Key Lime Pie

Erica Walker

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5 from 249 votes
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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.

A slice of the best key lime pie being served with a pie server, southern recipe.

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

Table of Contents

Key Lime Pie Ingredients

Ingredients in Key Lime Pie: Key Limes, Eggs, Sweetened Condensed Milk, Graham Cracker Crumbs, Butter and Sugar.
  • 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

A graham cracker crust being pressed down with the back of a measuring cup, making the bottom of a key lime pie crust.
  1. 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.
A box grater with zested and juiced limes next to it in preparation to make a key lime pie recipe.
  1. 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.
Key lime pie filling being mixed with electric beaters so the texture is smooth and creamy.
  1. 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.
Key lime pie filling being mixed with electric beaters
  1. Gradually add the key lime juice and zest. Blend well.
Creamy key lime pie filling being poured into a graham cracker crust for a southern-style key lime pie.
  1. Fill the crust: Pour the filling into the prepared graham cracker crust.
A fully baked homemade key lime pie fresh from the oven.
  1. Bake: Place in the oven and bake for 15 minutes. Cool to room temperature then chill for at least 3 hours before serving.
Key Lime pie ready to serve with a pie serve on the side, Savannah style recipe.
  1. Garnish: Decorate with whipped cream and key lime slices (optional).
A plated slice of Key lime pie made with our Easy Key Lime Pie recipe.
  1. Slice, serve, and enjoy!

Frequently Asked Questions

Why didn’t my key lime pie set?

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.

Can I use regular limes instead of key limes in key lime pie?

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.

Do I need to bake the graham cracker crust for or can I just chill it?

You can do either. Chilling the crust for an hour will set it, but baking it gives it a slightly toasted, firmer texture.

How do I know when the key lime pie is done baking?

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.

Can I make key lime pie ahead of time?

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.

Can I freeze key lime pie?

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.

Fork cutting a bite-sized piece of Key Lime Pie slice, showing creamy texture.

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

5 from 249 votes
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 8
This authentic Key Lime Pie recipe comes straight from Savannah, Georgia. It is smooth and creamy with the perfect blend of tart and sweet.
By Erica Walker
A slice of the best key lime pie being served with a pie server, southern recipe.
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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.
    Graham cracker crumbs in a bowl with melted butter to make a key lime pie crust recipe.
  • 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.
    A graham cracker crust being pressed down with the back of a measuring cup, making the bottom of a key lime pie crust.

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.
    A box grater with zested and juiced limes next to it in preparation to make a key lime pie recipe.
  • 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. 
    Key lime pie filling being mixed with electric beaters so the texture is smooth and creamy.
  • Gradually add the key lime juice and zest and continue to mix on a low speed just until blended.
    Key lime pie filling being mixed with electric beaters
  • Pour the mixture into the prepared pie shell and bake 15 minutes.
    Creamy key lime pie filling being poured into a graham cracker crust for a southern-style key lime pie.
  • Remove and let it cool to room temperate then store in the refrigerator until ready to serve.
    A key lime pie after the filling has been poured into the crust
  • Serve with a garnish of whipped topping lime slices and little lime zest, if desired.
    Key Lime pie ready to serve with a pie serve on the side, Savannah style recipe.

Notes

Lime Juice Tip: If using key limes, you’ll need about 15-25 key limes to get ½ cup of juice. They’re small but flavorful! No time to juice? High quality bottled juice like Nellie & Joe’s Key Lime Juice works great as a substitute or in addition to fresh squeezed key lime juice.
Pie Crust Options: A graham cracker crust is the classic crust for this pie. However, you can switch things up by using vanilla wafers, gingersnaps, or Biscoff cookies in place of the graham crackers. My personal preference is Biscoff cookies – so good!
Storage: Store leftovers covered in the fridge for up to 3 days. You can also freeze the whole pie (without the whipped topping) for up to 2 months.

Nutrition

Calories: 342kcal, Carbohydrates: 45g, Protein: 6g, Fat: 16g, Saturated Fat: 9g, Cholesterol: 135mg, Sodium: 228mg, Potassium: 228mg, Fiber: 1g, Sugar: 37g, Vitamin A: 499IU, Vitamin C: 4mg, Calcium: 166mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Course: Dessert

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About the author

Erica Walker

Erica lives in Meridian, Idaho, with her husband, Jared, an attorney, and their three daughters. She earned her bachelor’s degree from Brigham Young University and has a passion for travel and adventure. Whether kayaking, hiking, or scuba diving, she loves exploring the world—and bringing her family along for the ride.

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5 from 249 votes (93 ratings without comment)

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Comments

  3. 5 stars
    OMG! I actually found this recipe right on time my finance had been begging me to make a key lime pie! This is better than any store bought pie! your going to LOVE it

    Reply

  4. 5 stars
    I can’t wait to try this Key Lime Pie recipe! It looks simpler and quicker than many recipes I’ve seen. Thank you!

    Reply

  10. 5 stars
    You know how after a big family meal where everyone has brought “their dish” and they all say, “I can’t eat another bite.” Well, until someone mentions dessert. This light and refreshing recipe is just what you need to serve!

    Reply

  14. 5 stars
    LOVE using fresh lime juice and adding Nellie and Joe’s if needed. Makes HUGE difference in tartness and depth of flavor.
    I’ve always just used Nellie and Joe’s. This makes a significant enhancement to the flavor.

    Reply

  18. 5 stars
    This is a very wonderful key lime pie experience! I used Nellie and Joe key lime and a store bought graham cracker crust. This made it so easy to enjoy this Key Lime pie.

    Reply