Describe your BEST Key Lime Pie…is it citrusy, sweet-tart, creamy — with the perfect sweet to-pucker ratio; light and bright with a crisp not-to-sweet graham cracker crust? Look no further…you found it!
I am a sucker for a good sweet-tart key lime pie! Creamy, plenty of pucker power and the best part is you make it ahead of time! A year round dessert delight!
If you dig make ahead desserts, try these other reader favorites; Traditional Italian Tiramisu, Mile High Mud Pie, or Old Fashioned Chocolate Ice Cream!
THE BEST KEY LIME PIE
Last weekend after a long, hot day at a swim meet, we invited dear friends, for dinner to celebrate a birthday! I was a bit late asking what his favorite dessert was, but was able to whip this up just in time for dinner that night.
PLAN AHEAD FOR KEY LIME PIE – IT’S SO WORTH IT!
It does take a bit of pre-planning as it needs to cool and then chilled a couple of hours before being eaten, but WOW! If you are a key lime anything lover you will L O V E this crazy good Key Lime Pie!
I’ve had this recipe from Souffle Bombay in my “MAKE SOON” file, which grows faster than I can make and bake things.
I made a few modifications to it, but I know why it’s a Prize Winning recipe! Ooh-the perfect Key Lime Pie!
Easy Graham Cracker Crust RECIPE
- Start by making the crust as it will need to bake and cool prior to placing your filling in it.
- Preheat oven to 350° and gather your ingredients.
- Melt the butter and set aside, I love my butter melter, I still do it on the stovetop, so my microwave doesn’t get splattered.
- In a food processor or blender (I used my Ninja – love it!) whir your crackers into fine crumbs. Or place crackers in a gallon sized freezer baggie, crush your graham crackers; if using a baggie, I like to hand break them, then using a rolling pin, roll back and forth until the crumbs are about the same size.
- 1 1/2 – 2 sleeves of graham cracker equals about 2 cups. You can use store bought Graham Cracker Crumbs, but honestly it’s so easy and fresh to make your own.
- Pour in sugar, pulse a few times, then pour in butter and pulse, or just mix with a fork as I’ve done here.
- Reserve about 1/8 cup of graham cracker crumbs for topping, if desired.
- Press the graham mixture into your pie plate. I chose a 9″ rimmed deep dish pie plate, so I could easily press the crumbs all of the way up the edges.
- Using my knuckles, I gently pressed into the sides and smoothed the edges/tops creating a pretty fluted edge.
- Carefully place the crust in the preheated oven and bake for 6-8 minutes. You want it golden, not brown.
TIPS FOR COOLING A GRAHAM CRACKER CRUST QUICKLY
Allow to cool on a cooling rack for 10 minutes, then place in freezer for 20 minutes until pie plate is cool to the touch.
Careful you don’t put it somewhere it will get scraped or bumped, the crust is still rather fragile. While the crust cools, make your key lime filling.
How to make the best key lime filling
- Wash and dry the limes and get out your zester, zesting just the green part of the lime, not into the bitter white “pith.”
PRO TIP | This microplane is my favorite zester, I use it for everything from zesting citrus, to grating chocolate, nutmeg and nuts, and I love it’s small profile.
- Juice all those limes, this hand juicer worked like a charm and is probably the MOST used tool in my kitchen, besides my favorite knife and mini measuring cup, is that weird?
- It took 24 Key Limes to get a little over 2/3 of a cup of juice, plus 1 Persian lime to get it up to 3/4 cup lime juice. I reserved one key lime to use as garnish.
Can I Replace Key Limes with Persian Limes?
If you can’t find fresh Key Limes in the store, I can tell you that I’ve used regular (larger) Persian limes for other Key Lime recipes; it’s not quite as tart, so I’ll add another lime or two worth of zest, but otherwise it’s delicious.
I do much prefer fresh lime juice over bottled juice, but if you must, I like this brand of Key Lime Juice.
DON’T SKIMP ON BEATING THE KEY LIME FILLING
- Now that you’ve done the hardest part, pour the sweetened condensed milk, sour cream, key lime juice, egg* yolks and lime zest into the bowl of a mixer (I love this type of recipe, where you just dump and mix).
- Beat on low until combined, then increase speed and beat medium-high for 2-3 minutes. Scraping down the sides every now and then. It should be thick and creamy, nice and thick, whip longer if it’s still a bit runny.
OTHER USES FOR SWEETENED CONDENSED MILK
- Leftover sweetened condensed milk? Check out this post from Bon Appétit and this one from Serious Eats for some great ideas.
