bake key lime pie Baking

Bake Key Lime Pie

Bake Key Lime Pie Recipe 1



  • 1 2/3 cups graham cracker crushed
  • 8 Tablespoons unsalted butter melted


  • 16 ounces cream cheese softened
  • 1 cup sweetened condensed milk
  • 1/3 cup lime juice
  • 1 Tablespoon lime zest
  • 1/4 cup granulated sugar


  • In a bowl, combine crushed graham crackers and melted butter. Press firmly into the bottom and sides of a 9-inch pie dish.
  • Combine the softened cream cheese with condensed milk, lime juice, sugar and lime zest in a bowl until creamy and well incorporated.
  • Pour the cheesecake pie filling over the crust. Spread evenly and refrigerate at least 4 hours, or overnight.
  • Garnish as desired with limes, lime zest, or whipped cream.

Bake Key Lime Pie Recipe 2



  • 250 grams (2 and 1/2 cups) store bought cookies*, broken into pieces
  • 115 grams (1/2 cup / 1 stick) unsalted butter, melted

Pie filling

  • 250 grams (1 and 1/4 cup) full fat cream cheese, room temperature
  • 240 ml (1 cup) sweetened condensed milk
  • 120 ml (1/2 cup) lime juice, freshly squeezed
  • 240 ml (1 cup) thickened or heavy cream


  • 240 ml (1 cup) thickened or heavy cream
  • Lime zest, to decorate


  1. Add cookies to a food processor or blender and whiz until finely crushed. Add melted butter and mix well. Pour crumbs into a 9-inch pie plate. Press down firmly to form a crust and place in the fridge.
  2. Add cream cheese in a large mixing bowl. Use an electric mixer to beat until smooth. Add condensed milk and lime juice and beat briefly until combined. Finally, add cream and beat for 2-3 minutes until mixture is thick and creamy.
  3. Pour lime mixture over crust and smooth top. Place in the fridge for at LEAST 6 hours, or even better, overnight.
  4. Place cream in a large mixing bowl and beat with an electric mixer until cream is whipped. Cover key lime pie with cream. Scatter over lime zest. Cut and serve.

Bake Key Lime Pie Recipe 3


  • 16 ounces cream cheese (I used 2 8 ounce blocks, softened at room temperature)
  • 14 ounces sweetened condensed milk (1 can)
  • 1/3 cup lime juice (2 large limes was enough for me, but get some extras just in case)
  • zest of 1 lime divided (leave 1/3 for garnish)
  • graham cracker crust (10-inch, store bought)


  1. Add softened cream cheese, sweetened condensed milk, lime juice and 2/3 of the lime zest to a  large mixing bowl, and beat on high until smooth and creamy (about 4 minutes).

  2. Transfer to a graham cracker crust.

  3. Sprinkle reserved lime zest in top, and refrigerate until filling is set, about 3 to 4 hours.

  4. Serve chilled, and garnish with extra lime slices, if desired.

Recipe Notes

I used a store-bought crust, but if you want to use homemade, that works too!

It may set quicker than what I recommend here, but this is how long until I checked mine.

You could use light (1/3 less fat) cream cheese, but for best taste use regular. I would not recommend fat free cream cheese.

I do not use true key limes, but just regular limes.🤷🏼‍♀️ To me, the difference in taste is minimal and doesn’t justify all the extra work of juicing all those key limes. But feel free to use actual key limes if you prefer. You’ll need to zest 3 or 4 of them, instead of just 1.

Bake Key Lime Pie Recipe 4