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Homemade Key Lime Pie Recipe

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Homemade Key Lime Pie recipe from scratch with lots of lime zest and fresh lime juice for a fresh citrusy flavor with the most amazing creamy texture.

Key Lime Pie RecipeThis 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 condensed milk with sour cream and egg yolks, that will give the filling the most silky texture.

A good amount of key lime juice and the zest of an entire key lime are also mixed it, 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 slight nutty flavor is a nice surprise and works well with the more bolder and fresh citrus flavor.

Looking for more Summer Desserts? Check these out:

Best Key Lime Pie Recipe

What do you need to make Key Lime Pie from scratch:

  1. A 9 inch pie dish, measuring cups and citrus zester
  2. Fresh key lime zest and key lime juice or you can use regular limes in this recipe, it will taste delicious.
  3. Sweetened condensed milk
  4. Egg yolks
  5. Sour cream

You can make your own graham cracker crust or use a pre-made one. If you decide to make your own, here is what you will need:

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  1. Graham crackers crumbs
  2. Melted butter
  3. Sugar
  4. Walnut – optional, but I prefer to add some for extra flavor.

How do you make Key Lime Pie from scratch?

This is a pretty simple dessert that in my opinion anyone can make. You can take a few shortcuts, like using a pre-made/store-bought graham cracker pie crust and using store-bought Key Lime Juice or Lime Juice. The steps for this recipe are very simple:

  • You start by mixing the crust ingredients, press it into the pie dish and refrigerate it. The refrigeration step is important, so please don’t skip it.
  • After that, you whisk together the filling ingredients and add the mixture to the prepared crust.
  • Bake, cool, chill and serve. You are done!

What is the difference between Key Lime and regular Persian Lime?

Key limes are smaller and contain more seeds than Persian limes. Persian limes have a thick, vividly green skin, while key lime skin is thin and yellowish. They Key Limes are harder to find, not all the grocery stores carry them, but regular limes are just as good in this recipe.

Can you substitute Key Lime Juice with Lime Juice?

Yes, you can. You can only use Lime Juice, the pie will taste great or you can mix of 1/4 cup fresh lemon juice and 1/2 cup fresh lime juice.

Homemade Key Lime Pie from scratch

How do you store Key Lime Pie?

Freshly baked key lime pie can be kept in the fridge for about 2 to 3 days, cover it loosely with aluminum foil or plastic wrap.

Can you freeze Key Lime Pie?

Yes, to freeze: do not top the key lime pie with whipped cream, and make sure the pie is not warm. Wrap the key lime pie tightly with aluminum foil or plastic freezer wrap, or place in heavy-duty freezer bag. Properly stored, it will maintain best quality for about 1 to 2 months, but will remain safe beyond that time.

How long can Key Lime Pie be left at room temperature safely?

Bacteria grows rapidly at temperatures between 40 °F and 140 °F; key lime pie should be discarded if left out for more than 2 hours at room temperature.

Homemade Key Lime Pie from scratch
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5 from 3 votes

Homemade Key Lime Pie

Homemade Key Lime Pie recipe from scratch with lots of lime zest and fresh lime juice for a fresh citrusy flavor with the most amazing creamy texture.

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:
  • 3 cans 14-ounces each sweetened condensed milk
  • 1/2 cup sour cream
  • 4 large egg yolks
  • Zest of 1 large key lime or lime
  • 3/4 cup key lime juice or lime juice from about 8 limes
Whipped Cream:
  • 1 1/2 cup 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:
  1. In a medium bowl, using a fork, stir together the crust ingredients until fully combined and graham cracker crumbs are moist.
  2. Press the mixture into a 9-inch pie dish. Using your hands or a measuring cup, press and pat down the bottom and sides.
  3. Chill for 20-30 minutes. I prefer to put it in the freezer for 20 minutes.
Make the Filling:
  1. Preheat the oven to 350 degrees F.
  2. In a medium bowl, combine condensed milk, sour cream and egg yolks. Whisk together on medium speed until fully combined.
  3. Add in (key) lime juice, and (key) lime zest. Whisk until fully combined.
  4. Pour the mixture into the prepared crust.
Bake:
  1. Bake for 15-17 minutes into the preheated oven. Do NOT brown the pie, only the crust should start turning a nice golden-brown color.
Store:
  1. Remove from oven and cool on a cooling rack. When cool, transfer it to the fridge. Chill pie thoroughly in the fridge for 3-4 hours before serving.
  2. Serve cold and do not keep at room temperature for more than one hour.

Whipped Cream:
  1. In a large bowl, beat heavy cream, sugar, and vanilla extract until stiff peaks form.

  2. Add the whipped cream to a piping bag fitted with a star tip and pipe it on top of the pie or just use a spatula to spread it onto the pie.

Garnish:
  1. Garnish with (key) lime slices, (key) lime zest and whipped cream if desired.
Recipe Notes

Here is a step-by-step video of how to make the Homemade Key Lime Pie Recipe:

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Key Lime Pie Slice

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3 comments on “Homemade Key Lime Pie Recipe”

  1. Your Key Lime Filling sounds especially rich & delish. My plates are 10 inch so I will need to double the filling recipe, no problem. I have used a 9” Spring form pan in the past as well. Key limes are mild & a bit sweeter so subbing regular or lemon/lime ( an excellent idea to approximate the flavor) will be a bit more tart some might want to add a touch more sweetening. Nellie & Joe’s bottled Key Lime
    Juice from Key West,ln”The Conch Republc” as natives call the Keys. Is the next best thing to fresh Key limes that might be available for 7-10 days in the summer here in NE. But N&j’s juice is available in large groceries from spring to late fall when it goes out of stock. Amazon carries it among several varieties but N&J’s is worth the bit extra. They carry multiple deals. I just pickup my supply, 3 bottles , we like it even as a pudding dessert in winter. It will give a real key lime flavor even with.standard lime rind. I was picking up my Raspberry Lime Rickey ( including Real lime juice) supplies so it worked out well, can’t get Real Lime juice where I shop either, & they continually run out of limes, so Hubs cycles around until he finds limes at one of the local markets.(Summer cocktails!) I use a butter & Shortbread/Almond Crust, that  I bake until set in my little convection oven. It’s marvelous for any pastry, crusts never over brown or burn in it. You can used homemade shortbread stored in the freezer. Or packaged Lorna Doones, Pecan Sandies, or Walkers if you fussy. But it’s worth trying for
    Lemon Merigue, Coconut Cream, or Banana Cream Pies anything with delicate flavor  that graham crackers can overwhelm. Chocolate Graham’s make a nice crust for strawberry or chocolate cream pies, & gingersnaps are tasty for butterscotch or pumpkin. I use my same crust recipe just switch out
    The crumbs. I can already tell you the filling will be ⭐️⭐️⭐️⭐️⭐️In this house. it sounds awesome! 
    Regards , MA & Hubs, Boston, MA ❤️🙃❤️

  2. I love key lime pie, and this recipe does not disappoint!! Thank you for this!

  3. This pie is so beautiful, I love how you decorated it!

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