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This authentic 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 Recipe from Savannah
This Key Lime Pie is smooth, creamy, and perfectly balanced between tart and sweet. I stumbled upon this Key Lime Pie Recipe in a small downtown shop 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 delicious Southern food.
I made this pie for my family when I got home and we can’t get enough of it. It is the best key lime pie recipe! At family birthday parties, key lime pies are often requested over birthday cakes. Thanks to my trip to the Savannah, we now have another favorite family recipe!
Ingredients for Key Lime Pie
Graham Cracker Crust
- Graham crackers (crushed): For that classic, slightly sweet crust.
- Butter (melted): Holds the graham cracker crumbs together.
- Sugar: Adds a touch of sweetness to the crust.
Key Lime Pie Filling
- Egg yolks: Creates a smooth, silky texture.
- Sweetened condensed milk: Adds sweetness and richness.
- Key limes: Fresh is best, but bottled juice (like Nellie and Joe’s Key Lime Juice) works great.
- Key lime zest: Enhances the tart, citrus flavor.
Optional Whipped Topping
- Fresh whipped cream, canned whipped topping, or meringue.
Step-by-Step Instructions
- 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.
Tips for the Best Key Lime Pie
- Use Fresh Key Limes: Use fresh key limes whenever possible for the most authentic and vibrant flavor. They have a distinct tartness that sets Key Lime Pie apart from regular lime pie.
- Pre-Bake the Crust: This prevents a soggy crust and ensures a sturdy base.
- Don’t Overbake: The filling should be set but still slightly jiggly when you remove it from the oven.
- Serve Chilled: Allow the pie to cool to room temperature before refrigerating, then refrigerate for several hours or overnight before serving. This allows flavors to meld for the perfect taste.
Frequently Asked Questions
Key limes are smaller, more tart, and more fragrant than regular limes. If you can’t find fresh key limes, use Nellie and Joe’s Key Lime Juice or regular limes as a substitute.
Authentic Key Lime Pie is a pale yellow-green. Skip the green food coloring unless you want a brighter green for an occasion like St. Patrick’s Day.
Yes! A pre-made graham cracker crust saves some time and makes this recipe even easier.
What Our Readers Are Saying
We’ve had over 100 reviews from people who love this recipe as much as we do. Here are just a few:
“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!” – Keri
“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
“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:).” – Sandra
How to Make Key Lime Pie
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.
Video
Notes
Substitutions
If key limes and/or key lime juice are not available, you can still make this pie!- Use Nellie & Joe’s Key Lime juice in place of fresh key limes.
- Substitute the juice of 1 lime in place of the 6 key limes. Make sure you have ½ cup of juice.
Nutrition Information
More Delicious Pie 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! Here are some more of our favorites:
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’ll give it 4 stars. I actually haven’t made it yet. I was wondering why use egg yolks? N not sour cream? I have never tried making it without the sour cream. So I was thinking about stepping out of my element this Easter. Lol. Just wondering. Well we’ll see how it turns out if I decide to. Sounds delicious and simple enough. Thank You. Happy 🐰 Easter
The high fat content in egg yolks give the pie a rich flavor and firm texture. This is why egg yolks are used to make custard and other rich desserts. If you decide to try it, let us know how you like it. Thank you!
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.