- I’ve drizzled over cinnamon rolls and cakes, but have never put it in my coffee, um, YUM! Transfer to a glass jar though and refrigerate.
Can I make Key Lime Pie Gluten Free and Egg Free?
YES! Easily convert this recipe to gluten free, by substituting gluten free grahams.
EGG FREE
Simply omit the eggs, it won’t be quite as creamy, but it will still set up!
Eggless Key Lime Pie?
The eggs may be omitted if necessary, they provide a bit of the lift and creaminess and enhance the color of the pie au naturel, but it will still set up just fine.
- Pour mixture into cooled graham cracker crust.
- Bake for 350°, 15-20 minutes, just until filling wiggles a bit in the center when gently shaken back and forth, careful you don’t allow it brown.
- Cool on wire rack for 30 minutes, then place in fridge for at least 3 hours before serving (you can still serve earlier, it just won’t be quite as set as it will a bit later. I personally recommend you bake it the day before you need it.
A beauty isn’t it! While the pie is cooling, make your whipped cream, it’s optional, but does add a beautiful touch.
HOW TO MAKE STABLE, PIPEABLE REAL WHIPPED CREAM
- In a cool mixing bowl (sometimes I’ll put mine in the freezer for a few minutes if it’s a hot day) pour your cold whipping cream (heavy cream) into the mixing bowl and using a hand mixer fitted with a whisk attachment and whip on high speed until stiff peaks form.
- Add in powdered sugar and vanilla and continue to whip until firm, more firm than you are used to, you want it nice and thick, almost to butter!
- Scoop whipped cream into a piping bag with a tip (this is a good starter set), and keep in the coldest part of your fridge until the pie is completely cooled and ready to serve.
No Piping Bag or Tip?
No problem, scoop whipped cream into a sandwich baggie and once ready to pipe, snip off a corner to desired size — about 1/2 inch), pipe as desired.
Garnish, if desired with a whipped cream, slices of lime, reserved graham cracker crumbs, and grated lime zest.
Keep refrigerated until ready to serve.
KEY LIME MINI PIE RECIPE
I love when my readers get creative, make it their own! She reached out to me to see if she split it into mini pie pans how long she should bake them and here’s her response.
Eight minutes worked perfectly for the mini pies! This recipe made 12 mini pies and they were delicious!
~ Jennifer
Recipes that compliment Key Lime Pie!
- Start with a light and vibrant Mediterranean Dip
- Maybe a flavorful Shawarma Chicken for the main dish
- Wash it all down with this crisp Colorado Mule
Don’t forget that while we think of Key Lime Pie as a summertime dessert, it’s a delicious, tasty and beautiful non-chocolate, non-pumpkin holiday dessert as well!
Don’t forget to PIN to your favorite Pie Board!
Like this recipe?
Don’t forget to give it a ⭐️⭐️⭐️⭐️⭐️star rating in the recipe below!
The BEST Key Lime Pie
This is the BEST Key Lime Pie...citrusy, sweet-tart -- the perfect sweet to-pucker ratio; light and bright with a crisp not-to-sweet graham cracker crust!
Ingredients
GRAHAM CRACKER CRUST
- 2 cups graham cracker crumbs* (about 1 1/2-2 full sleeves of graham crackers) Substitute with Gluten free if desired.
- 1/4 cup sugar, I like all natural cane sugar
- 6 Tablespoons butter, melted
KEY LIME FILLING
- 2 - 14 oz cans sweetened condensed milk (I used Organic) not fat free
- 1/2 cup sour cream (I used full fat organic - may replace with plain thick greek yogurt)
- 2-3 Key Limes, zested (or 1-2 regular), washed dried and zested
- 3/4 cup Key Lime juice*, washed, squeezed* (about 24-25 Key Limes, or 3-6 Persian Limes)
- 2 egg yolks (omit if making egg free)
WHIPPED CREAM
- 8 oz Heavy Whipping Cream (I used organic), very cold
- 2-3 teaspoons vanilla extract
- 3-4 tablespoons powdered sugar
GARNISH
- 1 reserved key lime, cut into little slices and placed on whipped cream dollops
- Zest from regular lime, sprinkled over the top
- 1/4 cup reserved Graham Cracker Crumbs sprinkled on top
Instructions
GRAHAM CRACKER CRUST
- Preheat oven to 350°F. Melt butter and set aside. Finely crush graham crackers in food processor, blender or freezer baggie with rolling pin until all the same size. Add in sugar and pulse a few times until blended, pour in butter and stir with fork or pulse a couple times until mixed. Reserve 1/4 cup crumb mixture for topping, if desired.
