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If this isn’t the Best Key Lime Pie Recipe, I don’t know what is! The key lime filling has the most luxurious creamy texture cradled in a delicious graham cracker crust and topped with whipped cream and fresh mint to add an additional pop of flavor!
For more pie recipes, try my chocolate mousse pie, no bake turtle pie and old fashioned sweet potato pie!
This classic key lime pie recipe takes me back to my childhood. When I was ten, we went to Fort Lauderdale for a Disney Cruise. On the way back home, our flight got delayed and we ended up being stranded in the airport for about 18 hours. My mom bought me a piece of key lime pie and I was hooked.
It’s been one of my favorite desserts ever since – well this and my banana pudding from scratch. But I even made a key lime pound cake to honor it!
The perfect key lime pie, for me, has to have a tart yet creamy filling that isn’t overly sweet. The crust also has to be crumbly but still hold it’s shape.
Although I am quite biased, I will say that I nailed it. And I utterly adore this recipe, so much so that I had to share it with you all! If you’re like me and love key lime desserts, try my key lime pie bars.
Table of Contents
Why You’ll Love This Easy Key Lime Pie Recipe!
- Easy recipe to make!
- Few ingredients needed!
- Bake time is under an hour!
Key Lime Pie Ingredients
(full list of ingredients in the recipe card)
- Key Lime Juice – key limes come from the Florida keys, they’re tiny little limes that are more tart and soru than traditional limes. For the key lime juice, you can go about this 1 of 3 ways. 1. You can use fresh key limes and juice them (this is the most time consuming but also provides a more intense flavor). 2. You can use key lime juice from the bottle. 3. You can just opt for using persian limes (the regular limes you get at the grocery store). However you decide, this pie will be amazing! If you have leftovers, make the key lime version of my lemon icebox pie!
- Egg Yolks – the egg yolks provide structure to the pie but also richness. Use any leftover egg whites to make meringue cookies!
- Sweetened Condensed Milk – It provides the perfect amount of sweetness and creaminess.
- Sour Cream – sour cream adds a nice tanginess to the you can also use Greek Yogurt, too!
- Heavy Cream – this is for the whipped cream topping.
- Graham Crackers – for the homemade graham cracker crust, you’ll need whole graham crackers. We’re going to add them to the food processor with a little butter, a dash of cinnamon, and brown sugar for a delicious buttery (and easy!) pie crust.
- Fresh Mint – you may be thinking “fresh mint on key lime pie? what is she thinking??” – but here me out. It’s freaking delicious and adds a refreshing pop of flavor that really compliments the zing of the lime!
Variations
- Biscoff Cookie Crust – Swap out the traditional graham cracker crust for a biscoff cookie crust. The caramelized buttery flavor complements the tart key lime filling nicely.
- Coconut Key Lime Pie – Add shredded coconut to the crust or filling for a tropical flair. The coconut pairs beautifully with the tartness of the key limes.
- Meringue Topping – Instead of whipped cream, top your key lime pie with a fluffy meringue like I used with my sweet potato pie recipe. Lightly brown the meringue in the oven for a beautiful presentation.
- Use cool whip for the whipped topping if you don’t want to make your own.
How to make Key Lime Pie
Step 1: Preheat the oven to 350 degrees F. Add graham crackers, brown sugar, cinnamon, and a pinch of salt to a food processor. Blend until fine crumbs form, then add butter and continue to blend until the texture resembles wet sand.
Step 2: Add the graham cracker crumbs to a springform pan. Press the crumbs against the sides and the bottom of the pan, really pressing into the pan to ensure that crust is packed and sturdy. Bake the pie crust for 12 minutes. Remove from the oven and set aside.
Step 3: In a large bowl, add the egg yolks and use an electric mixer to beat the yolks for three full minutes – until the yolks are bubbly and pale in color.
Step 4: Then add the sweetened condensed milk and sour cream, mix until just combined, about 10-20 seconds. While continuing to mix, slowly pour in the lime juice and mix until just combined, about 30 seconds.
Step 5: Pour the key lime filling into the graham cracker crust. Bake for 15 minutes, then remove from the oven and cool on the counter for 30 minutes, then place into the refrigerator for at least 3 hours.
Step 6: To make the whipped cream topping, add cold heavy cream, confectioners’ sugar, and vanilla extract to a large bowl and use an electric hand mixer and on medium high until stiff peaks form, then add on top of the pie.
- Run a butter knife between the crust and the sides of the pan to loosen the crust and ensure that it doesn’t stick to the pan. Top with fresh lime zest, mint, and lime wedges for garnish.
Tips
- Do Not Overbake: Bake the pie until the filling is just set. It should still have a slight jiggle in the center. Overbaking can cause the filling to crack.
- Let it chill: Key lime pie needs to be chilled thoroughly, preferably overnight. This allows the flavors to meld and the pie to set properly.
- Use Fresh Key Limes: Fresh key limes will give you the most authentic flavor. If you can’t find them, you can use bottled key lime juice, but fresh is best.
What to Serve with Key Lime Pie
Key lime pie is a versatile dessert that pairs well with just about anything! I love to serve key lime pie with a dollop of fresh whipped cream and raspberry sauce to balance out the tartness of the pie.
For an ice cold treat, I love adding a scoop of vanilla ice cream, too!
