Key Lime Pie
Key Lime Pie is a rich, tangy Florida dessert with a buttery graham cracker crust and a smooth, creamy lime custard. It takes about 50 minutes plus chilling and serves 8. A splash of sour cream and powdered sugar in the filling makes it extra thick and adds a tangy surprise. Topped with whipped cream and lime slices, it is the perfect make ahead dessert for summer get togethers, celebrations, and anytime you want a cool, citrusy treat.
I am a cherry pie girl through and through, but this key lime pie is my son’s favorite – hands down! He’s always liked sour things, so he’s all in on the tart lime. I like the creamy filling and my husband is a sucker for the graham cracker crust. It’s definitely a family favorite.
If your crew is team tart too, my Key Lime Cookies hit that same tangy note in a sweet cookie.
I made a few small tweaks to the famous filling that I think take it over the top. The basics are still there, but I add sour cream and powdered sugar. The sour cream makes the custard thicker and creamier, while the powdered sugar adds just the right sweetness.
It comes together easily and chills into the perfect summer dessert. Serve with my Creamy Grape Salad, my Lemon Cobbler, and my Cherries in the Snow. They will keep you cool in the heat.
More Summer Desserts
- Watermelon Pizza – fresh fruit in a fun, shareable slice
- Pina Colada Popsicles – creamy tropical frozen treat
- Margarita Bars – tangy citrus bars with a salty twist
- Pineapple Pretzel Salad – sweet and salty tropical dessert salad
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See recipe card for complete information on ingredients and their quantities.
Ingredient Notes
Key Lime Juice – Fresh key limes give the most authentic flavor, but you will need about 40 of them for a cup of juice. That’s a lot! Bottled key lime juice works great too, and Nellie and Joe’s is my favorite. Zest before juicing, since it is much easier on a whole lime.
Sweetened Condensed Milk – Be sure to use sweetened condensed milk, not evaporated or plain condensed milk. The high sugar content is what sets the custard properly.
Sour Cream – My secret tweak. It adds a tangy flavor without being acidic and makes the filling thicker and creamier than the classic version.
Graham Cracker Crumbs – Buy them pre crushed or smash whole crackers in a bag with a rolling pin. Either works great. Just be sure to smash them small so you don’t have big chunks in the crust.
Egg Yolks – Just the yolks give the custard its rich, velvety texture. You can leave them out or swap in cream cheese for an eggless version.
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How To Make Key Lime Pie
- Preheat the oven to 350°F. Mix the graham cracker crumbs, brown sugar, and melted butter until combined, then press evenly into a 9 inch pie pan.
- Bake the crust for 10 minutes, then remove and let it cool on a wire rack while you make the filling.
- Using a hand mixer, combine the key lime juice, lime zest, sweetened condensed milk, sour cream, egg yolks, and powdered sugar until smooth.
- Pour the filling into the baked crust. Bake at 350°F for 15 minutes, until the center is just slightly jiggly.
- Cool to room temperature, then refrigerate at least 2.5 to 3 hours until fully set. Garnish with whipped cream and lime slices, then cut and serve.
Storage & Reheating
Refrigerator: Cover with plastic wrap and store in the fridge for 2 to 3 days.
Freezer: Freeze the pie uncovered until solid, about 2 hours, then wrap it in two layers of plastic and place in a freezer safe bag. It keeps for up to 1 month. I would leave off the whipped cream and garnish if freezing. Just add right before serving.
Make Ahead: This pie is made for prepping early since it needs a few hours to chill completely. Make it the day before your gathering and add the whipped cream just before serving.
Serving: Enjoy it cold straight from the fridge, or even slightly frozen for a firmer pie. The custard filling takes on an ice cream texture.
Variations
Eggless: Leave out the egg yolks or swap in cream cheese for an even smoother, eggless version of the filling.
Key Lime Bars: Use an 8×8 pan instead of a pie dish to make squares. I have doubled the recipe to make a pie and a batch of bars at once.
Regular Limes: No key limes? Use regular Persian limes. The pie will be a touch greener and the flavor a little milder but still work great!
Whole Eggs: Use whole eggs instead of just yolks for a lighter, more airy custard filling.
