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Easy Key Lime Pie

By Erica Walker 74 Comments
4.89 from 18 votes
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This Key Lime Pie recipe comes straight from Savannah, Georgia. It is smooth and creamy with the perfect blend of tart and sweet.

A plain slice of key lime pie being lifted from a pie pan with a pie knife

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!

A whole key lime pie made with graham cracker crust and a slice taken out of it with limes as garnishes

The Difference Between Limes and Key Limes

Key limes (also known as bartender limes, West Indian limes, or Mexican limes) are smaller than regular limes and have higher acidity (especially when freshly picked). The more ripe the key limes, the less tart and more sweet they become. Key limes are bright green when they are first picked but as they ripen, they become more yellow. You can decide how tart or sweet your pie is by choosing limes based on their ripeness.

What Color Should My Pie Be?

Traditional key lime pie is not bright green in color, even though some bakeries or pre-made pies may have a green tint to them. Traditionally, 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.

A top view of a fresh key lime pie with lime wedges and whole limes

Can Regular Limes Be Used Instead Of Key Limes?

Yes, it can be done, but the flavor won’t have that distinct “key lime” flavor. If you have no other choice, it will still turn out to be a very good pie and most people won’t even be able to tell a difference. If you can’t find key limes or key lime juice, you can substitute common limes. You can swap out 6 fresh key limes for 1 large regular lime. As far as the juice goes, you can swap it out at a 1:1 ratio (1/4 cup key lime juice for 1/4 cup regular lime juice).

Key Lime Pie Topping

This pie is perfect for the summer time when you want a nice, cool, citrusy dessert. It is great served plain or with a lime wedge but we prefer putting some kind of topping on the pie to help round out the bright flavor. The most common topping that people use is fresh, homemade whipped cream (the stuff in a can works fine too). 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!

A slice of key lime pie with a graham cracker crust and a bite on a fork

More Delicious Pie Recipes from Favorite Family Recipes

If you love tangy citrus-infused desserts like this one, be sure to try our Homemade Lemon Meringue Pie, Cream Cheese Lemon Bars, Coconut Lime Cheesecake Bars, or our super easy Orange Pineapple Cake! Or try these luscious desserts:

  • 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!
Two slices of Key Lime Pie on separate plates. Each pie is topped with whipped cream and a key lime wedge.

How to Make Key Lime Pie

Two slices of Key Lime Pie on separate plates. Each pie is topped with whipped cream and a key lime wedge.

Key Lime Pie

4.89 from 18 votes
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This Key Lime Pie recipe comes straight from Savannah, Georgia. It is smooth and creamy with the perfect blend of tart and sweet.
Prep Time: 15 minutes
Cook Time: 20 minutes
Total: 35 minutes
Serves: 8

Ingredients

For the crust:

For the filling:

Instructions

For the crust:

  • Melt butter, add sugar and then add crushed crackers.
    Crushed graham cracker crumbs in a bowl to make crust for Key Lime Pie
  • 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.
    Crushed graham crackers mixed with butter being flattened in a pie dish making a homemade pie crust for key lime pie

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. 
    Eggs in a large bowl to be mixed to make filling for key lime pie
  • Gradually add the key lime juice and zest and continue to mix on a low speed just until blended.
    Condensed milk, lime juice, and egg yolks mixed together to make filling for key lime pie
  • Pour the mixture into the prepared pie shell and bake 15 minutes. Remove and let cool. 
    Key lime pie filling that has been poured into a graham cracker crust to make key lime pie recipe
  • Serve with a garnish of whipped topping and a small slice of lime if desired. Store pie in refrigerator until ready to serve
    Whipped cream being piped onto key lime pie as a topping

Equipment

  • Hand Mixer
  • Conventional Oven

Notes

*If key limes are not available, you can still make this pie! Substitute 1 lime in place of the 6 key limes.

Recipe Video

Nutrition

Calories: 342kcal | Carbohydrates: 45g | Protein: 6g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 135mg | Sodium: 228mg | Potassium: 228mg | Fiber: 1g | Sugar: 37g | Vitamin A: 499IU | Vitamin C: 4mg | Calcium: 166mg | Iron: 1mg
Course: Dessert
Cuisine: American
Key Lime Pie, Pie, Key Lime
Recipe by: Erica Walker
Tried this recipe?Mention @favoritefamilyrecipes or tag #favoritefamilyrecipes!

