Hundreds of comments from first-time bakers and veterans alike rave about this Key Lime Pie recipe! With a 3-ingredient graham cracker crust, 5-ingredient filling, and my easy, step-by-step instructions, you’ll wow your family and friends with this sweet-tart and creamy pie!
One Reader said: “This pie was DELICIOUS! It was my first time making a key lime pie, and it was sooo simple. The taste is spot on! I used regular limes. The flavors were very well balanced. I’ll be making another one soon. There were NO leftovers! YUMMM!”
If you dig make ahead desserts, try these other reader favorites; Easy Lemon Cream Pie, Traditional Italian Tiramisu or Old Fashioned Chocolate Ice Cream!
This Key Lime Pie has been one of the most popular recipes on my site since 2018. Over the years, hundreds of people, from first-time bakers to seasoned pros, have shared their successes and tips in the comments here and on Pinterest.
Key Lime Pie is probably my all-time favorite dessert, though Mud Pie is a close second. I typically make it with the quick graham cracker crust, but I also love it with nuts (try Macadamia nuts!) or this cookie pie crust.
I’ve used Key Limes when they are available and in season, but this pie is just as delicious using “Persian” limes, which are your basic grocery store variety and are way better than using the sometimes off-tasting bottled key lime juice.
A pie loved by millions, I hope to make you a KLP lover too! Trust the process and the shared experiences of our baking community! You CAN do it!
I enjoy giving precise details in my recipe posts to lead my readers through any questions. If you’re just here for the printable recipe, use the Jump to Recipe to head straight there!
Plan Ahead for Easy Key Lime Pie – It needs to CHILL!
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!
The original recipe is a prize winning, no an Award winning Key lime Pie recipe! In fact, several readers have won ribbons for first place with this recipe at state and county fairs. So if you are looking for the best, perfect Traditional Key Lime Pie recipe you have found it!
Easy Key Lime Pie Ingredients
The ingredient list is small, simple and over the top delicious! Get the measurements in the recipe card below.
- Sweetened Condensed Milk | provides a silky, creamy, sweet texture, I use organic
- Sour Cream | I use full fat, but you may replace with full fat thick plain Greek yogurt too!
- Zest from Key Limes | or Persian limes if that is easier
- Key Lime Juice | If you can find real key limes, they make a difference, if you cannot, Persian limes will work and taste delicious! And if you must, purchase quality key lime juice.
- Egg Yolks | these help to thicken the cream pie filling, you may omit them for an egg free key lime pie, it will be a bit looser but the pie will still set up.
Graham Cracker Crust Ingredients
- Graham Crackers | finely crushed, I use organic graham crackers, may also replace with gluten free grahams.
- All Natural Cane Sugar | Just a little, to lightly sweeten the graham cracker crust.
- Butter | use the real thing, salted or unsalted, it’s so worth it!
How to Make an Easy Graham Cracker Crust
- 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.
4. 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.
5. 1 ½ – 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.
6. Pour in sugar, pulse a few times, then pour in butter and pulse, or just mix with a fork as I’ve done here.
7. Reserve about ⅛ cup of graham cracker crumbs for topping, if desired.
8. 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.
9. 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 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 Key Lime Pie
This traditional key lime pie recipe takes a bit of planning, but it’s so easy and so worth it, every sweet-tart pucker powered bite.
- Wash and dry the limes and get out your zester, zesting just the green part of the lime, not into the bitter white “pith.”
My Favorite Zester
- 20% more juice than other methods
- Strains while juicing
- Easy to clean
- Dishwasher safe
- Reduces hand fatigue
CHECK IT OUT >>
2. Juice the limes, this hand juicer works like a charm and is probably the MOST used tool in my kitchen, besides my favorite knife and mini measuring cup, is that weird?
3. It took 24 Key Limes to get a little over ⅔ of a cup of juice, plus 1 Persian lime to get it up to ¾ cup lime juice. I reserved one key lime to use as garnish.
I prefer fresh lime juice over bottled juice, but if you must use bottled, I like Nellie & Joe’s Key Lime Juice best.
Want to Save this Recipe?
How to Thicken 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.
To ensure a firm key lime filling, beat it on medium-high speed for 2-3 minutes or whisk vigorously. Bake at the correct temperature until set; it will further firm up as it cools.
4. Pour mixture into cooled graham cracker crust.
How to bake key lime pie
- Bake at 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.
My Favorite Zester
- Made from surgical steel.
- Leaves bitter pith behind
- Dishwasher safe
- Made in the USA
- Use on coconut, chocolate, cheese, nuts, spices, and more!
CHECK IT OUT >>
How to Make Stabilized 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. See my post on homemade stabilized whipped cream.
- Add in powdered sugar and vanilla extract 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.
How to pipe whipped cream without a pastry bag
Simply scoop whipped cream into a sandwich baggie and once ready to pipe, snip off a corner to desired size — about ½ 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.
Variations & Substitutions
- Use Store-Bought Crust | While a homemade graham cracker crust is not only easy but delicious, you may substitute it for your favorite store-bought graham cracker crust.
- Swap Persian Limes for Key Limes, not quite as limey, but still delicious.
- Use Nellie & Joe’s Key Lime Juice and skip juicing altogether.
- Use plain Greek Yogurt instead of sour cream.
How to make Mini Key Lime Pies
I love when my readers get creative, make it their own! A reader 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.
Best Key Lime Pie Recipe FAQs
YES! Easily convert this recipe to gluten free, by substituting gluten free grahams.
EGG FREE Key Lime Pie | Simply omit the eggs, it won’t be quite as creamy, but it will still set up!
