This authentic Key Lime Pie recipe is easy to make and tastes just like the slices I get in Key West, Florida! It starts with a buttery, homemade graham cracker crust filled with a silky, sweet-tart lime filling.
In this article you'll learn:
- How to make a true Key Lime Pie with a homemade graham cracker crust and a smooth, creamy filling inspired by the pies in Key West.
- The key differences between Key limes and Persian limes, from flavor and color to how to substitute one for the other.
- Step-by-step directions for mixing, baking, and chilling this easy make-ahead dessert for the perfect silky texture.
- Expert tips to prevent a grainy or watery filling, including proper whisking, correct baking time, and using full-fat sweetened condensed milk.
- Whipped cream topping ideas and simple lime garnishes for a bakery-style finish.
- Make-ahead and storage tips so the pie stays fresh and ready for holidays, Pi Day, or summer gatherings
Generated with AI and experts from the Tara Teaspoon team.
I've had authentic key lime pie in the Florida Keys, and I love it! I perfectly recreated the buttery graham cracker crust, and creamy, ultra-citrusy filling. You'll love it too.
This is the perfect make-ahead pie for a crowd and tastes just like that traditional pie you'll find in Florida restaurants. Whether you are celebrating Pi Day in March, a beautiful warm summer day, or Thanksgiving, I truly believe that any day is a good die for pie!
I often crave creamy citrus pies like this No-Bake Lemon Icebox Pie and classic Key Lime Pie. Every bite is like pure heaven!
Jump to:
What is Key lime pie?
Key lime pie was first created in the Florida Keys in the late 1800s, several years after the invention of sweetened condensed milk. It's a very simple pie made with just three basic ingredients in the filling: egg yolks, sweetened condensed milk, and fresh Key lime juice.
What are Key limes?
Many people don't realize that Key limes are different than the more common Persian limes found most often in grocery stores. There are a few key (pun intended!) differences:
- Size: Key limes are significantly smaller than regular limes.
- Skin: Because Key limes have a very thin skin, they are more perishable than thick-skinned Persian limes. That's one of the reasons they can be more expensive and harder to find in grocery stores.
- Flavor: The smaller Key lime has a more floral, tangy flavor than their milder and more acidic Persian cousin. I find they sometimes have a bitter, sour flavor.
- Color: They aren't always perfectly green, and don't need to be! Most bags of Key limes will be a mix of light green and even yellow in color on the outside.
Key limes originated in Southeast Asia and were brought to the Florida Keys by Spanish and Portuguese explorers. The limes grew really well in the Keys and have become a signature flavor in traditional Florida cooking.
Why you'll love this recipe
If you’re searching for the best Key Lime Pie recipe, this is it! The pie is silky, tart, and perfectly balanced with a buttery homemade graham cracker crust and creamy topping.
Whether you’re after an easy Key Lime Pie recipe for your guests or simply want a dessert that feels like a Florida vacation, this pie delivers. Here's what you'll love:
- Amazing texture: This pie has an incredibly silky-smooth filling. It's the perfect contrast to the crunchy, buttery crust.
- Beginner-friendly: Anyone can successfully make this pie! It doesn't require a lot of ingredients, equipment, or time, making it a great choice for new bakers.
- Authentic flavors: Not only is this pie made with real Key limes and a classic graham crust, but it's topped with a dollop of sweetened whipped cream that balances the sweet-tart pie flavors. Every bite is incredible!
If you need to feed a crowd, try these Coconut Key Lime Bars or this Lemon Lush. They're creamy and citrusy like a Key lime pie, but are made in a square baking pan!
Ingredients
You won't need much to get started with your pie. Here are a few ingredient tips to help you gather your supplies. See recipe card for quantities.
For the crust
- Graham cracker crumbs: Make your own graham cracker crumbs from 9 graham cracker sheets to yield 1¾ cups crumbs. (You can also purchase already crushed graham cracker crumbs and measure them)
- Granulated sugar
- Butter: I use salted butter here for flavor.
For the filling and topping
- Large egg yolks: Make sure to use yolks from large eggs, not medium or extra large.
- Sweetened condensed milk: Double check that you've gotten a can of sweetened condensed milk; regular condensed milk or evaporated milk are not the same and won't work for this pie.
- Key lime juice: For really authentic taste, you'll want to use fresh Key lime juice. If you can't find key limes, use Persian lime juice instead. Don't use lime juice in a bottle.
- Heavy whipping cream: Make your own whipped topping for the pie using heavy whipping cream. You can also substitute with canned whipped cream or Cool Whip, but those aren't my personal favorite.
- Confectioners’ sugar: For thickening and sweetening the topping.
- Key limes: For an optional garnish, decorate your pie with Key lime or Persian lime slices.
Crust options: If you're short on time, you can skip making a homemade graham cracker crust and use a store-bought one instead. Or, use a traditional store-bought or homemade pastry pie crust. Just blind bake it ahead of time and cover the edges so they don't get over-cooked.
How to make this authentic key lime pie recipe
If you are ready to get started, use this step-by-step tutorial to guide you through the recipe. See recipe card for comprehensive directions.
Make the Filling:
- After making the crust, follow the details in the recipe to beat the egg yolks until thick and pale, then slowly mix in the condensed milk. Add the lime juice and blend just until smooth. Pour the filling into the baked crust and bake until set. Cool completely, then chill the pie for several hours or overnight before serving.
Finish the Pie:
- According to the recipe whip the cream and sugar until firm peaks form. Spoon or pipe the whipped cream around the edge of the pie, or add a dollop to each slice. Garnish with lime slices for a fresh, simple finish.
- Step 1: Heat the oven to 350ºF and process graham crackers into very fine crumbs.
