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Key Lime Pie – the BEST summer treat!

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Key Lime Pie – the summer classic with a creamy smooth, tart filling!

A creamy key lime pie decorated with whipped cream and limes in a graham cracker crust

Don’t miss this easy Key Lime Pie with a sweet graham cracker crust and a luscious tangy filling.

Way back in 2011, I posted a new pie recipe every week for the entire year. This delicious, creamy, smooth and authentic Key Lime Pie was No. 31. That year I shared some of our long-time family favorite pie recipes, tried a bunch of new recipes, and developed a couple of new pie recipes too.

I’ve always loved making pies and was thrilled to share all the best recipes with you. Now with almost 80 pie recipes on SRFD, you can find them under their very own tab on the Recipe Index!

Key Limes and one Persian Lime on a cutting board

What’s the difference between a key lime and a lime?

Key limes have a distinct flavor but are not drastically different than larger Persian lime.

Some people substitute Persian limes for key limes in recipes. While the pie may still be delicious, it’s just not the same. Personally, I think it would be a sin to make a true Key Lime Pie without using actual key limes. Just saying … I’m a purist when it comes to this recipe!

In the United States, key limes are grown in Florida, California and Texas. You should be able to find them in your well stocked local grocery store.

Key limes that have been juiced in a strainer

It doesn’t take long to extract the juice of the key limes, especially if you use a juicer/press/citrus squeezer.

The citrus press is an inexpensive kitchen tool and a real time-saver when juicing lemons and limes. See the link at the bottom of this post for more information on some of our favorite kitchen tools. If you love citrus recipes as much as we do, it’s a must have!

An overhead view of a Key Lime Pie with Whipped Cream, Lime Zest and sliced key limes in a graham cracker crust

Without a doubt, this pie is one of our favorite pies.

While our kids were growing up, we often vacationed on Sanibel Island and that’s where our son Patrick fell in love with the ‘real deal.’ Sanibel is a lovely tropical paradise north of the florida keys so if you’re looking for a relaxing, soul-mending break, perhaps you can find it there.

There are many wonderful restaurants on the island but one of our favorites is Gramma Dot’s. They have one of the best Key Lime Pies and sell it either whole or by the slice. Take the whole pie ‘to go’ and enjoy! It’s the closest thing I’ve ever found to homemade.

We never use bottled key lime juice for our Key Lime Pie and normally prepare it with our favorite homemade graham cracker crust. Feel free to use a store bought crust if you prefer and especially if making more than one pie at a time.

However, homemade graham cracker crusts are easy to make. Made with only a few ingredients, it comes together in just a few minutes in the food processor.

Sliced key lime pie on a plate with a fork

Ingredients overview

For the graham cracker crust:

  • graham cracker crumbs
  • unsalted butter, melted
  • granulated sugar

To make the key lime filling:

  • sweetened condensed milk
  • egg yolks
  • fresh squeezed key lime juice strained of seeds and pulp
  • fresh key lime zest plus more for garnish

For the sweetened whipped cream topping:

  • heavy whipping cream
  • sifted powdered sugar
  • vanilla extract
A slice of key lime pie on a plate garnished with key lime wedges, whipped cream and lime zest

Overview: how to make key lime pie

1. Prepare the graham cracker crust:

Preheat oven to 350 degrees F. Combine the graham crackers and sugar in the bowl of a food processor. Pulse to fine crumbs. Add the melted butter and pulse again until well mixed.

If you don’t have a food processor place the graham crackers in a plastic bag and use a rolling pin to crush to fine crumbs.

Press the mixture into the bottom and sides of a 9-inch pie plate. Bake for 8 minutes. Remove from the oven and cool while preparing the filling.

You can also use a pre-made store-bought pie crust.

2. Make the filling:

Using an electric mixer or whisk, combine the sweetened condensed milk and egg yolks until smooth. Add the lime juice and zest and whisk again until blended. Pour the filling to the prepared crust and bake for 15 minutes.

Cool on a rack to room temperature then refrigerate before serving.

