Key Lime Pie
This homemade Key Lime Pie is a classic dessert I make all year long. I love preparing it from scratch with plenty of fresh lime juice and zest, giving it that amazing citrus flavor my family loves. The texture is super creamy, and the balance of tangy and sweet makes it so irresistible. The great thing is it’s ready in just one hour, chill time included.
When you have a sweet-tooth family like mine, pies are always on the menu. From my apple pie to this kid-favorite Oreo pie recipe, there’s always a slice (or more) for everyone. The thing is, key lime pie is typically considered a summer dessert but NOT in my house. We love our tangy lime desserts all year long. I mean, why give up such a delicious treat? Not happening!
Table of contents
I really enjoy making this key lime pie recipe for my family and friends, especially when I’m hosting BBQ parties. And guess what? I basically have to bake an extra one every time because there’s always someone asking to take a slice or two home, and I can’t blame them. This pie has the creamiest filling made with condensed milk, sour cream, and egg yolks, plus lots of fresh lime juice and zest for that bright citrus flavor. I mix some ground nuts into the graham cracker crust for a little crunch, and top it all off with fluffy whipped cream. It’s sweet, tart, and always a favorite!
Why you will love this recipe
- Easy as pie to make at home: I don’t need to worry over fancy steps or ingredients. Just mix, pour, bake, and chill. I have been making this for years, and it’s always a win in my kitchen.
- Sweet, tangy, and totally crave-worthy: The creamy filling made with fresh lime juice and zest is smooth, citrusy, and just sweet enough.
- That crust? So good I could eat it on its own: I mix graham cracker crumbs with a handful of ground nuts for a buttery crust with a little crunch. It works perfectly with the creamy filling and the whipped cream on top.
- Always save a slice for later (or two): I love making an extra pie just to freeze a few slices. It’s the best treat to pull out when the kids want dessert or I need something sweet after dinner.
What you will need
For the crust:
- Graham cracker crumbs: I like using graham cracker crumbs because they’re just sweet enough and blend into a fine, easy-to-pack texture.
- Ground walnuts: I usually go with walnuts, but any nuts work as long as they’re finely ground.
- White granulated sugar: A little sugar helps everything stick together and adds a touch of sweetness.
- Butter: I use melted unsalted butter to pull the crust together. It keeps the flavor balanced and makes the mixture easy to press into the pan.
Pie filling:
- Sweetened condensed milk: I use this to get that thick sweetness without adding extra liquid.
- Sour cream: This adds moisture and richness without making the filling too thin.
- Egg yolks: They add flavor and that pale yellow color we expect in key lime pie. I always use large, fresh eggs for the best results.
- Lime zest: I always zest my own limes for the freshest flavor. It only takes a minute and adds a big punch of citrus.
- Lime juice: Fresh is best here. I squeeze the juice right from the limes I already zested.
Whipped cream topping:
- Heavy whipping cream: I use heavy cream because it has more fat and I always make sure it’s cold so it whips up nice and fluffy.
- Sugar: This is key, I like using white granulated sugar to help the cream whip up faster and hold more air.
- Vanilla Extract: I go for real vanilla extract for its natural flavor.
For the garnish:
- Whipped cream: I usually make my own, but store-bought works too if I’m short on time.
- Lime zest: I sprinkle a little on top for a pop of color and extra citrus flavor.
- Lime slices: These are great for decorating, and some guests like to squeeze a little more juice over their slice.
How to make
Make the crust: I add the graham cracker crumbs, ground walnuts, sugar, and melted butter to a medium bowl. Then, I mix until the crumbs are fully moistened and press the mixture into a nine-inch pie pan, working it up the sides with my fingers or the back of a measuring cup. I pop it in the fridge to chill for about 20 to 30 minutes.
Preheat and make the filling: While the crust chills, I preheat the oven to 350 degrees F. In a medium bowl, I combine the egg yolks, sour cream, and sweetened condensed milk, then whisk everything together using my mixer on medium speed until smooth. I add the lime juice and zest, whisk again until fully mixed, and then pour the filling into the prepared crust.
