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This Easy Key Lime Pie is creamy, tangy, and simple to make with a buttery graham cracker crust and smooth key lime filling. The pie comes together in minutes, then bakes briefly and chills until it is cool, creamy, and easy to slice. It tastes like something you would order on vacation, but it is easy enough to make at home any time you want a fresh citrus dessert.
5 Star Reviews ⭐️⭐️⭐️⭐️⭐️
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
Why I Love This Pie
I found this recipe for authentic key lime pie in Savannah on a trip with my friend Amie, and I have been making it at home for years. It quickly became one of those desserts my family started requesting for holidays, especially Thanksgiving and Easter. I love that it tastes special, but it is still easy enough that I do not have to overthink it.
This recipe works because the filling is simple and balanced. The sweetened condensed milk makes it creamy, the egg yolks help it set, and the key lime juice gives it that bright sweet-tart flavor. Whipping the egg yolks first gives the filling a smooth, light texture, and the short bake time keeps it from getting dry or cracked. The most important part is the chill time. Once the pie has had at least 3 hours in the refrigerator, the flavor settles in and the slices come out clean and creamy.
🩷 Echo
Ingredients You’ll Need
- Graham Cracker Crust: Graham cracker crumbs, melted butter, and sugar make a simple buttery crust that holds the creamy filling well.
- Sweetened condensed milk: This gives the filling its smooth texture and balances the tart key lime juice.
- Egg yolks: Egg yolks help the filling bake into a soft, sliceable custard.
- Key lime zest: Zest adds extra lime flavor and a little brightness to the filling.
- Key lime juice: Fresh key lime juice is wonderful, but bottled key lime juice also works well and makes this recipe much easier.
- Whipped cream or whipped topping: A creamy topping softens the tart flavor and makes the pie look pretty for serving. I like to use our homemade whipped cream.
- Lime slices or extra zest: These are optional, but they make a simple, fresh garnish.
Ingredient Additions and Substitutions
- Bottled key lime juice: I like Nellie & Joe’s Famous Key West Lime Juice when I cannot find fresh key limes or when the fresh limes are not juicy enough.
- Fresh key limes: Fresh key limes have great flavor, but they are small and can take a while to juice. You may need quite a few to get enough juice.
- Fresh plus bottled juice: This is my favorite shortcut. Use the juice you can get from fresh key limes, then add bottled key lime juice until you have the full amount needed.
- Regular limes: Regular Persian limes can work in a pinch. The flavor will not be exactly the same, but many readers have used them and loved the pie.
- Biscoff cookie crust: I love using Biscoff cookies instead of graham crackers when I want a little extra flavor and crunch.
- Vanilla wafers or gingersnaps: These can also be used in place of graham crackers for a different crust flavor.
- Store-bought graham cracker crust: This works great when you need a faster version.
- Meringue topping: You can use the leftover egg whites to make a meringue topping instead of whipped cream like in this Lemon Meringue Pie.
- Fresh mint: One reader added finely minced mint with the lime zest and loved the fresh flavor.
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, then 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. Blend well.
- Fill the crust: Pour the filling into the prepared graham cracker crust.
- Bake: Place in the oven and bake for 15 minutes. Cool to room temperature then chill for at least 3 hours before serving.
- Garnish: Decorate with whipped cream and key lime slices (optional).
- Slice, serve, and enjoy!
Recipe Tips
- Use ½ cup total key lime juice. This can be all fresh, all bottled, or a mix of both. Just make sure the final measured amount is ½ cup. If using fresh key limes, you’ll need about 15-25 key limes to get ½ cup of juice.
- Zest before juicing. It is much easier to zest whole limes than squeezed limes.
- Beat the egg yolks first. This helps create a smooth, creamy filling.
- Do not overmix after adding the lime juice. Mix just until combined so the filling stays creamy.
- Use a 9-inch round pie pan. A standard 9-inch pie pan works best for this recipe.
- Press the crust firmly. A measuring cup works really well for pressing the crumbs into an even layer.
- Bake the crust if you want it firmer. Chilling works, but baking gives the crust a little more structure and a lightly toasted flavor.
- Do not overbake the filling. The top should not brown. The center should be mostly set with a slight jiggle.
- Chill before slicing. The pie needs at least 3 hours in the refrigerator so it can set up properly.
- Add whipped cream right before serving. This keeps the topping fresh and pretty.
- Wipe the knife between slices. This helps you get clean, neat pieces.