- Pour crust mixture into 9" deep dish pie dish and using hands, press into bottom and up sides, evenly. Bake for 6-8 minutes, just golden, not browned. Remove from oven and cool completely on wire rack.
- *If needed, cool for 10 minutes on rack, then transfer to freezer for 20-30 minutes to cool completely.
KEY LIME FILLING
- Preheat oven to 350°F.
- Wash, dry and zest limes, set zest aside until ready to use. Squeeze 3/4 cup of lime juice (about 24 key limes, or 6 Persian limes). Pour lime juice, sweetened condensed milk, sour cream, egg yolks (if using) and zest into the bowl of a stand mixer and mix on low until combined, then increase to medium-high for 2-3 minutes. Scraping down sides once or twice. DO NOT SKIP THE LONGER WHIPPING.
- Whip until batter is thickened.
- Pour Key Lime filling into COOLED graham cracker crust. Bake at 350 for 15-20 minutes until center is set, but still jiggles slightly when shaken. DO NOT ALLOW TO BROWN. Remove from oven to cooling rack and cool for 30 minutes. Place in fridge for at least 3 hours -- if you remove sooner it will still taste good, it will just not be quite as set if you had let it sit longer in the fridge. See notes for details if making key lime mini pies.
WHIPPED CREAM AND GARNISH
- While your pie is cooling, make whipped cream.Pour cold whipping cream into cool bowl and whip until stiff peaks form. Add vanilla and powdered sugar, mixing on low until combined, then increase to speed to medium-high and whip until thick, almost to a light butter stage.
- Scoop out and into piping bag with star tip. Whipped cream in bag may be kept in fridge until ready to garnish pie. Garnish with whipping cream stars, a little lime zest, graham cracker crumbs and a slice of lime. Keep refrigerated until ready to serve and chill all leftovers.
Notes
MAKE MINI PIES | A reader split the batter between 12 mini pies, baked on a cookie sheet for 8 minutes and they were perfect!
GLUTEN FREE | Swap GF Graham crumbs for regular.
EGG FREE | Omit eggs all together, will still set up nicely.
KEY LIMES | May substitute regular Persian Limes or purchase Key Lime Juice (usually on the baking isle). If using Persian limes and you want it more tart, add additional zest from 1-2 additional limes.
*Several readers have replaced the sour cream with full fat & 2% thick greek yogurt (plain) and it tasted great! I do not recommend using fat free items in this dish.
This recipe was adapted from Souffle Bombay's Prize Winning Key Lime Pie.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:
Yield: 10 slices Serving Size: 1 sliceAmount Per Serving: Calories: 668Total Fat: 30gSaturated Fat: 17gTrans Fat: 1gUnsaturated Fat: 10gCholesterol: 139mgSodium: 288mgCarbohydrates: 98gFiber: 6gSugar: 68gProtein: 12g
The nutritional information is estimated and may not be entirely accurate.
Try these other Citrus Recipes
I think I over mixed the cool whip topping. It’s watery, I put in refrigerator right now. But i will try another batch, just thinking that’s what I did wrong.
Hi Gaby, sorry I am just getting to this, hope it all went okay. There actually isn’t Cool Whip in this recipe, real whipped cream or whipping cream is what is used. You can certainly top it with Cool Whip, but I wouldn’t advise whipping it, let me know if you have more questions about how to whip whipping cream, the longer you whip it the firmer it gets, and you can actually make butter if you whip it too much! Hope it all turned out okay! Happy baking, Kathleen
I have made this recipe several times and it is SO GOOD!! I love how tart it is! I am going to make it for a friend this week and want to make it in several mini pies. How long do you suggest baking the mini pies?
Love hearing this Jennifer, thank you!! Okay, did a little research, if you are using those premade mini graham cracker pie crusts, I would start at about 5-8 minutes (placing the mini pies on a large baking sheet for easier testing and removal). Pull them out when there is just a teensy jiggle in the middle. Let me know how they work out!
Eight minutes worked perfectly for the mini pies! This recipe made 12 mini pies and they were delicious! Thank you for your response!
Yeah!! I love hearing this, thanks for the tip! I’ll add it to the post!
I have a 10 inch prepared graham cracker crust. Will I need to pre-bake it for this recipe?
If store bought Betsy, it should already be prebaked, so no need, if you however made it and just have on hand, then bake and cool first! Hope you love the recipe!
Hi there! Just had a quick question. Before putting the pie in the fridge to cool sho i need to cover it with anything?
