This Key Lime Pie recipe comes straight from Savannah, Georgia. It is smooth and creamy with the perfect blend of tart and sweet.
The BEST Key Lime Pie Recipe
I got this Key Lime Pie recipe when I was visiting Savannah, Georgia with my friend, Amie. Savannah has got to be one of the most beautiful and charming cities ever. We had so much fun touring the historic city squares, walking along the river, and eating! We went to Mrs. Wilkes Dining Room for a southern style dinner that was incredible. Although we had to wait in line for a while to get in, but, it was totally worth it. Ah! Southern cooking and hospitality at it’s best.
When we were shopping downtown, I found this recipe on a magnet. Key lime pie has got to be my favorite kind of pie so I bought it and tried it out as soon as I got home. I made it for my family and we can’t get enough of it! I love how tangy and sweet it is. This is a super easy recipe (it is even EASIER if you just buy a pre-made graham cracker crust). Thanks to my trip to the South, we now have another favorite family recipe!
The Key Lime Color
Now, traditional key lime pie is not bright green in color. It is more of a pale greenish-yellow color. Sometimes we like to add a little green food coloring if we are making this for St. Patrick’s day or to make the green “pop” a little more. Most of the time we just leave it how it is though.
Key Lime Pie Topping
This key lime pie is perfect for the summer time when you want a nice, cool, citrusy dessert. Some people prefer to have their key lime pie with a meringue topping instead of using whipped cream. We have topped this key lime pie with the meringue recipe from our Lemon Meringue Pie and it is FABULOUS. Try it both ways and decide which way you like it best!
More Delicious Pie Recipes from Favorite Family Recipes
- Coconut Cream Pie – Coconut Cream Pie is a dreamy island dessert with a flaky crust, coconut filling that is made from scratch, and toasted coconut sprinkles.
- Creamy Lemon Pie – This Creamy Lemon Pie is packed full of tart, lemon flavor and creamy goodness. This recipe is super easy to make and is always a crowd pleaser!
- Butterscotch Pie – This creamy butterscotch filling is spread into a flaky pie crust and drizzled with butterscotch topping then sprinkled with butterscotch chips. It’s basically a butterscotch lovers dream.
- Island Pecan Pie – Loaded with coconut, pecans, and pineapple, this pie is creamy and full of flavor.
- German Chocolate Pie – This pie recipe comes straight from Amish country. The rich, gooey, chocolate filling is to die for!
How to Make Key Lime Pie
Ingredients
For the crust:
- 1/3 cup butter
- 1/4 cup sugar
- 1 1/4 cup crushed graham crackers
For the filling:
- 4 egg yolks
- 14 ounces sweetened condensed milk
- 6 key limes *see Recipe Notes
- 1/4 cup key lime juice if needed (Nellie & Joe's Famous Key West Lime Juice is our favorite)
- Whipped topping to garnish
Instructions
For the crust:
- Melt butter, add sugar and then add crushed crackers.
- Spread evenly into 9" pie plate and press onto bottom and sides to form an even crust.
- Chill for an hour until firm OR bake at 375-degrees for 5 min and allow to cool before filling.
For the filling:
- Preheat oven to 350-degrees.
- Zest key limes until there are 2 teaspoons of zest. then juice them. Pour the fresh key lime juice into a 1/2 cup measuring cup.
- Cut zested key limes in half and juice them.
- Pour the key lime juice into a 1/2 cup measuring cup. If the 1/2 cup isn't filled, add key lime juice to fill it completely.
- Beat the egg yolks until they are thick and turn to a light yellow. Use a stand mixer or an electric mixer.
- Slowly add sweetened condensed milk while mixing on a low speed.
- Gradually add the key lime juice and zest and continue to mix on a low speed just until blended.
- Pour the mixture into the prepared pie shell and bake 15 minutes. Remove and let cool.
- Serve with a garnish of whipped topping and a small slice of lime if desired.
- Store pie in refrigerator.
Equipment
- Hand Mixer
- Conventional Oven
Notes
Recipe Video
John Shupe says
As a variant, you can whip the whites from the eggs until stiff peaks form and fold them into the milk, yolk and juice mixture. Fill the crust and bake as directed in the recipe. Makes for a lighter textured pie and cuts a bit of the sweetness. Plus it uses up those pesky extra whites.
FWIW – I have made variations of this pie using real key limes, bottled key lime juice, RealLime lime juice and fresh juice from standard limes. They ALL work and they all make delicious pies. The fresh lime juice just makes an EXTRA delicious pie…
Favorite Family Recipes says
Great ideas, thank you for suggestions and also for sharing your information about the lime juices. Super helpful!
Kathy Runk says
My son-in-law is lactose intolerant but loves my pies so I substituted vegan butter for regular butter in the crust and condensed coconut milk in the filling. It turned out great although it did have a very faint coconut flavor which I thought made it even tastier!
Erica says
Thanks for letting us know how you made this lactose free! I am sure there are many of our readers who will find that extremely helpful. I’m not lactose intolerant and that sounds SO good with the coconut milk. YUM!
Sidney Byrd says
Dam good pie cheese family all good here
sooze says
I make a key lime pie that tastes fabulous, but it always falls apart! This pie looks great – before I make it, does it keep a firm consistency so that it does not fall apart?
Emily Walker says
The consistency is perfect, I’ve never had an issue with it falling apart. I think you will love this one!
Debbie levy says
Hi. If I am using mini graham cracker pie shells (purchased from grocery store) how long should I bake them?
Erica Walker says
The mini ones? I’m not sure we have never used those ones before. I would say start at 10 minutes and check it every few minutes until the center isn’t jiggly anymore. Hope this helps!
Sandra Weber says
I have made this super easy key lime pie recipe so many times for friends and family. I always get rave reviews from everyone. Thank you so much for posting this recipe because I am a VIP when I make this for a party. I love all your recipes:)