This easy key lime pie recipe is bursting with fresh and vibrant flavors. I love making it because not only is it delicious, it’s incredibly uncomplicated to prepare — a pleasure to enjoy.
This is my go-to key lime pie recipe, the one I’ve been making for years and years. This pie is a refreshing departure from all the “heavier” desserts I typically make over the winter months.
Roughly a decade ago, I did my own personal research on key lime pie in the Florida Keys, the birthplace of this iconic dessert. I tasted a lot of key lime pie, many on sticks and some in jars drenched in syrup. I’ve sampled it with meringue and sans meringue and even explored some gluten-free versions.
I tried key lime pie in every conceivable manner it was offered. And while each variation had its unique flavor and texture, it helped me settle on this easy-to-make-at-home key lime pie recipe.
If you love the flavor of key lime in dessert, you should also try my key lime cupcakes – topped with a zingy cream cheese frosting. They hold no punches when it comes to flavor. I also urge you to try a favorite Brazilian cocktail I’ve enjoyed tinkering with. My key lime caipirinhas are deliciously refreshing and effortlessly easy to drink.
Why I Love This Easy Key Lime Pie Recipe
- I love key lime pie made with a classic graham cracker crust.
- The filling is made with only five ingredients.
- This pie is simple to make.
- It’s bursting with key lime flavor, which is one of my favorites.
- The homemade whipped cream topping is the best!
Ingredients
- Graham Crackers: This is your foundation for each slice of pie. I think the classic graham cracker crust is the best complement to the key lime pie filling.
- Butter: The butter binds the graham crackers together, helping to make a cohesive crust. I prefer using a high quality butter for the crust because you can really taste the difference!
- Granulated Sugar: Sweetens the crust, which I think helps balance the overall tartness of the pie.
- Sweetened Condensed Milk: Sweetened condensed milk is the primary ingredient in the filling. Its creamy, sweet and thick and helps make the pie what it is!
- Key Lime Juice: Key lime juice is the signature tart flavor and acidity essential for an authentic key lime pie.
- Lemon Juice: I’ve found that fresh lemon juice complements the key lime juice and adds depth.
- Egg Yolks: Egg yolks contribute richness and help bind the filling together.
- Heavy Cream: The base of your whipped cream topping.
- Confectioners’ Sugar: I used it to sweeten the whipped cream, but you can use other types of sugar if you prefer.
- Vanilla Extract: Flavor enhancement for the whipped cream.
- Lime Slices & Zest: Both are used for a decorative touch, but the lime zest adds a really nice aroma and visually appealing contrast.
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Best Method for Juicing Key Limes
Because key limes are considerably smaller and firmer than regular limes, I’ve found that attempting to juice them with a traditional citrus juicer is nearly impossible. However, I’ve found a perfect solution—a potato ricer!
Simply slice the tiny limes in half, load several halves into the ricer at once, and squeeze away. It’s so much easier this way!
How to Make Key Lime Pie
Find the complete recipe with measurements in the recipe card at the bottom of the post.
Make the Crust
- Step One: In a food processor, pulse the graham cracker sheets to crumbs. Alternatively, you can smash them in a plastic bag with a rolling pin.
- Step Two: Place the crumbs in a medium-sized bowl. Then, stir in melted butter and sugar until they are combined. Next, press the crumbs evenly into a 9-inch pie pan, ensuring to press down firmly. You can use a measuring cup or the back of a large spoon for this step.
- Step Three: After baking the crust for five minutes, set it aside to cool.
Making the Key Lime Pie Filling
- Step One: Combine the sweetened condensed milk, lime and lemon juice, sugar, and egg yolks together in a medium-sized bowl. First, stir the ingredients together, then whisk them together well.
- Step Two: After preparing the filling, pour it into the pie crust. Then, bake for 30-35 minutes or until the edges are set and the center is just set, but still jiggly.
- Step Three: After baking, cool the pie on a cooling rack for at least an hour. Then, refrigerate it, covered, for 8 hours or overnight.