Extra Citrus: Add a little extra zest for a brighter, more intense lime flavor.
What Is the Difference Between Limes and Key Limes?
Key limes are smaller than regular limes, with thinner skin, a more yellow color, more seeds, and a stronger, more intense flavor.
They also have more juice for their size, though you will need around 40 of them to get a cup since they are smaller.
A true key lime pie is yellow, not green. If you see a bright green pie, it was likely made with regular limes or a little food coloring.
Frequently Asked Questions
Yes, regular limes (Persian lines) work just fine. The pie will be slightly greener and the lime flavor a bit milder, but still delicious.
An authentic key lime pie is yellow. A green pie usually means regular limes or green food coloring were used. The egg yolks and lime juice give the real thing its yellow “sunny” color.
You can. The yolks add richness, but you can leave them out or use cream cheese instead for an even smoother, eggless pie.
No, you need sweetened condensed milk specifically. It has a lot more sugar and is thicker, which gives the custard filling the proper texture. Evaporated milk will not set the same way.
No, it firms up as it chills in the fridge. If it is very jiggly, check every 5 minutes, but do not overbake or the custard turns spongy instead of creamy.
Yes! Use an 8×8 pan for key lime pie bars. I like this version because you can cut the bars into smaller squares and have bite-size treats.
Recipe Tips & Tricks
- Swap in a store bought graham cracker pie crust for easier prep.
- Do not over bake. The pie should be slightly jiggly in the center when it comes out, but then firms up fully in the fridge.
- Zest your limes before juicing them. It’ is far easier on a whole lime.’s way easier to do this when the lime is whole.
- Use sweetened condensed milk, never evaporated, or the custard will not set.
- Chill the pie at least 3 hours so it slices cleanly.
- Add the whipped cream and lime slices just before serving for the freshest look.
This easy Key Lime Pie recipe is creamy, tangy, and the perfect cool treat for a hot day. Make it for your next summer celebration and watch every slice disappear!
If you love this recipe as much as I do, please leave us a ⭐️⭐️⭐️⭐️⭐️ five-star review in the comment section below. Thanks!
Key Lime Pie Recipe
Ingredients
Crust
- 1 ¼ cups graham cracker crumbs
- ¼ cup brown sugar
- 5 tablespoons butter melted
Filling
- 1 cup key lime juice
- 2 tablespoons key lime zest
- 28 ounces sweetened condensed milk (2) 14 oz cans
- ½ cup sour cream
- 2 egg yolks
- ¼ cup powdered sugar sifted
Instructions
- Preheat the oven to 350 degrees.
- In a medium bowl, mix together the 1 1/4 cup graham crumbs, 1/4 cup brown sugar, and 5 tablespoons melted butter. Mix until combined.
- Press this mixture evenly into the bottom of a 9 inch pie pan.
- Bake the graham crumb crust at 350F for 10 minutes.
- Remove from the oven.
- While the crust is baking, prepare the filling.
- Using an electric hand mixer, combine the 1 cup of key lime juice, 2 tablespoons of zest, 28 ounces sweetened condensed milk, 1/2 cup sour cream, 2 egg yolks, and 1/4 cup powdered sugar until combined.
- Pour the filling into the baked crust.
- Bake the pie at 350 degrees for 15 minutes. The pie should be just slightly jiggly in the center when done. If the pie is very jiggly, leave it in and check it every 5 minutes.
- Remove the pie from the oven and allow it to cool to room temperature.
- Then refrigerate the pie for at least another 2 1/2 – 3 hours.
- Serve with whipped cream and lime zest or lime slices if desired.
Notes
- Swap in a store bought graham cracker pie crust for easier prep.
- Do not over bake. The pie should be slightly jiggly in the center when it comes out, but then firms up fully in the fridge.
- Zest your limes before juicing them. It’ is far easier on a whole lime.’s way easier to do this when the lime is whole.
- Use sweetened condensed milk, never evaporated, or the custard will not set.
- Chill the pie at least 3 hours so it slices cleanly.
- Add the whipped cream and lime slices just before serving for the freshest look.
Nutrition
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