Key lime pie recipe in a loaf pan. Small key lime pie for two people (recipe makes 5 slices of pie).
I’m thrilled to share this small-batch key lime pie recipe. It’s made in a 9×5″ bread loaf pan and yields five perfect slices—ideal for sharing or enjoying a few nights in a row. The pie is cool, creamy, and bright with fresh lime flavor, and it’s surprisingly simple to make with just a handful of ingredients.
I love using a loaf pan for small desserts—we’ve used it for cheesecakes, brownies, and angel food cake. For this key lime pie, the loaf pan is perfect: it makes neat slices and is easy to lift out when lined with parchment.
Recipe notes for this small key lime pie recipe:
- I did not use key limes for this version. Fresh regular limes work very well; to mimic key lime’s distinctive tang, add 1 tablespoon lemon juice to the lime juice.
- This recipe uses a 9×5″ bread loaf pan and yields five slices. Use a pan you already own for easy small-batch baking.
- Press the graham cracker crust firmly into the pan and up the sides (about 1″ up the sides). A shot glass or small measuring cup is handy for packing the crumbs tightly so the filling sits neatly inside the crust.
After baking, the pie needs to chill overnight in the refrigerator. The combination of egg yolks, sweetened condensed milk, and citrus thickens as it cools, giving the filling a silky, set texture. The slightly higher ratio of yolks helps the slices hold together when cut, yet the filling remains melt-in-your-mouth creamy.
Because this recipe uses only egg yolks, if you end up with leftover egg whites, you can use them in other recipes that call for egg whites.
One of the best things about this pie is how few ingredients it requires. I often have everything on hand—graham crackers, butter, sweetened condensed milk, eggs, and limes—so it’s an easy, quick dessert to assemble with minimal fuss.
Just six main ingredients for the pie, plus whipped cream for serving.
I hope you enjoy this small key lime pie. It’s great for summer evenings, picnics, or anytime you want a bright, creamy dessert without making a full-size pie. Serve chilled with whipped cream and extra lime zest for garnish.
Key Lime Pie Recipe in a Loaf Pan
A small key lime pie made in a 9×5″ loaf pan—tart, creamy, and simple to prepare.
30 minutes
30 minutes
1 hour
Ingredients
- 8 whole graham cracker sheets
- 3 tablespoons (1.5 ounces) unsalted butter, melted
- 1.5 tablespoons granulated sugar
- For the filling:
- 1 14-ounce can sweetened condensed milk
- 3 large egg yolks
- 3 limes (about 3 tablespoons fresh lime juice) plus zest
- 1 tablespoon fresh lemon juice (optional—or use 1/4 cup total lime juice)
- Freshly whipped cream, for serving
Instructions
- Preheat the oven to 350°F (175°C).
- Line a 9×5″ bread loaf pan with parchment paper, leaving an overhang to lift the pie out easily. Lightly spray the pan.
- In a food processor, pulse graham crackers, melted butter, and sugar until the crumbs resemble wet sand.
- Press the crumbs into the bottom of the pan and up the sides about 1″. Use a shot glass or small cup to pack the crust firmly.
- Bake the crust for 10 minutes, then remove and let cool while keeping the oven on.
- In a bowl, whisk together the sweetened condensed milk, egg yolks (reserve whites for another use), lime juice, lemon juice (if using), and grated lime zest until smooth.
- Pour the filling into the cooled crust and bake for 18–20 minutes. The center should be slightly jiggly when done.
- Let the pie cool to room temperature, then cover loosely and refrigerate overnight to fully set.
- Serve chilled with whipped cream and extra grated lime zest on top.
Nutrition Information (per serving)
Yield: 5 | Serving Size: 1
Calories: 597 • Total Fat: 23g • Saturated Fat: 12g • Cholesterol: 204mg • Sodium: 293mg • Carbohydrates: 87g • Fiber: 2g • Sugar: 69g • Protein: 15g