Key Lime Pie Recipe

Key Lime Pie makes a classic, refreshing dessert recipe. Made of simple ingredients, this updated key lime pie recipe comes together quickly and chills to a light and airy consistency for an elegant dessert.

Key Lime Pie Recipe | ©

Key Lime Pie is one of my husband’s favorite pies, especially as the weather begins to warm up. For years, I professed that I didn’t particularly care for key lime pie. I always thought they were a bit too dense and either too tart or not tart enough. I know, I’m picky, but I thought there had to be a fine balance and wanted an updated version of the classic.

After experimenting with various changes in the method of making a key lime pie, along with subtle changes in the ingredients, I finally achieved a lighter, fluffier, key lime pie that I think is just perfect. It’s now my go to key lime pie recipe. 

Key Lime Pie Recipe | ©

What did I do?

Well, I used the whole egg. While the egg yolks give the key lime pie such richness, the egg whites help to give the pie a lift. It alters the texture from a dense, thick custard to a silky, cloud-like confection. It might not be for everyone, but everyone that I’ve served it to has absolutely raved about it.

Key Lime Pie Recipe | ©

I also added in a bit of zest from the limes. It amps up the lime flavor and makes the pie a whole lot more interesting, I think.

Key Lime Pie Recipe | ©

Here’s my update to the classic Key Lime Pie Recipe. Give it a try sometime soon. I really think you’ll like the changes!

5.0 from 1 reviews
Key Lime Pie Recipe
Prep time
Cook time
Total time
This updated key lime pie recipe comes together quickly and chills to a perfect light and airy consistency for an elegant key lime pie you'll love.
Serves: 8
  • Graham Cracker Crust
  • 3 large eggs, separated
  • 1 (14-ounce) can sweetened condensed milk
  • ½ cup key lime juice
  • zest of 2 limes
  • 1 tablespoon lemon juice
  • 2 tablespoons granulated sugar
  • lime slices (optional)
for the whipped cream (optional)
  • 2 cups heavy cream
  • 1 tablespoon confectioner's sugar
  • 1 teaspoon vanilla extract
  1. Preheat oven to 325º F.
  2. Whisk egg yolk, sweetened condensed milk, lime juice, lime zest, and lemon juice in a large bowl until well-combined.
  3. Beat egg whites with an electric mixture until they begin to foam. Gradually add in granulated sugar and beat until light and fluffy and soft peaks have formed. Gently fold into egg yolk mixture and carefully spoon into the prepared graham cracker crust.
  4. Bake for 15-20 minutes, until lightly browned and set throughout. Remove from the oven and chill on a wire rack. Lightly cover and place in the refrigerator to chill for at least 8 hours.
  5. For serving, remove from springform pan, if using, and top with whipped cream and lime slices. Slice and serve.
for the whipped cream
  1. Add heavy cream into a large bowl. Beat on high speed until it begins to thicken. Slowly add in confectioner's sugar while beating on high speed. Add vanilla extract and continue beating until stiff peaks form.
If key limes are not available, regular Persian limes may be used for juice and zest.

Robyn xo


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  1. 23


    Hi Robyn,

    I must say a HUGE thank you for this recipe. My family loved it so much they asked me to make it again. I did change it slightly in that I didn’t use the crust, I made it in a pastry case and it worked out perfectly.

    Thank you again for a slice of heaven.


  2. 25

    Katie says

    Made this last night and was actually pretty disappointed. The taste was good but the pie was semi solid, and I baked it for the full time, followed the recipe exactly, and let it chill in my fridge for almost a full 24 hours. :( Sad because all the other recipes from your blog have turned out so well!!

    • 26


      I’m so sorry it didn’t work for you, Katie! I know how frustrating that can be when you try a recipe and it doesn’t turn out right for you.

  3. 30

    Lp says

    I made your Key Lime pie yesterday. Just awesome…so light and creamy. You have some of the best recipes on your
    site. So I’m always trying new recipes that wind up becoming keepers. Thanks!

  4. 32

    Angela says

    Thanks for all the wonderful recipes! I’m trying this one next. Question: should the pie crust be pre-baked?

    • 33


      Hi Angela,
      I do not prebake the pie crust for this key lime pie. Of course, you are welcome to but I like the texture of a firmly chilled graham cracker crust that just bakes along with the pie for this pie instead of pre-baked.

  5. 39


    Hi Tanya,
    Yes! You can use the bottled key lime juice in place of fresh. If possible, I would recommend fresh lime zest, whenever you can. It makes a noticeable difference.

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