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A slice of the best key lime pie being served with a pie server, southern recipe.
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5 from 259 votes

Easy Key Lime Pie

This authentic easy Key Lime Pie recipe comes straight from Savannah, Georgia. It has a creamy key lime filling, a buttery graham cracker crust, and the perfect balance of sweet and tart flavor. It is simple to make and tastes even better after chilling.
Prep Time15 minutes
Cook Time20 minutes
Chill Time3 hours
Total Time3 hours 35 minutes
Course: Dessert
Cuisine: American
Keyword: Key Lime, Key Lime Pie, Pie
Servings: 8
Calories: 340kcal
Author: Echo Blickenstaff

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.
    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 1/2 cup measuring cup.
    If the 1/2 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 temperature, then store in the refrigerator until ready to serve. About 3 hours.
    A key lime pie after the filling has been poured into the crust
  • Serve with whipped topping, lime slices, and a little lime zest, if desired.
    Key Lime pie ready to serve with a pie serve on the side, Savannah style recipe.

Video

Notes

  • Use 1/2 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

Calories: 340kcal | Carbohydrates: 45g | Protein: 6g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 134mg | Sodium: 215mg | Potassium: 238mg | Fiber: 1g | Sugar: 37g | Vitamin A: 506IU | Vitamin C: 6mg | Calcium: 167mg | Iron: 1mg