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  1. Gaye Rios says

    I noticed the ingredient list says ¼ Cup Lime Juice and the directions say ½ Cup lime juice. Which is it? I think that will make a difference…..

    reply to comment

    • Favorite Family Recipes says

      Sorry its a little confusing, but you juice the key limes into a 1/2 cup. If they fill up the cup, great! If they don’t then fill the rest up with the key lime juice. Hope this helps!

      reply to comment

  4. Keri says

    5 stars
    I’ve made this multiple times and it is always a hit! Everyone who tries it wants the recipe. I use lime juice only because I can’t get key limes where I live (Newfoundland, Canada) and it’s still wonderful!

    reply to comment

  5. Nick B says

    Hello,
    I’ve tried this twice already. My mixture liquefies when i add the lime juice. I add it slowly while mixing in on low speed just as you described it. Any idea what could be the problem?

    reply to comment

    • Favorite Family Recipes says

      Oh shoot! I haven’t had that happen before. It could be that your eggs aren’t whipped enough before adding the next ingredients.

      reply to comment

  7. Sandra Weber says

    5 stars
    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:)

    reply to comment

    • 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!

      reply to comment

  9. 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?

    reply to comment

  10. Kathy Runk says

    5 stars
    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!

    reply to comment

  11. 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…

    reply to comment

  14. Gemma says

    How do you add the meringue topping? Do you bake the key lime first then reduce the temp and add the top and then bake the extra 10 minutes or add the topping before baking the key lime?

    reply to comment

  15. Lorelei Bachman says

    5 stars
    Absolutely perfect. I have tried many that did not set up or were too sweet. This is as good as the restaurant with the best key lime pie where I live. Thanks for sharing.

    reply to comment

    • Favorite Family Recipes says

      Thank you for the compliment! I love this recipe. It turns out perfect every time. I’m also a fan of the tartness of the pie. I’m so glad you like it!

      reply to comment

  18. Hugo John Charles Skucek says

    5 stars
    Sounds very delicious, as I live in Brazil, can you tell
    me what the crackers are and what can I use as a substitute.?
    We have wonderful limes here in Bahia , can I use all this juice etc.

    Thank you so much.
    Hugo Skucek

    reply to comment

    • Favorite Family Recipes says

      Hi Hugo– Graham crackers might be tricky to find in Brazil. If you can’t find them, you can use Nilla Wafers, ginger snaps, or any kind of plain vanilla cookie. Even animal crackers. Hope this helps!

      reply to comment

  21. Tina says

    5 stars
    I am not huge fan of Key Lime pie but husband loves it. I made this recipe a couple of weeks ago and he said it was the best ever. I tried it and I really liked it. I am making it again today. Thank you.

    reply to comment

  27. Natasha says

    I’m so excited to make this! This may sound like a dumb question, but in your ingredients you say you need 1/4 cup lime juice but in the method it says you put half a cup in. Is this on the basis that you’d be getting 1/4 cup from the actual lime but then you must add another 1/4 cup of lime juice? Sorry, it’s probably a silly question but I don’t want to accidentally make the most sour pie in the world haha. Thanks x

    reply to comment

    • mk brighton says

      If you live in St.Louis Dierbergs market carries key limes. But it is not necessary..I use the liquid from Nellies & Joes and it tastes fine. I have made at least 5 of these pies this month. It has been so cold and this just screams…warmth and sand and sun!!!

      reply to comment

      • Michael says

        Sel, with all due respect, as the owner/operator of a chain of nightclubs, we use Rose’s in mixed drinks, but my opinion is that it has a twinge of bitterness after taste to it, which might not translate well into this recipe. Same as grocery store bottled lime juice (ReaLime brand), which is not nearly as clean and bright in flavor as real squeezed limes. Although, its companion brand “ReaLemon” is totally satisfactory to use in place of real squeezed lemons, and does not have that “off” after taste that Rose’s and ReaLime has. Note, that I have not tried your suggestion in this recipe so I could stand corrected. Just a cautionary.

        reply to comment

    • Ella says

      You can make this with regular limes. Key limes are preferred, but if you can’t get them, just use regular limes. Also, most markets sell key lime juice. That is another great option. But don’t sweat this – it will still taste great either way. 🙂

      reply to comment

    • Karen Chrise says

      I have made this pie on 3 different occasions and it has been a crowd pleaser. As others have noted, this is a very easy recipe to follow to achieve a well balance of flavor and creamy textured pie.

      reply to comment

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