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This Easy Key Lime Pie Recipe comes straight from Savannah, Georgia. It is smooth and creamy with the perfect blend of tart and sweet. If you’re looking for an authentic Key Lime Pie that everyone will love – this is it.
Why Readers Love This Key Lime Pie
“This has got to be the best key lime pie I have ever made. The recipe was so easy to make. My husband requests this pie at least once a month. It has become our all time favorite.” – Reba
“Made key lime pie for the first time using this recipe and it is a success. The recipe is simple, but the flavor of the pie is so good. I used fresh juice and didn’t use premade juice – maybe that also makes a difference. This recipe is a keeper!” – Joy
“So easy to make. Directions are clear and simple to read. A real down home and delicious pie.” – Melanie
“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.” – Lorelei
The Pie That Beat Birthday Cake
I stumbled upon this Key Lime Pie recipe in a small downtown shop when I was visiting Savannah, Georgia with my friend, Amie. I made it for my family when I got home and it quickly became a family favorite. It’s requested more on birthdays than cake!
When I make it, I always use our homemade graham cracker crust. It adds a buttery crunch and complements the citrusy filling of the pie. It’s the perfect dessert – creamy, refreshing, and simple to make. I hope you love it as much as I do!
🩷 Echo
Ingredients Needed
- Graham cracker crust: I prefer to make my own homemade crust, however a store bought graham cracker crust works just fine and save a little time.
- Key limes: Use fresh key limes whenever possible for the most authentic and vibrant flavor. If you don’t have access to key limes, bottled key lime juice is the next best option.
- Egg yolks: This is what gives the pie its smooth, silky texture. You can use the extra egg whites to make this Lemon Meringue Pie topping or these delicious Coconut Macaroons.
- Sweetened condensed milk: This balances the tartness of the key limes with some sweetness and gives the pie a rich texture.
- Optional topping: I like to decorate the top of my pie with homemade whipped cream and key lime slices.
How to Make Key Lime Pie
- Prepare the crust: Combine crust ingredients and press them evenly into a pie plate. Use a measuring cup to press the crumbs down firmly. Bake at 375 for 5 minutes and cool.
- Zest and juice key limes: Zest key limes to get 2 teaspoons, the juice key limes to fill a ½ cup measuring cup. If you can’t get a full ½ cup, use Key West Lime Juice to fill the remaining ½ cup.
- Prepare pie filling: Whisk or blend egg yolks until they are thick and turn a light yellow color. Slowly pour in the sweetened condensed milk into the yolks while continuing to mix. Gradually add the key lime juice and zest until blended.
- Bake: Pour the filling into the graham cracker crust pie shell. Bake for 15 minutes, then cool to room temperature and refrigerate until ready to serve.
Frequently Asked Questions
If key limes aren’t available, Nellie and Joe’s Key Lime Juice is the next best option. Regular limes can be used as a last resort, it does change the taste slightly, however many of our readers have commented that they’ve used limes and the pie turns out great.
You can do either. Chilling the crust for an hour will set it, but baking it gives it a slightly toasted, firmer texture. Just make sure the crust is completely cooled before adding the filling.
The baking time of 15 minutes is pretty accurate, but elevation and ovens do vary. The filling should look set and only slightly jiggly in the very center of the pie, if at all. The top of the pie should not be browned at all.
Yes, this is a great make ahead dessert. You can prepare the pie a day in advance and keep it refrigerated until ready to serve. It actually tastes best after chilling for several hours.
You can. Bake and cool the pie completely. Wrap it tightly in plastic wrap and freeze for up to 2 months. Thaw it in the refrigerator overnight before serving. Wait to add whipped topping until after the pie has thawed and you are ready to serve.
More Delicious Pie Recipes
If you love tangy citrus-infused desserts like this one, be sure to try our Italian Lemon Cookies, Cream Cheese Lemon Bars, Coconut Lime Cheesecake Bars, or our super easy Orange Pineapple Cake! Here are some more of our favorites:
We’d love to hear what you think! Did you try this Key Lime Pie Recipe? Leave a comment and rating below and let us know how it turned out for you. If you made any tweaks or served it in a fun way, we’d love to hear about it! 🍋🟩
Easy Key Lime Pie
Ingredients
For the crust:
- 1/3 cup butter melted
- 1/4 cup sugar
- 1 1/4 cup graham cracker crumbs
For the filling:
- 4 egg yolks
- 6 key limes for zesting and juicing
- 14 ounces sweetened condensed milk
- Nellie & Joe's Famous Key West Lime Juice (if needed)
- whipped topping to garnish (optional)
Instructions
For the crust:
- Combine melted butter and sugar in a medium bowl. Stir in crushed graham crackers.
- Spread evenly into 9-inch pie plate and press onto bottom and sides to form an even crust. The bottom of a measuring cup works great for pressing the crumbs firmly into the pie plate.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 ½ cup measuring cup.If the ½ cup isn't filled, add bottled key lime juice to fill it completely.
- Whisk 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 it cool to room temperate then store in the refrigerator until ready to serve.
- Serve with a garnish of whipped topping lime slices and little lime zest, if desired.
looks Yummers, but Have you had Captain Kutchies Key lime Pie? clearly you’ve Never had Captain Kutchies Key lime Pie. O M G that Piegasm had me Like “erm, Yes sister, this Is So good!” one You had captain Kutchies Key lime Pie and burgers, you’ll Never want to Go Back!!
Can’t say I have ever had Kutchie’s Key Lime Pie. I recently did a Key Lime Pie crawl in Key West and tried 10 different key lime pies and I can honestly say our recipe was right up there with the best ones we tried! It was right up there with Kermits and Moondog! In fact I would say the filling in our key lime pie is identical to the one at Moondog Cafe. You should definitely try it and see how it compares to your favorite!
Would the cooking tempa nd time need to be adjusted if makign at a high elevation?
With this recipe you should be fine with the time and temperature listed since it is not one that you use yeast.
I’ve been making this recipe for years and I’ve had people who hate key lime pie so they loveeee this one. Will always use this recipe.
It is the best key lime pie! I’m so glad it was a success for you!
This recipe rocks! Limes are my favorite citrus fruit. I love this recipe because I’m able to cheat if I’m in a hurry and need to use a premade gram cracker crust. I had to use the bottled juice but it was still amazing. So simple to make and it will impress guests!
I have a Key lime tree in the backyard. Finding recipes is fun, but finding a recipe that is delicious and easy is the best. Taking this winner to Easter dinner!
Much easier to make than it looks. The taste is like a bite of sunshine on a crisp Spring morning. So Amazing. Best I’ve ever eaten.