Home > Recipes > Desserts > Pies and Tarts > Traditional Key Lime Pie
by Michelle
June 14, 2023
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4.90 (263 ratings)This quick and easy key lime pie recipe starts with agraham cracker crustand is filled with a mixture of egg yolks, sweetened condensed milk, key lime juice & zest. Topped with fresh whipped cream and a lime twist garnish, it’s a refreshing pie that tastes like the tropics and is a must-make this summer!
Looking for more key lime recipes?Try myNo-Bake Key Lime CheesecakeandKey Lime Pie Bars.
Over ten years ago, I was on vacation in Florida, having lunch at a fabulous restaurant called theOld Key Lime House, when I faced the all-important decision of what to order for dessert.
There was a triple-layer chocolate cake which would normally be my go-to. But there was also homemade key lime pie, and since the restaurant bore the iconic dessert’s name, I HAD to order it!
One bite in, and I was completely smitten with the flavor and cool, creamy texture. I vowed then and there to eat (and make!) more key lime pie.
The History of Key Lime Pie
Key lime pie dates back to the late 1800s in the Florida Keys. Modern refrigeration wasn’t available at the time, so fresh milk wasn’t a common commodity. Instead, canned milk was widely used. As a result, this incredibly easy pie came to be.
Believe it or not, up until recently, this was a purely no-bake pie. Combining the lime juice with the egg yolks and condensed milk creates a chemical reaction that causes the mixture to thicken all on its own (the acid causes the proteins in the yolks and milk to bond together).
Nowadays, the pie is baked due to concerns over raw eggs, creating a much better filling consistency since it sets wonderfully and is less droopy than its unbaked counterpart.
Key lime pies can be made with a graham cracker crust (featured here) orpastry pie crust,meringue topping(more traditional), or a whipped cream topping (more modern).
Ingredients Overview
Only four ingredients each are needed for the graham cracker pie crust and the classic key lime pie recipe; a very simple pie indeed!
- Graham Cracker Crumbs:You can crush whole graham crackers or buy the boxed graham cracker crumbs.
- Light Brown Sugar:To sweeten the crust.
- Melted Butter:To hold the pie crust together.
- Salt:Balances the flavors of the graham cracker crust.
- Sweetened Condensed Milk:You need one 14-ounce can; this will thicken and sweeten the filling.
- Key LimeJuice:Fresh juice from key limes is preferred, but if you can’t get fresh key limes, then you can use bottled juice;Nellie & Joe’s Key Lime Juiceis the best! You can find it at most grocery stores.
- Key LimeZest:If you cannot find key limes, you can use regular lime zest.
- Egg Yolks: The yolks thicken and add richness to this pie. Use the leftover egg whites for ameringue toppingormeringue cookies!
Key Limes vs. Regular Limes
If you’ve never seen key limes, you might wonder what the difference is between the two.
Key limes are significantly smaller than regular (Persian) limes and are more acidic, resulting in a tarter flavor. Their flesh and juice are also yellow in color, unlike the traditional green color of regular limes.
How to Make Key Lime Pie
After eating it for the first time, I was convinced that authentic key lime pie filling was an elaborate curd/custard that would need to be painstakingly cooked on the stove and then baked in the oven. Not so!
- Prepare the Filling:Whisk together the lime zest, egg yolks, sweetened condensed milk, and lime juice, then set it aside to thicken.
- Make the Graham Cracker Crust:Stir togethermy favorite graham cracker crust, press it into a9-inch pie pan, and bake it briefly, then let it cool to room temperature.
- Bake the Pie:Once the crust cools, pour the thickened filling into it and bake until it is mostly set but still jiggles a bit.
- Chill Out!After the pie cools to room temperature, it must be refrigerated for at least a few hours. This pie tastes the best chilled, and it helps the filling to finish setting up properly.
Recipe Notes
- Pan:A9-inch pie plateis used for this recipe.
- Key LimeJuice:If you cannot get fresh key limes, use bottled key lime juice for this pie. The recommended brand isNellie & Joe’s(available at most grocery stores). While the flavor will be significantly different, you can also use regular limes or a combination of lime and lemon juice.
- Key Lime Zest:If you cannot get fresh key limes, you can substitute regular lime zest.
- Make-Ahead:This pie can be made up to 2 days in advance. Wait to top with whipped cream until the day you serve it.
- How to Store the Pie:Refrigerate the pie, loosely covered with plastic wrap, for up to 3 days.
- Freezing Instructions:Place the entire pie, uncovered, in the freezer until completely frozen. Then wrap well in plastic wrap and then a layer of foil (or place in a freezer-safe Ziploc bag) and store in the freezer for up to 1 month. Thaw in the refrigerator overnight.
Watch the Recipe Video:
More Delicious Summer Pies
- Fresh Strawberry Pie
- Coconut Cream Pie
- The Best Blueberry Pie
- Lemon Meringue Pie
- Strawberry Rhubarb Pie
- Banana Cream Pie
If you make this key lime pie and love it, remember to stop back and give it a 5-star rating – it helps others find the recipe!❤️️
Traditional Key Lime Pie Recipe
Yield: 8 servings
Prep Time: 30 minutes mins
Cook Time: 35 minutes mins
Chilling time: 3 hours hrs
Total Time: 4 hours hrs 5 minutes mins
Quick and easy key lime pie recipe starts with a graham cracker crust and filling of egg yolks, sweetened condensed milk, key lime juice & zest.
4.90 (263 ratings)
Ingredients
For the Lime Filling:
- 4 teaspoons grated key lime zest
- 4 egg yolks
- 14 ounces sweetened condensed milk
- ½ cup (114 g) fresh key lime juice
For the Graham Cracker Crust:
- 2 cups (200 g) graham cracker crumbs, (approximately 14 full graham crackers)
- ⅓ cup (71 g) light brown sugar
- ½ cup (113 g) unsalted butter, melted
- Pinch salt
For the Whipped Cream Topping:
- 1½ cups (360 ml) heavy cream, chilled
- ½ cup (57 g) powdered sugar
- ½ teaspoon vanilla extract
Instructions
Preheat oven to 350 degrees F.
Make the Filling: Whisk the lime zest and egg yolks in a medium bowl for 2 minutes. Whisk in the sweetened condensed milk, then the lime juice. Set aside at room temperature to thicken while you prepare the crust.
Make the Crust: In a medium bowl, stir together the graham cracker crumbs, brown sugar, and salt, ensuring no lumps of brown sugar remain. Drizzle the melted butter over the graham cracker mixture and toss to combine with a fork, ensuring the mixture is evenly moistened. Press the crust mixture evenly into the bottom and sides of a 9-inch pie plate, and pack tightly using the back of a measuring cup. Bake for 10 minutes; transfer to a wire rack to cool to room temperature.
Once the crust has cooled to room temperature, pour the lime filling into the crust. Bake until the center is set yet still wiggly when jiggled, 15 to 17 minutes. Return the pie to a wire rack; cool to room temperature. Refrigerate until well-chilled, at least 3 hours, or overnight.
Make the Whipped Cream: Using an electric mixer, whip the cream on medium speed until soft peaks form. At this point, add the powdered sugar, a small amount at a time, then the vanilla extract, while continuing to whip the cream until stiff peaks form. Decoratively pipe the whipped cream over the filling or spread the whipped cream evenly with a spatula. Garnish with lime slices, if desired, and serve. Cover leftovers with plastic wrap and refrigerate for up to 3 days.