You may omit the egg yolks if needed, they provide some of the lift and lightness, enhance the color and creaminess of the pie, but it should still set up just fine.
Again yes, we at TFC are all about u0022Making it Yoursu0022 so do what you want to do. I have many readers who make their key lime pie using a store bought graham cracker crust, I have some who have made it with a delicious cookie crust (yum!) and others who have used a regular pie crust.
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.
– Leftover sweetened condensed milk? Check out this post from Bon Appétit and this one from Serious Eats for some great ideas.
– My personal favorite is drizzling over hot cinnamon rolls.
– I could see using it in place of Creme Anglaise in this Chocolate Bread Pudding.
– Drizzle a little in your coffee, yum!
– Be sure transfer to a glass jar and refrigerate.
Eight minutes worked perfectly for the mini pies! This recipe made 12 mini pies and they were delicious!
~ Jennifer
Recipe adapted from Souffle Bombay.
Let me know if you enjoyed making this award winning key lime pie recipe! Pop down below the recipe to the comments!
Recipes that compliment Key Lime Pie!
- Start with a light and vibrant Mediterranean Dip
- Maybe a flavorful Shawarma Chicken for the main dish or this Easy Cheesesteak Sandwich.
- Wash it all down with this crisp Colorado Mule
More Fantastic Cool Desserts:
- Fried Ice Cream Cake | Yum and Yum!
- Easy Dirt Cake | I make this at Easter, but no reason you can’t make all year long!
- Mile High Mud Pie | an outstanding dessert, requiring no baking!
- Old Fashioned Vanilla Ice Cream | amazingly easy, creamy and delicious!
- Strawberry Shortcake — the old fashioned kind with a chewy cookie cake.
- Chocolate Strawberry Shortcake | a must try for chocolate lovers
- Chocolate Fudge Brownie Ice Cream | I think I’ve died and gone to heaven!
- Patriotic No Churn Ice Cream | the base is a basic vanilla ice cream, you will love!
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! The most popular recipe on the blog, year round!
More from The Fresh Cooky
Like this recipe?
Don’t forget to give it a ⭐️⭐️⭐️⭐️⭐️ star rating and leave a comment below the recipe!
Traditional Key Lime Pie Recipe
Click stars to rate now!
Print Pin Save RateEquipment
Ingredients
Graham Cracker Crust
- 2 cups graham cracker crumbs 1 sleeve equals about a cup
- ¼ cup sugar
- 6 Tablespoons butter melted
Key Lime Pie Filling
- 2 cans sweetened condensed milk 14 ounce cans, I love Organic
- ½ cup sour cream I use full fat, may use Greek Yogurt too
- 2-3 Key Limes zested (Persian limes may be used)
- ¾ cup Key Lime juice* about 30 Key Limes or about 9 Persian limes, or if storebough I recommend Nellie and Joe's
- 2 large egg yolks
Whipping Cream
- 8 oz Heavy Whipping Cream
- 1-2 teaspoons vanilla extract
- 2-4 tablespoons powdered sugar
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 ¼ cup crumb mixture for topping, if desired.2 cups graham cracker crumbs, ¼ cup sugar, 6 Tablespoons butter
- 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 need to speed things up, 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 (175° C). Wash, dry and zest limes, set zest aside until ready to use. Squeeze ¾ cup of lime juice (about 24-30 key limes, or 6-9 Persian limes). See notes about bottled lime juice.¾ cup Key Lime juice*
- 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.2 cans sweetened condensed milk, ½ cup sour cream, 2-3 Key Limes, 2 large egg yolks
- Pour Key Lime filling into COOLED graham cracker crust. Bake at 350° F (175° C) 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, perferably 6 or more — 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.
Staci
Made this for a 4th of July celebration only realizing after baking my crust that my graham cracker crumbs were stale. I still went ahead and used them since I had made the filling, hoping no one would notice! It was a huge hit! No one knew and it got rave reviews! Making again for a church function but bought fresh graham crackers! This is a top notch recipe!
Kathleen Pope
I hate it when that happens, but so glad nobody even noticed! Thanks for your sweet comment – appreciate that Staci!
Abby
Very tasty. Family who claimed they don’t like key lime pie caught for the last slice. Success.
Kathleen Pope
Love it!! Converts!! Thanks so much Abby!
Cynthia
Took this to a Party. Everyone said it was the best ever key lime pie. I followed directions to do the extra whipping but I also refrigerated the filling while crust was still cooling in the refrigerator. Pie came out perfect 😊
Kathleen Pope
Great tip Cynthia!! So glad you loved it!!
Susan Vantrojen
I made this recently and it was truly delicious! I used half key limes a half limes from my tree. Everyone loved it.
Kathleen Pope
Love it Susan! Thanks for your sweet comment!
Deanna
Havent finished baking or tried but my question is how thick should it get on the long whip? It doesnt seem to getting thicker.
Kathleen Pope
Check out the video on the recipe page it’ll show me pouring it, it’s not overly thick — hope your pie turned out amazing!
Becky
Hi Kathleen,
My pie is baking right now! Love this recipe. It’s my second time making it. I’m bringing this to lunch at church tomorrow and I have a question about the whipped cream. Can I make the whipped cream tonight and store it in the fridge or is it bar to make in the morning? Thank you!
Kathleen Pope
Hi Becky — yes, you could make it the night before, keep it in the back of your fridge, it would always be better fresh made, but I’ve never had any complaints when it’s been leftover, which would be about the same right!? Thank you for your sweet comment! Have a beautiful day at church.
Debbie Stewart
How long will the pie last in the fridge after serving part of it?
