Most people think of Key West, Florida when they have Key Lime Pie. The pie was made famous by and originated in the Keys, where Key limes were a plenty. I’m going to show you how to make luscious, creamy Key Lime Pie in your own kitchen.

Why this recipe works
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 fisherman.
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!
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?
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 – You will need about a dozen Key limes to get 1/2 cup of juice because Key limes are only about the size of a golf ball. 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.
GARNISH – Lime peel strips make a really pretty garnish. It’s easiest to peel the strips off before juicing the limes. You could just use lime zest if you prefer.
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.
- First, preheat your oven to 325 degrees F.
- Combine all the crust ingredients in a bowl, mixing with a fork.
- 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.
- Bake for 10 minutes and cool on a wire rack.
- In a medium bowl whisk together sweetened condensed milk, lime juice, and egg yolks until mixture thickens.
- Pour filling into cooled crust. Pie filling will be yellow in color, not green.
- Bake until set, about 15-17 minutes. The center will jiggle slightly when nudged.
- Cool completely on wire rack.
- Refrigerate until cold, at least 4 hours or up to 24 hours.
- Before serving, beat whipping cream and powdered sugar in a deep, chilled bowl until soft but firm peaks form.
- Add dollops, or pipe whipped cream around the outside edge of the pie and sprinkle with lime peel strips.
Frequently Asked Questions & Expert Tips
A runny pie may be due to underbaking or not enough chilling time. Be sure to let it set completely before slicing.
Absolutely! Wrap individual slices tightly in plastic wrap, then in aluminum foil or an airtight container. Store in the freezer for up to 2 months. Thaw in the refrigerator overnight before serving.

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.
Pies are such a treat, and they’re fun to serve at the holidays or to take along to a party or get together.
More Pie Recipes
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Key Lime Pie
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Pin It Rate ItIngredients
Crust
- 1 ½ cups graham cracker crumbs
- 2 Tablespoons sugar
- 5 Tablespoons butter melted
Filling
- 14 ounce can sweetened condensed milk
- ½ cup lime juice from Key limes – you could need about a dozen to get this much juice
- 4 large egg yolks
Topping
- 1 cup heavy whipping cream
- 1 Tablespoons powdered sugar
- Lime peel strips
Things You’ll Need
Instructions
Crust
- Preheat oven to 325 F.
- Combine crust ingredients in a bowl with a fork.1 1/2 cups graham cracker crumbs, 2 Tablespoons sugar, 5 Tablespoons butter
- 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.
- Bake for 10 minutes and cool on a wire rack.
Filling
- In a medium bowl whisk together sweetened condensed milk, lime juice, and egg yolks until mixture thickens.14 ounce can sweetened condensed milk, 1/2 cup lime juice, 4 large egg yolks
- Pour filling into cooled crust.
- Bake until set, about 15-17 minutes. The center will jiggle slightly when nudged.
- Cool completely on wire rack.
- Refrigerate until cold, at least 4 hours or up to 24 hours.
Topping
- Before serving, beat whipping cream and powdered sugar in a deep, chilled bowl until soft but firm peaks form.1 cup heavy whipping cream, 1 Tablespoons powdered sugar
- Add dollops, or pipe whipped cream around the outside edge of the pie and sprinkle with lime peel.Lime peel strips
Nutrition
This post was originally published here on July 9, 2019.
Amanda Davis
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SugarNspiceNeverythingNice says
Hello! I love your website and recipes. I just received this Key Lime Pie recipe in my inbox this morning. I see it was posted back in 2019,,, I hope you get my message. I was wondering if this recipe could be made into a sheet pan pie and cut into squares. I work with about 30 people and love to bring in home cooked treats. A whole pie would get butchered by them, but if I could make it in a sheet pan, chill completely, then serve on a tray, it would be much easier clean up at the end of the day. Please let me know.. I guess I would have to maybe double the ingredients??? I’m not sure. OH. also, I am from Florida, and I have a super old cookbook that has a Key Lime Pie recipe in it, would you like me to share it with you???
Amanda Davis says
Hi there! I am actually working on a slab pie for this recipe right now! Essentially you should be able to double everything. I’ll let you know!
Natalie says
I love key lime pie! Looks so delicious and perfect for the summer!