This Key Lime Pie is the real deal. Slightly tart, super creamy and yes, it's yellow, just like an authentic Key Lime Pie should be. It's simply the best summer pie ever - cool, delicious and oh so easy to make. A tasty tropical dessert brought to you straight from the Florida Keys. Gluten-free option available.
I feel so blessed to live in sunny South Florida with beautiful sunny days and year-round warm weather. And having an abundance of fresh fruit growing right in my backyard makes it even better!
One of the desserts that South Florida and the Florida Keys are known for is authentic key lime pie. And I am definitely spoiled being able to make it with fresh key limes right off my very own tree!
Key Lime Pie origin
Key Lime Pie has long been known to have originated in Key West. It's been traced back to the early 1800s where Aunt Sally, a cook for ship salvager William Curry, one of Key West's first millionaires, made this very pie for him.
It's a super simple pie to make and a cool refreshing treat for those long hot summer days. If you ever make it down to the southernmost point, try a delicious slice of the best key lime pie in Key West at Blue Heaven or Kermit's Key Lime Shoppe.
What is Key Lime Pie
Key Lime Pie consists of a shortbread or graham cracker crust topped with a filling of key lime juice, egg yolks, and sweetened condensed milk. It can be served plain, with a meringue topping or whipped cream. Traditionally, it was not baked but, since it uses raw egg yolks in the filling, most people prefer the cooked version.
Key Lime vs Regular Lime
Key limes, aka Mexican or West Indian limes, are small, about the size of a golf ball, and are tarter and more aromatic than a regular or Persian lime. They are more yellow in color and contain more seeds but well worth the effort of squeezing them for that prized juice.
Fresh Juice vs Bottled Juice
Don't have key limes in your backyard or neighborhood grocery store? Check the juice aisle for Nellie and Joe's Key Lime Juice. It's about as close to the real deal as you can get!
FAQs about Traditional Key Lime Pie
Yes, you can but the taste won't be quite the same. Key limes have their own unique flavor. They are smaller than a regular lime, higher in acidity, taste a bit more tart with more of an herbal flavor, and have a much stronger aroma.
When a key lime pie is overcooked, it loses its creamy texture and turns spongy. Remember to only cook the pie for 15 minutes.
Absolutely. The initial refrigeration will help the pie to firm up. Once the baked pie has cooled, it needs to be refrigerated due to its milk and egg base. It also tastes best served chilled.
I keep mine in the refrigerator for 4-5 days. If it starts to turn dark or separates out, it should be thrown out.
When done, the center will be slightly jiggly when shaken but otherwise firm to the touch with no hint of browning. It will continue to solidify as it cools.
Yes, it actually freezes very well. It keeps for months if kept at zero degrees. Thaw overnight in the refrigerator prior to serving.
How to Make a Key Lime Pie
Graham Cracker Crust
The graham cracker crust has more steps than the actual pie so you know this is going to be easy! (Gluten free key lime pie nut crust instructions can be found in the recipe card below)
- Gather the ingredients - graham cracker crumbs, sugar, and butter. (step 1)
- Place graham cracker crumbs and sugar in a bowl. (step 2)
- Pour melted butter over sugar-crumb mixture. (step 3)
- Stir the mixture until it resembles small moist crumbs. (step 4)
- Pat into 9" pie plate. (step 5)
- Either chill for 1 hour or bake at 350 degrees for 8 minutes then let cool. (step 6)
Key Lime Pie Filling
Key lime pie filling is made with sweetened condensed milk, egg yolks, and key lime juice. Here are the steps to make this creamy pie filling:
- Gather ingredients - condensed milk, key lime juice (either fresh or bottled), and eggs. (I double my ingredients to make a deep dish pie) (step 1)
- Place condensed milk and egg yolks into a bowl. Pour lime juice over it and stir well. (step 2)
- Pour filling into baked graham cracker crust. (step 3)
- Bake at 350 degrees for 15 minutes. Remove to a wire rack to cool. (step 4)
Key Lime Pie Garnishes
Everyone has their favorite way to decorate a key lime pie. I like to leave mine au naturel with a twist of key lime while others like to use the leftover egg whites for a meringue topping. Another options is to decorate it with dollops of whipped cream or spread on the top a la frosting.
What else can key limes be used for?
Key limes make a fantastic ingredient in salsas and marinades, liven up the standard limeade, and look great as a garnish on cocktails, pies and cakes. It also lends its unique tartness to my magic Key Lime Pudding Cake and Key Lime Smoothie.
