Homemade Key Lime Pie Recipe
This homemade Key Lime Pie recipe is made from scratch with lots of lime zest and fresh lime juice. It has a fresh citrusy flavor and the most amazing creamy texture—the perfect combination of tanginess, sweetness, and creamy deliciousness.
This is a summer pie that can be served any time of the year because key limes can be ordered online when needed. And let’s face it, we love our tangy lime desserts all year long. With the sour citrus flavor, sweet creamy filling, and rich buttery cookie crust, this is one of my favorite homemade pies. What’s more, it is so easy to make, anyone can do it in 15 minutes. And it looks so beautiful, this pie is ready for Instagram.
Table of contents
This is my tried and true Best Key Lime Pie recipe that everyone goes crazy for. The custard filling is so creamy and so full of flavor, your taste buds will explode from happiness. To make the filling extra creamy and tasty I like to combine the condensed milk with sour cream and egg yolks, which will give it the silkiest texture.
A good amount of key lime juice and zest are also mixed in, adding the beautiful citrusy flavor that this dessert is famous for. A creamy and smooth combo of sweet and tart! You can make your own crust or you can use a pre-made one to save time.
When it comes to the crust, I like mixing in some ground nuts. The slightly nutty flavor is a nice surprise and works well with the bolder and fresh citrus flavor. The tastes of fresh lime juice, lime zest, a homemade graham cracker crust, and light and fluffy whipped cream make this the best key lime pie recipe you will ever make. Make sure you print this recipe because you will be making it again.
Looking for other dessert recipes featuring limes? Try my Key Lime Pie Poke Cake made with homemade Lime Curd, cake mix, and topped with lime frosting. A different recipe you may like is this Instant Pot Key Lime Cheesecake made with lime zest and cream cheese in a graham cracker crust.
Why you will love this recipe
- Easy to make: This is one of the easiest homemade pies to make, with just a handful of ingredients and a few simple steps.
- No need to go out: Making it at home means no need to go out. Stay home, save money, and make it exactly how you like it.
- Versatile ingredients: Add or change things as needed to make it unique while still following my perfectly easy recipe.
- Freeze the leftovers: Make extra and freeze leftovers for midnight snacks.
What you’ll need to make key lime pie
Special items:
- Pie plate – I use a 10-inch pie plate.
- Piping bag – A piping bag with a star tip for whipped cream.
- Bowls
- Cooking utensils
Ingredients:
For the crust:
- Graham cracker crumbs – I prefer graham cracker crumbs for my crust because they are neutrally sweet but not overly so, and they grind down into a fine powder.
- Ground walnuts – Use any nuts but ensure they are ground down to a fine powder, so the pie crust does not leak.
- White granulated sugar – Sugar helps the crust bind together, as well as adds sweetness.
- Melted unsalted butter – Butter is the glue that holds the ingredients together. Unsalted butter is best because the crust does not need any saltiness added to it and it blends in better when it is melted.
For the filling:
- Sweetened condensed milk – Adds a concentrated, thick, and sweet milky taste without all the excess liquid from milk.
- Sour cream – It provides moisture without thinning the batter and has a higher fat level than other milk or half and half, it adds richness too.
- Egg yolks – Not only do they give the filling flavor and texture, but they also add the pale yellow color that we are so used to in this pie.
- Lime zest – It is better to zest your own limes to get the freshest flavor. It only takes a few minutes and can even save money since the limes are on hand anyway.
- Lime juice – Same thing with lime juice. Fresh lime juice is easy to get from the limes with a juicer so why not get it before tossing those limes in the trash or compost pile?
For the whipped cream:
- Heavy whipping cream – It has a higher fat content than regular whipping cream so it will hold its shape longer and produce a richer taste. Make sure it is cold, so it whips up to its fullest.
- White granulated sugar – Granulated sugar gives the whipped cream pure sweetness and helps it aerate faster because of the larger crystals that make air pockets.
- Vanilla extract – To enhance the flavor for a complex essence, be sure to use real vanilla extract rather than vanilla flavoring.
