Best Key Lime Pie Recipe

I’m just going to put this out there. I’m not usually a pie person. It takes a lot for a pie to win me over, to make me go back for that second slice when I’m already full. But this one? This one does it every single time.

It’s that thing it does. That sharp, tangy bite that hits you right away, followed by the smoothest, sweetest creaminess that just evens everything out. It’s the kind of dessert that feels fancy but is secretly so simple you could make it on a random Tuesday night. And honestly, I probably will.

I first shared this recipe years ago, and it’s been a constant in my kitchen ever since. It’s one of those recipes that people ask for, that friends request for birthdays, that disappears from the dessert table before anything else. There’s just something about it. That cool, silky filling against the buttery, crunchy graham cracker crust. It’s pure magic.

A Little Secret About the Limes

Okay, confession time. I didn’t stand in my kitchen juicing a million tiny key limes for this pie. Not this time. I’ve done it before, and it’s a labor of love, but for an everyday recipe? I take the shortcut.

I use bottled key lime juice. You can find it in the produce section of most grocery stores, usually near the limes and lemons. It’s consistently tart and makes this recipe so incredibly easy. If you have a tree overflowing with key limes and you want to juice them, go for it. That’s wonderful. But please don’t let that stop you from making this pie. The bottled stuff works like a charm.

Ingredients Needed for the Recipe

You won’t believe how short this list is. It’s one of those recipes that feels like magic when it all comes together. Let’s break it down.

• Graham cracker crumbs: The base of our crust. You can buy them already crumbs, or toss a few sleeves of graham crackers in a bag and go at them with a rolling pin. It’s a great way to get out some aggression.
• Granulated sugar: Just a little bit to sweeten the crust and help it all stick together.
• Butter, melted: This is what holds the crust together and gives it that rich, irresistible flavor. Don’t skimp on the real thing here.
• Sweetened condensed milk: This is the heart of the filling. Two whole cans. It provides the sweetness and that luscious, thick texture that makes this pie so good. I call it the nectar of the gods for a reason.
• Light sour cream: This might sound a little out of place, but trust me on it. It adds a slight tang and makes the filling incredibly creamy and smooth. It balances the sweetness perfectly.
• Key lime juice: The star of the show. That bright, tart flavor is what defines this pie. It cuts through the richness of the milk and sour cream like a dream.
• Lime zest: Don’t skip this. The zest is where all the aromatic oils are. It amps up the lime flavor without adding extra liquid. You’ll need the zest from about two regular limes or four key limes.
• Heavy whipping cream, powdered sugar, and vanilla extract: These three are for the topping. A simple, fluffy, homemade whipped cream that’s the perfect finishing touch. Much better than anything from a tub.

The Crust Matters More Than You Think

I used to be terrible at making crusts. Store-bought was my best friend. But a homemade graham cracker crust is a total game changer. It tastes so much better, and it’s honestly just as easy.

You mix the crumbs, sugar, and melted butter until it looks like wet sand. Then you press it into your pie plate. That’s it. Use the bottom of a measuring cup to really pack it in firmly and get it even. Pre-bake it for a few minutes and you have a crust that holds together perfectly and adds so much flavor.

How to make Best Key Lime Pie?

This is the easy part. The filling comes together in one bowl with a whisk. No electric mixer needed, no fuss. It’s the kind of recipe you can make with your kids or when you’re half-watching a movie.

Step 1 – Make the Graham Cracker Crust

First, preheat your oven to 375°F. In a medium bowl, combine the graham cracker crumbs and the granulated sugar. Pour the melted butter over the top and stir with a fork until all the crumbs are moistened.

Dump the mixture into a 9.5-inch pie plate. Using your fingers and the flat bottom of a glass or measuring cup, press the crumbs firmly and evenly into the bottom and up the sides. Really pack it in there. Bake for 7 minutes, then set it aside to cool for at least 30 minutes while you make the filling. You want it completely cool before you add the filling.

Step 2 – Whisk the Key Lime Filling

Turn the oven down to 350°F. Grab a medium bowl. Pour in both cans of the sweetened condensed milk. Add the sour cream, the key lime juice, and all that wonderful lime zest.

Whisk it all together until it’s completely smooth and combined. It will thicken up just a little bit as you whisk. Give it a taste. I dare you not to. It’s that perfect balance of tart and sweet even before it’s baked.

Step 3 – Bake the Pie

Pour the filling into your cooled graham cracker crust. It will fill it right up to the top. Place the pie in the oven and bake for just 10 minutes. You want the edges to be set but the center will still have a little jiggle to it. That’s exactly what you’re looking for.

Don’t overbake it. That ten minutes is all it needs. Overbaking can cause the filling to crack or get a weird texture. We want it silky smooth.

Step 4 – Chill, Patience Required

Let the pie cool on the counter for a little while, maybe 30 minutes. Then, and this is the hard part, you have to chill it. For at least three hours. Overnight is even better.

The filling needs that time to set up completely. If you cut into it too soon, it will be a runny mess. Be patient. A fully chilled key lime pie is a thing of beauty. It slices cleanly and holds its shape.

Step 5 – Whip the Topping

Right before you’re ready to serve the pie, make the whipped cream. Pour the cold heavy cream into the bowl of your stand mixer. Add the powdered sugar and the vanilla. Start on low speed so it doesn’t splash everywhere, then gradually increase to high.

Whip it until stiff peaks form. You’ll know it’s ready when you lift the beater and the cream stands up in a peak that doesn’t flop over. Spread it over the top of the chilled pie or pipe it on for a fancier look. Add a little extra lime zest on top for color.

Tips

• Make sure your pie is completely chilled before you add the whipped cream and serve. I usually aim for a full four hours in the fridge.
• For the cleanest slices, use a large, sharp knife. Wipe the blade clean with a damp paper towel between each cut.
• If you’re in a huge hurry, a store-bought graham cracker crust and a can of whipped cream will work in a pinch. The pie will still be delicious, I promise. Just don’t tell anyone.
• When zesting your limes, only get the green part. The white pith underneath is bitter and you don’t want that in your beautiful pie.
• You can use regular limes if that’s all you have. The flavor will be a little different, less floral, but still wonderfully tart and delicious.

Ways to Switch It Up

This recipe is perfect as is, but sometimes it’s fun to play around. One of my favorite variations is to make a toasted coconut key lime pie. Just toast some sweetened shredded coconut in the oven until it’s golden brown and sprinkle it over the whipped cream. The coconut and lime together are just heavenly.

You could also make a berry swirl version. Warm up a handful of raspberries or strawberries with a little sugar until they break down, then press the mixture through a fine mesh sieve to remove the seeds. Dollop that puree on top of the filling before baking and use a knife to gently swirl it around. It looks so pretty and tastes amazing.

And if you’re feeding a crowd, you could easily turn this into a key lime pie dip. Just make the filling, pour it into a baking dish, and bake it in a water bath until set. Serve it with extra graham crackers for dipping. It’s a fun, shareable twist on the classic.

Storing Your Leftover Pie

If you somehow have leftovers, which rarely happens at my house, you’ll want to store them properly. Key lime pie needs to be kept in the refrigerator. It’s a custard pie, so it shouldn’t sit out at room temperature for more than two hours.

Cover the pie loosely with plastic wrap or foil, or store individual slices in an airtight container. It will stay good in the fridge for about four to five days. The flavor actually deepens a little bit overnight, so day-old pie is almost better. You can even freeze it. Wrap the whole baked and chilled pie tightly in a couple layers of plastic wrap and then foil. It will keep in the freezer for up to two months. Thaw it overnight in the fridge before serving.