Key Lime Pie is exactly my kind of dessert and a big reason why pie will always beat cake in my house. It’s silky and creamy with a bold pop of citrus, just sweet enough to feel indulgent without tipping into heavy. I love that the ingredient list is short, the steps are simple, and the final result looks and tastes like something you’d expect from a great bakery, even though it’s incredibly easy to make at home!
This is a traditional Key Lime Pie recipe made the classic way, using only key lime juice, lime zest, sweetened condensed milk, and egg yolks for the filling. You’ll see versions out there that add cream cheese or sour cream, but I wanted to keep this one true to the original. The result is a pie that’s bright, smooth, and perfectly balanced without masking that signature key lime flavor.
Key Lime Pie absolutely had to be part of Florida Week in my American Eats series. Some recipes are just so tied to a place that they feel essential, and this one is definitely at the top of that list. The bright key lime flavor, the classic graham cracker crust, and the nostalgia wrapped up in every slice make it the dessert that instantly says Florida to me.
The filling is tangy, tart, and lightly sweet with that signature citrus bite, but it’s also smooth, creamy, and refreshing. Paired with a buttery graham cracker crust and topped with soft whipped cream, it’s the kind of pie that feels both timeless and fun, and one I never get tired of making (or eating!).
Be sure to check out more of our reader favorite pie recipes like Rhubarb Pie, English Banoffee Pie, Caramel Apple Pie, Raspberry Peach Pie, and my Award-Winning Strawberry Cream Cheese Pie.
Why you’ll love this family favorite recipe!
- It’s flexible and forgiving, whether you’re using fresh key lime juice, bottled juice, a homemade graham cracker crust, or a store bought one if you’re short on time.
- We rely on fresh but simple staple ingredients for the best flavor.
- It comes together quickly with very little effort, no special equipment, and a short bake time, making it an easy choice for holidays or family gatherings.
What You’ll Need
Scroll down to the recipe card below this post for ingredient quantities and full instructions.
- Graham Cracker Crust – Homemade or store bought both work, but a homemade crust is easy to make and has much better flavor and texture.
- Sweetened Condensed Milk – A must for classic Key Lime Pie. The acid in the key lime juice thickens the filling naturally while adding sweetness.
- Fresh Key Lime Juice – This gives the pie its signature tart flavor, and it takes about 20-24 key limes to get enough juice. Bottled key lime juice (usually found next to lime juice) is a popular substitute if fresh key limes are hard to find.
- Key Lime Zest – Boosts the citrus flavor and adds those little green flecks that make the pie extra pretty. I like sprinkling a bit on top too.
- Egg Yolks – Create a smooth, custard like base and help the pie set as it bakes.
Heavy Cream – Used for the whipped cream topping, which I prefer over meringue. - Powdered Sugar – Sweetens the whipped cream just enough without making it heavy.
How to Make Classic Key Lime Pie
- Prepare the crust. Make the graham cracker crust and press it into a standard 9 inch pie pan. There’s no need to push the crust high up the sides since this isn’t a deep dish pie.
- Pre bake crust. Bake the crust for about 10 minutes to help it set and hold together once the filling is added, then let it cool slightly while you make the filling.
- Mix filling. Whisk together the key lime juice, key lime zest, sweetened condensed milk, and egg yolks in a bowl until smooth. No mixer needed, it really is that simple.
- Fill and bake. Pour the filling into the crust and bake at 350°F for 15 to 20 minutes (I pulled mine out at 15-16 minutes). The edges should look set while the center is still slightly jiggly.
- Cool and serve. Let the pie cool on a wire rack for about 1 hour, then refrigerate for at least 3 hours until fully set. Top with sweetened whipped cream and garnish with lime slices or extra lime zest before slicing and serving.
Recipe FAQs
You can, but the flavor won’t be quite the same. Key limes are much smaller than Persian limes and have thinner skins, more seeds, and a sharper, more intense flavor. Their juice is more aromatic and slightly more tart, which is what gives traditional Key Lime Pie its signature taste. If fresh key limes aren’t available, bottled key lime juice is my first choice, with fresh squeezed regular lime juice as a workable backup.
A traditional Key Lime Pie is pale yellow, thanks to the egg yolks and the natural color of key lime juice. Bright green pies usually rely on food coloring.
Overbaking is the most common culprit. When a key lime pie bakes too long, the eggs tighten and squeeze out moisture, which can cause liquid to pool on the surface as it cools. Pulling the pie out while the center is still slightly jiggly helps prevent this, since it finishes setting as it cools and chills.