For the garnish:
- Whipped cream – The homemade stuff made in the above recipe or store-bought are both fine.
- Lime zest – For extra flavor and a boost of color.
- Lime slices – To decorate and for guests to squeeze onto their pie if they like.
How to make key lime pie from scratch?
- Make the crust: First, mix graham cracker crumbs, walnuts, sugar, and butter in a medium mixing bowl until crumbs are moist. Press the crumb mixture into a nine-inch pie pan with your fingers or a measuring cup, making sure it goes up the sides of the pan. Chill for 20 to 30 minutes.
- Preheat oven: Next, set the oven temperature to 350 degrees F.
- Make key lime pie filling: Meanwhile, combine yolks, sour cream, and sweetened condensed milk in a medium mixing bowl. Using your mixer with the whisk attachment on medium speed, whisk until it is fully combined. Add the key lime juice and key lime zest and whisk until mixed. Pour the key lime pie filling into the prepared graham cracker crust.
- Bake: After, bake the pie for 15-17 minutes in the preheated oven. You do not want the pie to brown, but the crust should be lightly browned.
- Cool pie: Immediately, remove key lime pie from the oven and let the crust cool on a cooling rack to cool completely for at least 30 minutes. Then, put the cooled pie in the refrigerator for three to four hours.
- Make homemade whipped cream topping: Beat heavy cream, vanilla, and sugar in a medium bowl with your electric mixer until stiff peaks form. You can apply it with a spatula or use a piping bag for a more beautiful pie.
- Garnish and serve: Last, add key lime slices, zest, and whipped topping. Finally, serve your key lime pie chilled with whipped cream and key lime slices. Do not leave pie out of the fridge for more than an hour.
Expert tip
Making the perfect graham cracker crust
It is easier to make a graham cracker crust yourself at home than you think. With just three ingredients (sometimes more depending on the recipe) including graham crackers, butter, and sugar, it can be made in minutes, and it tastes way better than the ones in the store. However, there are some things to keep in mind when preparing it. First, get the good graham crackers. I have tried generic or store-brand. They are not as crispy and taste sort of bland. Since they are the main ingredient, get the best.
Also, use real butter. Do not use margarine or butter substitute. The last ingredient, sugar, should always be white granulated sugar because it helps bind the cookie crumbs and keep them together. Next, do the math. A dozen graham crackers equals about one and a half cups of finely ground crumbs. It is also important to have finely ground graham crackers.
Using a food processor makes that job easiest but it can also be done with a blender or by putting them in a baggie and banging them with a mallet or rolling pin. Just check for big crumbs and get rid of them so the crust does not leak. But the most important thing is how you press the crust. First, press it with your fingers until they are not moving around anymore. Then, use a measuring cup to press down and make sure it is firm.
Recipe variations and add-ins:
- Use different cookies: Experiment with other cookies like Pecan sandies, Golden Oreos, shortbread, or vanilla wafers.
- Other nuts: Another way to change the crust is to use different kinds of nuts such as toasted pecans, slivered almonds, or peanuts. Just make sure they are crushed to a fine powder.
- No nuts: If someone is allergic or just does not like nuts, add an extra half cup of cookie crumbs to the mixture.
- Make it tropical: Add some crushed pineapples and shredded coconut on top for a tropical-style pie.
- Add berries: Another way to add some pizzaz and flavor is to sprinkle some fresh blackberries or raspberries on top.
- Bottled lime juice: You can use bottled key lime juice if you cannot find fresh key limes or regular limes at your grocery store. Although most grocery stores sell them, they can be hard to find in some areas.
- Regular juice: If you cannot find key lime juice, regular lime juice will work if you mix it with lemon juice.
- Store-bought crusts: Use a prepared pie shell or frozen crust to save time if you don’t want to make your own graham cracker crust.
Serving suggestions:
- This makes a wonderful dessert after a meal of garlic lime pork tenderloin made with maple syrup and brown sugar.
- Use the extra egg whites to make meringue topping and go ahead and do that instead of whipped cream. Everyone will love it, and you won’t have to worry about what to do with the egg whites.
