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+ servings
Two slices of Key Lime Pie on separate plates. Each pie is topped with whipped cream and a key lime wedge.

Key Lime Pie

This Key Lime Pie recipe comes straight from Savannah, Georgia. It is smooth and creamy with the perfect blend of tart and sweet.
Course Dessert
Cuisine American
Keyword Key Lime, Key Lime Pie, Pie
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 8
Calories 342kcal
Author Erica Walker


  • Hand Mixer
  • Conventional Oven


For the crust:

For the filling:


For the crust:

  • Melt butter, add sugar and then add crushed crackers.
  • Spread evenly into 9" pie plate and press onto bottom and sides to form an even crust.
  • 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 1/2 cup measuring cup.
  • Cut zested key limes in half and juice them.
  • Pour the key lime juice into a 1/2 cup measuring cup. If the 1/2 cup isn't filled, add key lime juice to fill it completely.
  • Beat 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 a small slice of lime if desired.
  • Store pie in refrigerator.



*If key limes are not available, you can still make this pie! Substitute 1 lime in place of the 6 key limes.


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