- Use sweetened condensed milk, not evaporated milk. Sweetened condensed milk is thick, sweet, and creamy, and it helps the key lime filling set properly. Evaporated milk is not the same thing and will not work in this recipe.
Frequently Asked Questions
Yes. Bottled key lime juice works really well in this recipe, especially if fresh key limes are hard to find. I like using Nellie & Joe’s Famous Key West Lime Juice. You can use bottled juice for the full amount or use it to top off the fresh juice until you have ½ cup total.
You need ½ cup total key lime juice for this recipe. That can be fresh key lime juice, bottled key lime juice, or a combination of both. If your fresh limes do not give you enough juice, add bottled key lime juice until you reach ½ cup. If using key limes, you’ll need about 15-25 key limes.
Yes, regular limes can be used if you cannot find key limes or bottled key lime juice. The flavor will be a little different, but the pie will still taste good. Several readers have made it with regular limes and had great results.
Yes. The zest adds extra tart lime flavor, but the pie will still be delicious without it. If you do skip it, make sure you still use the full amount of key lime juice.
You can do either. Chilling the crust for an hour will set it, but baking it gives it a slightly toasted, firmer texture.
Yes. A prepared graham cracker crust is a great shortcut. The homemade crust has a little more buttery flavor and crunch, but store-bought works well when you need to save time.
It probably needs more chill time. This pie should chill for at least 3 hours before serving, and overnight is even better. Also make sure the pie baked long enough for the filling to look set before cooling.
The filling should look set around the edges and have only a slight jiggle in the center. It should not be browned on top. The pie will continue to set as it cools and chills.
At least 3 hours. This gives the filling time to cool completely, firm up, and slice cleanly.
For this recipe, you should be fine using the time and temperature listed. Since this is not a yeast recipe, high elevation usually does not require big changes. Just watch for the filling to be set with a slight jiggle in the center.
This recipe is written for egg yolks, which help the filling set into a creamy custard texture. I do not recommend leaving them out unless you are using a recipe specifically tested as an egg-free key lime pie.
The filling is naturally gluten-free, but the crust usually is not because it is made with graham crackers. To make this key lime pie gluten-free, use gluten-free graham crackers or a prepared gluten-free graham cracker crust. Always double check the labels on your ingredients, especially the crust and whipped topping.
Make Ahead and Storage
- Make ahead: Key lime pie is a great make-ahead dessert. You can make it a day in advance and keep it covered in the refrigerator until serving.
- Crust ahead: You can make the graham cracker crust ahead of time and keep it covered until you are ready to add the filling.
- Storing: Store leftover key lime pie covered in the refrigerator for up to 3 days.
- Freezing: Freeze the pie without whipped cream for up to 2 months. Wrap it tightly in plastic wrap, then add a layer of foil.
- Thawing: Thaw frozen key lime pie in the refrigerator overnight.
- Serving after freezing: Add whipped cream, lime slices, and extra zest after the pie has thawed.
Pairing Ideas
This Easy Key Lime Pie is the perfect cool dessert after a summer dinner, BBQ, or holiday meal. I love serving it after recipes like Honey BBQ Chicken, Grilled Hamburgers, Chicken Shish Kabobs, Easy Shrimp Tacos, Smoked Baby Back Ribs, or a simple Sunday dinner. It is also a great dessert for Easter, Thanksgiving, St. Patrick’s Day, the Fourth of July, or any meal where you want something creamy, bright, and refreshing.
If you want to make a citrus dessert spread, be sure to try our Italian Lemon Cookies, Cream Cheese Lemon Bars, Coconut Lime Cheesecake Bars, or our super easy Orange Pineapple Cake!
More Delicious Pie Recipes
This Easy Key Lime Pie is creamy, tart, sweet, and simple enough for any home baker. The filling is smooth, the graham cracker crust is buttery, and the flavor is bright without being too sour. It is one of those recipes that feels special but is still easy to pull together.
If you try this Key Lime Pie Recipe, please leave a comment and rating below. I would love to hear if you used fresh key limes, bottled key lime juice, or a mix of both! 🍋🟩💚
Easy 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
- 1/2 cup key lime juice, fresh, bottled, or a combination
- 2 teaspoons key lime zest
- 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 temperature, then store in the refrigerator until ready to serve. About 3 hours.
- Serve with whipped topping, lime slices, and a little lime zest, if desired.
Notes
- Use ½ cup total key lime juice. This can be fresh, bottled, or a mix of both. It takes about 15 to 25 key limes to get ½ cup.