- As a side dish for the tenderloin or any other entrée, try my chipotle cilantro lime rice made with only three ingredients.
- Looking for a nice glass of wine to go with this pie? A sparkling brut rose is perfect with its dry bubbliness.
- Instead of wine, try coconut mojitos or pineapple mango daiquiris. For the kids and non-drinkers, my pineapple lemonade is perfect.
- Try serving frozen key lime pie at your next backyard BBQ.
Frequently asked questions
What is the difference between key lime pie and lime pie?
The main difference between them is the size of the fruit. Key limes are a lot smaller than traditional limes. They are also more acidic and tart, so they are perfect for sweet recipes like this pie. The bolder taste stands out more as well for an intense lime flavor that stands out. The juice of a key lime pie actually has some hints of floral to, making it a wonderful choice for a summertime dessert.
The original recipe was started in the Florida Keys using special limes grown in the area. The very first key lime pie recipe was in a 1933 newspaper article in Miami. It was called an icebox lime pie back then, but it was changed to key lime pie in 1940.
What is the best crust for key lime pie?
A traditional key lime pie is made with a graham cracker crust, sometimes mixed with macadamia nuts or other nuts. I prefer walnuts because they are less expensive and easier to find, but you can also use pecans, almonds, or cashews. Other kinds of cookies can also be substituted like shortbread, vanilla wafers, Oreos, pecan sandies, or even peanut butter cookies. Puff pastry or store-bought pastry crust is also an option.
Can I use regular limes for this pie?
Many key lime pies are made with regular limes because it can be hard to find key limes unless you live on the island. Also, it takes more than 20 of them to get enough juice for this pie because of how small they are. Some people prefer the taste of regular limes because they are not as sour or tangy, but others prefer the tart taste of key lime. In that case, add an equal amount of lemon juice to the lime juice to the mixture and it will taste very similar.
Why is key lime pie yellow?
Real key limes are actually yellow instead of green when they are ready. However, that is not why the pie is yellow. The egg yolks in the pie are probably what gives this creamy delight its yellow tint. The juice itself has no color at all but it turns light yellow after being mixed with three egg yolks. Back when this pie first started being made, people thought it should be green and started adding coloring to the filling. So if you want it green, simply add some food coloring.
What is the difference between key limes and regular Persian limes?
Also known as West Indes or Mexican limes, key limes are smaller and are light yellow instead of green. The skin is thinner, and they have more seeds. The flavor is different too, which is sort of a cross between a lime and a lemon.
How to store leftovers:
- Store: Storing leftovers is easy. Just cover the pie pan with aluminum foil and place it in the refrigerator where it will stay good for up to five days.
- Freeze: If you know you are going to have a lot of leftovers, do not top the whole pie with whipped cream. Just top them by the slice when serving. Then, you can wrap it in plastic wrap and put it in a freezer bag. It will stay fresh for up to two months in the freezer.
- Thaw: Take your key lime pie out of the freezer and let it thaw in the fridge overnight before serving.
More pie recipes:
Recipe tips:
- Save prep time by using a store-bought crust and Cool Whip.
- If you cannot find key limes, mix regular lime juice with an equal amount of lemon juice.
- Do not leave the pie out of the refrigerator longer than an hour or it will start to melt.
- Key limes are about half the size of regular limes, which are about one to two inches in diameter. They are sourer with a bolder flavor than the larger fruit with thin skin and delicate flesh.
- Any kind of crust will work for this pie. I prefer a graham cracker crust with crushed walnuts.
- Key lime pies can easily be made with regular limes because the others are so small and hard to find.
- Key limes are not actually green like regular limes. They are yellow. But the pie is yellow because of the egg yolks. The juice of the limes is clear.
- In some areas, you may find graham crackers are actually referred to as digestive biscuits.
- Make sure you use cans of sweetened condensed milk and not evaporated milk. Sweetened condensed milk is known for that delicious, caramelized sweetness and thick texture.
Easy Homemade 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. 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.
Nutrition
Video
