Easy Sheet Pan Key Lime Pie

No ratings yet

// UPDATED Jul 31, 2026

This post contains affiliate links. Please see our disclosure policy.

Sheet Pan Key Lime Pie features a graham cracker crust and a creamy citrus filling. You can easily feed a large group with this simple dessert recipe.

An overhead view of a large sheet pan key lime pie in a metal pan. The dessert is covered with evenly spaced dollops of whipped cream and scattered green lime zest.

A close-up view of a partially sliced key lime pie in a metal baking pan with a metal serving spatula resting inside. The pie is topped with whipped cream and small pieces of lime.

Recipe Tips
Ingredients
How To Make Sheetpan Key Lime Pie
Recipe FAQs
Baking at High Altitude Adjustments
Serving Ideas
Sheet Pan Key Lime Pie Recipe

Recipe Tips

After testing this recipe multiple times, I am sharing my top tips to help you have the best results every time you make it.

Use fresh key lime juice for the best flavor.
Zest the limes before squeezing them. They are easier to zest while they are whole.
Whisk the filling until completely smooth. Try to avoid overmixing and adding too much air to the filling.

Ingredients

Graham cracker crumbs create the buttery, slightly crunchy foundation that pairs beautifully with the creamy filling. Finely crushed crumbs pack together more evenly for clean slices. Vanilla wafer crumbs can be substituted for a slightly sweeter crust.
Granulated sugar sweetens the crust and helps it hold together as it bakes. If your graham crackers are especially sweet, you can reduce the sugar by a tablespoon or two.
Melted butter binds the crumbs into a sturdy crust. Unsalted butter lets you control the flavor, though salted butter works well if that is what you have available.
Fresh lime zest adds bright citrus oils directly into the crust, giving every bite extra flavor. Wash the lime thoroughly before zesting, and avoid the white pith beneath.
Sweetened condensed milk creates the rich, creamy filling and provides the classic texture associated with key lime pie. Full-fat condensed milk produces the smoothest results.
Egg yolks thicken the filling while creating a silky custard. Room temperature yolks blend more easily into the condensed milk.
Fresh key lime juice gives the pie its refreshing citrus flavor. Freshly squeezed juice has a brighter taste than bottled juice. Regular Persian limes work beautifully if key limes are difficult to find.
Lime zest adds concentrated citrus flavor without extra liquid. A little zest goes a long way toward making the filling taste fresh.
Vanilla extract softens the sharp citrus notes and rounds out the filling without overpowering the lime.
Cool Whip makes an easy topping that adds lightness and balances the bright filling. Homemade whipped cream is another delicious option.
Lime wedges and additional lime zest provide a simple garnish that makes each slice look fresh and inviting.

How To Make Sheetpan Key Lime Pie

Make the crust and bake it; mix together the filling, spread it over the crust, and bake. Chill and serve. Let me show you how.

Preheat the oven to 350 degrees Fahrenheit. Spray a jelly roll pan with nonstick cooking spray.
In a large bowl, stir together the graham cracker crumbs, sugar, melted butter, and lime zest until evenly combined.
Press the mixture firmly into the prepared pan, creating an even crust across the bottom. Bake the crust for 8 to 10 minutes until lightly golden and fragrant.
While the crust cools slightly, whisk together the sweetened condensed milk, egg yolks, lime juice, lime zest, and vanilla until completely smooth.
Pour the filling over the warm crust and spread it into an even layer.
Bake for 15 to 20 minutes, until the edges are set and the center still jiggles slightly. Cool completely at room temperature. Refrigerate for at least 4 hours, or overnight for the cleanest slices.
Slice into squares and top each serving with Cool Whip, fresh lime zest, and a lime wedge before serving.

Recipe FAQs

What size pan should I use?

I used a 10×15 jelly roll pan for this recipe.

How do I know when the filling is finished baking?

It is done baking once the edges are set and the center has a slight jiggle.

Why does the pie need to chill for four hours?

This allows the filling to set completely. The filling will continue to set as it chills. Once it has completely cooled, the dessert is easier to slice.

Baking at High Altitude Adjustments

If you are baking above 3,500 feet, a few small adjustments will help maintain the creamy texture.

Reduce the oven temperature to 325 degrees Fahrenheit if your oven tends to bake hot.
Add 1 to 2 tablespoons of extra lime juice or milk if the filling appears unusually thick before baking.
Begin checking for doneness a few minutes early since desserts can bake more quickly at higher elevations.
Chill completely before slicing since custard-style desserts continue to firm as they cool.

Serving Ideas

This pie pairs wonderfully with fresh berries, toasted coconut, or a simple fruit salad. It is an excellent dessert for summer cookouts, Easter, Mother’s Day, baby showers, and backyard barbecues.

Leftover slices can even be frozen and enjoyed straight from the freezer for a cool summertime treat.

A close-up view of a square slice of key lime pie resting on a white plate next to a metal fork. The dessert features a graham cracker crust and a smooth lime filling topped with whipped cream.

If you make this Sheet Pan Key Lime Pie, I would love to hear how it turned out. Leave a comment below, share your favorite topping ideas, and save this recipe for your next gathering. It is one dessert that is always ready to brighten the table.