Favorite Key Lime Pie Recipe
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This Key Lime Pie Recipe is a classic, creamy, and tangy dessert with a buttery graham cracker crust and fresh key lime filling. It’s easy to make and the perfect delicious treat for summer or any special occasion.
The bright, tangy flavor of fresh key limes, a graham cracker crust, and an airy, smooth filling make this the best key lime pie. This recipe has been a longtime reader and family favorite because it delivers the perfect sweet-and-tart balance in every bite. Whether you’re making it for Mother’s Day, summer cookouts, or a family supper, this easy key lime pie is sure to be a crowd-pleaser.
Key Lime Pie is one of my husband’s favorite pies. For years, I thought that most of those I’d tasted 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 got to work and developed this much-loved key lime pie recipe many years ago.
Why You’ll Love This Key Lime Pie
- Simple Ingredients: Uses pantry staples and fresh key lime juice.
- Make-Ahead Easy: Tastes even more delicious after chilling overnight.
- Light and Refreshing: Great balance of tangy and sweet.
- No-Fail Crust: Buttery graham cracker crust that holds up well.
- Crowd-Pleasing: Dessert that’s loved by both kids and adults.
Ingredients
Here’s how I create this absolutely delicious and favorite Key Lime Pie:
Be sure to see the recipe card below for the full listing of ingredients, instructions, notes, and estimated nutritional information.
- Graham Cracker Crust: Simple to make, homemade crust. Do not pre-bake crust; chill it in the refrigerator according to the crust recipe instructions before making this pie.
- Eggs: Separate the whites from the yolks, saving both. The yolks give richness; the whites give this pie its silky, cloud-like confection.
- Sweetened condensed milk: Homemade recipe, or store-bought.
- Fresh key lime juice and fresh lime juice: Combination of key limes and other limes gives a delicious, sweet, tart flavor. Can use pure key lime juice in the bottle if needed. Need 12-16 key limes and 2-3 regular limes.
- Key Lime Zest: Optional but recommended
- Lemon juice
- Sugar: Granulated sugar
- Lime slices: Optional – for garnish
- Whipped cream: Perfect for topping this pie.
Limes Lesson:
- Zest your limes before you juice them. The zest adds a deeper lime flavor to the pie. It’s optional, but I hope you add it because it makes the pie so…zesty!
- Look for the ripe, plump limes. For key limes, dark green ones are not ripe. You can leave them on the counter for a few days, or place the key limes next to other fruit for a couple of days to help them ripen faster (within a day or two). They begin to yellow as they ripen.
- Roll the limes on a hard surface before juicing. This will “soften” the limes and help them release the juices more easily.
How to Make Key Lime Pie
After experimenting with various changes to the method for making this classic pie, along with subtle adjustments to the ingredients, I achieved a lighter, fluffier pie that’s easy to make.
Step-by-Step Instructions
- Make the crust: This recipe calls for my graham cracker crust. It must chill in the refrigerator according to the recipe instructions before filling.
- Combine pie ingredients. Whisk the egg yolk, sweetened condensed milk, lime juices, lime zest, and lemon juice in a large bowl until well combined.
- Beat egg whites. Use an electric mixer to beat the egg whites until they begin to foam. Gradually add granulated sugar and continue beating until light and fluffy, with soft peaks forming.
- Spoon into the pie crust. Gently fold the beaten egg white mixture into the egg yolk mixture and carefully spoon it into the prepared graham cracker crust.
- Bake, then chill. Bake for 15-20 minutes, until lightly browned and the pie filling just sets throughout. Remove from the oven and chill on a wire rack. Lightly cover and refrigerate for at least 8 hours to chill.
- Garnish and serve. Garnish with whipped cream and thin slices of lime, if using. Slice and serve. Refrigerate the remaining pie after serving for up to 3 days.
Storage Instructions
- Store: Refrigerate, covered, for up to 3-4 days.
- Freeze: Wrap tightly and freeze up to 2 months. Thaw overnight in the refrigerator.
- Make-Ahead Tip: Bake up to 2 days ahead and store in the fridge.
Frequently Asked Questions
You can use Persian limes instead.
Yes. After serving, refrigerate within 2 hours. Key Lime Pie should last in the refrigerator for up to 3-4 days.
The center should still have a slight jiggle but not be liquid.
Yes — use gluten-free graham crackers for the crust.
More Favorite Pie Recipes
Why This Key Lime Pie is a Classic Favorite
With its perfect balance of tangy key lime filling and sweet, buttery graham cracker crust, this easy key lime pie is sure to impress. Refreshing and creamy — it’s the ultimate crowd-pleaser for any occasion.
Key Lime Pie Recipe
Ingredients
- 1 Graham Cracker Crust
- 3 large (150 g) eggs, separated
- 1 1/4 cups (386 g) sweetened condensed milk , or 1 (14-ounce) can, store-bought
- 1/2 cup (121 g) key lime juice
- 1/4 cup (60.5 g) lime juice
- 1 tablespoon (14 g) lemon juice
- (4 g) zest of 1 key lime, optional, about 2 teaspoons
- 2 tablespoons (24 g) granulated sugar
- lime slices, optional
- whipped cream
Instructions
- 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.
Notes
- Store: Refrigerate, covered, for up to 3-4 days.
- Freeze: Wrap tightly and freeze up to 2 months. Thaw overnight in the refrigerator.
- Make-Ahead Tip: Bake up to 2 days ahead and store in the refrigerator.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Enjoy!
Robyn xo
From the Add a Pinch recipe archives. Originally published 2011.
Thanks for all the wonderful recipes! I’m trying this one next. Question: should the pie crust be pre-baked?
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.
Thanks for the tip… made the pie this past weekend and my husband loved it!
I used bottled key lime juice and zest from fresh Persian limes, and did not prebake the crust. Very tangy (good!) and fluffy. The crust is perfect, will use this recipe instead of any other Graham cracker crusts from now on.
Thanks, Cathy! xo
This is gorgeous! You can’t go wrong with pie. Yum!
I simply can not resist key lime pie! This looks fantastic!
This is such a gorgeous pie, Robyn! So fresh, tropical and summery. I want a big slice… and a margarita on the side!
There is something so refreshing about Key Lime Pie. You know I’m pinning it!
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.
The one thing I love more than chocolate layer cake is key lime pie. It’s my absolute favorite. I will definitely be making this with the egg whites.
Sure wish I had a teeny little slice right now!…looks so refreshing!
I’m with Katrina!
I’m such a sucker for a classic key lime pie!! This looks lovely!