Recipe FAQs
Yes! After the pie has set in the refrigerator, wrap the pie in plastic wrap, then place into a ziploc bag or cover with aluminum foil. When you’re ready to thaw, transfer the pie from the freezer to the refrigerator and let it thaw slowly for several hours or overnight. This helps maintain the pie’s texture.
Key lime pie is not the same as cheesecake, though they share some similarities. Both desserts have a creamy filling and often use a graham cracker crust. However, key lime pie’s filling is typically made from key lime juice, sweetened condensed milk, and egg yolks, resulting in a tangy, custard-like texture. In contrast, cheesecake is made from a mixture of cream cheese, sugar, and eggs, giving it a denser, creamier texture.
Key lime pie originated in the Florida Keys in Key West.
Key lime pie has a distinctive balance of tartness and sweetness. The filling is tangy, creamy, and smooth due to the key lime juice and sweetened condensed milk. The graham cracker crust is buttery, slightly sweet, and crunchy and when you add the whipped cream on top of the pie, it adds a layer of light, airy sweetness, rounding out the overall flavor.
More Pie Recipes
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Key Lime Pie with Graham Cracker Crust
Ingredients
Graham Cracker Crust
- 18 Graham Cracker Sheets
- 3 tbsp Brown Sugar
- 1/2 tsp (0.5 tsp) Cinnamon
- 10 tbsps (141 g) Salted Butter, (melted)
Key Lime Pie Filling
- 5 (90 g) Egg Yolks
- 2 cans Sweetened Condensed Milk
- 1/4 cup (60 g) Sour Cream
- 1 cup (240 ml) Key Lime Juice
- 1/2 tsp (0.5 tsp) Vanilla Extract
Whipped Cream Topping
- 1 cup (240 ml) Heavy Cream, (cold)
- 1/4 cup (30 g) Confectioners Sugar
- 1/2 tsp (0.5 tsp) Vanilla Extract
- 2 tbsps Fresh Mint, (chopped), optional
- Key Lime Zest or Lime Zest, (for garnish), optional
Instructions
- Preheat the oven to 350 degrees F. Add graham crackers, brown sugar, cinnamon, and a pinch of salt to a food processor. Blend until fine crumbs form, then add butter and continue to blend until the texture resembles wet sand.
- Add the graham cracker crumbs to a springform pan. Press the crumbs against the sides and the bottom of the pan, really pressing into the pan to ensure that crust is packed and sturdy. Bake the pie crust for 12 minutes. Remove from the oven and set aside.
- In a large bowl, add the egg yolks and use an electric mixer to beat the yolks for three full minutes – until the yolks are bubbly and pale in color. Then add the sweetened condensed milk and sour cream, mix until just combined, about 10-20 seconds. While continuing to mix, slowly pour in the lime juice and vanilla extract. Mix until just combined, about 30 seconds.
- Pour the key lime filling into the graham cracker crust. Bake for 15 minutes, then remove from the oven and cool on the counter for 30 minutes, then place into the refrigerator for at least 3 hours.
- To make the whipped cream topping, add cold heavy cream, confectioners' sugar, and vanilla extract to a large bowl and use an electric hand mixer and on medium high until stiff peaks form, then add on top of the pie.
- Run a butter knife between the crust and the sides of the pan to loosen the crust and ensure that it doesn't stick to the pan. Top with fresh lime zest, mint, and lime wedges for garnish.
Notes
- Do Not Overbake: Bake the pie until the filling is just set. It should still have a slight jiggle in the center. Overbaking can cause the filling to crack.
- Let it chill: Key lime pie needs to be chilled thoroughly, preferably overnight. This allows the flavors to meld and the pie to set properly.
- Use Fresh Key Limes: Fresh key limes will give you the most authentic flavor. If you can’t find them, you can use bottled key lime juice, but fresh is best.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Love the brown sugar crust and extra tang in the filling from sour cream! SO GOOD.
Thank you so much Heather!
Made this for a celebration party and was told this is the best Key Lime pie they ever had!The recipe is very easy to follow & it freezes well also!The only part that takes a bit is juicing those key limes – but worth it for that little slice of heaven!!
Just made this for Labor Day pool party and it was a hit! Pretty easy to make despite juicing all those tiny key limes. Haha! Many people told me it was the best key lime pie they’ve had, and I agree!
I’m so happy to hear this! Juicing those key limes is tedious but so worth it! Haha
How many key limes make 1 cup of juice?
About three pounds, but you can also just use the bottled juice.
I just had to tell you this story.
My husband makes key lime pie and it’s good, but every time I go to the supermarket he ask me to pick one up! So I said why don’t you just make one 😳. And he said because I like theirs better. So I said if you like the stores better than yours then you need to change your recipe!
So I gave him your recipe! And he has been singing your praise ever since! It was amazing!!!!
Thank you so much Carmela, I’m so honored!!
Great key lime pie recipe! The flavor was exceptional and wasn’t too decadent. I really this for bringing to the cookout and impressing family!
Thank you!
OMG this Key Lime Pie is my new favorite! Do yourself a favor and use fresh key lime juice..This recipe is more than worth it (though the bottled juice works too!). Make this one NOW.
Thank you!
This key lime pie is creamy, tart, sweet, and all things delicious! It’s my favorite rendition of key lime pie and is so easy to make! I hope that you all love it as much as I do!