert for a citrus, lime lover.

Key lime pie is a great dessert to serve during warm weather. The pie is served chilled and makes a great summer dessert. This easy key lime pie recipe will definitely be served next year on Father’s Day for my husband.

The recipe originated in the Florida Keys but is usually only considered “authentic” if made with key limes. But depending on the time of year key limes aren’t always available in grocery stores so regular limes can be used also.

Key Lime vs Lime

At first glance, a lime and key lime might seem interchangeable but they are actually quite different. Key limes are smaller, rounder, and have a more intense flavor. Regular limes, actually called Persian limes, are larger with a thicker, brighter green skin.

While Persian limes are great for everyday cooking, key limes are the true star when it comes to creating the signature flavor in a key lime pie. Their unique taste is what gives the pie its distinct, tangy brightness that makes it so special.

florida key lime pie in a homemade graham cracker crust with homemade whipped cream and thin slices of key limes

Recommended tools:

  • FOOD PROCESSOR – I have found using a food processor is the easiest way to create graham cracker crumbs for the crust. If you don’t have a food processor place the graham crackers in a Ziploc bag and use a rolling pin to crush the crackers.
  • STAND MIXER with whisk attachment – I love using an electric mixer for creating the smoothest filling possible. A large bowl and a whisk will work also.
  • PIE PAN – A deep pie pan should be used to make sure the filling doesn’t overflow. A springform pan could work also in a pinch.
  • ZESTER – For the most fresh citrus flavor a little bit of lime zest is used. If you have a lemon zester to use that’s great, I don’t have one so I used the smallest side of my cheese grater.

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Key Lime Pie & Graham Cracker Crust ingredients:

Graham Cracker Crust:

  • GRAHAM CRACKERS – creates the base for the crunchy graham cracker crust
  • BROWN SUGAR – adds the perfect sweetness
  • KOSHER SALT – if you use salted butter skip the salt
  • UNSALTED BUTTER – the melted butter holds the crust together
ingredients for homemade graham cracker crust

Key Lime Pie:

  • SWEETENED CONDENSED MILK – adds sweetness and creates the creamy texture
  • LARGE EGG YOLKS – helps to thicken and hold the filling together
  • FRESH KEY LIME JUICE – fresh key lime juice would be considered the most “authentic” but a bottle of key lime juice or even just lime juice works great too
  • FRESH LIME ZEST – adds a fresh burst of lime flavor
ingredients for authentic florida key lime pie

OPTIONAL TOPPING: HOMEMADE WHIPPED CREAM

Top this beautiful citrus masterpiece with sweet whipped cream for the perfect summer dessert.

  • HEAVY CREAM – the base of whipped cream
  • POWDERED SUGAR – adds a touch of sweetness, decrease the amount of sugar if you don’t want a sweet whipped cream
  • VANILLA EXTRACT – adds a depth of flavor

How to make High Altitude Key Lime Pie:

How to make a homemade graham cracker crust:

  1. Chop the graham crackers into crumbs
  2. Add the melted butter, salt, and brown sugar
  3. Press the graham cracker mixture into the pie pan
  4. Bake the crust at 325° F for 10 minutes
graham cracker crumbs, melted butter, salt, and brown sugar mixed together in a mini cuisinart food processor
homemade graham cracker crust pressed into a pie pan

How to make key lime pie filling:

  1. Mix together the condensed milk, egg yolks, key lime juice, and lime zest
  2. Pour the key lime pie filling into the baked graham cracker crust
  3. Bake at 325° F for 20 minutes
  4. Remove the pie from the oven and cool on a wire rack for 2 hours, then cool in the refrigerator at least 4 hours or overnight
unbaked key lime pie filling in a baked homemade graham cracker crust
high altitude authentic key lime pie in a homemade graham cracker crust with homemade whipped cream and thin slices of key limes

How to make homemade whipped cream:

  1. Whip heavy cream, powdered sugar, and vanilla together until soft peaks start to form
  2. Serve the homemade whipped cream immediately or cover tightly and chill for up to 24 hours

Tips for success:

  • USE FRESH KEY LIMES IF POSSIBLE – freshly squeezed key lime juice delivers the best flavor. If fresh key limes aren’t available, bottled key lime juice or regular lime juice is a great substitute.
  • ZEST BEFORE JUICING – key lime zests adds an extra layer of flavor to your pie. It is much easier to zest a whole lime than a juiced one.
  • DON’T OVERBAKE THE FILLING – the key lime pie filling is ready when it’s just set and jiggles slightly in the center. Overbaking can lead to cracks and a less creamy texture.
  • ALLOW ENOUGH TIME TO CHILL – key lime pie needs time to chill – at least 4 hours, but overnight is even better. Chilling allows the filling to fully set and the flavors to meld.
  • TOPPED WITH WHIPPED CREAM – a dollop of fresh whipped cream balances the tartness of the key lime filling beautifully.
  • CHOOSE THE RIGHT GRAHAM CRACKER CRUST – while convenient, store-bought crusts often lack the buttery flavor and texture of a homemade crust. A homemade graham cracker crust gives the best texture and flavor.
  • ADD A TOUCH OF GARNISH – for an elegant touch, sprinkle lime zest or thin slices of key lime on top. It adds color and emphasizes the citrus flavor.
2 slices of authentic key lime pie on a serving platter with homemade whipped cream and thin slices of key limes

FAQs:

How long does key lime pie last in the fridge?