Kathleen Pope
It is really good for a few days, the crust will start to get a little soggy after that but nobody ever complained about eating a soggy crust. You may also freeze it it preferred and eat from frozen.
Judy Haynes
This pie was DELICIOUS! It was my first time making a key lime pie, and it was sooo simple. The taste is spot on! I used regular limes. The flavors were very well balanced. I’ll be making another one soon. There were NO leftovers! YUMMM!
Kathleen Pope
Thank you so much Judy!! You made my day!
Susan
Made this for the Fourth of July and it was a crowd pleaser!
I made it the day before and put it in the fridge. I used 16 key limes and the rest regular limes off my tree. I added whipped cream to each serving. I will be making this again!
Kathleen Pope
Ooh fresh likes off your tree. Bet it was amazing!! Thank you for your sweet words Susan!
Lacey
I made this tonight and it was THE BEST key lime pie I’ve ever made. Will send this to everyone I know.
Kathleen Pope
Thank you so much Lacey!! 🥰🥰
Elizabeth Compton
The best and only key lime pie I’ll need! My mom loves key lime and said this was the best she’s ever had. Thank you for such a delicious recipe!
I was wondering, when making mini lies, were they baked in a muffin tin or a mini pie pan (I have one from pampered chef that makes mini pies but they are larger than a muffin tin)? And, would the Graham cracker crust amount need to change to make the mini pies vs the regular pie? Thank you!
Kathleen Pope
Hi Elizabeth — first thank you for your sweet comment! As for the mini pies, I believe she baked them in disposable mini pie pans, so a little larger than a muffin tin. I think as long as you keep the crusts not too thick, you should be fine with the same crust amount for your mini pies.
Joanne
Made it last year and it was a hit a lot of compliments and asking for recipe I will be making it again for my sisters 4th party🤗
Kathleen Pope
Oh thank you sweet Joanne! You made my day! Happy 4th!
Daniela
Can I use more egg yolks for extra creamy light and less sweet texture?
Kathleen Pope
You could certainly try Daniela, tho I haven’t ever tried that. It’s pretty creamy as written. Let me know if you do and how it turns out!
Angie
Just wanted to say that I made this pie for my husband for Father’s Day (key lime it’s his favorite pie!) and he was obsessed with it! He said it was the best pie and overall dessert I’ve ever made! Thank you for this great recipe and for all your tips! This recipe for sure will be written down as a staple in my recipe collection!
Kathleen Pope
Thanks for making my day, Angie!! So glad your husband loved it!!
Mommashoob
Outstanding!
Kathleen Pope
Thank you so very much!! 🥰
Patricia
Hands down the best Key Lime Pie I’ve ever had!
Kathleen Pope
Thank you so much Patricia!
E V Green
Made this for the holiday it was delicious and easy to make. I added crushed pretzels to the graham cracker crust.
Kathleen Pope
Thank you so much for your kind comment and I love your twist on it by adding crushed pretzels, bet that sweet-salty combo is amazing!
Dixie’s Kitchen in WNC
Great recipe! I’ve made it twice now; first, as a test recipe (which we gobbled up), then, as a request by the cafe that uses my desserts.
I’ll also be offering this in my work as a Personal Chef.
Thanks!
Kathleen Pope
Wow that is a huge compliment – thank you so much!!!
Tiffany
This recipe is amazing. Super creamy filling thats a perfect balance of sweet and tart. The crust recipe is enough to fill my deep dish pie pan so I don’t have to alter it by doing 1 1/2 times the recipe or anything which is great, I have to do that with a lot of recipes.
Kathleen Pope
So glad to hear you loved it so much!! Thank you for your kind comment, Tiffany!
Rachel
Amazing! I used brown butter that I made and added that to the crust. It was fabulous!
Kathleen Pope
Drooling, Rachel! Yummy!!
Patricia G
I am going to make this for my dad’s bday. Do you think non-dairy sour cream would work? Also could the recipe be made in a muffin pan for individual portions?
I will make your original recipe the first time around but would like to try to make it gluten free and dairy free the 2nd time. I just ordered key lime juice. Can’t wait to try it
Kathleen Pope
Hi Patricia, I think mom-dairy sour cream should work in theory. Though the condensed milk you’ll have to use coconut condensed milk to make it truly dairy free. And yes it can be made in smaller portions. I believe I have instructions on the post as you won’t need to bake as long. Please let me know how it goes making it dairy free?
Lynn B Spencer
Holy Key Lime Pie! This is outstanding and my go-to Key Lime Pie recipe.
Kathleen Pope
Thank you so much, Lynn!
Patricia Border
Best pie ever! My bonus son’s birthday was today and I made it as a surprise for him! He loved it and everyone at the party became a believer in Key Lime Pie! It was super delicious.
Kathleen Pope
Thank you so much Patricia for your sweet comment! And happy birthday to your bonus son!
Sharon
Can you sub honey for sugar in the making the crust? Would it be same amount as granulated sugar?
Kathleen Pope
Hi Sharon, gosh, I think honey could really change the texture of it since it is liquid and sugar is a solid. If you try it, I would start with just a little — you might not have to use as much butter either. If you try it, let me know how it goes!
Carol
I can understand why this is an award-winning recipe! I made it for a friends birthday – whose favorite pie is key lime – and she just loved it. And she’s had many key lime pies i her day! We all did. Just the right balance of sweet and tart. Thanks Kathleen!
Kathleen Pope
Thank you so much, Carol!! You made my year!
Debbie Haire
I’ve made this pie multiple times and it is amazing! I’m wondering if I could double it and bake in a 9×13 pan for bars for a larger crowd. Also I will definitely try it in a springform pan for ease of cutting.