Notes
- Pan:A9-inch pie plateis used for this recipe.
- Key LimeJuice:If you cannot get fresh key limes, use bottled key lime juice for this pie. The recommended brand isNellie & Joe’s(available at most grocery stores). While the flavor will be significantly different, you can also use regular limes or a combination of lime and lemon juice.
- Key Lime Zest:If you cannot get fresh key limes, you can substitute regular lime zest.
- Make-Ahead:This pie can be made up to 2 days in advance. Wait to top with whipped cream until the day you serve it.
- How to Store the Pie:Refrigerate the pie, loosely covered with plastic wrap, for up to 3 days.
- Freezing Instructions:Place the entire pie, uncovered, in the freezer until completely frozen. Then wrap well in plastic wrap and then a layer of foil (or place in a freezer-safe Ziploc bag) and store in the freezer for up to 1 month. Thaw in the refrigerator overnight.
Calories: 516kcal, Carbohydrates: 52g, Protein: 7g, Fat: 31g, Saturated Fat: 18g, Cholesterol: 194mg, Sodium: 189mg, Potassium: 272mg, Sugar: 41g, Vitamin A: 1145IU, Vitamin C: 6.4mg, Calcium: 198mg, Iron: 1mg
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
Author: Michelle
Course: Dessert
Cuisine: American
Update Notes: This recipe was originally published in May 2012.
[photos byAri of Well Seasoned]
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Angie — Reply
Hands down the best key lime pie recipe! I have picky kids and they both rated this pie a 10/10. The only thing I changed was the amount of zest. I only put half the amount. This recipe is definitely a keeper!
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Liz — Reply
I have now made this pie 4 times and shared this pie with 11 people and they all LOVE it! Thank you so much! :)
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Maxanna Borden — Reply
I love your story & super simple recipe! I appreciate the explanation of the ingredients reacting together….it is so cool to experience! I followed your recipe closely, only substituting Splenda for the brown sugar and Splenda brand (sucralose & Allulose) sweetened condensed milk to bring the sugar levels down! It was the hit of our Easter meal this year. Thanks so much!
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Seth — Reply
I’ve been in the mood for Key Lime Pie as the weather is starting to warm up. I just put it in the oven! Can’t wait!
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etaxin — Reply
Ourstanding and easy! I added finely chopped macadamia nuts to the crust as well and it was beyond delish!
Lots of requests for this recipe at Easter brunch! Make this one…. -
Diane — Reply
Very good and surprisingly easy👍. I used regular lime juice and was very happy with the results.
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Mark — Reply
Just got back from Key West and had Kermit’s, got hooked on key lime pie so when I got home I had to try to make it.
I could not find key limes so I just used 4 regular limes. That was two weeks ago. Just made it a 3rd time today, tastes exactly the same as what I had in key west. -
Katy — Reply
I have made a few recipes for key lime pie but threw them all away, much too sweet. Yours is the BOMB! Tart with just enough sweetness and great lime taste. Thanks for sharing. Katy
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Karen Brenner — Reply
Delicious and easy. Will definitely make again. Best we’ve eever had.
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Karen Brenner — Reply
Fantastic flavor, so easy to make. Got rave reviews. Will definitely make again.
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Mary Clare — Reply
Have made several key lime pies over the yrs and use key limes exclusively and have always found them available at the local groceries. I have a hand juicer which works well. I use the entire bag of key limes and it results in a bit more than 1/2 cup juice which gives a bit more tang to the pie. I blended one pack (11 full crackers) along w/1/3 cup macadamia nuts and 1/4 cup coconut (unsweetened). Used 6 TBS of butter and 3 TBS of brown sugar as the grahams are usually sweet enough. Added a dash of cinnamon and nutmeg and the crust held together perfectly, although I could have used 5 TBS of butter as it was a very moist crust. Had plenty of graham cracker crumbs left over as I didn’t want a super thick crust. I usually only add enough confectioner’s sugar to sweeten slightly as the pie itself is sweet enough. It turned out beautifully !
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S. Sully — Reply
You gave her recipe 4 stars out of 5, didn’t even state whether you made her recipe and posted your own recipe? How rude.
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Kay Jones — Reply
You are supposed to be commenting on her pie and not how you made yours.
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Michael Graff — Reply
Everyone loves this recipe! Easy to make. One question. What is the purpose of letting the crust come to room temperature. I’ve never done this and made this probably 15 times. But waiting it out tonight. Just curious.
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Craig — Reply
This was my first key lime pie I’ve ever made and I used your recipe as a guideline. I find graham cracker crusts add too much additional sweetness to a pie of this type so I made a traditional crust and let it cool completely. I like the contrast between the sweet filling and the non-sweet crust. Next I added the zest from four or five key limes and the juice which was about a half a cup to 14 oz of half and half, four whole eggs including the whites, and a half cup of organic unrefined coconut sugar. I blended that for a few seconds then poured that into a saucepan and brought it up to 185° while stirring it .I then added that immediately to the pre-baked crust. I let it cool to the point of where it had set and then placed it into the refrigerator. I don’t have a mixer so I didn’t make any topping for it but the next morning I used some whole fat organic plain yogurt on some pieces and it was great. It was a great success thanks.
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John Cole — Reply
followed recipe to the T. with 9″ pie pan the filling only came to about just under 1/2″ deep.
I could have doubled the filling recipe and still not fill the pan.-
Rae — Reply
Im making my first one. I came to the comments to look for that. The filling is half the pan. That’s disappointing
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K Smith — Reply
I had the same experience. It has a really think crust and a shallow custard 😞
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Wendy Whitlow — Reply
Excellent and easy pie to prepare!
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Sandra Louise Wilson — Reply
I can’t seem to find anywhere in this recipe how many limes. I don’t have a tree so I need to know approximately how many limes to buy?
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Bryce — Reply
Want to buy 2 small bags of Key Limes, roughly 15 per bag. Hope this helps
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RICHARD ANDERSON — Reply
This is what my mom used to make same exact pie.
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gh — Reply
Hi, My family moved to Miami in 1968 and we quickly became Key Lime Pie fans. Most of the small fish restaurants along the bay and keys served delicious KLP, and your recipe does it justice! My compliments. The only note I have is – meringue is definitely not the “traditional” topping. I never ever saw meringue on a Key Lime Pie until I moved to the north, where they mostly get it wrong. The tradition back in the day was NO topping, or if anything a couple of small dollops of whipped cream. When done right (which is to say extremely simply), KLP doesn’t need any topping IMO!
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Shauna McPherson — Reply
I tried quite a few different key lime pie recipes but this one definitely has stuck. I have used this recipe for the last 3 years from my boyfriend whose favorite dessert is key lime pie! He absolutely loves it, thank you!
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Adam — Reply
It is in step 2. The first sentence.
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Linda M Duffy — Reply
Recipe calls for zest, but the instructions don’t call out when to add….is it par of the filling or garnish?
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Bryce — Reply
It says it in Step making filling
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Lyn Slazyk — Reply
There is no oven temp!
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Michelle — Reply
Hi Lyn, It is step #1 – 350 degrees.
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Roberta Hicks — Reply
Superb! I’ve been making them (actually with an Old Southern twist) for most of my life (86) and back in the ‘ol’ days, we had to use lemons cause at that time Kentucky didn’t actually have many limes in the market. The reason I came on today was to refresh my memory about the list of ingredients. :D Back then we called them Lemon Ice Box Pies… Thanks so much for letting me browse.
