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This Key Lime Pie Recipe is deliciously tart, airy, light and refreshing! An easy, updated version of a classic recipe, this is simply the best key lime pie ever! Such an elegant dessert that is always a favorite!
Key Lime Pie is one of my husband’s favorite pies. For years, I professed that I didn’t particularly care for it. I always thought they were a bit too dense and either too tart or not tart enough. I’m picky, but I thought there had to be a fine balance and wanted an updated version of the classic.
So, I experimented until I created absolutely the best key lime pie I’ve ever tasted!
Favorite Key Lime Pie Recipe
After experimenting with various changes in the method of making a this classic pie, along with subtle changes in the ingredients, I finally achieved a lighter, fluffier pie. It’s pure perfection in my opinion, as well as those to whom I’ve served it. It’s now my go-to key lime pie recipe.
How did I create this updated version of this pie?
How to Make Key Lime Pie
Well for one, I use 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.
The second thing I do is add in a bit of zest from the limes. Along with the lime juice in the recipe, the fresh lime zest amps up the lime flavor and makes the pie a whole lot more interesting and well, zesty!
Another important part of this pie is my easy homemade Graham Cracker Crust recipe. It’s simple to make, but if you are short on time you can always use one from the store. I just think homemade crust is so much tastier!
Along with adorning the pie with fresh lime slices, this pie would not be complete without topping it with my Perfect Whipped Cream. It is the crowing glory to this airy, light and zesty dessert that you really don’t want to miss.
This pie is perfect anytime, but I especially love to serve it in the warmer months of the year. It’s one of the most refreshing desserts and always a hit. I really do believe it’s the best and hope you think so too!
More Favorite Pies
I have many pie recipes and some to enjoy during any season or holiday. But here are a few more I love to serve during spring and summer, especially!
Coconut Cream Pie – a coconut lover’s dream!
Strawberry Pie – perfect for fresh strawberries!
Instant Pot Oreo Cheesecake – cool, creamy and easy to make!
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!
Key Lime Pie Recipe
- 1 Graham Cracker Crust
- 3 large eggs separated
- 1 1/4 cups sweetened condensed milk or 1 (14-ounce) can, store-bought
- 1/2 cup key lime juice
- zest of 2 limes
- 1 tablespoon lemon juice
- 2 tablespoons granulated sugar
- lime slices optional
for the whipped cream (optional)
- Preheat oven to 325º F.
- Whisk egg yolk, sweetened condensed milk, lime juice, lime zest, and lemon juice in a large bowl until well-combined.
- 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.
- 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.
- For serving, remove from springform pan, if using, and top with whipped cream and lime slices. Slice and serve.
- Top with the whipped cream, if using.
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From the Add a Pinch recipe archives. Originally published 2011.
I saw a quick pic of what looked like either a cake or brownies with small Reese’s Peanut Butter cups and covered with a couple of syrups. What was it and can you publish the recipe? It looked amazing!!’
I’m not sure what photo you saw. I have a recipe for Peanut Butter Cup Blondies and one for Peanut Butter Cup Brookies. Maybe one of these is the picture you saw. Thanks.
This is my go to recipe for special occasions…I’ve made it numerous times and it’s absolutely a winner! I lived five years in the Caribbean and this pie is as authentic as the ones I had there. Wondering if you have a Coconut Cream Pie recipe you could pass on to me..
Thank you so much for that compliment, Jo. I have several chocolate pie recipes you might like to try – French Silk Pie Recipe, Chocolate Chess Pie, and Chocolate Espresso Ganache Pie Recipe. xo
You absolutely nailed it with this recipe! The egg whites add the perfect balance to the dense pie. It’s super easy to make and was a huge hit at Easter dinner. This is one of my favorite desserts and I am so happy to have found the perfect recipe!
Thank you so much, Carey. I’m so happy you loved this recipe. xo
This pie is excellent! I made it exactly except I goofed and had the oven at 350 instead of 325. It cracked through the middle but it was not over cooked at all. It’s the first time making key lime pie for me and it was a huge hit. I used regular limes as key limes are not available. Thank you!
Awesome light and airy dessert bursting with lime flavour! Served 4 adults as noone could stop eating it. 🙂
I’m so happy everyone loved the pie Chelsey. Thanks.
I have been getting Recipes from Addapinch for years.
Thanks, Marlys. I hope you have enjoyed many of these recipes.
Would pie crust for this be put in frig for an hour before adding the filling and then baking 15-20 mins with filling as opposed to 7/8 mins in oven for “no bake filling”? Just want to be sure I prepare crust correctly.
Conchetta, 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. I hope you enjoy!
I tried your recipe for Coconut Cream Pie and it was amazing! So I thought I would look up another one of your pie recipes. I am confused on this recipe for Key Lime Pie. The recipe calls for 3 eggs (separated) yet in your remarks above the recipe you say you use whole eggs. My question is, if I use whole eggs is it still 3 eggs or is it less?
Karen, I use 3 whole eggs in this recipe, but I separate the yolks from the egg whites. I add the egg yolks to the sweetened condensed milk, lime juice, etc. as listed in Step 2 of the Instructions. I then beat the eggs whites as instructed in Step 2 and add to the egg/milk mixture. Some key lime pie recipes only add the egg yolk. That’s what I mean by using the whole egg.