Kathleen Pope
Thank you so much Debbie, I think you can make it in a 9×13 if you double the recipe! And for sure, I have had many readers make it in a springform pan; I should reshoot in a springform as well! Thank you for your sweet comment, and a Merry Christmas to you!
karen sandoli
can this recipe filling wise be doubled andmade in a 10 in pie dish?
Kathleen Pope
You can certainly double but I think it would be too much filling for a 10 inch pie. I’d suggest filling custard cups with the rest and baking with the pie.
Anick
I have to make a pie for thanksgiving but super busy. Have you made this and freeze it to save some time ? With or without whipped cream ?
I made this for my boss’ birthday and he said it was outstanding !
Kathleen Pope
I personally have not frozen it but others have, I would freeze before whipped cream, you can serve it frozen or thawed and add whipped cream at serving. It will also be fine a few days made in advance in the fridge. So glad you love it!
Cris W
This recipe will be my go to for homemade key lime pie! Didn’t change anything except used bottled key lime juice I brought back from Florida (recommended by our friends there). Flavor isn’t too tart or sweet…just the right balance in my opinion! It set up perfectly and was so creamy. I made it for a dinner party and it got rave reviews, even from an English couple visiting mutual friends here. They had never had key lime pie and loved it! Thanks for the great recipe!
Kathleen Pope
Thank you so much, Chris!! So appreciate your kind comment!
Lisa T
Outstanding recipe! This will be my go-to from now on! Thank you so much.
For the crust – I added 1/4 cup of brown sugar to the crust and threw this and the 1/4 cup granulated in to the food processor with the graham crackers.
In the whipped cream – I used granulated sugar b/c I was out of powdered, and it was still perfection.
For the filling – These egg yolks made all the difference – amazing and fluffy. I doubled the recipe in the stand mixture and regretted that because I couldn’t turn it up as high as I wanted to for the 2-3 minutes. Next time I’ll make two separate batches.
Kathleen Pope
Thank you so much, Lisa. Love your twists and takes on it.
Bob
Excellent! First time I used key limes while very good it was a little too tart for us. Second time I used
Persian limes and substituted part of the graham crackers with 1/2 cup crushed honey macadamia nuts (found at Costco). Love this recipe! Garnished with small lime pieces. Absolutely Delicious!
Kathleen Pope
I love your twist on it!! Yum!! Bet it was amazing with Macadamia nuts!
George Moy
Your recipe for the graham crust calls for sugar for holding the graham cracker together,how bout using light corn syrup instead of sugar?I’ve seen cooks country used it to make a crust that was made from saltine crackers and when you cut the crust later, it wouldn’t break up in a million pieces?
Kathleen Pope
I’ve never tired that, George, not sure what ratios you’d use, so if you try would suggest just using that other recipe for the crust. Intriguing!
Janis Davies
Turned out wonderful.
Kathleen Pope
Thank you so much Janis; so glad you loved it!
Marie Weissman
Best key lime pie I have made and I have made quite a few different recipes over the years!
Kathleen Pope
Oh thank you so much, Marie, that makes me happy!
Kathleen Pope
Thank you so much, Marie!!
Tara Hart
Delicious and beautiful
Kathleen Pope
Thank you, Tara! So glad you loved it!
Laurie Morgan
I made this last night for company and it was a huge hit!! I’ve never made Key Lime pie and it couldn’t of been easier. It came out so creamy and tangy. I highly recommend this recipe.
Kathleen Pope
Thank you so much, Laurie! You made my month!!
Marjie
This is my favorite key lime pie recipe! I have made it several times and it’s always delicious. I’m planning to make it a few days ahead for a crowd and was wondering if I could freeze the pie. Would you recommend freezing it without the whipped cream? Thanks!
Kathleen Pope
The pie may be frozen, personally I would wait and add the whipped cream after freezing but you could do either. Thank you so much, Marjie!
Jane
Sooooo good!!!! One of my all-time favorites!
Kathleen Pope
Thank you so much,Jane!
Tal
I make this all the time and my family loved it. I’ve started making minis in cupcake pan with liners and they are just as good but even cuter to serve. Thanks for the great recipe.
Kathleen Pope
I bet they are so cute!! Thank you for sharing this, Tal!
Paige
Amazing! Always a family favorite for Summertime!
Kathleen Pope
Than you so much, Paige!
Hannah
I had never made a key lime pie before finding this recipe, but I do know that I will not need to search for another key lime pie recipe after trying this one! I make this every chance I get and always get compliments.
Kathleen Pope
Oh Hannah, thank you for making my day!!
Jeanne
This is excellent! This was my first attempt at Key Lime anything and it was a success. My partner loves Key Lime desserts and I wanted to make one for him. I thought it can’t be that difficult to make, and this recipe was right on! I made it in a 8×8 pan and used 2 cups (pint) of heavy whipping cream to make the topping with some grated lime zest in it. It tastes even better the next day–not too tart and not too sweet. Very chiffon-like and luscious. A keeper!
Kathleen Pope
Sounds amazing!! So glad you loved it!
Nichole
Wow this was sooooo good. I put strawberries on top and it complimented it perfectly! Thanks for the recipe.
Kathleen Pope
Love that fresh idea, Nichole!
Kelli
I have made this several times and it is always wonderful. This time I did not have any Graham Crackers but I did have biscoff cookies. Decided to try a biscoff cookie crust with the keylime pie. It did not disappoint!!!
Kathleen Pope
I’ve heard that, Kelli! I’m going to have to give biscoff cookies a try too!! Thank you for your kind words!
Karen Jaroszewski
Hands down the best key lime pie recipe ever! Made for family birthday dinner and it was the hit of the meal.