Bobbi Hicks
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Rice Krispies — Reply
you need some milk
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I LOVE FORTNITE! J.J.S — Reply
Why?
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Susan — Reply
This is one of the best key lime pies I have EVER had…and the best part is, it was easy and straightforward! Followed the recipe to a T and it turned out wonderfully. Perfectly tart and the Graham cracker crust with the addition of the brown sugar was a game-changer! Will definitely be making again. Topped with whipped cream to finish it off too!
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Irina Cottrill — Reply
Hi! I’ve made this pie for YEARS – usually father’s day or my husband’s bday bcs he loves key lime pie. We’re traveling this year so I made the pie last night for us to have today. How ironic you posted the recipe again today :) I’m trying merengue topping instead of whipped cream this time.
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Leighanna — Reply
This is hands down the best key lime pie recipe. I’ve been using it for several years, and it always turns out great. Sometimes I get lazy and use premade crusts, and if I’m in a hurry, I use bottled key lime juice and leave out the zest. It’s still phenomenal, although the original recipe is best! I’m making two key lime pies for Easter tomorrow and can’t wait to dig in! I can’t thank you enough, Michelle, for your lovely blog and recipes. :)
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Nena — Reply
This is my favorite key lime pie recipe! Always a winner, no matter the occasion! 👍 Just finished making it for Thanksgiving dinner!
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Danielle Eldridge — Reply
Made this last night for a bbq with friends and they LOVED it! Sung your praises, of course, as my go-to for recipes 😊. Thanks!
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Shaquera Tanis — Reply
Can I use lemons in place of the limes?
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Rachel — Reply
If I wanted to make this a couple days in advance, how would you recommend I do that? Could I make the filling and keep it in the fridge unbaked a day or two prior?
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Jenna — Reply
I LOVE this recipe! Thank you so much for sharing!
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Alisa — Reply
The recipe for the crust states 1/2 c = 5 tablespoons of butter. A stick of butter states it is 1/2c and is 8 tablespoons. Could you please clarify?
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Tammy coleman — Reply
Can you use heavy whipping cream instead. Of condensed milk
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Michelle — Reply
Hi Tammy, Unfortunately, that won’t work in this particular recipe.
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Dell — Reply
This recipe rocked! Got inspired to make it after finding a rare bag of key limes at the little grocery store here in Montana. How could I not! Found this recipe and gave it a try. Didn’t change any proportions or anything and it was perfect for me. Was going to share some with the neighbors but we ended up eating it all ourselves 🤩
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Lisa — Reply
We love the Key Lime House. Whenever we visit Lantana we eat there and hubs gets a whole pie to take back to our hotel room. I can’t wait to try your recipe!
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Cynthia Tester — Reply
I haven’t made this recipe, persay, but it’s my recipe as well so I know it’s good. My tweek on it is the second layer. Only difference is adding cream cheese, leaving out the yolks. Once I cool the first layer about an hour, I add the second layer. I add ONE drop of green food coloring. And of course, the whipped cream! I will tell you this, and I’m boasting!, my pie is better than the one I started out to create. My sister and I went to another restaurant and after talking to the owner, she said she’d pay me to make one. We tried her pie and it wasnt anything to talk about. So I’m thinking your pie is delicious! I look forward to seeing your recipes. We rarely make peanut butter pies; we made so many we got sick of them! They’re so good!!! My mother won ribbons at the local fair every year with my recipe! Have a good day!
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Macy — Reply
No Friday things?
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Darin — Reply
It’s hilarious that this is titled the way it is, and that the author rhapsodizes about the origin story pie that was likely authentic, only to suggest not using Key Limes and picturing the final product with green limes.
“Authentic?” Hardly. -
Barbara — Reply
This is an excellent recipe. So easy to make and everyone loves it. I double the filling and make the crust in a deep dish pie pan. I cook it longer and it makes a thicker filling and thus I can serve more people as you only need a thin slice of pie. Works great.
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Donna Sharp — Reply
I am not sure what is going on with the measurements of some of the ingredients. They are very conflicting, like 1/3 cup of brown sugar is NOT equivalent to 2 tablespoons and 1/2 cup of butter is 8 tablespoons not 5. Looked like a nice recipe until I saw this. Someone needs to go back to school.
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Grace — Reply
There is no need to be mean. Everyone makes mistakes.
I have made this recipe for years and only noticed the discrepancy today, so I wonder if it is a recent change/mistake. This time I used 1/3 cup of brown sugar and 1/2 cup of butter (1 stick) and it turned out fine.
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Stefanie — Reply
Ouch, that’s a little aggressive, Donna.
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John Craddock — Reply
14 fluid ounces or 14 oz. net weight? They sell the condensed sweetened milk in 14 oz. net weight cans. Could be a big difference.
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Irina Cottrill — Reply
This was great! I’ve been making the same recipe yearly for my husband for Father’s day or his bday but it was quite sweet and I wasn’t as much a fan. I tried this one – this will be out go-to from now on! Thanks!
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Sherilyn — Reply
This is THE BEST Key Lime Pie recipe. I’ve been searching for years! Taste like Key West pies. I’m so happy to add this recipe to my list of favorites 💖
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Tamara Van Hook — Reply
Excellent! Every year for the holidays I come back to this recipe and every year the key lime pie is my family’s favorite! Thank you!
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Lucia Feijoo — Reply
Hi everyone, I have to say just one thing: delicious!.
I do recommend this pie since all my family ate it almost everything of it. -
Sheri — Reply
This was seriously so delicious! It was a huge hit at our family get together! Thank you for sharing!!
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Valerie — Reply
This is the first pie I’ve ever made (coincidentally, also on my 32nd birthday!) and it’s flawless and amazing. I got a little too tired from juicing key limes, so I used just under 1/2 cup of key lime juice (and added half a teaspoon more of key lime zest), and it was great. I’m so happy and rejuvenated by this recipe! Thank you!
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Jeanne Stephens — Reply
Try juicing your key limes by using a garlic press. It works great and saves time.
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Cheryl Silva —
Oh my goodness, thank you!!
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Morie — Reply
Made this pie a couple weeks ago and have been fantasizing about it ever since. It was amazing! So simple to make too, besides trying to zest those tiny thin-skinned limes lol. Thanks for the great recipe!
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LBC — Reply
Authentic or not (who cares!?) this recipe came out great! Definitely too much crust mix for a 9-inch pan, maybe used two-thirds. Filling was perfectly tart and smooth and cooked perfectly according to directions. YUM!
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Meg — Reply
Odd. Recipe call for Key limes but all the photos have Persian limes in them lol
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D — Reply
You recipe is incredible! I had to use real limes instead of key limes, and I opted for a meringue topping, but otherwise I made it exactly as described. I could make this over and over again! Thank you!
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Paul — Reply
Now this looks good but is not authentic key lime pie. It should be known that key limes are yellow not green and key lime pies don’t have peelings in it. I live in Florida and visited key west often. On top of this I was a pastry chef for 20 years. Substitute key lime juice and omit the peelings from recipe. Your off.
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Meredith — Reply
As a pastry chef you should know that every recipe is best when you make it your own, no one else’s. I for one would hate to look up “recipe for key lime pie” and have 30+ results showing me the same exact recipe. Obviously there are only so many ways a key lime pie can be made..
Also, she may have not had the option to get key limes, so what? Not everyone has that luxury. Sometimes in life using what you have on hand is the best option. Maybe she was showing the reader that either limes can be used so people don’t feel as though they can’t make it because they don’t have a certain ingredient.. That’s just silly. It’s just a recipe not culinary boot camp.
