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!”
Why You Should Make This Key Lime Pie Recipe
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!
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!
Watch how easy it is to make key lime pie
The original recipe is 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 Recipe Ingredients
- Sweetened Condensed Milk: provides a silky, creamy, sweet texture. I use organic.
- Sour Cream: I use full fat, but several readers have used full-fat fat thick plain Greek yogurt too!
- Zest from Key Limes: Usually available in the produce department or you may use Persian limes too (that’s your regular lime).
- 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 use bottled key lime juice; purchase quality key lime juice.
- Egg Yolks: 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: finley crushed graham crackers, sugar and butter. You may also use gluten-free graham crackers, or be creative and use gingersnaps, biscoff cookies or your favorite crust!
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°F (175° C) 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.
Success 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.”
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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.
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.
- Pour mixture into cooled graham cracker crust.
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.
How to bake the Best Key Lime Pie
- Bake in a preheated 350°F (175° C) oven, 15-20 minutes, just until filling wiggles a bit in the center when gently shaken back and forth, 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.
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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 homemade whipped cream recipe.
- 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.
Best Key Lime Pie variations and 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.
Yes, 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 complement 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!
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Video
Equipment
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.
Notes
Nutrition
Tae
I will never want key lime pie at a restaurant again!! This recipe is magical!!! I made a Biscoff cookie pie crust that complements this recipe amazingly! Soooo good!!!!
Awe, Tae – you made my day!!! Thank you! I love it with a biscoff crust!! So yummy!
Jackie
I’d love to make the key lime pie in a 9×13 pan for a large Easter gathering. Have you ever tried it that way? Any recommendations would be appreciated…thanks!
I have never done that Jackie, but I think it should work, I’d double the recipe and bake until just set and barely golden (not browned). Please let me know how it turns out!
Frank
Easy great directions very tasty
Thanks Frank!!
Linda
My key lime pie loving guests said it was the best they have ever had.
Love it Linda!!! Thank you!!
Kathy
Creamy and delicious! I always get rave reviews when I serve this pie!!
I love rave reviews, thanks for your sweet comment, Kathy!!
Kathryn
I used a pre-made 9 inch crust and I had enough filling for two pies! Thank you for this recipe.
Fantastic!! Yes the premade crusts are a bit shallower. So glad you loved it!!
Ki
Perfect!
Thank you so much!!
Danielle Morrison
Extremely easy to make and tastes wonderful!
Fabulous Danielle, love hearing that, thanks for your sweet comment!
V
Thank you Kathleen! My family and friends love it!
Thanks so much!!
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!
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.
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 😊
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.
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.
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!
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?
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!
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!
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.
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!
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🤗
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?
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!
Thanks for making my day, Angie!! So glad your husband loved it!!
Mommashoob
Outstanding!
Thank you so very much!! 🥰
Patricia
Hands down the best Key Lime Pie I’ve ever had!
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.
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!
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.
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!
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
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.
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.
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?
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!
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.
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?
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 !
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!