3. To prepare the whipped cream topping:

Using the whisk attachment on a stand mixer, beat the heavy cream until soft peaks form. Add the powdered sugar and vanilla and beat until stiff but not dry peaks form. Pipe the whipped cream decoratively on top of the pie or spoon dollops over each piece as served.

Garnish with lime slices and additional lime zest.

a slice of key lime pie with a bite on a fork

Don’t let the summer go by without making at least one Key Lime Pie.

It’s the perfect ending to a summer BBQ, or family get together. This pie will be served again this summer at one of our monthly family Sunday suppers. I may have to make more than one since our son will fight you for another slice or two 🙂

Pucker up and savor every bite of the creamy, velvety filling.

Key Lime Pie practically melts in your mouth! This is a memorable dessert that anybody can make at home. Easy peasy 🙂

The classic combination of sweet and tart is heavenly

I like to serve Key Lime Pie with a dollop of sweetened whipped cream and more lime zest. The contrast of the sweet graham cracker crust and the tart filling is dessert perfection.
An overhead view of a sliced key lime pie with a pie server

I hope you’ll give this pie a try – it’s super easy to make and tastes fantastic!

While most Key Lime Pie recipes are very similar, this is my version and our family favorite for many years.

Thanks for PINNING!

A sliced key lime pie decorated with fresh key limes and whipped cream

5 from 4 votes

Key Lime Pie

Prep Time: 30 mins
Cook Time: 25 mins
Total Time: 4 hrs 55 mins
Yield: 8
Course: Dessert, Pie
Author: Tricia
PRINT RECIPE
This summer classic has a creamy smooth, tart filling and a sweet graham cracker crust. Use fresh key limes and plenty of zest for the best flavor!

Ingredients

For the graham cracker crust:

  • 1 ¼ cups crushed graham crackers (one whole wax paper package - not the whole box)
  • 5 tablespoons unsalted butter melted
  • ¼ cup granulated sugar

For the key lime filling:

  • 1 (14-ounce) can sweetened condensed milk
  • 4 large egg yolks room temperature
  • ½ cup fresh squeezed key lime juice strained of seeds and pulp
  • 1 teaspoon key lime zest, plus more for garnish

For the sweetened whipped cream:

  • ½ cup heavy whipping cream
  • 3 tablespoons sifted powdered sugar
  • ¼ teaspoon vanilla extract

Instructions

To prepare the graham cracker crust:

  • Preheat oven to 350°F. In the bowl of a food processor, combine the graham crackers and ¼ cup of sugar, process until finely crushed. Add the melted butter and pulse until well mixed.
  • Press the mixture firmly onto the bottom and sides of a 9-inch pie plate. Bake for 8 minutes at 350°F. Remove from the oven and cool while preparing the filling.

To prepare the key lime filling:

  • In a medium bowl, whisk together the sweetened condensed milk and the egg yolks until smooth. Add the lime juice and zest and whisk until blended. Pour the filling into the prepared crust and bake for 15 minutes. Allow the pie to cool on a rack to room temperature.
  • Refrigerate several hours or overnight before serving. 

To prepare the whipped cream:

  • Beat the heavy cream until soft peaks form. Add the powdered sugar and vanilla and beat until stiff but still a little soft. Using a pastry bag and large star tip, pipe large blossoms of whipped cream around the outside edge of the pie. Garnish with sliced key limes and additional key lime zest if desired.

Recipe Notes

Nutrition information is calculated using an ingredient database and should be considered an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

Nutrition

Calories: 242kcal | Carbohydrates: 22g | Protein: 3g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 133mg | Sodium: 103mg | Potassium: 70mg | Fiber: 1g | Sugar: 13g | Vitamin A: 575IU | Vitamin C: 5mg | Calcium: 37mg | Iron: 1mg

 

Craving more Key Lime recipes?

Don’t miss our Key Lime Pie Ice Cream Sandwiches. You’ll want to hide a few of these in the back of the freezer just for yourself.

For a super creamy cold treat, check out our Key Lime Pie Gelato recipe too. The perfect summer dessert for any occasion and extra pretty served in a Margarita glass with a sugared rim.

