We may earn a commission when you click on the affiliate links in this post.
This Key Lime Pie has that signature creamy texture and classic sweet-tart flavor everyone loves. Ever since I brought this recipe home from Savannah, it has been the pie my family requests again and again.
Why this Savannah Recipe Works Every Time
I found this recipe in Savannah on a trip with my friend Amie, and I’ve been making it at home for years. It has become a tradition to have it for Thanksgiving and Easter. I’ve learned that these simple details are what make it work every time:
- Whipping the egg yolks before adding the other ingredients ensures a light, creamy filling.
- The sweet and tart ratio between the sweetened condensed milk and key lime juice is spot on.
- A short bake time keeps the filling smooth without drying it out or causing cracks.
- Chilling the pie for a minimum of 3 hours is ideal for the flavors to blend and easy slicing.
🩷 Erica
Key Lime Pie Ingredients
- Sweetened condensed milk gives the filling its silky texture and balances the tartness of the key lime juice.
- Egg yolks help the filling bake up smooth and creamy so it holds its shape once it’s chilled. Save the egg whites for a meringue topping or another recipe.
- Key lime juice is what really shines in this recipe. Fresh, ripe key limes are best, but sometimes hard to find. I’ve found Nellie & Joe’s Famous Key West Lime Juice is a great substitute if I can’t find key limes. I often use it as an addition to the key lime juice I can squeeze out of the key limes, since they are pretty small and sometimes not juicy enough.
- A graham cracker crust adds buttery crunch and holds the creamy filling well. I sometimes make the crust using Biscoff cookies instead of graham crackers. I love the flavor and extra crunch it gives. If you’re short on time, a store-bought graham cracker crust works well.
- Optional topping ideas: I like to decorate the top of my pie with homemade whipped cream and key lime slices. You can also use the separated egg whites to make a meringue topping like in this Lemon Meringue Pie.
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. 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!
Frequently Asked Questions
If your filling seems too soft, it likely needs more chill time. I’ve found that at least 3 hours in the refrigerator is the sweet spot, though overnight is even better. Make sure the filling bakes until it is set with only the slightest jiggle in the center, if at all.
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. 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.
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. 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:
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
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! 🍋🟩
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
- 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.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Love this recipe?
We want to hear from you! Please leave a review.
I’ve made this many times and it’s great. Of course my brain is mush before Thanksgiving and I put the whole 4 eggs in instead of just the yolks. How bad is this going to turn out?😭
I’m not sure, I haven’t ever had that happen. Wishing you luck!
So good and easy.
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!
Can I just use the juice instead of the limes?
You can but the lime flavor won’t be as bright without the zest from the limes. I haven’t tried it without the lime zest so I can’t promise you it will turn out as good. Hope this helps!
I always put parchment paper down in my pie plate first (ball it up first it tends to stay put better) then put the crust in and follow all the other instructions. That way once the pie is cooked and set you can pick the pie up right out of the plate and wrap it in foil and then plastic it freezes beautifully!
Love the pie
Is there any way to adapt this recipe to make smaller pies? I want to try making ‘mini-pies’ in a muffin tin where each one would be 3-1/2 inches in diameter and a little more than 2-inch in height.
I’m just worried that when it’s that small, the filling will overcook. Any tips or suggestions?
I would definitely lower the temperature and check them every few minutes for doneness. That sounds yummy!
Good recipe followed it all the way but the 9” pie pan was way too big. The filling only went 1/2 way. I had to quickly make another batch to fill it up. I cooked it then for 28 minutes it’s cooling now so hopefully it cooked all the way through.
Made this pie for Memorial Day 2024 and it was lovely!!!!! Wasn’t the same classic white color as the picture cuz I think my yolks were super yellow but this pie was every thing I was hoping for!
How deep is your baking dish?
It is about 1 1/2 inches deep.
This is the best tasting Key Lime Pie recipe that I’ve ever had. It was extremely easy to make and much loved by my family. No leftovers. Must bake 2 pies next time. ❤️
Hi there! I’m planning on making this pie this weekend but want to top it with your meringue recipe! Would you suggest baking the key lime pie first and then baking the meringue after or can I put the meringue on right away and just do the 15 minutes?
I would bake the key lime pie first and then add the meringue and bake again! Let us know how it turns out!
I had key lime pie, in New Orleans several years ago. Loved it. Going to make it this weekend. Thanks
Would I adjust baking time if I’m making it in mini tart pans about 3 inch diameter?
Yes it will be a shorter bake time. Keep a close eye on them!
This is now my go-to dessert when I get asked to bring a dessert! Always take home an empty pie pan😀
How mamany eggs?
4 egg yolks!
Question — I’m about to try making this pie for my husband who LOVES key lime pie. If I can’t find key limes — would you suggest I try the juice or extra limes? He prefers very tart! Thank you … Yum!
I would use the juice for maximum tartness!
Can I semi double the filling part of the recipe?
That should be okay! We haven’t tried that, but I think it would work.
Our favorite Key Lime Pie recipe!
This was the first time that I’ve made this and it was loved so much that I’ve been asked to make it again and again