Hi Crystal, I typically do not cover it initially, really allowing it to set undisturbed. But if you were worried about it, you could cover it loosely with plastic wrap. Same after you have put the whipped cream on, let it firm up in fridge for a bit and then place plastic wrap on it. Happy 4th! Kathleen
I’m making a mango key lime pie based off this recipie! I am using mango nectar in addition! Any tips so that the pie doesn’t come out runny? Extra egg yolk or two?
YUMMY! This sounds amazing, I would suggest replacing a portion of the lime juice with the nectar and then adding an extra yolk, be sure to whip it really well, and after baking give it as much time as you can to cool! Let me know how it turns out!
Kathleen
I am planning on making this pie for Father’s Day for two citrus lovers in the family. Have you ever tried subbing Greek yogurt for the sour cream? I only thought of it b/c I have a tub of Fage 2% plain in my fridge. If not, I’ll get sour cream, no biggie. Thanks!
Hi Jaimie, YES! You may replace with greek yogurt, especially Fage, since it’s so thick and rich! I’ve had several people do that lately and it turns out fabulous! I even made adjustments to the recipe on the blog, hopefully those came through. Let me know how it turns out!
Happy Baking and Happy Father’s day for your two citrus lovers, they are gonna love this!
Kathleen
We’ve had this and it is, truly, aptly named: “THE BEST key lime pie! AMEN…..
You are the best my friend! Thanks Bob!
Can I use Key West Lime Juice from Nellie & Joes instead of the key limes ?
Yes, of course Rose. While not as fresh or tart, it should still taste great!
How long do I need to whip it for to thicken?
Thanks
Hi Amanda, 2-3 minutes, longer if it still feels runny. If you used fat free sweetened condensed milk it might not be as thick. It should still set up after baking, just cool on the counter and refrigerate really well, overnight would be best.
I’ve been whipping it for almost 20 minutes and still won’t thicken. I’ve checked 10 times to make sure I had all the ingredients in and everything that it listed is in the mixing bowl.
Hi Cin — Oh no! My best suggestion at this point is maybe add an additional egg yolk, whip it for a minute or two, then bake it, I’ve had people say this happens sometimes when using fat free items, which I don’t recommend. But hopefully once it’s baked and set, overnight in the fridge it will set up for you. But I guarantee even if it’s “soupier” than you want it, it will still taste great. Hope it works out.
Is this a tart key lime pie. Seems like a lot of recipes the pies are very mid. Looking for a tart pie. Thanks.
It’s pretty tart, I personally like it tart as well, you can always add more key lime juice and lime zest!
Why Wondering why you use sour cream? Does it make it lighter?
Hi Victoria, the sour cream lends to the smoothness and creaminess of the pie!
They absolutely loved it! Very happy Bride that did not like cake 🙂 it ended up making 3 pies! So I kept one and could not believe how good it was! I did a regular pie crust on these ones per client request but next time will do graham crust. Thanks again!
Woot-woot Michelle!! So happy it made everyone happy!! It’s rather amazing with the graham crust but a bride wants what a bride wants!! Thanks for sharing!!
I just made this afternoon for my husband’s birthday! It looks delicious! It was really easy, too! Can’t wait for dessert! 😃
Ooh Nicole, I’m so excited to hear what you all think!! So glad it was easy and hopefully equally delicious!!
Best key lime pie ever! Perfect balance of flavor. Texture was great! This is a keeper for sure!
YAY! Makes me so happy Marcia, thank you for taking the time to write a comment!
I made this tonight! First time ever making a keylime pie. That was a lot of limes to juice! I doubled the recipe and ended up being able to make 3 pies. They all came out amazing and I will have some very happy clients tomorrow! Thanks so much for such a great recipe!
Wow! That was a lot of like juice!! Thank you for sharing and I do hope your clients are very happy! Have a great weekend Michelle!
Mine is currently in the oven with double bake time and still not done. I re-read the blog and see that my mixture was incredibly thin even though I followed the directions. The pie will probably end up in the trash now and I’m not sure what went wrong.
Oh Karyn, I’m so very sorry. A couple questions. Did you use egg yolks? Sweetened condensed milk (not plain condensed) and did you whip it really well and long that’s where it will thicken up. I’d love to trouble shoot with you, mainly so I can make my directions more clear. Please feel free to email me.
WOW….I love Key Lime Pie!!!!!!!!
Good to know Bob!
I can’t wait to make this. I love Keylime pie!
Yay!! Let me know how it turns out!!