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Margaret — Reply
This crust was way too thick. I would put it in a 10 inch pie plate next time and then make 1 1/2 of the filling portion of the recipe. The crust to filling ratio is quite poor. The pie itself tastes good.
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Cathy — Reply
This one is my hubby’s favorite key lime pie recipe. I’ve made it many times, thank you!!
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Gail — Reply
Recently I’ve been seeing recipes that also call for sour cream, which I’ve never included in my recipe. Thoughts?
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Carl Pirro — Reply
Love key lime pie Michelle, will try it. Thanks
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Donna — Reply
Hi Michelle,
I am a life long Floridian. Growing up, we always went to the Keys for vacation. On the way down, we would stop at a place called Dave and Mary’s (which is no longer there) for lunch and a piece of key lime pie. I love key lime pie! I buy key limes in the grocery store and make my favorite pie
Thanks for the great recipes! -
Terry Mahoney — Reply
I went to the Keys for the first time in July, every day we had Key lime pie or a Key lime colada. I feel in love, but I noticed everyone made their pie a little different. A few weeks after coming home, I found Key limes in my local grocery store and my niece and I made the pie for the first time. It turned out delicious. I loved how the crust was sweet and the filling tart. The hardest part was juicing all those limes. I can’t wait to make it again.
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Connie Hoffman — Reply
They have key lime juice on Amazon. You have to use a little more. Nellie and Joe’s, famous key west lime juice.
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Starr — Reply
My husband and I moved to South Florida in 1984. During our first or second year of living there, an article on the origin of Key Lime Pie appeared in The News And Sun Sentinel Sunday paper. The article pointed out that the Key Lime Pie originated in Key West, Florida. At that time, there were no such things as Graham Crackers. Therefore, the original crust was a pastry crust!! Why don’t you include those facts when you write recipes and call them “original Key Lime Pie” recipes? And, why don’t you include one using the original pastry crust?
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Charlie Grace — Reply
I think you’re mistaken; graham cracker crust is thought to be the original crust. “In 1898, the National Biscuit Company (Nabisco) brought the Graham cracker to mass production, but it would take a few decades and the emergence of The Pie King before the crumbs took a starring role in Key lime pie.” Source:https://keysweekly.com/42/lustful-urges-and-the-original-key-lime-pie-crust/
I’m sharing this as I am also from South Florida and my family has been making key lime pie since the 1930s.
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Sarah — Reply
I am Floridian…born and raised, as was my dad . We had a key lime tree in the backyard so key lime pie was a regular treat. Pastry crust and merengue was all we knew…mom wouldn’t think of wasting egg whites! I make the same now…friends and family LOVE it. The pastry and merengue balance the sweetness of the filling perfectly!. Try it to see if you agree !
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Candy Bizelli Heidbreder — Reply
Best key lime recipe! Easy, quick, and delicious!
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Beth Bonkoski — Reply
It was very easy to make. Hubby LOVED IT!! Although, I did cheat and bought a pre-made graham cracker crust.
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richard bottega — Reply
Yes I did it came out amazing but I could not finf any key limes or key lime juice, so I used lime juice, I used a little more and it was great…
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Connie Hoffman — Reply
If you have Amazon they have it on there. I bought a three pack and use it for key lime cheesecake.
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Kathryn Smith — Reply
We found this a bit too tart. Recommend reducing the zest. Also the crust stuck to the pan when I tried to slice and crumbled into fine dust. Maybe there was something I should have done but didn’t.
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James Graves — Reply
Great pie and key limes can be found in Walmart
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Katherine — Reply
Hello! This looks like a great recipe- just clarifying that it is heavy cream we use for the whipped cream or heavy whipping cream? Thanks!
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Michelle — Reply
Hi Katherine, I think either would work!
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Cynthia Ebel Goad — Reply
We used to live close by the Old Key Lime House and set there often. I sure do miss the delicious Conch Fritters, Coconut Shrimp and Key Lime Pie. You have inspired me to make a Key Lime Pie tomorrow. Sadly no fresh Key Limes, but Publix does sell bottled Key Lime juice. Thanks for the recipe. I will let you know how it turns out.
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Ari — Reply
I am so happy to have found this recipe! I made it for the 4th of July weekend, and it turned out perfect! I used a shortbread crust instead of graham cracker, since I needed to avoid soybean oil (friend with allergies), but the key lime filling was the star of the show. Perfect balance of sweet and tart!
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Ashley — Reply
Thank you for this super easy recipe! I love key-lime pie and this will be my go to recipe for when I get my crazy cravings. No one in my family knows a recipe for this pie, so I was thrilled to try these simple ingredients. I used regular limes due to key-limes not being available in my region. I also added a hint of my favorite vanilla extract. I absolutely loved adding the zest to this pie, it’s adds a very warm and crisp flavor. My mom absolutely loved it as well! Thanks and keep sharing awesome recipes for us baking addicts! Much love! <3
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Darla — Reply
I haa as ge made this twice now and it’s a real winner! Love the bite of lime. I also like the little change up of using brien sugar in the crust vs just white super. It’s just a hint, but I can tell. Perfect for summer- love it!
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John Hyer — Reply
Great easy to make recipe with super flavor. For those who say this is no authentic because of this or that should understand the term less is more. essentially 3 ingredients make one of the best fillings I’ve ever had and the added zest takes it to another level.
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Karen — Reply
I live in a fairly humid hot climate. It seems to take at least 25 minutes to even get the center to stop sloshing around. Today with the humidity at 95%, even the sides didn’t want to set. Is this common?
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Emily — Reply
Can you do this recipe as tarts? How long would you bake the crust and then how long for the tarts?
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Nina — Reply
Can you freeze this pie and eat it like a frozen treat?
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Michelle — Reply
Yes, you definitely can!
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C. Post — Reply
my only issues were not having enough eggs, so i did 2 yolks and 1 full egg. I also thin i over whipped the topping, but my husband deemed the keylime pie his favorite dessert to date, which I think it kind of a big deal! @cjsvices
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Robyn Berenson — Reply
I have been to the Old Key Lime House a few times and also love the Key Lime Pie. The food is good also. I go every time I am visiting in Florida.
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Amelia Sola — Reply
I 😍. The recipe is very easy and delicious 😋. Thank you for the recipe.
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Valerie Newman — Reply
Limes are not key limes! Key limes when ripe and ready to use are yellow. Authentic Key lime pie does not have zest in filling.
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Carolyn Walden — Reply
Thoughts on adding nuts to the crust? How much? 1/2 cup macadamia maybe?
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Amy Burch — Reply
Just made this with a gingersnap cookie crust – it is amazing! Thank you!
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Pat Burnside — Reply
Can you make this with lemon juice?
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Michelle — Reply
Sure, it will just have a different flavor!
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Roxy — Reply
I just bought a house that has a key lime tree in the backyard. I found this recipe and have made it several times. I have gotten so many compliments. Several people have said “this is the best key lime pie I have ever had, and I’m a key lime pie snob!” Thank you for this easy and delicious recipe.
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Mike mcbride — Reply
A key lime pie that uses lime juice in substitute for actual juiced key limes certainly shouldn’t begin its title with authentic. This would be the opposite of an authentic key lime pie recipe. Maybe “Simple spin on key lime pie” would be more accurate.