Kathleen Pope
Thank you so much Karen! So glad you love it!
Patty Garrett
I have made this pie serval times. Everyone really likes it and it very easy to make.
Kathleen Pope
Love hearing that! Thanks so much, Patty!
Hannah
Such a simple, delicious recipe!! First time making key lime pie and I am SO impressed!! Came out soooo beautiful and yummy!! Amazing recipe, thank you!
Kathleen Pope
Love hearing that, Hannah!! Thank you!
Rose Dolan
OMG this is five stars and beyond what an amazing recipe with excellent results for my first try of making a Keylime Pie. Everyone why had a piece said it was the best Keylime pie they’ve had. I’ve never made a graham cracker crust before and was worried. Yet your instructions were so thorough it was perfect.
Kathleen Pope
Thank you, Rose for making my month!
Gary Mabry
I likes me some key lime pie, I’m going to be using this recipe !
Kathleen Pope
You will love it!
Emily
Absolutely the best key lime pie! And I’m an avid baker so that’s quite the compliment! I’ve made this pie many times and love it every time! I am making this weekend and not sure if I should make a day off or the day before? Any recommendations for which is better ?
Kathleen Pope
If you have plenty of time for it to set, make the day of, but that being said it’s delicious the day before too! And thank you for your kind words!
Deb Feese
My first ever! I made this recipe twice and both times it was a hit! I followed the recipe but did make 2 small changes. I had to use more butter while preparing the crust and added 1 cup of lime juice. The first pie I only used 3/4 cup lime juice and it was totally awesome! We like it more tart, so the 2nd time I used 1 cup and it was tartly exceptional!! I did use the key limes too! I can’t wait to make it again!!
Kathleen Pope
Love your twist, Deb! Thank you so much for your kind comments, this will help others when they wonder if they can make it even tarter!
JLowe
First time making it, went exactly by the recipe just wasn’t tart enough for me. Besides that it set up fine.
Kathleen Pope
So funny some say it’s too tart, others not tart enough! You can always try adding more like zest next time!
Fredrick Anderson
Best I ever had!
Kathleen Pope
So glad to hear that! Thank you for your kind words!
Lila Rogers
Best key lime pie. Made it several times for my husband. It’s his favorite.
Kathleen Pope
Thank you so very much Lila! You made my day!
Carol Ann Rosenbeck
Kathleen: If I use regular limes, about how many would I need? Thanks. Carol.
Kathleen Pope
Hi Carol Ann, it all depends on how juicy your limes are, typically a lime will yield about 2 tablespoons of juice. 2-3 limes ¼ cup, so based on that I would buy 9 Persian limes. I will add that info to my notes! Thanks for asking, hope you love the pie!
Ava monarca
The best key lime pie!!! Have to try and it’s soooo easy!! Please don’t underestimate the sour cream it works!!
Kathleen Pope
Thank you so much Ava! So appreciate your kind words!
Bunnie Sitko
Hi there I was wondering if I could make this into squares and can it be frozen. Thanks. Bunnie
Kathleen Pope
Hi Bunnie, while I have never tried it I have other la say they have and it worked!! Let me know how it turns out!
Karen
My family loves this pie and were disappointed I didn’t make it for Thanksgiving! I want to make it in squares for a Christmas dinner party but not sure of any changes I should do as to times for cooling or the size pan. Thanks for sharing this great recipe!
Kathleen Pope
Hi Karen, I’ve never made it in a regular pan, this should easily equate to a jelly roll pan (making it thinner), 7×11 or 9×9 pan, I’m not positive on the baking time either, but start checking early if you use a larger pan and if you need to add more time add a bit more. Cooling should take about the same time, I would imagine! Thank you for your kind reply.
Sara
I had this the other day at an event and it was absolutely delicious. Now I’m preparing to make it myself and I hit the ‘get ingredients’ button. Now in my shopping cart is 2 blocks of cream cheese. Is that in the recipe because I don’t see it other places. Thanks you.
Kathleen Pope
I am so glad you loved it and are making it yourself! I’ll have my Chicory manager check on that, there is not cream cheese in this recipe, so that is so strange!
Sara
Thanks Kathleen. Key Lime Pie is my Moms favorite dessert and this recipe is the best I’ve ever had so I’m glad I have the ingredients correct for when I make it for her (and me.) Chicory did add cream cheese to my shopping cart.
Kathleen Pope
Well thank you for letting me know, I am reaching out to my contact to let them know, because that’s not good, especially in our world of much more expensive groceries!
Barbara Miller
I bet this would be really great with a Key Lime Oreo crust.
Kathleen Pope
Oh my goodness, I didn’t even know that Oreo made a Key Lime Oreo! Swooning over here! Great idea!
Gail B
I made this key lime pie and followed recipe exactly. The directions instructed mot to ship the extra whipping but for me when I whipped it a little longer the consistency became thinner. The pie came out pretty good but a little too dense for me.
Kathleen Pope
Thanks for your tips Gail.
Trina
So first time making this and it browned a little on one side. How will it affect the taste? I’m serving for a crowd and won’t be able to try it beforehand. Otherwise it looks delish and can’t wait to make another one!
Kathleen Pope
Shouldn’t affect it at all Trina, might be a smidge dryer on that side. Next time, maybe rotate the pie plate half way through, sounds like you have a hot spot in your oven.
Beth K
Looks and smells delish…serving tomorrow. I neglected to put in the sour cream ???? Hope it still tastes good!! Oh boy.
Kathleen Pope
I am so tickled to hear this Cathy, that was the only way I could get them to keep their shape while so large! 🙂 So glad you loved them! Thank you for your kind words!