Key lime pie will stay fresh in the fridge for 3 to 4 days when stored properly. Cover it tightly with plastic wrap or foil, or store it in an airtight container to keep it from absorbing other odors in the fridge. For the best flavor, enjoy it within the first couple of days.

Can you freeze key lime pie?

Yes, you can absolutely freeze key lime pie! Freezing is a great option if you want to make it ahead of time or save leftovers. Key lime pie freezes beautifully because of its custard-like filling and graham cracker crust, which hold up well in the freezer.

How to freeze key lime pie?

To freeze key lime pie, follow these steps:

  1. Let the pie cool completely and set in the fridge for at least 4 hours.
  2. Wrap the entire pie tightly in plastic wrap, followed by a layer of aluminum foil for extra protection.
  3. If you plan to store it for an extended time, place the wrapped pie in a freezer-safe bag or container.
  4. Freeze for up to 1 month for the best quality.
  5. To serve, transfer the pie to the fridge and let it thaw overnight. Add whipped cream or garnishes just before serving to keep them fresh.
a slice of authentic florida key lime pie with homemade whipped cream and slices of fresh lime

How to know when a key lime pie is done?

A key lime pie is done when the edges of the filling are set, but the center still has a slight jiggle when you gently shake the pie pan. The filling should not look liquid or sloshy, but it also shouldn’t be completely firm—think of it like Jell-O that’s just set. The pie will continue to firm up as it cools and chills in the refrigerator. Avoid overbaking, as this can cause cracks in the filling and alter the creamy texture. For the best results, keep a close eye on it during the last few minutes of baking!

Key Lime Juice vs Lime Juice

Key lime juice comes from key limes, which are smaller, rounder, and more aromatic than the larger Persian limes (the kind you typically find at the grocery store). Key lime juice has a distinct tangy and floral flavor with a slightly sweeter and more intense citrus taste. In contrast, regular lime juice from Persian limes is sharper, more acidic, and less aromatic.

Why is my key lime pie yellow?

Key lime juice is typically pale yellow, while Persian lime juice is bright green. This is why a traditional key lime pie has a yellow filling rather than green.

Gluten-Free Graham Cracker Crust

Simply substitute regular graham crackers with gluten-free graham crackers, which are widely available at most grocery stores or online. If you can’t find gluten-free graham crackers, crushed gluten-free cookies, like gingersnaps or digestive biscuits, also make a delicious alternative.

The process is the same: crush the crackers into fine crumbs, mix them with melted butter and a little sugar, then press the mixture into your pie pan. Bake the crust briefly to set it before adding the filling.

high altitude key lime pie garnished with homemade whipped cream and thin slices of limes. 2 slices of the pie are on a white serving platter.

Other high altitude recipes:

High Altitude Breakfast Recipes

High Altitude Bread Recipes

High Altitude Dessert Recipes

High Altitude Key Lime Pie with Graham Cracker Crust

A cool, tangy key lime pie with its smooth, creamy filling and crisp graham cracker crust, perfect for making at high altitude.
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: graham cracker crust, key lime pie
Prep Time: 15 minutes
Cook Time: 30 minutes
Chill Time: 4 hours
Total Time: 4 hours 45 minutes
Servings: 8 slices
Author: Rebekah S.

Equipment

  • 1 Food processor
  • 1 Pie Pan
  • 1 Citrus Zester
  • 1 Stand Mixer or large mixing bowl and whisk

Ingredients

Graham Cracker Crust

  • 1 ½ cup graham cracker crumbs about 10 crackers
  • ¼ cup brown sugar
  • ½ tsp kosher salt skip if using salted butter
  • ½ cup unsalted butter melted

Key Lime Pie Filling

  • 2 cans sweetened condensed milk 28 ounces
  • 6 large egg yolks
  • 1 cup key lime juice fresh or bottled, or lime juice
  • 1 tsp key lime zest

Whipped Cream

  • 1 cup heavy whipping cream cold
  • 3 tbsp powdered sugar
  • 1 tsp vanilla extract

Instructions

Make the graham cracker crust

  • Preheat oven to 325° F
  • Chop the graham crackers into crumbs, using a food processor, to equal 1 1/2 cups.
  • Add the melted butter, salt, and brown sugar into the food processor and combine.
  • Press the graham cracker mixture into the pie pan until evenly thick on bottom and sides. TIP: use a measuring cup to evenly press the mixture evenly in the pie pan.
  • Bake the crust for 10 minutes then cool.

Key Lime Pie Filling

  • Mix together the condensed milk, egg yolks, key lime juice, and lime zest until mixture is smooth.
  • Pour the filling into the baked graham cracker crust.
  • Bake at 325° F for 20 minutes. TIP: bake the pie until the top is set with a slight jiggle.
  • Remove the pie from the oven and cool on a wire rack for 2 hours, then cool in the refrigerator at least 4 hours or overnight.

Homemade Whipped Cream

  • Place the heavy whipping cream, powdered sugar, and vanilla into an electric stand mixer bowl and mix on medium-high speed with a whisk attachment until soft peaks start to form.
  • Serve the homemade whipped cream immediately or cover tightly and chill in the fridge for up to 24 hours.

Notes

Storage: store in fridge for 3 to 4 days . Cover tightly with plastic wrap or foil.
Freeze: let the pie chill completely, wrap the entire pie tightly in plastic wrap and aluminum foil, then freeze for up to 1 month.  To serve, that in the fridge overnight then add whipped cream or garnishes just before serving. 

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