This tart, sweet and simple to make super creamy key lime pie is perfect for summer afternoons. If you are a lime-lover, like I am, it is a welcome dessert year round! It pairs perfectly with a graham cracker crust, a dollop of whipped cream and, of course, a freshly brewed espresso.
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What is a key lime
What is a key lime? A key lime is a citrus hybrid fruit that is significantly smaller than its Persian cousins (a key lime is about the size of a ping pong ball). Regardless of their size, they pack a ton of flavor and are more acidic, aromatic and sweeter than other limes.
Top tip
I suggest making the dessert a day in advance of serving it. This allows the filling time to set up properly and the flavor will be enhanced. Each component of this recipe only takes a few minutes to make so take the time to make the pie in advance and you will thank yourself!
Graham cracker crust
- Key lime pie is traditionally made with a graham cracker crust pressed into a pie tin. If you are looking to save a step you may certainly use a store bought crust..
- This recipe calls for 2 cups of graham cracker crumbs. If making your own crumbs in a food processor you will need about 15 full graham crackers.
- I like to save a bit of the graham cracker mixture to put on the edges of the pie prior to baking. It enhances the look and the extra crust is a great texture with the creaminess of the pie.
Ingredient tips
- Do you need to use key limes? No, but key limes are my preference. You will need approximately 12 - 15 key limes to achieve the 5 fluid ounces of juice needed in this recipe. Not everyone wants to spend time squeezing a dozen key limes. You will still get a spectacular pie using regular limes or my favorite lime juice from Nellie and Joe's.
Mixing, baking and serving
- The secret to the perfect key lime pie is in the mixing and baking of the pie. When combining the three ingredients for the filling (egg yolks, sweetened condensed milk, and lime juice), whisk the filling slowly and completely until the filling is homogenous.
- If air bubbles form during the mixing, simply tap the bowl on the counter to allow the bubbles to escape.
- This pie needs to bake slowly at a low temperature to allow the custard to set evenly. After baking for 16 - 18 minutes the middle of the pie will still be a bit 'jiggly.' This is what you are going for and you don't want to overbake or you will have a a cheesecake texture.
- Serving:
- As tempting as it may be to serve the pie shortly after baking, don't! Let the pie cool completely on a cooling rack then place it in the refrigerator for at least 2 hours (overnight is preferable). This will allow the flavors to meld and the filling to set properly.
FAQs
Yes! I have frozen quite a few key lime pies at the bakery with great success - there is no difference between my fresh baked pies and the ones which were frozen. To defrost, place the frozen pie in your fridge for 3 - 4 hours and allow to defrost completely before serving.
Yes, but key limes are my preference as they pack a lot of flavor! If you don't want to squeeze a ton of little key limes - purchase a key lime juice (my preference is Nellie and Joe's).
The filling for this pie is gluten-free but the crust is not. Gluten-free graham crackers are available and may be substituted for the crust.
📋 Recipe
Creamy Key Lime Pie Recipe
Equipment
- Pie Pan 9"
Ingredients
Graham Cracker Crust
- 240 Grams Crushed Graham Crackers (2 Cups)
- 66 Grams Granulated Sugar (⅓ Cup)
- 90 Grams Unsalted Butter, melted (6 Tablespoons / 3 ounces)
Key Lime Pie Filling
- 4 Large Egg Yolks
- 1 Can Sweetened Condensed Milk (14 ounces)
- 5 Fluid Ounces Lime Juice
Instructions
Graham Cracker Crust
- Preheat oven to 350°
- Melt butter in microwave or over stovetop.
- Place graham cracker crumbs and granulated sugar in a medium-sized bowl. Stir to combine.
- Add melted butter to bowl and toss the mixture until the butter is evenly distributed.
- Gently press the graham cracker mixture on the bottom and sides of the pan.
- Bake for 6 minutes. Cool completely before using.
Key Lime Pie Filling/Baking
- Preheat oven to 300°
- Whisk egg yolks and sweetened condensed milk together.
- Pour lime juice into bowl whisking slowly so as not to create air bubbles.
- Pour filling into cooled pie crust.
- Bake for 16 - 18 minutes, or until pie is set. The middle of the pie filling will still be jiggling, do not overbake.
- Cool completely then place in refrigerator for 2 hours before serving.
Ebony says
I made this for my family today and it was soooo good! I'm not even a great baker, but this recipe was so good and easy to follow! Can't wait to make this again!
Merideth says
Yum! I have been snowbound for the past week and this was the perfect thing to bring a little bit of sunshine into my kitchen! Thank you for this recipe!
TAYLER ROSS says
This is the BEST key lime pie that I've ever had! Perfectly tart and creamy!
Tara Pittman says
This key lime pie sounds amazing. Could I use coconut condensed milk to make this dairy-free?
dessertswithstephanie says
Hello Tara, Yes, you may use coconut milk in the recipe - use the full fat version and add a few tablespoons of sugar to the recipe.
Elizabeth says
The flavor of the lime really comes through in this pie and is balanced nicely by the sweetness of the sweetened condensed milk. Perfect summer recipe. Thanks for sharing!
Ieva says
This was probably the easiest key lime pie recipe I've ever tried, and it was actually one of the best! The flavour was delicious, sweet and tangy! 10 out of 10!
Helen at the Lazy Gastronome says
I love this pie!! The filling is sweet and tart - a perfect key lime flavor. And the directions were really easy to follow.
Nancy says
I love key lime pie but they often are too tart for me. This one had a nice balance.
Nicole NK says
I love how creamy the Keylime was. This was the best Keylime pie I’ve had in years. I used gluten-free gram, crackers for the crust, and it came out great.
dessertswithstephanie says
Thank you, Nicole. So nice to know you enjoyed this pie recipe.
Andréa Janssen says
This recipe is certainly going to be made more often. It was fresh with a perfect tart and sweetness balance. And easy to prepare. We loved it!
dessertswithstephanie says
Thank you for letting me know!