Pre-baking the graham cracker crust and letting it cool before adding the filling helps prevent sogginess. After a couple days in the fridge, some softening is unavoidable.
Store the pie covered in the refrigerator for up to three days. Any longer and the crust can start to soften too much.
Yes. Freeze the fully cooled pie uncovered until firm, then wrap tightly. It keeps well for up to three months. Thaw at room temperature for about 15 to 20 minutes before serving.
Tips for Success
- Chill the pie fully before slicing so you get clean, neat pieces instead of a soft center.
- Fresh key lime zest adds a lot of flavor, so don’t skip it even if you’re using bottled juice. Zesting key limes can be a little fiddly because they’re so small. A microplane works great, but a garlic press can also help squeeze juice efficiently if that’s what you have on hand.
- Don’t over bake the pie. The edges should be set but the center should still jiggle slightly since it will finish setting as it cools.
- You can pipe whipped cream in decorative swirls or spread it evenly over the top of the pie for a more casual look. Both work beautifully, so choose whichever fits the occasion and your personal style.
Substitutions and Variations
- Make individual mini pies using tart pans or a muffin tin for easy serving at parties.
- Use bottled key lime juice if fresh key limes aren’t available, which is common and totally acceptable.
- Swap the graham cracker crust for a vanilla wafer crust or gingersnap crust for a slightly different flavor.
- Top the pie with a full layer of whipped cream instead of piped swirls if you prefer a more casual look.
- Skip the garnish or add extra lime zest and thin lime slices for a more decorative finish.
If You Like This Key Lime Pie Recipe, You Might Also Like:
- No-Bake Sour Cream Lemon Pie
- Double Lemon Glazed Cookies
- Coconut Lime Glazed Banana Bread
- Brazilian Lemonade (Limeade)
- Passion Fruit Lemon Loaf Cake
Classic Key Lime Pie Recipe
Equipment
Ingredients
Graham Cracker Crust
Filling
- 14 ounces sweetened condensed milk
- ⅔ cup fresh key lime juice from 20-24 key limes
- 2 teaspoons grated key lime zest from 3-4 key limes + thin curled strip for garnish
- 4 large egg yolks
Topping
- 1 cup heavy cream
- 2 Tablespoons powdered sugar
Instructions
- Preheat oven to 350℉ (177℃). Prepare graham cracker crust and bake for 10 minutes until set. Cool while preparing filling.1 graham cracker crust
- Whisk together condensed milk, key lime juice, key lime zest, and egg yolks. Pour into pie crust.14 ounces sweetened condensed milk, ⅔ cup fresh key lime juice , 2 teaspoons grated key lime zest , 4 large egg yolks
- Bake for 15-20 minutes, until the pie is mostly set around the edges but still slightly jiggly in the center. Cool on a wire rack for 1 hour, then transfer to the refrigerator and chill for 3 hours.
- Prepare whipped cream by beating the cream and powdered sugar with an electric mixer on high speed for 2 to 3 minutes until soft peaks form. Spread on top of pie or transfer to a piping bag fitted with a round tip or star tip and pipe decorative swirls around the border of the pie. Garnish with thin slices of key limes and lime zest, then slice and serve.1 cup heavy cream, 2 Tablespoons powdered sugar
Notes
- Pull the pie from the oven while the center is still slightly jiggly so it finishes setting as it cools.
- Pre baking the graham cracker crust helps prevent sogginess.
- Bottled key lime juice works well if fresh key limes aren’t available.
- Chill the pie fully before slicing for the cleanest cuts.
- Store covered in the refrigerator for up to 3 days.
- Freeze fully cooled pie uncovered until firm, then wrap tightly and freeze for up to 3 months. Thaw at room temperature for 15-20 minutes before serving.
There’s just no substituting for fresh key limes! Well worth juicing them for the flavor. Thanks for sticking with a true recipe and not the artificially flavored or colored versions!
Key Lime Pie is one of my absolute favorite desserts! Your photos are beautiful and my mouth is watering just looking at this amazing pie. This one is definitely going on my must-make list; I think it would be a spectacular Easter dessert!
Can this recipe be doubled to make a larger pie?
Hmm, I’ve never tried that. I think so, but you would need to adjust the baking time.
Love this recipe! Easy and comes out great every time!
I have never made a Keylime pie before it’s my brother-in-law’s favorite so it was part of our Thanksgiving meal this year and it was delicious thank you so much