- Step 2: The sugar, melted butter, and graham cracker crumbs get blended together.
- Step 3: Press the crumbs into a 9-inch pie tin and bake until just golden brown around the edges.
- Step 4: Make the filling while the crust bakes, by whipping egg yolks to a light, frothy consistency.
- Step 5: Add the sweetened condensed milk in a steady stream.
- Step 6: Add the lime juice at the end and mix just to combine.
- Step 7: Pour the filling into the baked crust and bake another few minutes until heated through.
- Step 8: The filling will be set around the edges and slightly jiggle in the middle. Let it cool, then chill.
Finishing Hint: Bake the filling just until the center jiggles slightly, since it will continue to set as it cools. Then chill the pie for at least four hours, or overnight if you can, so it slices cleanly and has the perfect creamy texture.
Tara's top tips
Make your own graham cracker crumbs: If you don't have a food processor, simply place your graham crackers in a plastic zip top bag and crush them with a rolling pin until the crumbs are fine.
A helpful tool for pressing the crust crumbs into the pie pan is a simple measuring cup. The flat bottom helps even out the crumbs and press them into the bottom. Use your fingers to press the sides evenly around the pan.
Use regular limes: If you can't track down Key limes, don't be afraid to use Persian limes. The flavor will be slightly different, but equally delicious.
Equipment
- Food processor
- Hand juicer
- 9-inch pie pan: I prefer metal as it conducts heat better than ceramic.
- Mixer: This hand mixer is rechargeable so it can be cordless! I love it.
- Large piping bags and large open star tip: You can pipe your whipped cream into pretty designs on top, or just spoon it on in dollops.
Storage and make-ahead information
Since the pie needs to chill for at least 4 hours (overnight is even better!), it's a great make-ahead recipe. You can prepare the graham cracker crust up to 2 days in advance.
Leftover pie can be covered and stored in the fridge for up to 3 days.
FAQ
Nothing! Key limes and Florida Key limes both come from Florida and refer to the same fruit and creamy pie they're turned into.
Absolutely! If Key limes are difficult to find in your area, you can substitute regular Persian limes. The pie will have a slightly different flavor but will still taste delicious.
Key lime pie should have a soft creamy yellow color thanks to the egg yolks in the filling. If you've ever eaten green Key lime pie, it had food coloring in it. The practice of coloring the pie green came about to please tourists who thought the pie should be the color of limes.
A grainy or watery Key Lime Pie usually means the filling wasn’t handled quite right. Overbaking can cause the egg yolks to curdle and turn grainy, so bake only until the center barely jiggles. The filling also needs to be whisked until smooth and glossy before baking to fully combine the lime juice, milk, and yolks. If the mixture isn’t blended well, it can separate in the oven. Cutting into the pie before it’s fully chilled can lead to a watery texture, so give it several hours in the fridge to set. Finally, use a good-quality, full-fat sweetened condensed milk since lighter versions often stay loose and never set properly.
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📖 Full Recipe
Authentic Key Lime Pie Recipe
Ingredients
For the Crust:
- 9 graham cracker sheets (to yield 1 ¾ cups graham cracker crumbs)
- 2 tablespoons granulated sugar
- 5 tablespoons butter (melted)
For the Filling and Topping:
- 3 large egg yolks
- 1 can (14 ounces) sweetened condensed milk
- ⅔ cup fresh Key lime juice (or fresh Persian lime juice*)
- ½ cup heavy whipping cream
- 2 tablespoons confectioners’ sugar
- Key limes (or Persian limes for garnish, optional)
Instructions
Make the Crust:
- Heat oven to 350ºF. In a food processor, blend the graham crackers until they are fine crumbs (you should have 1 ¾ cups crumbs). Add the sugar and butter and pulse until the mixture resembles wet sand.
- Press the crust mixture evenly into a 9-inch pie pan, pressing firmly on the bottom and sides to create a full crust. Bake until dry and light golden brown, about 6 minutes. Leave oven on.
Make the Filling:
- Mix egg yolks in the bowl of an electric mixer fitted with the whisk attachment on high speed until very thick, about 5 minutes. Reduce speed to medium and add the condensed milk in a slow, steady stream, mixing constantly. Raise speed to high and mix until thick, about 3 minutes. Reduce speed to low and add the lime juice; mix until just combined.
- Pour filling into baked crust and bake again until filling is set, 10 minutes. Let the pie cool completely, then refrigerate at least 4 hours or overnight. (You can stick toothpicks in the filling and wrap the pie in plastic wrap; the toothpicks will prevent the plastic wrap from sticking to the pie surface)
Finish the Pie:
- To make the topping, whip the cream and confectioners’ sugar in the bowl of an electric mixer or with a hand mixer until firm peaks form, 2 to 3 minutes.
- Dress the pie by placing the topping in a piping bag fitted with a #824 large open star tip and pipe the topping around the outside edge of the pie. Garnish with sliced limes. Or, for a more simple presentation, serve each slice of pie with a dollop of cream topping and a slice of lime.
- Leftover pie can be wrapped and kept in the fridge up to 3 days.
Notes
Nutrition Per Serving
Tara Teaspoon
I’ve been in food publishing for over 25 years, creating recipes & food-styling for magazines, books, television, food brands, & advertising. With two cookbooks under my belt and thousands of my recipes at your fingertips, I hope you'll be inspired to spend more time in the kitchen!
Mia says
Wow! This recipe is fabulous and so quick and easy. It has become a staple at out house! Thanks, Tara🥰🥰🥰
Julie says
Thanks for all of the great tips and step by step pictures in the post. Super helpful as I am a visual learner and sometimes I need to see what the recipe should look like. Before trying this recipe, I always thought key lime pie was difficult to make. It's so easy!