We have another lime recipe you might like for Marshmallow-Almond Key Lime Pie.  It’s almost a cross between Key Lime Pie and cheesecake – yum!

We love key limes and always look for delicious recipes using these wonderful little gems! Check out this creative Key Lime Fudge. What a special treat it must be. How about these Key Lime Margaritas?! I bet it’s so refreshing on a hot summer day. And finally, change up your weekend brunch with these Homemade Key Lime Waffles.

Originally posted August 2011, updated May 2018.

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52 Comments

  1. Ray says

    I made this pie and love it! So refreshing and tart. But I do have a question. My pie seemed very thin as in height wise. Can I add another can of condensed milk or will I have to just double the filling all together. Thank you

    reply to this comment >

    • Tricia Buice says

      Hi Ray! It’s all about the size of your pie pan. If you have one that’s on the smaller side, that’s the one I would use. Nine-inch pie plates vary greatly in size even though they all say they’re 9-inches in diameter. I have a variety of pans I use for different recipes. However, yes you can double the filling for this recipe and follow the baking directions found on our Lemon Icebox Pie recipe. Typically Key Lime Pie is thinner, perhaps because it can be very tart. But double the filling would be awesome too!

      reply to this comment >

  4. Kamini says

    I lost my key lime pie recipe a couple of years ago. A week back I found your recipe, and I craved for this pie. For the holidays this year I made it. My entire family loved it. I used gluten free graham crackers for the base. I served it with blackberry coulis and whipped cream. Thank you for sharing your recipe. It is the perfect one. 🙂

    reply to this comment >

  8. Gail Lewis says

    Interesting. When my husband dive the state of Florida a few years ago we had key lime pie from everywhere. Finally a local told us the best comes from a grocery store chain! Honestly it wasn’t any better than what I make with Joe and Nellies!

    reply to this comment >

  9. Anna Banana says

    Your pie looks great, it reminds me of the ones that the legendary Captain Kutchie Pelaez bakes. Kutchie’s pies are very famous all over the country and seem to have everyone talking and raving about them lately.

    reply to this comment >

  11. Susan says

    Almost missed this one! I’ve been spending a lot of time outdoors cleaning up the gardens before I start planting 🙂 What a gorgeous pie, Tricia. I love how you piped and garnished it. A perfect spring and summer dessert!

    reply to this comment >

  13. Pam says

    Oh la la! That’s a lot of pies and this one would be my favorite. I love the pie but have never made one as no one else here likes it and I’d be forced to eat the whole thing. This just reeks of Key West to me, some of the best pie there. Thanks for the recipe, Tricia, I just might have to make it for company! Take care

    reply to this comment >

  16. Monica says

    Looks perfect, Tricia. And key lime pie is one of those desserts everyone still has room for no matter how much they already ate at dinner! It’s just sweet enough but yet tart and interesting. It looks sensational and I’m wishing for a slice right now.

    reply to this comment >

  20. Liz says

    One of my favorite desserts and yours is picture perfect! I think my husband would love if I made a pie every week and maybe I’d finally get the knack of making pie crust 😉 Pinning this beauty!

    reply to this comment >

  23. Penny says

    Hi – over from "Virginia Bloggers". This looks fantastic – recipe, step by step, and photos. Key Lime pie is my fav and I'll have to try this recipe! Must look around your wonderful blog for more good food….

    reply to this comment >

  25. Anna and Liz Recipes says

    Wow… I am so glad I just found your site! Its beautiful! I too love desserts and just started our blog a few months ago. I made a key lime pie this past weekend and plan to post it on Friday. Its our ultimate favortie pie this time of year. Thanks 🙂 I am now a follower!

    reply to this comment >

  28. Ashley@Piesandpushups says

    Oh my word! I just discovered your blog and I'm in love. Seriously – this may be my new favorite website. Your recipes look A-mazing – I'm not going to be able to sleep until I make this key lime pie! I didn't even know that was what I was craving until I read your post.

    reply to this comment >

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