Key Lime Pie
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This classic Key lime pie has a silky custard filling, a buttery homemade graham cracker crust, and comes together in just a few simple steps. Top with fresh whipped cream for a slice that tastes like a trip to Key West.
My first experience with key lime pie was, naturally, in Key West, Florida.
My husband (then boyfriend) and I went on a cruise to celebrate his college graduation, and our very first stop was Key West. We knew it wasn’t going to be a typical beach port, so the only thing on our “must do” list was to find a slice of Key lime pie. While walking down Duval Street, we did what any smart tourist does: we asked a local.
We were sent to a restaurant called Blue Heaven, and oh my goodness, I wish we could have tracked down that stranger and thanked him properly. When we sat down and told our waiter what we were there for (at 9am, no shame), he mentioned that Adam Richman had just filmed an episode of Man vs. Food there specifically for the pie. We hadn’t even taken a bite yet, and we already knew we were in the right place.
That pie ruined me. In the very best way.
I’ve been chasing that experience ever since, and after years of dying to get this pie in my recipe collection, the Fresh April Flours version of Key lime pie recipe is one I’m pretty proud of. It’s cool, creamy, and perfectly tangy with that signature buttery graham cracker crust.
HERE’S WHY YOU’LL LOVE THIS PIE
I took notes from my Key lime pie bars, which are more of a cheesecake-y base, and also from Ina Garten and Andrew Zimmern. The filling of the pie is so incredibly simple and only uses 4 ingredients, which may surprise you given how complex the recipe appears on the surface. There’s no starch or gelatin needed, but the pie still bakes up silky smooth thanks to the custard base.
Bonus: since you can find Key lime juice in the grocery store year round, there’s no bad time to make this Key lime pie! And if you can’t find Key limes for authentic zest, traditional limes will do the trick.
Feeling fancy? The Key lime pie we had in Key West was piled high with a layer of meringue (see photo below). You can absolutely turn this into a Key lime meringue pie using the method I use in my lemon meringue pie.
KEY(NO PUN INTENDED) Ingredients You’ll Need
There are 7 ingredients in this creamy Key lime pie, and while none of the ingredients are necessarily unexpected, I do want to take note of the important ones.
SWEETENED CONDENSED MILK: you’ll need (and use) 2 full cans. This will bring all of the sweetness and part of the custard base.
KEY LIME JUICE: I highly recommend bottled Key lime juice as you will need a TON of Key limes to get as much juice as you’ll need for this pie (but if you like torturous activities…). You can typically find bottled Key lime juice in the cocktail/mocktail section of your grocery store (Nellie & Joe’s Key Lime Juice is usually the brand you’ll find).
EGG YOLKS: egg yolks are the other backbone to a custard. Looking for how to use up those leftover whites? My white cake (layered or in sheet cake form) uses 6 egg whites! You could also get a head start on the egg whites for angel food cake.
KEY LIME ZEST: I can usually find a bag of Key limes year round at my grocery store, but if yours doesn’t have that, traditional limes will do just fine! The bag of Key limes I buy at usually has more than a dozen limes in it, so I will often use some fresh juice and some bottled.
How to Make THE BEST Key Lime Pie
Make + pre-bake the crust: this pie is made for a 9-10″ pie plate. You can absolutely use a pre-made graham cracker crust, but my homemade version is so buttery and delicious, I urge you not to skip out on it! Just a pre-bake of 8-10 minutes is all it needs to set up.
Make the filling: making the filling is so easy! You can use a whisk or use an electric mixer. You’re just looking for the mixture to be nice and smooth.
Bake the pie: be sure you’re checking the recipe notes about the filling and the pie plate. Depending on the size of your plate, you may have too much filling. Once in the oven, you’re looking for the filling to be just slightly jiggly in the center to note doneness. The pie will continue to set as it cools. The final texture will be soft and easy to cut through but sturdy enough to stay together.
Chill, garnish, + serve: let the pie cool completely on a wire rack, then refrigerate it for at least 1 hour. Key lime pie is best served with fresh whipped cream.
HOW TO KNOW WHEN KEY LIME PIE IS DONE
This is honestly the most common stumbling block, and over-baked Key lime pie loses that beautiful silky texture. The filling should be firm to the touch but still have a slight jiggle in the very center when you pull it from the oven. It will finish setting up as it cools, and then firms further in the fridge.
WHAT’S THE DIFFERENCE BETWEEN THIS AND YOUR KEY LIME PIE BARS?
