Key Lime Pie
This is the best homemade key lime pie recipe! It’s simple to make and full of tangy flavor. Made with real key lime juice and a buttery graham cracker crust, this easy dessert is perfect for any occasion.
Y’all, I’m so excited to share my easy key lime pie recipe with you! I first tried this pie over 30 years ago, and it’s been my absolute favorite ever since.
My recipe makes a pie that’s perfectly sweet, a little tart, with a toasty, buttery crust that is absolutely dreamy! The key lime filling is silky and creamy, and the homemade whipped cream topping adds just the right amount of airy sweetness.
If you can’t make a trip to the Florida Keys, this key lime pie is the next best thing! Plus, it’s really easy to make using just a few pantry staples.
Looking for more key lime recipes? Try our grilled shrimp with key lime aioli, key lime cookies, or key lime dip!
Ingredients
Alright, y’all, let’s gather everything we need for this dreamy key lime pie!
- Graham Cracker Crumbs: The foundation of our delicious, crunchy crust. It adds that perfect texture and flavor.
- Granulated Sugar: To sweeten up the crust just right.
- Unsalted Butter: Melts into the graham cracker crumbs, binding everything together and giving it a rich taste.
- Egg Yolks: The magic ingredient for that creamy, silky filling.
- Sweetened Condensed Milk: Adds sweetness and a luscious, smooth texture to the pie.
- Key Lime Juice: The star of the show! Gives our pie that tangy, authentic flavor.
- Lime Zest (optional): For an extra punch of citrus goodness.
- Heavy Whipping Cream: We’re making homemade whipped cream to top our pie. It’s light, airy, and oh-so-delicious!
- Powdered Sugar: Sweetens up our whipped cream without making it grainy.
- Vanilla Extract: Adds a lovely, subtle flavor to the whipped cream.
How to Make the Best Key Lime Pie Recipe
Let’s get baking, friends!
- Preheat the Oven: First things first, preheat your oven to 350°F (175°C). We want it nice and hot when our crust goes in.
- Prepare the Crust: In a medium bowl, mix together the graham cracker crumbs and granulated sugar until they resemble the look and feel of wet sand. Pour in the melted butter and stir until all the crumbs are evenly coated.
- Bake the Crust: Press this mixture firmly into the bottom and up the sides of a 9-inch pie pan. Use the bottom of a measuring cup to get it nice and compact. Pop the crust into the oven and bake for about 8-10 minutes until it’s lightly golden. Let it cool while you make the filling.
- Make the Filling: In a large bowl, whisk those egg yolks until they’re pale and slightly thickened. Gradually add in the sweetened condensed milk, whisking until smooth. Now, stir in the key lime juice and lime zest (if you’re using it) until everything is well combined and silky.
- Preheat the Oven: If you turned off the oven, preheat it again to 350°F (175°C).
- Bake the Pie: Pour the filling into your cooled crust. Place the pie in the oven and bake for 15-20 minutes, or until the filling is set but still has a little jiggle in the center. Let it cool to room temperature, then refrigerate for at least 2 hours to set completely.
Tips for Perfect Key Lime Pie
Key Lime Juice: Fresh or bottled key lime juice works for this recipe. If using fresh, you’ll need to juice about 2 pounds of key limes to get 1 cup of juice.
Don’t Overbake: The filling should still have a slight jiggle when you remove it from the oven. It will continue to set as it cools.
Avoid Overmixing the Filling: Mix the filling just until the ingredients are combined. Overmixing can incorporate too much air, which might affect the texture of the pie.
Use a Hot Knife for Clean Slices: For clean, neat slices, dip your knife in hot water and wipe it dry before cutting each slice. This helps the knife glide through the pie smoothly.
Tips for the Graham Cracker Crust
Pre-Bake for Stability: Pre-bake the crust for about 8-10 minutes before adding the filling. This helps the crust set and prevents it from becoming soggy when the filling is added.
Cool Completely: Let the pie crust cool completely after pre-baking and before adding the filling. This ensures the crust stays crisp and holds its shape.
What to Use: Feel free to use 1 ½ cups (170 g) of store bought graham cracker crumbs, 11 full sheets of graham crackers, or a store bought graham cracker pie crust. If using the pre-made crust, you may have leftover filling.