Beth K.
Came out amazing without the sour cream!! My husband was raving as well as my guests! Definitely THE Best!!! ????
Kathleen Pope
YAY! Love to hear that, thank you so very much Beth — especially for coming back and reporting on how it turned out!
Jessica Vice
I have made this recipe now 3 times & it keeps getting better! I’m an avid baker myself, and love to entertain a crowd. I do have a question about making this ahead of time.
I am traveling on Thursday for a crab boil held on Saturday. Do you have any suggestions as far as potentially freezing this beforehand? My ideal goal would be to make it tomorrow (Wednesday) freeze overnight & chill in refrigerator until Saturday. Any suggestions or tips would be most appreciated!
Kathleen Pope
I love reading comments like yours, Jessica! Thank you! While I have not frozen it, I have other readers who have. I suggest you freeze once it’s completely cooled and keep frozen moving t to the fridge the night before you plan on serving. Let me know how it goes!
Naomi
This recipe is perfection. Thank you. My son requests key lime pie every year for his birthday. This recipe is the best.
Kathleen Pope
Thank you so very much Naomi, love, love, love hearing this you made my year! Happy baking!
Gigi
I have never made a key lime pie but have looked at mane recipes. Some look more like a cheesecake and some more like a custard. Some use eggs, some Sour cream and yours uses both. I am curious how these ingredients effect the color and texture of the filling to get just the right texture balance?
Kathleen Pope
The eggs are not totally necessary, but they do add creaminess and a little lift to the pie, mine is somewhere in between a cheesecake and custard, a little more firm than a custard, smooth and super creamy. I hope you try it!
Kate
My pie turned out citrusy, creamy and delicious.
Kathleen Pope
Perfect! Just how it should!
Biana
This key lime pie looks great! This is such a fun, flavorful summer dessert.
Kathleen Pope
Great year round too!
Caitlin
Such a fantastic pie recipe! Love the sweet, tart citrus flavor and perfect for summer!
Kathleen Pope
Absolutely Caitlin thank you so much!
Jayne
This recipe for Key lime pie has quickly become one of my favorites.
Kathleen Pope
That is wonderful to hear Jayne, thank you!
Sharon Chen
I love how simple this recipe is, definitely saving this for when I crave for some good keylime pie!
Kathleen Pope
You won’t be disappointed!
Joyce
This came out perfectly tart and sweet. The balance was amazing, and we all loved how light it was as well! Thank you so much for sharing the best key lime pie recipe!
Kathleen Pope
YAY! Love to hear that Joyce!
Kali Alexandria
The title says it all. This is the best key lime recipe I’ve tried!
Kathleen Pope
Thank you so much!
Carrie Robinson
I just love a good homemade key lime pie! Can’t wait to try out this recipe soon. 🙂
Kathleen Pope
I know you will love it Carrie!
Claudia Lamascolo
Since this was my nephews favorite and it said prize winning I gave it a shot and boy was he thrilled said it was the best he ever had and he lives in Key West so congratulations and thanks for posting this is a marvelous recipe Ps he is one of the fussiest critics I know nice job!
Kathleen Pope
Thank you so much Claudia, wow, love, love, love hearing this! You made my month — that says a LOT that he thought that way since he can get the best and most authentic right there in Key West! I appreciate you taking the time to write a kind comment! Happy baking! Kathleen
Cheffzilla
Hi Kathleen. FYI, I made 60-80 Key Lime pies a week for a world-famous South Beach stone crab restaurant (which shall remain nameless) for several years. Making that many pies using key limes would have been impossible. We used a 50/50 blend of Persian lime juice and lemon juice (both fresh, of course). In blind taste tests—which we conducted every month or so—comparing our blend with key limes, not one tester could consistently tell the difference. Fruit tastes do vary with the seasons—sugar content, you know—so I recommend this as a perfectly acceptable alternative.
Otherwise your recipe is spot on, although our ratios were slightly different (1 cup juice and 4 egg yolks). Our pies were frozen, and slices were served 15 minutes out of the freezer, the way they serve them in the Keys.
Also, we made them in 9-inch springform pans, with the crust patted in and 1/2-inch up the sides. Much easier to serve than pie plates.
Kathleen Pope
Thank you so very much for that tip — I have definitely used Persian limes before but love the idea of using both! And love the tip to freeze the pies, serving them partially thawed. Thanks again so much and yes, some folks have made this in 9” springform pans, I need to remake it that way myself!
UpstateAC
I live in the Northeast US and we don’t often see Key limes in the grocery store. I saw they had them recently and I bought a big bag. I followed this recipe to a T and it was perfect. A big hit with the family-just the right amount of tart vs sweet. Will make again next time I see Key limes in the store!
Kathleen Pope
Oh I love that, thank you so much! You may also use regular Persian limes and I provide the details in the post!
Lisa
Excellent!
Kathleen Pope
Thank you Lisa, so glad you loved it!
Robyn
Good lord! I’ve been making key lime pie bars for forever and just to shake up the family I tried this recipe. Shame on you for putting this mom grandmother to shame lol this was better than ANYTHING I’ve made key lime wise.
Thank you thank you thank you ! Everyone else RUN DO NOT WALK TO MAKE THIS PIE!
Kathleen Pope
Oh Robyn thank you so much for making my year!! Your kind words are so so sweet and this food blogger so appreciates your kind comment! It’s why I do what I do! Thank you again so much!
Nan B
Absolutely the best
Kathleen Pope
Thank you so much Nan!
Sarah Thieben
This pie is amazing. It came out beautifully the first time, and a I’m pretty sure I will be making this at least once a week for the foreseeable future, lol.