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Cassy Boyce — Reply
Double the recipe and made it into bars in a large cake pan. They were amazing!!! Love this simple recipe. The most work is zesty those tiny lines:) worth all the work!
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ANGELA M Hitchner — Reply
Hello BEB,
Thank you for this fantastic recipe. What I don’t understand about your critics and comments is the old adage if you don’t have something nice to say……why cant people just read the recipe, try it and either have a nice comment or just not make it again?? It seems to me there all kinds of different ways to make Key Lime Pie and this recipe is outstanding in my humble opinion. So thank you for your recipe and Merry Christmas. One more thing, when people ask about how many limes make this amount or how many cups of this and that?? People either figure it out or google it or don’t bake if you cannot figure it out………….Trail & Error!! -
Ash — Reply
About how many key limes make a half cup?
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Michelle — Reply
Hi Ash, You need about 10 to 12 key limes. Enjoy!
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Celeste Stuart — Reply
I got 4 limes and 3 lemons in the discount bin at my super market and thought I should make something good with them before setting upon key lime pie. I’ve always loved key lime pie and have never made one, unlike homemade lemon meringue, which can’t even be compared to the stuff you buy in a box. Okay my pie wasn’t made with key limes and so isn’t a true key lime pie and it was made with “discount” limes but there’s nothing discount about this pie. It’s fantastic and easy to make. This is your third recipe I’ve tried and loved (cibatta and vanilla cupcakes being other 2). You’re a great baker and I’m an average one who nevertheless loves to bake and tries to bake something hopefully good every weekend.
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Ann Rast — Reply
Someone linked me to this article since it was for Old Key Lime House. I have been there several times and each time we always get the key lime pie and their crab cakes–which are incredible. When I was there the first time, I took pictures of the pie recipe they said they use and I find that it is different from what you have printed. I would attach the photo if there was a link to do so as I’m happy to share that recipe.
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Sharon Jewel — Reply
I also realized that this is not the Old Key Lime House recipe, so I am not sure why it is mentioned in the preface, It’s confusing. I don’t remember how I figured out that this recipe is not The Old Key Lime House’s, but I googled theirs and made it, and it is not the best. I am experimenting and have 4 different recipes, and going to narrow it down to the best one, and the Old Key Lime House Recipe is my least favorite. It has too much liquid, so the pie does not set in 25 minutes as the recipe states and it is also too sweet. The recipe in this article sounds better. I have not tried it yet. So far I have made 3 different Key Lime Pies and I am going to delete the Old Key Lime House recipe because the others were much better. Now I am looking forward to trying this one.
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Ann Rast —
I have not made this recipe from Old Key Lime House so I cannot say whether or not that I like it. All I can say is that the ones we have had while at their restaurant were incredible! I’m trying to stay away from sweets for a while so it may be some time before I can actually try any recipe.
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Sharon J Jewel — Reply
Many are saying this this is not a true Key Lime Pie assuming that the filling is not made with Key Lime Juice. The recipe clearly states that Key Limes or Key Lime Juice is required, so this is a true Key Lime Pie. Maybe Persian Limes are used for the photoshoot and for the garnish, but if the pie is made according to the recipe , then it is a true Key Lime Pie.
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Sharon J Jewel — Reply
I love this article with the history and facts. My observation is that a big mention was made about The Old Key Lime House recipe, yet this recipe is not the Old Key Lime House recipe. Maybe the mention was just reference to the author’s first time experiencing Key Lime Pie, but it took me by surprise that it was not the same recipe that inspired their Key Lime Pie quest and this article.
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lucille vaudo — Reply
i would love to make this key lime pie for thanksgiving 2019 , once i juice the limes should i stain them? thank you
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Michelle — Reply
If you have seeds in there, then strain, otherwise no, there is no need!
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Debbie George — Reply
The recipe is good, but those aren’t key limes. Ripe key limes are yellow, It will change the taste of the pie significantly if you use Persian limes as you state very well and the pie will be bitter if using a green key lime…..anyway, the most important part of a Key Lime Pie is missing from your picture….A small yellow round lime.
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Sharon J Jewel — Reply
My Key Limes are green. Maybe they are not ripe, as I have heard that all limes are ripe when they are green, no matter what variety. But you are right, the limes in the pic are Persian Limes. It is apparent by the size. My green Key Limes are definitely Key Limes; they are the size of large walnuts.
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John Skene — Reply
I live in South Africa where Graham Crackers are not available. What can be used as a substitute?
Thanks for all the great recipes.-
Michelle — Reply
Any other type of cracker or cookie that you might use for a crust would work!
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Doc Clabo — Reply
Digestives are a good substitute.
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Mary W — Reply
To be authentic, you must use Key Lime juice. It really does make a difference. You can find Key Lime juice in a bottle in some grocery stores or order it on Amazon. You can get a 3 pack of Nellie & Joe Key West Lime Juice – 16 oz for just $12.99 which is a bargain!
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Michelle — Reply
Hi Mary, Yes, of course! I discuss the differences between key limes and regular limes in the post above and have linked to the bottled key lime juice (I think it’s the same 3-pack you reference) in the recipe notes.
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Beth — Reply
Best made with Key Lime juice! My brother lives in Florida and has a Key Lime tree in his back yard. It produces tons of the little limes. He freezes the juice in 1/2 cup measures so he can make pies. Each year, he brings a huge bag of Key Limes to squeeze to make pies for Christmas dinner dessert. 💚
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Michelle — Reply
What a fantastic gift!!
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Michelle — Reply
AHHA! Now I have a reason to make the graham cracker crust from Tuesday’s post. And I happen to have a bottle of key lime juice and honey grahams in the pantry. How neatly is that coming together?! And since it’s raining, what better way to spend a rainy day than baking? This pie looks delicious!
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Michelle — Reply
Yesssss, perfect excuse!
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Penny Wolf — Reply
This looks great! I’m thinking Italian meringue for the topping.
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Donna — Reply
Hi Michelle,
I’m a native Floridian. I practically grew up in the Keys. My family used to go there for vacations. We had a small boat, and my brother, cousin and I would spend the day in the boat fishing, and just running around in Florida Bay. We used to get our key lime pie at May & Dave’s. Not sure it’s there anymore. I was in the keys on a friend’s boat recently, and there is still quite a bit of damage from hurricane Irma. I know my beloved Keys will make a come back. I make key lime pie quite often , and will be giving your recipe a try.
Thanks! -
DrRandy — Reply
Unfortunately, this isn’t actually authentic Key lime pie. The limes you buy in the grocery store are Persian limes – they are bigger than Key limes (3 or 4 times bigger), and the juice is more bitter. Real Key limes are TINY (about the size of a medium walnut) and don’t travel well. They are rarely seen outside of South Florida. This looks like a very traditional recipe, and the way most people would make it. I’m sure it will be delicious, but it isn’t *KEY* lime pie unless you use bottled Key lime juice (or can get some real Key limes).
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Tammy — Reply
I live in Florida and the most famous key lime pies here have merengue for the topping, not whipped cream. (made from saved egg whites from the filling) Then you bake it all at once. One very famous restaurant in Key West (a Hemingway favorite) has a mile high Key Lime pie that is literally 0ver 8 inches of delicious merengue on top of the pie. Here is a pic (if allowed)
https://www.tripadvisor.com/LocationPhotoDirectLink-g34345-d447631-i135876554-Blue_Heaven-Key_West_Florida_Keys_Florida.htmlSo don’t throw away those egg whites and make a merengue. Otherwise this recipe is about as authentic as it gets and absolutely delicious.
