Key Lime Pie

A luscious, creamy key lime pie recipe made with heaps of sweet-tart limes and a buttery graham cracker crust. This pie is excellent for making in advance or freezing for later!

Why this recipe works

If you’ve ever been to Key West, you know you can find treats of the key lime pie variety at shops all over town. When I was in Key West a few years ago, my kids and I stopped in to Kermit’s Key West Key Lime Shoppe. You can buy pie, pie bars, candy, jellies, and more. It’s a definite must-visit attraction while visiting. But let’s move on to making our own Key Lime Pie so you don’t have to fly to Florida, shall we?

There are a few theories about how this sweet-tart cream pie came to be. One of the oldest stories comes from the 1800’s and tells of Bill Curry, Florida’s first self-made millionaire. Bill’s “Aunt Sally” used to make the pie for him. However, historians don’t think Sally created it, but rather adapted a recipe created by local fishermen.

Fast forward to 1930 when the Overseas Highway was built. Prior to that, the Keys did not have refrigeration, and therefore no way to store milk. Instead, cooks depended on sweetened condensed milk for many of their dishes. You guessed it… including key lime pie!

RELATED: Be sure to try our Key Lime Pie Martini too!

Ingredient Info and Substitution Suggestions

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

GRAHAM CRACKER CRUMBS – You can grind them in a food processor, smash them in a zipper plastic bag, or buy them in crumb form.

BUTTER – You’ll need melted butter, salted or unsalted is fine.

LIME JUICE – About a dozen Key limes should yield 1/2 cup of juice. Key limes are only about the size of a golf ball, so they produce much less juice compared to your typical lime. Please don’t use regular limes, you will insult the entire state of Florida! Alternatively, you can use bottled key lime juice if you can find it at your grocery store, though fresh is always best.

GARNISH – Lime peel strips make a really pretty garnish. It’s easiest to peel the strips off before juicing the limes. Otherwise, lime zest also looks great!

How to Make Key Lime Pie

These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.

1. First, preheat your oven to 325 degrees F.
2. Combine all the crust ingredients in a bowl, mixing with a fork.
3. Using the back of a measuring cup, press the crust mixture evenly into the bottom and up the sides of a 9-inch pie plate.
4. Bake for 10 minutes and cool on a wire rack.
5. In a medium bowl, whisk together sweetened condensed milk, lime juice, and egg yolks until mixture thickens.
6. Pour filling into cooled crust. Pie filling will be yellow in color, not green.
7. Bake until set, about 15-17 minutes. The center will jiggle slightly when nudged.
8. Cool completely on wire rack.
9. Refrigerate until cold, at least 4 hours or up to 24 hours.
10. Before serving, beat whipping cream and powdered sugar in a deep, chilled bowl until soft but firm peaks form.
11. Add dollops, or pipe whipped cream around the outside edge of the pie and sprinkle with lime peel strips.

Frequently Asked Questions & Expert Tips

Serving Suggestions

There, isn’t that beautiful? This tangy, creamy treat is a must-try at least once in your life. And it’s so beautiful you will totally impress your friends.

Key limes are typically in season from June through September, which makes this a sweet summer pie. Great for barbecues, potlucks, and parties, though you’ll even see it on the dessert table around the holidays!

More Pie Recipes

• French Silk Pie
• Blueberry Pie
• Strawberry Pie
• Peanut Butter Pie
• Mini Key Lime Pies

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