Perfectly creamy and tart with a buttery graham cracker crust, this easy Key Lime Pie is a classic for a reason. Authentic key limes have a lovely mellow citrus flavor that pairs perfectly with this creamy, custard-like key lime filling that bakes to perfection in the oven. You won't need another key lime pie recipe again!
Key Lime pie is one of the most popular pies ever for a reason. It's the perfect balance in every way. It has just the right amount of crunch from the crust, the custard isn't too rich or sweet, and the lime flavor sings with the sweet, creamy filling. It's an absolutely perfect dessert that only requires a little dollop of whipped cream on top to round it all off. Serve it anytime of the year — as a summer dessert or as a holiday dessert at Thanksgiving or Christmas.
Why You'll Love this Key Lime Pie Recipe
- Made completely from scratch. There are quick recipes out there that throw together a few ingredients and toss them in a store-bought crust. This recipe is not that. We're going to make homemade graham cracker crust and a custard-style filling that is baked in the oven. It takes a bit longer, but it is absolutely worth the extra effort.
- Classic flavor. Although key lime pie's history is contested, there's no doubt that this pie has always been made with a mixture of sweetened condensed milk and lime juice. This particular recipe goes the extra step to bake the key lime custard for the smoothest, creamiest texture possible.
- Family favorite. There's a reason why this little-known pie from the Florida Keys exploded onto the national scene and has been a favorite for over 70 years. Your family will absolutely love this version and request it for special occasions!
Ingredient Notes
To make this delicious Key Lime Pie, you will need the following ingredients (full measurements in recipe card below):
Graham Cracker Crust
- graham cracker crumbs - to make crumbs quickly, add your graham crackers to the food processor and pulse.
- white sugar - this adds a little extra sweetness to balance the tangy filling.
- unsalted butter - melted butter will hold your crust together and make it crunchy.
Key Lime Pie
- egg yolks - these add a richness and creaminess that's so satisfying.
- sweetened condensed milk - this is a critical ingredient that has been used in homemade key lime pie recipes since the beginning. Don't skip it.
- key lime juice - you'll need to juice approximately 25 limes. It helps to have a good citrus juicer.
- key lime zest - add even more key lime flavor with the zest of 3 limes.
- full fat sour cream - this adds a richness and creaminess that balances out the sweetened condensed milk and tart limes.
- salt - you just need a pinch!
You will also need a 9-inch tart pan or pie dish, measuring cups, large baking sheet, medium mixing bowl, whisk, spatula, and wire rack.
How to Make the Best Key Lime Pie
First, prepare the Graham cracker crust.
- Combine ingredients. In a medium mixing bowl, add the graham cracker crumbs and melted butter. Use a fork to mix until well combined.
- Transfer to pan. Pour the crumbs into a 9-inch tart pan. Use a flat bottomed measuring cup to press the crumbs into the pan.
- Bake. Place the pan onto a large baking sheet, and transfer into a 350°F preheated oven. Bake for 11 minutes. Remove from the oven and allow to cool a bit while you make the filling.
Next, make the key lime filling.
- Prep. Turn the oven down to 325°F. Ensure your key lime juice is strained and free of any seeds.
- Combine ingredients. In a medium mixing bowl, add the egg yolks, sweetened condensed milk, key lime juice, lime zest, sour cream, and salt. Whisk until very smooth.
Lastly, assemble and bake the key lime pie.
- Assemble. Pour the fillimg mixture over the baked graham cracker crust.
- Bake. Place the pie into the oven to bake for 20 minutes, or until the centre has a slight jiggle, but the outside seems set.
- Chill. Remove from the oven and allow to cool on a wire rack for 2 hours, before transferring into the fridge to set overnight.
Recipe Variations
- Freeze it. Frozen key lime pie is its own trend! Bake your pie in a freezer-safe pan (like a foil tray) and wrap the cooled, baked pie in aluminum foil or plastic wrap to freeze it. Then slice your pie into individual pieces, remove them from the pie pan, add a popsicle stick, and dip them in melted chocolate for a perfect summer treat.
- Mostly homemade. If you can't find or don't have time to press real key limes, use the zest of regular limes and bottled key lime juice from the store. You can even use store-bought graham cracker crust in a pinch.
- Top with whipped cream. A little homemade whipped cream complements the creamy, tangy filling so well. To make your own, whip cold heavy whipping cream with powdered sugar and vanilla extract until it has stiff peaks, then add the cream to a piping bag and pipe swirls around the top of the pie. Garnish with lime slices.
How to Serve
This key lime pie would be a fantastic dessert to serve with these main dishes that celebrate the flavor of lime:
- Fish Tacos with Lime Crema
- Vietnamese Salad Rolls with Shrimp
- Chipotle Chicken Burrito Bowls with Lime Cilantro Rice
- Sheet Pan Chicken Fajitas
- Thai Coconut Red Curry with Prawns
- Chilaquiles Verdes
Recipe Tips and Tricks
- Use fresh key lime juice. You can often find bags of key limes in the summer at local grocery stores. Be sure to give them a good wash, roll them between your palm and the counter to soften them up, then slice them open and use a citrus juicer to catch every drop.
- Measure your butter. You need the perfect ratio of butter to graham cracker crumbs for your crust. The crust won't have the same texture or flavor if you use too much.
- Don't skip the sweetened condensed milk. This is the secret ingredient that makes key lime desserts taste amazing. It's got the perfect thickness, creaminess, and sweetness to balance the tart lime juice. If you try to replace it with a different ingredient, you won't have the same creamy filling and flavor you know and love.
Storing and Freezing Instructions
How to Store
Wrap leftover key lime pie with plastic cling wrap or aluminum foil and store it in the fridge for 3-4 days. If you plan to store it for later, wait to add the whipped cream right before serving.
How to Reheat
This classic key lime pie recipe is best served cold.
How to Freeze
Key lime pie freezes very well! Freeze the entire pie, remove it from your pie pan, and cut it into slices. Wrap the individual slices with foil or plastic wrap to keep them fresh. Store in an airtight container or freezer-safe bag for up to 3 months. Thaw in the fridge for several hours before serving.
FAQ
Although you technically can use regular lime juice from your grocery store, Persian limes have a stronger lime flavor than delicate key limes. Instead, look for bottled key lime juice or try substituting equal parts lemon and lime juice to replicate the unique flavor of key limes.
Homemade key lime pie lasts well for 3-4 days. It's best to keep it in the original pie pan, then wrap it with aluminum foil in the fridge. If you can't finish it all in that time frame, freeze it for later!
If you wake up the next morning to realize you forgot to store your pie in the fridge, you should toss it. Unfortunately, bacteria thrive in the food danger zone between 40 -140 degrees F. Your creamy key lime pie should only be out at room temperature for 2 hours at most. You may be able to eat pie that sat out slightly past that window but overnight is too long. When in doubt, throw it out.
More Pie Recipes
- 25 Easy Pie Recipes
- Lemon Meringue Pie
- Apple Pie
- Pumpkin Pie
- Fresh Strawberry Pie
- Pecan Pie
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Recipe
Key Lime Pie
- Total Time: 2 hours 35 minutes
- Yield: 8 servings
