Key Lime Pie is a deliciously sweet, tart treat that’s surprisingly easy to make at home.
This classic recipe is rich, creamy, and packs a HUGE punch of key lime flavor.
Made the traditional way – with sweetened condensed milk and egg yolks – it tastes exactly like what you would get if you were in the Florida Keys!
Best of all, it’s basically fool proof and requires no expert baking skills. Anyone can make it… and it turns out delicious every time!
Key Lime Pie has ALWAYS been one of my favorites. There’s something about the unexpected combination of sweet and tart that gets me every time.
I first had it when I visited Sanibel Island back in my 20’s, and from that point on, I’ve been hooked. If there’s key lime pie on the menu, you better believe I’ll be ordering it.
One thing I’ve come to realize is that there are endless variations to the recipe, and they’re all delicious in their own way. But THIS WAY? This way is my absolute favorite.
It’s creamy without being too creamy, and packs in as MUCH key lime flavor as it possibly can. The filling is more tart than sweet, which is the perfect balance to the sweet graham cracker crust.
Whether you’re a huge key lime pie fan like me – or trying it for the first time – this pie is guaranteed to become one of your all time favorites.
- 1 1/4 c. graham cracker crumbs
- 1/4 c. granulated sugar
- 1/4 tsp. salt
- 1/3 c. butter, softened
- 1 (14 oz.) can sweetened condensed milk
- 3 large egg yolks
- 1/2 c. key lime juice
- 1 tsp. vanilla extract
- 1 tsp. grated lime zest
- whipped cream & lime wedges (for garnish)
- Combine graham cracker crumbs, sugar, and salt in a bowl. Add butter and mix well.
- Press the mixture into the bottom and up the sides of a 9 inch pie plate.
- Bake at 350° for 8-10 minutes until light golden brown. Cool completely.
- In a medium mixing bowl, combine the sweetened condensed milk, egg yolks, lime juice, vanilla, and lime zest.
- Mix well.
- Pour filling into prepared pie crust and bake for 15 minutes at 350°.
- Cool 10 minutes on a wire rack; chill completely.
- Garnish with whipped cream and lime wedges before serving.
🧾 What are key limes?
Key limes are a citrus hybrid that are smaller, seedier, and more acidic than “regular” limes. They also have a stronger aroma and a thinner rind. They’re known for their unique flavor, and their name is derived from the association with the Florida Keys. They’re best known for their use in Key Lime Pie.
🍶 Fresh or bottled juice?
I would ALWAYS vote for fresh juice if possible. However, depending on where you live and time of year, key limes can be hard to find, in which case bottled juice is a great alternative! I most often use bottled juice, which can be found right next to regular lime juice at the grocery store.
🍋 Recipe variations
I would argue this recipe is perfect as is, but like all recipes, it can be fun to mix things up! Here are some easy substitutions you can make if you want to try something a little bit different:
- Substitute chocolate graham crackers for a unique flavor combo
- Use regular lime juice, lemon juice or a combination of citrus juices in place of the key lime juice
- Substitute almond extract or lemon extract for the vanilla extract
- Make your own fresh whipped cream to spoon on top
- Make individual key lime tarts using a tart pan (adjust baking time accordingly)
For best results, cover the pie plate with foil or a lid and store in the refrigerator. Leftovers can be stored for up to one week.
🥧 Related recipes
If you love key lime pie, you might also enjoy these other delicious dessert recipes!
- Blueberry Pie
- Coconut Cream Pie
- Death by Chocolate Pie
- Lemon Pie Cheesecake Dip
- Strawberry Pie
- Key Lime Bars
- Coconut Lime Sugar Cookies
- Lemon Bars