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Al — Reply
Awesome mile-high pie pic. I never saw anything like that.
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Nikki — Reply
I love this recipe. I usually use Persian limes and it comes out great. I recommend starting the crust first and doing the filling while it’s baking. It only takes 5 min to mix the filling so by the time the crust bakes and cools to room temp the filling has thickened. I’ve had success freezing the pies without whipped cream then thawing them in the refrigerator. I make fresh whipped cream as needed.
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snapdabble — Reply
My boyfriend and I went to his sisters house yesterday for Fathers Day. She made a key lime pie, and my boyfriend was so excited to try it as that is his favorite pie. Sadly, it was not that great. The filling was more like a runny pudding. I knew at that moment Id find the perfect recipe here on your page. I’m going to make this and surprise my boyfriend with it this week!
My questions is; how many key limes do you need to squeeze to equal the 1/2 cup? I found a bag of them at the store but not sure if I should grab two.
Thanks in advance!-
Michelle — Reply
Aww how sweet of you! 1 pound of key limes (or 10-15, depending on how fresh and “juicy” they are) should be enough to get you 1/2 cup of juice. Enjoy! :)
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sylvia — Reply
I made this pie. It is DELICIOUS, EASY TO MAKE, I WILL MAKE IT AGAIN. The only thing I hanged was making the crust with Biscoff cookies instead of graham crackers. My husband does not like graham cracker crusts so I always substitute. Thanks for another no fail recipe.
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CAROLYN WALDEN — Reply
attempting my first key lime pie….any tweaks since you posted this is 2012? Still a favorite in your house?
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Michelle — Reply
Hi Carolyn, No tweaks, this is fabulous!
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Rena — Reply
My 15 year old daughter just made this. It is unbelievable!!!
Thank you! -
Tina — Reply
Just took mine out of the oven!! I cannot wait to eat it. I will use the whipped cream, its so easy to make, thanks to YOU!! Love your recipes.
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Ashley — Reply
This Brown Eyed Baker is not kidding around! I fell upon her/his? Ultimate Chocolate Cupcake recipe recently and found it to be absolutely that. Impressed, I knew just where to go a few weeks later when I was searching for a Key Lie Pie recipe, something I had made before with lack luster results. Again, I was rewarded with a stellar recipe. I consider myself a bit of a Key Lime Pie connoisseur. It has to be VERY tart, the consistency had to be firm but silkily smooth and the graham cracker crust has to be juuuuuust right. This recipe provides all three and was outstanding. My one comment is that the 9 inch pie pan seemed to be too big. You can even see in the pictures provided, the crust extends way too far above the filling because there is not enough filling to fill up the 9 inch pan. Next time, I will use an 8 inch pan!
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Susan — Reply
Made this pie at Thanksgiving this year. It was great! Thanks for the good detail/instructions, it was easy to follow.
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Jenn — Reply
Would I have to make any changes if I make it in a 8in pie pan???
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Michelle — Reply
Hi Jenn, Yes, you would need to increase the baking time.
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Jenn — Reply
Hi Michelle. I LOVED the flavor of the key lime :) It completely gives a tangy sensation but too much so that you squint your eyes and stick your tongue out! That was one of the cons, but sadly, the condensed milk, in my opinion, was too overpowering and made the pie not light and creamy. The pie wasn’t too sweet but the texture wasn’t amazing. Maybe some cream or milk might improve it. Thanks anyways! -Jenn :)
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Jenn — Reply
I meant NOT too much that you squint your eyes and stick out your tongue
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Sarah — Reply
OMG! What a decadent and amazing looking Key Lime Pie. A slice of that would satisfy any sweet tooth.Thanks for sharing!
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Loretta — Reply
Try adding crushed macadamia nuts to the crust and flavor the whipped cream with almond or coconut!
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whitney — Reply
I made this and it was PERFECT. The ingredients are simple, the pie is divine, and it is really not difficult at all! Thank you so much for the recipe!
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Haley — Reply
I had never made a Key Lime pie (or any pie, actually!) before this, and it turned out absolutely delicious. Definitely keeping this recipe on file. :)
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Deb H. — Reply
Key lime is my absolute favorite pie…..wasn’t sure if using just a normal lime would make a big difference. I have to say it is by far one of the best pies I have ever made and ranks in the top 5 I have tried. Great recipe, thanks for sharing!!
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noo — Reply
I just made this because I had a few fresh-picked limes, and your recipe showcased them perfectly :D Thank you!
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Fatima — Reply
I want to make this for my sister’s shower this weekend but wanted to do it in mini pie trays. Is that possible? Will the baking time need to be adjusted?
Thanks! -
Carol F. — Reply
I made this recipe into bars this weekend, and we loved them! I lined my pan with parchment paper to make it easy to get the bars out of the pan, and it worked perfectly. I used a 9×9 pan, but I think I’ll use an 8×8 next time so the bars will be a little thicker.
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Emily — Reply
Key Lime pie used to be my signature dessert. I’m excited to try your recipe!! Tomorrow is Pi day (3.14) and I promised my family pie, so this should be perfect. My hubby doesn’t like graham cracker crust, so I do a traditional one.
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SantaFeJack — Reply
I’ve loved Key Lime pie for many years, but recently tried making a Ginger Snaps crust for it. Big hit! I made one with the regular graham cracker crust and then this new one. The Ginger Snaps was decidedly the favorite. I will also be trying a Famous Chocolate Wager crust…just to mix things up a bit.
These pies are so delicious, but such a caloric indulgence. But life is too short not to indulge once in a while, right? -
Maria — Reply
This came out so great! This is my chief culinary consultant’s favorite desert and he loved it.
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Haniza — Reply
Hi, i bake this pie yesterday after seeing how good it looks.
however, i find it too sweet it makes me and my family cringe. i wanted to make some adjustment after seeing the recipe but decided not too because i wanna know the real taste. i might bake this again coz i like sour dessert but i’ll be sure to lessen the condensed milk next time. -
Rachel — Reply
I love this pie! I have already made it several times, more because I messed up the first two, but it’s still a great pie! My first pie included some pith, which left a horrible bitter aftertaste, a new zester fixed that. My second pie I was so excited to make I somehow skipped the eggs! The guys at work still love trying all the pies, whether they turn out perfect or not.
I love your recipes!
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Beth — Reply
Just made this on Friday. It turned out very nicely. It wasn’t too sweet, which I really liked. And homemade graham cracker crust is always worth the effort. Thank you!
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Kristine — Reply
Should the condensed milk be heated so it gets its caramelly-texture? Or should it be poured directly from can?
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Michelle — Reply
Hi Kristine, Nope, no need to heat the sweetened condensed milk, you just pour it straight from the can.
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Maureen @ org*smic Chef — Reply
I really miss key lime pie using real key limes. No such thing in Australia but I make do with regular limes. It’s just not quite the same.
I’m a whipped cream person too. It cuts the sweetness and softens the tartness I think.
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Sarah — Reply
I fell in love with Key lime pie as a teen visiting the keys with my mom. While you can sub standard limes – they do taste different – Still awesome but different. I have made it both ways and both ways are awesome but the key limes make it the best!