Bake and cool the pie: I place the pie in the oven and bake it for about 15 to 17 minutes, keeping an eye on it to make sure the filling doesn’t brown while the crust turns lightly golden. Once it’s done, I take it out and let it cool on a rack for at least 30 minutes, then transfer it to the fridge to chill for three to four hours.
Make the whipped cream topping: I pour the cold heavy cream into a medium bowl, add the vanilla and sugar, and beat everything with my mixer until stiff peaks form. Then I either spread it over the pie with a spatula or pipe it on top if I want a prettier finish.
Garnish and serve: I finish the pie with a little extra lime zest, a few lime slices, and a swirl of whipped cream. Then I serve it nice and cold, straight from the fridge.
Expert tip
Always go fresh with limes
If there’s one thing I always tell people when they ask how to make the best Key Lime Pie, it’s this: use fresh lime juice and zest. I’ve tried bottled juice in the past, but I promise you, it never gives the same citrusy flavor. Freshly squeezed juice and zest bring the whole pie to life and remind me of the classic pie my mom used to make.
More tips to consider:
- I always keep the pie chilled and never leave it out for more than an hour. Otherwise, it starts to soften and lose that perfect texture.
- I usually go with a graham cracker crust with crushed walnuts. It’s simple to make and tastes so much better than store-bought.
- From experience, I always buy quality graham crackers. The cheaper ones can taste bland and don’t give the crust that nice crispy texture.
- If I can’t find key limes, I mix regular lime juice with a little lemon juice. It gives a similar tart flavor that works great in the pie. Key limes aren’t actually green like regular limes. They’re yellow, and the juice is clear, the yellow color of the pie comes from the egg yolks.
- I make sure to use sweetened condensed milk, not evaporated milk. It adds the thick, sweet richness that makes the filling so creamy.
Recipe variations and add-ins:
- Cookie crust fun: Sometimes I swap in about 1 cup of crushed cookies like Pecan Sandies, Golden Oreos, shortbread, or vanilla wafers. It gives the crust a fun twist without much effort.
- Nutty crust swap: I like to change the crust by using 1/2 cup of different nuts like toasted pecans, slivered almonds, or peanuts. I just make sure they’re crushed into a fine powder so the crust holds together.
- Tropical topping twist: For a tropical vibe, I sprinkle a few tablespoons of crushed pineapple and shredded coconut on top. It adds color and a fruity flavor my family loves.
- Berry fresh finish: I like tossing a handful of fresh blackberries or raspberries on top just before serving.
- Crust shortcut option: When I’m short on time, I grab a prepared pie shell or frozen crust. It’s a great shortcut and still tastes delicious with the filling.
Serving suggestions
The first time I officially served this Key Lime Pie was at my birthday party, and everyone absolutely loved it. I have to confess though, I tested and tweaked the recipe more times than I can count to get it just right. The compliments from my friends and family made it all worth it. Now, I love pairing it with meals like my lime pork tenderloin. The tangy pie is the perfect balance to the sweet and savory flavors of the pork, and my cilantro lime rice makes the whole meal complete.
For drinks, I like to keep it light and refreshing with this pie. A sparkling brut rosé pairs nicely, and if I want something more tropical, I go with a coconut mojito or a pineapple mango daiquiri. For the kids or anyone not drinking, my pineapple lemonade is always a great drink.
How to store leftovers
- Fridge: I just cover the pie pan with foil and keep it in the fridge. It stays fresh for up to five days.
- Freeze: If I plan to freeze leftovers, I skip the whipped cream on top and add it later by the slice. I wrap the pie in plastic wrap, place it in a freezer bag, and it keeps well for up to two months.
- Thaw: When I’m ready to serve it, I take the pie out of the freezer and let it thaw in the fridge overnight.