I do wish your site didn’t have so many pop ups, making it easier to peruse, but I understand we all gotta make a living somehow.
Thank you for this lovely recipe.
Kathleen Pope
Thank you so much Sarah! Always so hard to have the right number of ads (popups) and too many, as yes this is the only way I am paid in order to keep offering free delicious recipes! Thanks for your understanding!
Hazel
I just made this for Easter! It’s fabulous,best key lime pie ever! Thank you for sharing this recipe
Kathleen Pope
Oh thank you Hazel, you made my week!
Tp
I made this for my nephew, it’s his favorite and he said it was the BEST key lime pie he’s ever had. I agree, this recipe is fabulous and I’ll be making this for all our family gatherings. I couldn’t find key limes so I bought 2 Persian lines for zesting and a small bottle of lime juice and the pie had just the right amount of tartness without being sour! I’d be surprised if there was a better recipe than this one.
Kathleen Pope
Thank you so much for your kind words! So glad that you were able to make it yours!
Susannah
I love key lime pie and you are right — this one is the best!
Kathleen Pope
Thank you so much!
Kate
Made this for my mother’s birthday. We agreed that it was the best key lime pie we’d ever had! The recipe was simple and the pie was glorious. Thank you, Kathleen! 🙂
Kathleen Pope
Well thank you so much sweet Kate, you made my month with your kind words and so grateful that this recipe left a lasting memory in your family!
Farrah
I tried to make this for my friends birthday. Fail. It’s just so running. Like liquid pie. So embarrassing. I followed every step, even made sure to mix on med/high for 2-3 mins.
Kathleen Pope
Hi Farrah, I am so very sorry to hear that. Did you use any different ingredients? You used sweetened condensed milk not evaporated milk? The few times it hasn’t turned out for people is when they have switched ingredients up? Would love to try and problem solve this with you.
I have literally had thousands of people make this and work perfectly, but I hate it when someone makes it and it doesn’t work. Did you bake it long enough? It does need to sit in the fridge for 4-6 hours to set, that is after it cools completely on the counter. Again, so sorry for your experience.
Abbie
Found your recipe on Pinterest, began juicing my key limes (by hand!), only to spill about 1/4 cup of the juice ????????♀️ So, I used lemonade to remedy! It turned out PERFECTLY! This was my first time making a key lime pie, your recipe was so easy to follow, and the pie turned out amazing. My new go to dessert!!
Kathleen Pope
Oh man, I am so sorry about the spillage! That is a lot of work to lose that! So glad that you used lemonade as a remedy! Good to know, so glad you loved it! Thanks!
Lourie Lundquist
OMG, I want to thank you for this awesome recipe! I made it for dinner last night and it came out perfect! Only sub was I used light sour creme & sprinkled a few tablespoons of graham cracker crumbs over the top after I made the whip cream rosettes. I was soo good. Every bite I took, I kept making the coment uuummm, it’s so good. I savored every bite. My husband said the same thing. WOW, this is going to be made a lot and given as a gift. Thank you, Thank you. I’m new to your site & can’t wait to try your other recipes!
Pat
This key lime pie was the best we’ve ever had- thank you so much for sharing! We moved into a new home and have a key lime tree so we are in heaven!!!
Kathleen Pope
I am so jealous of your key lime tree!! And thank you, so appreciate you taking the time to write a kind word! Warmest welcome to your new home!
Donna K
Made this for Christmas and it was delicious! I actually used a garlic press for the key limes.
Kathleen Pope
Well that was amazingly creative Donna! I love it! So glad you loved it too! Happy New Year to you and your family!
Marilyn Akahoshi
This recipe is very easy to make this wonderful key lime pie. Thank you for sharing it.
Kathleen Pope
You are very welcome Marilyn! So glad you enjoyed it!
Natalie Rucker
Absolutely delicious!!! Thank you for making it so easy.
Kathleen Pope
Thank you so much Natalie, I so appreciate you taking the time to write a nice comment.
Radha
This is a gorgeous pie! Loved your step by step instructions and it tasted amazing!
Kathleen Pope
Thanks so much Radha! So glad you loved it!
Inger@Art of Natural Living
Love key lime pie and yours is beautiful–your rosettes especially! So with you on avoiding the bottled juice!
Kathleen
Awe, thank you!!
Jeanette
Can you bake then freeze the cooled pie, putting whipped cream topping on just before you serve it?
Kathleen
You sure can Jeanette, the texture will of course be different, but still so delicious!
Virginia
I made this recipe with an oatmeal pecan cookie crust. Every one devoured it.
Kathleen
YUM! That sounds absolutely perfect! Thanks for letting me know!
Sharon
Ok, we love Keylime pie and I have tried dozens of recipes. My family loves this recipe!I have even made it lactose free/gluten free for my daughter. Gluten free graham crackers, lactose free condensed milk, plant butter and left out the sour cream. She loved it! This is my new go to Keylime pie recipe! 🙂
Kathleen
I love hearing this Sharon, thank you so much for sharing your kind words!! You made my day, so glad that you made those modifications and it was still fabulous so that your daughter could enjoy it! Happy baking! Kathleen
Carolyn
Other than using a store bought Graham cracker crust, I followed this recipe to the letter. It was outstanding! I used the same key lime juice that is recommended, and this turned out so delicious! Best recipe for key lime pie that I’ve found!
Kathleen
Love it Carolyn, and nothing wrong at all about using a store bought crust! That’s the way we roll! Thank you so much for taking the time to write a nice comment!
Robb
Kathleen this is a great recipe for an aspiring baker. My 13 yr old daughter made this yesterday with minimal guidance and has come out great! Your comments and suggestions were quite helpful for her. Thanks!