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Kitty Coco — Reply
I love key lime pie and used this recipe as my very first attempt at baking it myself. I’m currently waiting for the pie itself to cool before I can pass judgement on it (I did actually use REAL key limes) but I will say now the whipped cream recipe is off. I’ve always used regular sugar, never powdered but I went with this article. Never again. Real sugar is a big difference from powdered when making whipped cream
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Kim —
You are aware that powdered sugar is regular sugar. It’s just broken down differently
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RisaG — Reply
I fell in love with Key Lime Pie years ago. When I was in SiesKey, FL last summer, I went to a place on Tamiami Trail called Florribean Flo’s. They promote the fact that they make Frozen Key Lime Pie on a Stick. I had to have it. We went and bought a whole pie to bring to a family get-together and a slice of the Frozen Key Lime Pie on a Stick. OMG. It was heavenly. I was addicted. The owner is the baker and he is amaazing. It is the cutest spot. Lots of souveniers and in the counter is a selection of sweets and the pies. OMG. I also had a taste of a pie made with Passion Fruit. So good.
The picture on the post looks like the pie I had that night. SO good. Nothing like Key Lime Pie. Glad you finally learned the power of the Key Lime Pie.
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Lindsey — Reply
I think I have regular times, but they were 15 for $1, so yay! I realized after I started making it that I have evaporated milk and not condensed. So, I put that in. We’ll see how it turns out!
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BonnieR — Reply
Best pie ever. So simple and delicious. This may become my go to pie. THANKS!
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Rack of Lam — Reply
Your pie looks beautiful and delicious! Brings me back to Key West, where I had the best key lime pie!!
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GaylaT — Reply
I noticed last night that WalMart has key limes. I was pretty surprised as I live in KS. This recipe sounds like the one my auntie down that way makes. I also have a devine recipe for key lime cheese cake with an almond crust that was given to me by a real French chef. I was temping at the school associated with the once world famous Menninger Clinic that was the choice of the elite when they needed treatment for mental problems. About every movie star of that era was there at one time or another, mostly drug and alchohol related. My French chef was there for treatment and would come to the school to teach home ec and guitar lessons. He made the cheese cake which was to die for and I usually make it once a year and think of Ludy. Gorgeous and talanted but very very troubled. I always say a little prayer for him while making his pie.
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Chris — Reply
Nothing is better than key lime pie with a Gingersnap Crust! It is incredible!
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Tres Amie — Reply
In the olden days when eggs weren’t contaminated with salmonella, we only baked the crust before filling it. You made the same filling (lime juice, zest, condensed milk,egg yolks) and poured it in the baked shell and let it set up in the refrigerator. Whipped cream of course!
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Cornelia Cree — Reply
Thanks BEB for the meringue recipe. I tried lime pie once with a chocolate cookie crust and it was awful. Just for your info. I also have a tin of dry whites on hand which is very helpful if the egg whites are inadequate. They work very well.
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Andrea — Reply
This looks as beautiful as I know it tastes, being a fan of key lime pie myself. FYI, you should check out Ina Garten’s Frozen Key Lime Pie in her Family Style cookbook. I make it in individual tart pans and keep them in the freezer for when I need a zap of summer.
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Diane — Reply
One of my favorite pies and I am a pie person! By the way, it is wonderful the traditional graham cracker way but I have also had it with a flaky crust. Super yummy! ( I am with you all the way on the whipped cream over meringue)
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angela — Reply
I’m not one for this type of pie, but it’s my husband’s number 1 favorite dessert and our anniversary is next week. I’m going to surprise him with breakfast of this key lime pie.
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amanda @ fake ginger — Reply
Oooh, I love key lime pie! I totally hate making it since those dang limes are so tiny and you have to squeeze 62 of them just for a small pie. But I never turn down a slice!
You should check out Dorie Greenspan’s Florida pie. It’s one of my favs! :)
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Michelle — Reply
I totally remember seeing that in her book, I’ll definitely give it a try! :)
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madge @ vegetariancasserolequeen — Reply
Ironic that you posted this recipe today!
I’m in the Florida Keys on vacation at the moment and I just had a store bought version. Which was pretty darn good, I must say. Although, I told my family I wanted to make my own version for comparison. Thanks for the recipe! I’ll have to try this one…
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Jamie | My Baking Addiction — Reply
Key Lime Pie is one of my absolute favorite summer desserts! Yours is gorgeous and I agree, Key Limes are incredibly adorable.
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Tracy — Reply
Haha, how have you not had Key lime pie before?! I’m so glad you did and that you made your own version. It looks amazing!
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Renee — Reply
Yum, citrus desserts are so perfect for summer.
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Suzi — Reply
That’s a funny story, my husband is from Pittsburgh and I am from So. Florida so I asked him when the first time he had Key Lime Pie was and it was not until he moved to So. Florida, probably Key West. Maybe they don’t make key lime pie in the north, no limes, LOL. I’ve never seen it on a menu there. This pie of yours is a beauty and no you can’t make it without the graham cracker crust. Very impressive and there’s no doubt how delicious it was.
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Jill — Reply
Being from Western PA is why it wasnt in your family rotation… travel is good, makes us try new things. I lived in Western PA and now live in Amish country Lancaster County. Its a whole different menu just 4 hours East of you :)
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Amber @ Slim Pickin's Kitchen — Reply
I’ve never made key lime pie either! But, I’m not really a baker either, so it makes sense. I looooove it though!
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Cookin' Canuck — Reply
It was only a few years ago that I first tasted key lime pie, too – and I was hooked. I love the ease of the graham cracker crust.
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Vicki @ WITK — Reply
Key Lime pie is my FAVORITE pie ever. I would ask my mom for it as my birthday cake because I loved it so much. Now I would like a big slice, or perhaps the whole thing. Until I can locate some, I’ll have to continue eating the entire box of girl scout cookies I have here….
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Jennifer @ Raisin Questions — Reply
Key Lime Pie just showed up on my radar too when a coworker mentioned she makes hers with a crushed pretzel crust! Imagine that salty zing! Thanks for the tutorial on the classic!
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Kristin — Reply
Hi Michelle,
I have been craving Key Lime pie since I left FL a couple weeks ago! You read my mind today! Just an idea if you want to try it for next time – the last time I made Key Lime Pie, I added finely chopped (from the food processor) cashews and shredded coconut to my graham cracker crust and topped it with a coconut rum meringue. It was out of this world! Definitely not traditional but a fun way to change it up should the desire be there :)
Kristin Calise
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Michelle — Reply
Hi Kristin, That sounds amazing, I will definitely try your version next time! Love the sound of coconut rum meringue, although I’ll probably make it whipped cream :)
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Kristin —
I have made a whipped cream one too and it’s just as yummy! Can’t go wrong :)
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Tracey — Reply
I have been keeping my eyes peeled for key limes in the store but so far haven’t come across any. When I do, this pie is *definitely* happening. Love the way you garnished it!
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amy — Reply
I’ve been looking for a good recipe for this. Do you think these would work as bar cookies too?
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Michelle — Reply
Hi Amy, It probably would!
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Pam S — Reply
I’ve been making this pie for years and love it because it is so easy and never fails. Since key limes are often hard to find, I buy bottled Key Lime juice (right next to the bottled lemon juice in the grocery store). It works great and I honestly can’t tell any difference between it and using the fresh lime juice. I did notice a big difference the one time I made the pie with regular lime juice, however. It did not taste right at all!
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Karen — Reply
We use Key Lime juice to make Limeade3 like in Belize. It turns out GREAT. No reason why it wouldn’t work for pie. I will make mine that way and let you know! Karen
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Coby — Reply
I was JUST looking for a key lime pie recipe yesterday! It’s my husband’s favorite, and I’ve never made it for him (shame on me), so I’m making it for him SOON!