Frequently asked questions
A lot of people make key lime pie with regular limes, and I do too when key limes are hard to find. Unless you live somewhere tropical, they can be tricky to get and you’d need more than 20 of them just to get enough juice. Some folks like regular limes better since they’re less sour, while others love the sharp tang of key limes. If you want something close to that key lime flavor, mix equal parts lemon juice with regular lime juice and it works really well.
I keep an eye on the filling and take it out when it looks set but still has a slight jiggle in the center. It should not brown on top, only the crust should look lightly golden.
That usually means it wasn’t baked long enough or it didn’t have time to fully chill. I make sure to bake it until just set and always chill it for at least 3 to 4 hours before slicing. This is key, so do not rush!
More delicious pie recipes:
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Key Lime Pie
Ingredients
For the Crust:
- 1 cup graham cracker crumbs
- 1/2 cup ground walnuts (pecans, almonds or macadamia nuts work as well, if you are allergic, just use extra 1/2 cup graham cracker crumbs)
- 3 tablespoons white granulated sugar
- 5 tablespoons unsalted butter melted
For the Filling:
- 2 cans sweetened condensed milk 14-ounces per can
- 1/2 cup sour cream
- 3 large egg yolks
- Zest of 1 large key lime or lime
- 1/2 cup key lime juice or lime juice from about 8 limes
Whipped Cream:
- 1 1/2 cups heavy whipping cream full fat and cold
- 2 tablespoons white granulated sugar
- 1 teaspoon vanilla extract
Garnish:
- Whipped cream
- (Key) Lime zest
- (Key) Lime slices
Instructions
Make the Crust:
- Using a fork, stir together the crust ingredients in a medium bowl until fully combined and the graham cracker crumbs are moist.
- Press the mixture into a 9-inch pie dish or springform pan. Using your hands or a measuring cup, press and pat down the bottom and sides.
- Chill for 20-30 minutes. I prefer to put it in the freezer for 20 minutes.
Make the Filling:
- Preheat the oven to 350 degrees F.
- Combine condensed milk, sour cream, and egg yolks in a medium bowl. Whisk together on medium speed until thoroughly combined.
- Add (key) lime juice and (key) lime zest. Whisk until thoroughly combined.
- Pour the mixture into the prepared crust.
Bake:
- Bake for 15-17 minutes in the preheated oven. Do NOT brown the pie; only the crust should start turning a nice golden-brown color.
Store:
- Remove from the oven and cool on a cooling rack. When cool, transfer it to the fridge. Chill the pie thoroughly in the refrigerator for 3-4 hours before serving.
- Serve cold, and do not keep at room temperature for more than one hour.
Whipped Cream:
- In a large bowl, beat heavy cream, sugar, and vanilla extract until stiff peaks form.
- Add the whipped cream to a piping bag fitted with a star tip and pipe it on top of the pie, or use a spatula to spread it onto the pie.
Garnish:
- Garnish with (key) lime slices, (key) lime zest, and whipped cream if desired.
Video
Notes
Always go fresh with limes
If there’s one thing I always tell people when they ask how to make the best Key Lime Pie, it’s this: use fresh lime juice and zest. I’ve tried bottled juice in the past, but I promise you, it never gives the same citrusy flavor. Freshly squeezed juice and zest bring the whole pie to life and remind me of the classic pie my mom used to make.More tips to consider:
- I always keep the pie chilled and never leave it out for more than an hour. Otherwise, it starts to soften and lose that perfect texture.
- I usually go with a graham cracker crust with crushed walnuts. It’s simple to make and tastes so much better than store-bought.
- From experience, I always buy quality graham crackers. The cheaper ones can taste bland and don’t give the crust that nice crispy texture.
- If I can’t find key limes, I mix regular lime juice with a little lemon juice. It gives a similar tart flavor that works great in the pie. Key limes aren’t actually green like regular limes. They’re yellow, and the juice is clear, the yellow color of the pie comes from the egg yolks.
- I make sure to use sweetened condensed milk, not evaporated milk. It adds the thick, sweet richness that makes the filling so creamy.