Experiment with the Crust: While a graham cracker crust is traditional, you can switch it up by using gingersnaps or a shortbread crust for a different flavor.
Tips for the Best Filling
Whisk the Egg Yolks Well: Whisk the egg yolks until they are pale yellow and slightly thickened before adding other ingredients. This helps create a smooth and creamy texture. I like to use a stand mixer with a whisk attachment for best results.
Cooling Time: Let the pie cool at room temperature for a bit before refrigerating. This helps prevent the filling from cracking.
Add Mix-Ins: For extra flavor, consider adding a tablespoon or two of lime zest or a couple of tablespoons of finely shredded sweetened coconut to the filling before baking.
Can I use Persian limes instead of key limes?
Yes, you can use Persian limes (regular limes) instead of key limes if key limes are not available. While key limes have a distinct, more aromatic and tangy flavor, Persian limes can still produce a delicious pie.
The flavor profile will be slightly different, with Persian limes offering a milder and less tart taste. To mimic the flavor of key limes more closely, you can mix equal parts of Persian lime juice and lemon juice.
This combination will help achieve a more balanced tartness similar to that of key limes. Another option is to opt for bottled key lime juice which works very well!
Where can I buy bottled key lime juice?
Bottled key lime juice is commonly available at most grocery stores, often found in the juice or baking aisle. Look for brands like Nellie & Joe’s Famous Key West Lime Juice, which is a popular choice.
You can also find it at specialty food stores, online retailers like Amazon, and even some larger chain stores such as Walmart and Target.
How to Store Leftovers
Store any leftover key lime pie in the refrigerator.
Cover the pie tightly with plastic wrap or aluminum foil, or place it in an airtight container. Properly stored, the pie will stay fresh for 3-4 days.
If you need to keep it longer, you can also freeze the pie (wait to add the whipped cream just prior to serving).
Wrap it tightly in plastic wrap and aluminum foil, and freeze for up to 2 months. Thaw in the refrigerator before serving.
Other Recipes You May Enjoy
Ingredients
For the Crust:
- 1 ½ cups graham cracker crumbs, or 11 full sheets of graham crackers
- ⅓ cup granulated sugar
- 7 tablespoons unsalted butter, melted
For the Filling:
- 4 large egg yolks
- 28 ounces sweetened condensed milk, 2 (14-ounce) cans
- 1 cup key lime juice, (*See note)
- 2 tablespoons lime zest, optional
For the Topping:
- 1 cup heavy whipping cream, or heavy cream
- 3 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C).
- Mix graham cracker crumbs and sugar in a bowl. Add melted butter and stir until evenly coated. Press mixture into a 9-inch pie dish.1 ½ cups graham cracker crumbs⅓ cup granulated sugar7 tablespoons unsalted butter
- Bake for 8-10 minutes. Let cool.
- In a large bowl or a stand mixer with a whisk attachment, whisk egg yolks until pale and thickened. Gradually add sweetened condensed milk, whisking until smooth. Stir in key lime juice and lime zest (if using) until well combined.4 large egg yolks28 ounces sweetened condensed milk1 cup key lime juice2 tablespoons lime zest
- If you turned off the oven, preheat it again to 350°F (175°C).
- Pour filling into cooled crust. Bake for 15-20 minutes until filling is set but slightly jiggly in the center. Cool to room temperature for about an hour, then refrigerate for at least 2-4 hours (6-8 hours is best).
- In a large bowl, beat heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form. Spread or pipe over chilled pie.1 cup heavy whipping cream3 tablespoons powdered sugar1 teaspoon vanilla extract
- Serve garnished with extra lime zest or lime slices if desired.
Notes
- The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1 slice of pie. Actual calories will vary.
- See our nutrition disclaimer.
- I use a full cup of key lime juice, which gives this pie a wonderfully tangy and slightly tart flavor. If you prefer a less tangy and sweeter taste, you can use as little as ¾ cup of key lime juice.
Nutrition
- Prepare the Whipped Cream Topping: In a large bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form. You can spread or pipe this fluffy goodness over your chilled pie.
- Serve and Enjoy: Slice and serve your key lime pie, garnished with a bit of extra lime zest or a few lime slices if you’re feeling fancy. Enjoy every tangy, creamy bite!