- If using fresh key limes, zest them before juicing.
- Fresh key limes are small, so you may need more than expected if using all fresh juice.
- Bottled key lime juice is a great shortcut and works well in this recipe.
- A homemade graham cracker crust has the best flavor, but a prepared crust can be used.
- Bake the filling just until set. Do not let the top brown.
- Chill the pie for at least 3 hours before slicing.
- Add whipped cream right before serving.
- Store leftovers covered in the refrigerator for up to 3 days.
- Freeze without whipped cream for up to 2 months, then thaw in the refrigerator overnight.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Very easy and great taste!Will make again.
Excellent results! First time I’ve ever made a Key Lime pie – no need to look up other recipes now!
Thanks!
A quick and easy pie
The family loves it
So simple to make. I had to use just a little of the key lime juice. Zested and juiced the key limes.
A great pie to make when you don’t have a ton of time, it’s easy to put together.
Thank you so much for this recipe! It tasted so good! The citrus was not overwhelming 🥰 and everyone at church loved it haha! Thank you again!☺️
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1 Corinthians 15:3-4 KJV
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Acts 16:30-31 KJV❤️❤️
The pie has a wonderful flavor, but why does the filling barley go up to half of the crust?
I used a foil 9 inch pie pan.
Oh that is odd! How deep was the crust?
Most easy and very tasty pie
Normal pie plate.
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!
I man going to make this recipe however I don’t know how much juice is if I’m using the key lime juice in the bottle, not actual limes. Can you give a measurement if ounces?
You get about 2 tablespoons of juice from each key lime, so you’ll need about 12 tablespoons or 6 ounces. Hope this helps!
Newbie question: I’m assuming it’s 14oz volume as opposed to weight of condensed milk? They come in 14oz (net weight) cans so I think I didn’t catch that and therefor didn’t use enough, my novice mistake! Such is life with the Imperial System.. lol Thanks!
Our recipe uses 1 14oz can of sweetened condensed milk. Hope that helps! Sorry for the confusion.
I am having the same problem the batteries done. I put it into the pie shell. There is definitely not enough batter to fill the shell. It only comes like maybe halfway up and I know this doesn’t rise so I’m very disappointing cause I’m gonna feel stupid bringing this to a barbecue tomorrow. When looks like it’s half made other people must have this problem. Yes, I used a 9 inch pie plate and crust.
Some pie plates are deeper than others – we have been making this recipe for years in a 9 inch pie dish and it always fills the whole dish.
This is my first time making key lime pie. It most definitely won’t be my last. Of course like any good cook I had nibbles. My grandson say’s it’s one of his favorites. He juiced the limes and zested them for me. Will be making a fresh pot of coffee to serve with it tonight. So good
Delicious! Can I substitute the Graham cracker crust with a Nilla wafer crust or r maybe combine the 2? Wanted to try a different spin and I am craving Nilla wafers.
Sure!
5 stars because it’s key lime.
My question is I’d like to juice 9 key limes instead of 6.(for that extra kick).
What do I need to change the recipe to keep the filling thick?
Thanks in advance,. Frostproof,FL.
The whipped egg yolks are what gives the pie structure, so I would start there!
Hey thanks for the fast reply.
Since I plan on 50% more juice, I’ll go with 50% more yolks.
We’ll start there. Gonna do one today.
I’ll be sure to let you know how it turns out.
Step one is a little unclear. You zest the limes and juice them- but the next step says to cut the zested limes in half and juice them. Is that an accidental repeat?
Oh, yes the juicing is mentioned twice. Thanks for catching that! I will change it!
Salted butter or Unsalted butter? I searched the comments and could not find this question.
Thank you.
Either one works great.
In the oven now but it doesn’t look like it made enough to fill the pie crust. Is it going to rise?
It doesn’t rise very much. What size pie crust did you use?
I used a 9inch, and there is extra room, for the whipped cream!
Hi! I want to try Key Lime Pie!
But if i get the Lime jus in a bottle will it be the same taste?
Or shoudl i get Bottle of Key lime jus on Anazone? And also amouch key lime jus do we need to use 1/4 cup?
Thxs:)
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 (¼ cup key lime juice for ¼ cup regular lime juice).
Really good recipe! I enjoyed making the Key Lime pie.
Can you just use the key lime juice and no limes and will it still taste good?
Does this freeze well?
Yes! It freezes great!
So easy to make. Directions are clear and simple to read. A real down home and delicious pie.