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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.
This Key Lime Pie is perfect for the summer time when you want a nice, cool, citrusy dessert. 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 delicious Southern food.
When we were shopping downtown, I found the key lime pie recipe on a magnet. I love the tart and creamy texture of a good key lime filling paired with a homemade graham cracker crust, 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! It is the best key lime pie recipe! At family birthday parties, key lime pies are often requested over birthday cakes. 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!
Ingredients Needed for Key Lime Pie
Graham Cracker Crust
The graham cracker crust can be a pre-made crust purchased at the grocery store. However, if you have the time, a homemade crust does taste better. This is what you will need for a homemade crust:
- Graham crackers crumbs – You can purchase pre-made graham cracker crumbs, or make your own. Place graham crackers in a food processor or blender and pulse until they are finely crushed. You can also crush the graham crackers in a resealable plastic bag. Squeeze all of the air out and lay it flat on the countertop. Use a rolling pin to roll over the crackers until they are a crumb consistency.
- Butter
- Sugar
Key Lime Pie Filling
- Egg yolks – Save the egg whites in the fridge for later use.
- Sweetened condensed milk (14-ounce can)
- Key limes – If fresh key limes are not available, Nellie & Joe’s Key Lime Juice can be used as a substitute. You can find it in most grocery stores next to the lemon juice.
- Key lime zest – If key limes are not available, lime zest can be used.
Whipped Topping (optional)
This pie 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. Canned whipped topping or Cool Whip 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!
Tips For Making Key Lime Pie
- 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.
- Zest for Extra Zing: Incorporate some extra key lime zest into the filling for an extra burst of citrus flavor. The zest adds brightness and enhances the overall taste of the pie. Make sure you zest the limes before juicing.
- Properly Pre-Bake the Crust: Pre-bake the graham cracker crust to ensure it holds up well when the filling is added. This step helps prevent a soggy crust and ensures a nice texture.
- Avoid Overmixing: When mixing the filling, avoid overmixing to prevent excessive air incorporation, which could result in cracks during baking.
- Don’t Overbake: Avoid overbaking the pie to maintain the smooth and creamy texture. The filling should be set but still slightly jiggly when you remove it from the oven.
- Balance the Sweetness: Adjust the sweetness to your taste preference. Some like a more tart pie, while others prefer it sweeter. Taste the filling before pouring it into the crust and adjust accordingly.
- Chill Thoroughly: Allow the pie to cool to room temperature before refrigerating. This will help the flavors meld together and create a more cohesive taste.
- Whip Cream Topping: Top the pie with freshly whipped cream just before serving. The light and airy whipped cream complement the tangy filling perfectly.
- Serve Chilled: Key Lime Pie is best enjoyed chilled. Refrigerate the pie for at least a few hours, preferably overnight, to allow the flavors to develop and the filling to set properly.
Frequently Asked Questions
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.
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.
Yes, it can be done, but the flavor won’t have that distinct “key lime” flavor. We highly recommend using Nellie and Joe’s Key Lime Juice as a second option. If you have no other choice, using regular limes will still turn out to be a very good pie and most people won’t even be able to tell a difference. 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 (¼ cup key lime juice for ¼ cup regular lime juice).
5-Star Reviews
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
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
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
This was delicious, and so easy. Thank you for helping me find my go to key lime pie recipe!
Jocelyn
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:
How to Make Key Lime Pie
Key Lime Pie
Video
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
- 14 ounces sweetened condensed milk
- 6 key limes for zesting and juicing
- 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 cool.
- Serve with a garnish of whipped topping and lime slices, if desired. Store pie in refrigerator until ready to serve
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.
Are the nutrition facts per serving or the whole pie?
The nutrition facts are for 1 slice of pie, if you cut the pie in 8 equal slices.
This recipe is amazing! It does have just the right amount of sweetness and tartness. So delicious! Our guest raved about it. I made the graham cracker crust and it tasted so much better to me then pre-bought. I did not. The recommended Keylime juice for the half cup, I highly recommend this recipe!
Absolutely delicious! Got raves from everyone! Very easy to make-I used key limes and added bottled key lime juice. The homemade crust makes a big difference, so take the time to do it!
Hi! I want to make this ahead of time to take on vacation. Can I freeze it ahead of time? How would suggest making in advance. Thanks!
I haven’t tried freezing key lime pie before. However, if I was going to try it, I would bake it in a foil dish instead of a glass dish. I would wrap the baked pie in a layer of plastic wrap and then a layer of tin foil. Let us know how it goes if you try it!