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Homemade Key Lime Pie from scratch

Easy Homemade Key Lime Pie

Homemade Key Lime Pie recipe is made from scratch with lots of lime zest and fresh lime juice for a fresh citrusy flavor with the most amazing creamy texture.
Course Dessert
Cuisine American
Keyword Key Lime Pie
Prep Time 15 minutes
Cook Time 15 minutes
Chill Crust 30 minutes
Total Time 1 hour
Servings 10 slices
Calories 324kcal
Author Catalina Castravet


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


  • Whipped cream
  • (Key) Lime zest
  • (Key) Lime slices


Make the Crust:

  • In a medium bowl, using a fork, stir together the crust ingredients until fully combined and graham cracker crumbs are moist.
  • Press the mixture into a 9-inch pie dish. Press and pat down the bottom and sides using your hands or a measuring cup.
  • 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 fully combined.
  • Add in (key) lime juice, and (key) lime zest. Whisk until fully combined.
  • Pour the mixture into the prepared crust.


  • 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.


  • Remove from the 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.
  • 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 just use a spatula to spread it onto the pie.


  • Garnish with (key) lime slices, (key) lime zest, and whipped cream if desired.



Serving: 0g | Calories: 324kcal | Carbohydrates: 16g | Protein: 3g | Fat: 28g | Saturated Fat: 14g | Cholesterol: 148mg | Sodium: 82mg | Potassium: 112mg | Fiber: 0g | Sugar: 8g | Vitamin A: 885IU | Vitamin C: 5.8mg | Calcium: 62mg | Iron: 0.7mg