Kathleen
Thank you so much Robb, love that your 13 year old daughter made and loved it!! I love inspiring our youth to cook and bake, so this just makes my day! Thank you for taking time to comment! Have a wonderful week!
Amanda
This is the best key lime pie recipe!! It has become a staple in our house! I want to try baking these as individual mini pies; are the pre-prepared mini pie shells the best option? Or could it work if I use a muffin pan with cupcake liners? Thank you!!
Kathleen
Hi Amanda, thank you so much, you made my month! Yes, I do think these could be made in muffin tins with liners. I would reduce the time slightly from the mini-pies and once they are set, pull them out, they shouldn’t need too long! Happy baking!
Paula
My first key lime pie. Came out great! I plan to make mini ones today. Thanks for the recipe
Kathleen
YAY! So glad that you loved it and it turned out great, hope your mini’s turn out great too! Thanks for taking the time to post a comment! Happy baking Paula! Kathleen
Mary
Key limes are yellow when ripe, not green! Had a trees in the backyard. Of course the green looks better for topping! Is there a new variety “
Kathleen
You are correct Mary, but at least in our stores, they come green, which must mean they are a bit underipe. I did read however; that if they become all yellow while they are ripe, they are a bit more bitter, who knew! And yes, the green does look better for the topping, I have never had an offensive flavor from a green key lime. Hope you give the recipe a try!
Erin
Hi, this sound delicious and I plan to make it for Easter dinner. 15-20 minute cook time seems very short – how jiggly should the middle be? And do you have any other tips for detecting the doneness? Thank you!
Kathleen
Hi Erin,
It is so delicious! You don’t have to bake it long to achieve the desired set to the custard filling, make sure you whip it really well before pouring into the pie shell, it should be the consistency of cooked pudding. The center should just jiggle slightly, you don’t want it getting brown on top, the pie will continue setting up as it cools and then as you chill it. Hope that helps and hope you love it! Happy Easter!
Kathleen
Erin
@Kathleen, thank you!! I can’t wait to make it
Kathleen
You are very welcome!! Can’t wait to hear how you like it!
Sue
I have made this recipe twice for parties and making it again. Everyone enjoys it. I used fresh key limes. Thanks for sharing.
Kathleen
Thank you so much Sue, I love hearing this!! Always exciting when I hear from my fellow bakers that something turned out so well!
Kim
This key lime pie was so easy to make & by far the best tasting key lime pie I have ever tasted! The best part is mixing in the lime zest; getting those little green flavor flecks throughout the pie!
Steven
Great recipe for an awesome pie! Turned out perfect..
rebecca collier
Okay, I am from Florida and had many Key Lime Pies, this is amazing key lime pie!!! I made two and had left over so I made mini, thank you!!!!! This is an awesome recipe!!!!!!
Faridah Begum
This is so so good
Gaby
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.
Kathleen
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
Jennifer
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?
Kathleen
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!
Jennifer
Eight minutes worked perfectly for the mini pies! This recipe made 12 mini pies and they were delicious! Thank you for your response!
Kathleen
Yeah!! I love hearing this, thanks for the tip! I’ll add it to the post!
Holly
This has to be the best Key lime pie I ever had! I made it for my husbands birthday and he loved it!
Betsy
I have a 10 inch prepared graham cracker crust. Will I need to pre-bake it for this recipe?
Kathleen
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!
Crystal C
Hi there! Just had a quick question. Before putting the pie in the fridge to cool sho i need to cover it with anything?
Kathleen
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
Cass
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?
Kathleen
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
Jaime D
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!
Kathleen
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
Bob
We’ve had this and it is, truly, aptly named: “THE BEST key lime pie! AMEN…..
Kathleen
You are the best my friend! Thanks Bob!
Rose
Can I use Key West Lime Juice from Nellie & Joes instead of the key limes ?
Kathleen
Yes, of course Rose. While not as fresh or tart, it should still taste great!
Amanda
How long do I need to whip it for to thicken?
Thanks
Kathleen
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.
Cin
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.
Kathleen
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.
Marji
Is this a tart key lime pie. Seems like a lot of recipes the pies are very mid. Looking for a tart pie. Thanks.
Kathleen
It’s pretty tart, I personally like it tart as well, you can always add more key lime juice and lime zest!
Victoria
Why Wondering why you use sour cream? Does it make it lighter?
Kathleen
Hi Victoria, the sour cream lends to the smoothness and creaminess of the pie!
Ashley
I made this pie to serve at my restaurant, and I sold every slice! It set up perfectly and had the perfect amount of lime flavor. I cheated and used key lime juice; I’m from West Texas, and key limes are hard to find! I used Nellie and Joe’s key lime juice, and you couldn’t even tell! I found it at World Market for $2.99. Thanks for a great recipe, this is going to become a regular at the restaurant!
Michelle
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!
Kathleen
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!!
Nicole
I just made this afternoon for my husband’s birthday! It looks delicious! It was really easy, too! Can’t wait for dessert! ????
Kathleen
Ooh Nicole, I’m so excited to hear what you all think!! So glad it was easy and hopefully equally delicious!!
Marcia
Best key lime pie ever! Perfect balance of flavor. Texture was great! This is a keeper for sure!
Kathleen
YAY! Makes me so happy Marcia, thank you for taking the time to write a comment!
Michelle
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!
Kathleen
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!
Karyn
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.
Kathleen
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.
Bob
WOW….I love Key Lime Pie!!!!!!!!
Kathleen
Good to know Bob!
Janice
I can’t wait to make this. I love Keylime pie!
Kathleen
Yay!! Let me know how it turns out!!