My Key lime pie bars use a small amount of cream cheese in the filling, which gives them a thicker, cheesecake-style texture, perfect for holding their shape as handheld bars. This pie skips the cream cheese for a smoother, more traditional custard filling that’s light, silky, and sliceable. Same great Key lime flavor, just different textures for different purposes and results!
This pie is so simply delicious and every bite truly melts in your mouth! It boasts a complex texture between the crust, filling, and topping, but the bright lime filling stands out as the star of the show. It’s the perfect balance of sweet and tart and a recipe every baker should have in their back pocket.
MORE RECIPES FEATURING LIMES
Key Lime Pie Recipe
Ingredients
GRAHAM CRACKER CRUST
- 1 and ½ cups (150g) graham cracker crumbs1 10 or 11 full sheet graham crackers
- 5 Tablespoons (72g) unsalted butter melted
- ¼ cup (50g) sugar granulated or firmly packed brown
KEY LIME FILLING
- 2-14 ounce cans (792g) sweetened condensed milk
- 1 and ¼ cups (300mL) Key lime juice2
- 6 large egg yolks
- 1 Tablespoon Key lime zest
Instructions
GRAHAM CRACKER CRUST
- Preheat the oven to 350°F (177°C).
- Use a food processor or blender to process full graham crackers3 into a fine crumb.1 and ½ cups (150g) graham cracker crumbs1
- Turn the processor or blender off, add the butter and sugar, then pulse a few times until everything is blended well. Alternatively, you can add the graham cracker crumbs to a bowl and mix the butter and sugar in with a large spatula. Mixture will be coarse and sandy.5 Tablespoons (72g) unsalted butter, ¼ cup (50g) sugar
- Use your hands to press the mixture evenly into the bottom and slightly up the sides of a pie dish (this recipe is enough for a 9" or 10" pan). Once it is evenly spread into the dish, use the bottom of a flat measuring cup to make the crust tight and compact in the dish. Crust will be thick.
- Pre-bake the crust for 8-10 minutes, then remove from the oven and set aside. Be sure to leave the oven on.
KEY LIME FILLING
- In a large bowl, whisk together the sweetened condensed milk, lime juice, egg yolks, and zest until the mixture is smooth.2-14 ounce cans (792g) sweetened condensed milk, 1 and ¼ cups (300mL) Key lime juice2, 6 large egg yolks, 1 Tablespoon Key lime zest
- Slowly pour the mixture into the warm crust. Depending on the size4 of your pie plate, you may not need to use all of the filling. Stop pouring when the level of filling just reaches the crust. You want the filling to be level with the crust or just below it. It will not expand during baking.
- Bake the pie for 18–20 minutes or until it is slightly jiggly in the center (it should be mostly set), especially at the edges. Remove from the oven and allow to cool completely on a wire rack. Once the pie is cool, allow it to chill in the refrigerator for at least 1 hour before serving with homemade whipped cream on top. If you want to chill it longer than a couple hours, be sure to cover it. Leftovers stay fresh covered tightly in the refrigerator up to 5 days. Pie freezes well, wrapped tightly, up to 3 months. Thaw in the refrigerator.
Video
Notes
- Graham crackers: use any flavor you prefer– I usually buy whatever is on sale or available. I also sometimes have pre-made graham cracker crumbs on hand and will use them. If you don’t have graham crackers where you live, use 1 and ½ cups (150g) crushed digestive biscuits instead.
- Key lime juice: I highly recommend bottled Key lime juice as you will need a TON of Key limes to get this much juice. You can typically find bottled Key lime juice in the cocktail/mocktail section of your grocery store. Feel free to use some fresh and some bottled, if you prefer (the bag of Key limes I buy at my grocery store usually has more than a dozen in it).
- Crush the graham crackers: you can also crush graham crackers in a zip-top bag with a rolling pin or large spoon.
- Pie plate size: I have no trouble using all of the filling when I use a tapered edge 9″ pie plate, but the upright edge 9″ pan you see in the photos holds a little less. No worry! Just pour the filling into an oven-safe dish and bake for 10-15 minutes. You can dip graham crackers into it and eat it like a dip!
- To make ahead: this crust and filling can be covered and kept in the refrigerator up to 3 days before using.
- Leftover egg whites: my white cake (layered or in sheet cake form) uses 6 egg whites! You could also get a head start on the egg whites for angel food cake.
Nutrition Disclosure
All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.