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Laura Dembowski — Reply
I love key lime pie. I actually had an awesome piece at a local restaurant recently. Is there any way to make the pie without condensed milk? I’d really like to make key lime pie, but condensed milk is not an ingredient I like to use.
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Michelle — Reply
Hi Laura, I am not sure, I think your best bet would be to check out Google and see if there are any other variations on the pie. From the research that I did, the sweetened condensed milk is the original/traditional way to make it, and the only way that I saw. You could probably use some type of custard or curd, but I’m not sure how it would set up or if you’d still need to bake it, etc.
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Evan Thomas — Reply
These photos are beautiful. I’m not even a pie person and I want to make one right now.
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Stephanie — Reply
Key Lime Pie will now always remind me of Dexter. Never knew it was such an easy pie to make! Thanks!
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FoodFlurries — Reply
I love all your pie / tart recipes and pictures. I really do.
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Catalina @ Cake with Love — Reply
I love key lime pie, it always tastes so fresh to me, its one of my summer favorite desserts!
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Jeannie — Reply
I am so glad you put this up! I have been wanting to make a key lime pie, but could never find the right recipe online…everyone argues whether it is authentic or not, and you can tell by the recipes, they most aren’t. I trust you with all my dessert recipes, and this looks delicious!
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Shawn @ I Wash...You Dry — Reply
So tasty! I love Key Lime Pie!
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Beth Cook — Reply
My brother has a key lime tree in his back yard in Florida. Every year at Christmas he brings a bunch up to Maryland and makes us a homemade key lime pie for dessert made from freshly squeezed limes from his tree. A bit untraditional but amazing….
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Emilie — Reply
You choose a great recipe –I’ve been making this version for years and it’s always a big hit. And actually it’s just as delicious with a shortbread-type pie crust as it is with graham crackers. I make it with either, depending on whether or not I have graham crackers. But I’m wondering what decorating tip you used for your cream. It’s beautiful!
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Michelle — Reply
Hi Emilie, Thank you! I used the Ateco #827 jumbo open star tip (it came in a small set I bought at Williams-Sonoma).
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Kim Daly — Reply
Key Lime Pie is my absolute fav. Thanks for the recipe (and the beautiful pictures!) :-)
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Jennifer — Reply
I don’t know if it’s because I grew up in the south or because we lived so near the FL state line, but Key Lime Pie was something pretty regular around our house during the summers because it’s my Daddy’s favorite. However, when we went to FL for beach trips, it was much easier to find the pie everywhere.
Your pie looks beautiful! Makes me think of home.
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Erin @ Brownie Bites — Reply
Fact: I have never eaten key lime pie. Which is ridiculous to me since I’ve never met a pie I didn’t like, and I love graham cracker crusts (though like you, I prefer flaky and buttery crusts)
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Lauren — Reply
One of my favorite desserts! Mmmm….
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Jessica Arnoldy — Reply
i am not a big key lime fan…that is until I had it frozen on a stick and dipped in chocolate. ridiculous.
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Beth Cook — Reply
Oooooooh yeah!! My favorite part of visiting Key West is frozen chocolate dipped Key Lime pie on a stick!!
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Angela —
Chocolate dipped key lime pie??!! Um, yes please! That sounds delicious- I’m going to use some white chocolate though so it doesn’t over power the lime. :)
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Michelle — Reply
That sounds insane. Insane, of course, in the best way possible. I must find one of those the next time I’m in Florida!
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Scott @ Beyond The Shaker — Reply
Making it early this summer! Looks amazing… and I’ve never attempted it. Also love your ‘100’ (surprised you haven’t made lasagne, but love that you have a food bucket list). Thanks for posting!
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Cathy — Reply
LOVE Key Lime Pie – have you ever tried making a crust with Biscoff cookies instead of graham crackers? I just leave out the additional sugar – BEST crust EVER!!! Can’t wait to try it with this recipe!
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Michelle — Reply
Hi Cathy, I haven’t heard of that, but it’s genius!! I just had a Magic Pop spread with Biscoff for breakfast this morning ;-)
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Melissa @ Treats With a Twist — Reply
I had never had Key Lime Pie until a few months ago! My boyfriend was shocked; he said that, as a baker, he thought I surely had tried the most common summer pie…but no! And when I did, I loved it! I was hooked. This looks beautiful and it’s definitely on my list of treats to tackle :)
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Cornelia Cree — Reply
I don’t like to waste egg whites. How much sugar should I add and how long should I cook a meringue topping instead of the cream? Thanks.
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Michelle — Reply
Hi Cornelia, You could always save the egg whites for an omelet! :) If you want to do a meringue topping, this is the recipe:
1 tablespoon cornstarch
1/3 cup water
1/4 teaspoon cream of tartar
1/2 cup granulated sugar
4 egg whites
1/2 teaspoon vanilla extractMix the cornstarch with the water in a small saucepan; bring to a simmer, whisking occasionally at the beginning and more frequently as the mixture thickens. When the mixture starts to simmer and turns translucent, remove from the heat. Mix the cream of tartar and the sugar together. Beat the egg whites and vanilla until frothy. Beat in the sugar mixture, 1 tablespoon at a time, until the sugar is incorporated and the mixture forms soft peaks. Add the cornstarch mixture, 1 tablespoon at a time; continue to beat the meringue to stiff peaks. Bake the pie for 7 minutes, then remove from the oven and apply the meringue gently, first spreading a ring around the outer edge to attach the meringue to the crust, then filling in the center. Return the pie to the oven and bake 20 minutes more.
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katerina — Reply
Looks yummy! Great photos and colours :)
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Lori — Reply
Thanks for posting….I will give this a try now that crew season is coming to an end. My son is struggling to keep his weight down in the lwt weight division. After Stotes this weekend it will be a pig fest.
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Katie — Reply
I just made my first Key Lime Pie at Easter this year. It was a big hit with the whole family! Even my aunt and uncle who visit Key West every year!
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Katrina — Reply
I’ve been wanting to try this pie for so long – I’ve NEVER had it!!
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Tanya Schroeder — Reply
Key lime pie is the best!!!! I didn’t eat key lime until I was an adul either. Now I am always thinking of new things to “floor” with key lime!
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Coleens Recipes — Reply
Beautiful photos!! Your pie just screams spring!!
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Chung-Ah | Damn Delicious — Reply
I haven’t made key lime pie before but it’s been on my bucket list for quite some time so I will most definitely be making these soon! Glad to know that it’s super easy to make.
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Sarah, Maison Cupcake — Reply
I only made key lime pie once, took it into work and an American colleague said “nah that’s not key lime pie”. I thought it was pretty good myself and would like to try this version.
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Jolene @ Yummy Inspirations — Reply
Looks amazing & sounds delicious! Love lime & also never had a Key Lime Pie before so I must try this!
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j3nn — Reply
I have been enjoying citrus flavors lately, so key lime pie sounds right up my alley!
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Averie @ Averie Cooks — Reply
Apparently when my dad was in boot camp he ate key lime pie in South Florida and it was such a far cry from his Minnesota farmland roots…so every year for his bday or special occasions, that was his request. I have fond memories growing up with this “exotic” pie b/c where I grew up, anything other than apple or cherry was just that!
Your pie looks amazing!
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Janine (sugarkissed.net) — Reply
Pies scare me… they seem very advanced compared to cookies! But you do have me tempted with this ones. Sounds perfect for summertime!