Whipped Cream Topping and Garnish
- Step One: Next, add cream, confectioners’ sugar, and vanilla to a large mixing bowl. Then, whip them on medium-high speed until stiff peaks form.
- Step Two: You can choose to pipe or spread whipped cream in your favorite design around the edge or all over the pie. Then, add half or quarter slices of limes to decorate. If desired, garnish with lime zest for an extra touch.
Key Lime Pie Recipe Tips
- Room Temperature Ingredients: I make sure my egg yolks are at room temperature. This helps in achieving better consistency and smoother blending for this pie.
- Zesting Citrus: When zesting the limes I use a fine grater or a microplane for the best results, making sure not to include the bitter white pith.
- Fresh Citrus Juice: Whenever possible, use freshly squeezed citrus juice for the most vibrant and authentic flavor. However, key limes can be hard to find, especially in the off season. Juicing key limes is also challenging, I get it. If you want to use bottled key lime juice, my favorite brand, Nellie & Joe’s Key Lime Juice, is available at most grocery stores. And you can always use regular Persian limes in this recipe too.
- Chilling Time: Allow the pie to chill in the refrigerator for the recommended time. This not only sets the filling but also enhances the flavors and texture. I prefer a longer chilling time because you get the best slices that way.
Can You Freeze Key Lime Pie?
- Yes, you can freeze key lime pie!
- Wrap it tightly with plastic wrap or aluminum foil to prevent freezer burn.
- I avoid freezing with the whipped cream topping.
- Thaw the pie overnight in the refrigerator for best results.
More Refreshing Lime-Forward Desserts
Classic Easy Key Lime Pie
Equipment
- food processor or rolling pin
Ingredients
Crust:
- 16 full sheets graham crackers
- 8 tbsps. butter, melted
- 1/3 cup granulated sugar
Key Lime Pie Filling:
- 2 cups sweetened condensed milk
- 1-1/4 cups key lime juice (nothing compares to fresh, but you can also use bottled)
- 1/3 cup fresh lemon juice
- 1/3 cup granulated sugar
- 6 large egg yolks, room temperature
Whipped Cream Topping:
- 1 cup heavy cream (very cold)
- 1/2 cup confectioners' sugar
- 1 tsp. vanilla extract
- lime slices to garnish, regular or key limes
- lime zest to garnish
Instructions
Crust:
- In a food processor, pulse the graham cracker sheets to crumbs (or smash in a plastic bag with a rolling pin).16 full sheets graham crackers
- Place crumbs in a medium-sized bowl and stir in melted butter and sugar until combined. Press crumbs evenly in a 9-inch pie pan, pressing down firmly, using a measuring cup or the back of a large spoon.8 tbsps. butter, melted, 1/3 cup granulated sugar
- Bake crust for five minutes, then set aside to cool.
Key Lime Pie Filling:
- Combine sweetened condensed milk, lime and lemon juice, sugar and egg yolks together in a medium-sized bowl. Stir, then whisk together well.2 cups sweetened condensed milk, 1-1/4 cups key lime juice, 1/3 cup fresh lemon juice, 1/3 cup granulated sugar, 6 large egg yolks, room temperature
- Pour the filling into the pie crust and bake for 30-35 minutes or until the edges are set and the center is just set, but still jiggly.
- Cool on cooling rack for at least an hour, then refrigerate (covered) for 8 hours or overnight.
Whipped Cream Topping:
- Add cream, confectioners' sugar and vanilla to a large mixing bowl and whip on medium-high speed until stiff peaks form.1 cup heavy cream (very cold), 1/2 cup confectioners' sugar, 1 tsp. vanilla extract
- Pipe (or spread on top with a spoon) whipped cream in your favorite design around the edge or all over the pie. Add half or quarter slices of limes to decorate. Garnish with lime zest for an extra touch, if desired.lime slices to garnish, regular or key limes, lime zest to garnish
Notes
Nutrition
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