This homemade key lime pie is perfect to serve for a creamy, fresh, and tart spring or summer dessert or, if you're like me, just make it because you can't get enough of it. 🙂
More Key Lime Recipes
Key Lime Cookies are the perfect sweet-tart combination.
Chocolate Covered Key Lime Bites are creamy and have graham cracker crust.
Key Lime Cupcakes with Key Lime Buttercream Frosting from House of Nash Eats
Key Lime Bread with white chocolate and macadamia nuts.
Want more? Find lots of easy dessert recipes here on 2CM!
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Authentic Key Lime Pie
Ingredients
Pie Filling (double quantities for deep dish pie)
- 4 egg yolks
- 20-25 key limes, juiced (about ½ cup)
- 14 oz can sweetened condensed milk
Graham Cracker Crust (optional gluten-free nut crust recipe can be found in notes)
- 2 cups graham cracker crumbs
- 5 Tablespoons sugar
- ½ cup butter melted
- Garnishes: whipped cream, lime slices (optional)
Instructions
- Preheat oven to 350 degrees.
Graham Cracker Crust
- Prepare crust by combining the graham cracker crumbs and sugar with melted butter.
- Press into bottom and up sides of an 8" pie plate or, if doubling filling, press into a 9" deep dish pie plate.
- At this stage you can either chill the crust for 1 hour or bake in 350 degree oven for 8 minutes and let cool.
Key Lime Filling
- Combine egg yolks, key lime juice and sweetened condensed milk.
- Pour key lime pie filling into prepared crust. Bake for 15 minutes.
- Cool on wire rack then refrigerate.
- Just before serving, pipe whipped cream into mounds then garnish with lime slices.
Notes
Nutrition
This post has been updated with new photos and easy-to-follow instructions. It was first published on March 16, 2014.
Sandra says
I used a non fat condensed milk by mistake so my pie didn’t work. Is that what went wrong?
Linda Warren says
Most likely. As long as you added the 4 egg yolks and 1/2 cup lime juice and baked it for 15 minutes then the condensed milk must have been the culprit. The fat and thickness of the condensed milk is what gives the pie its body in conjunction with the short baking cycle.
Mylinda D. says
If I make the no bake version, is there any difference in the recipe? Such as using whole eggs instead of just the yolks?
Linda Warren says
The recipe for a no-bake key lime pie is significantly different than this baked version. Most use cream cheese and whipped cream along with key lime juice, zest, and condensed milk. You can try creaming 12 oz. of cream cheese with 1 can condensed milk, then continue to beat in 1/2 cup lime juice and 2 teaspoons of zest. To this, whip 3/4 cup whipping cream to stiff peaks and fold into the cream cheese mixture. Pour into graham cracker crust and chill in the refrigerator for at least 3 hours or, even better, overnight.
Victoria says
So if I want to use the 9" pie plate, I have to double all of the ingredients?
Linda Warren says
Yes, if your 9” is a deep dish you will have to double the ingredients.
Martin Parent says
Having growen up in south Fl and living in Key West I know good key lime pie. Live in Mesa Az and have my own key lime tree and u'll of fruit right now. Have used your recipe about dozen times and is the best I've found. My neighbors wait for me to delivers pies every week during season everyone loves these.
Linda Warren says
You know what a good key lime pie is then! I lived in south Florida for 38 years prior to moving to Georgia and I do miss my key lime tree. Super jealous right now. lol Happy to hear how popular it is. Wish I lived nearby too. 🙂
Joss says
Mine keep puffing up really tall and then deflating really low. Now sure what I'm doing wrong.
Linda Warren says
I'm not sure why that is happening to you. The only thing I can think of is to make sure that you only bake the pie for 15 minutes. Hope that helps.
McKenzie says
This recipe looks great! I was wondering if you’ve tried making it into individual pies as opposed to one large pie!
Linda Warren says
Yes, I've used this pie filling to make small, cute tarts. It takes about half the time to cook. Depending on the size of your dishes, the tarts should need only need 6-8 minutes to bake.
Robin Cavanagh says
When doubling the recipe should the bake time increase or is it still 15minutes? Thank you. I look forward to making it tomorrow.
Linda Warren says
Yes, I bake my deep dish pie for 15 minutes. Just check the center of the pie before taking it out of the oven. It should be just slightly jiggly as it will set as it cools. Enjoy!
Teresa says
But your original recipe says bake 15 minutes?
Linda Warren says
The recipe states to bake the pie for 15 minutes. The only other timing is for baking the graham cracker crust instead of chilling it. Keep it to 15 minutes and it will come out perfect.
Terry Grinell says
The best recipe there is for the filling. I like to make sure I use Nellie's & Joes that comes in a GLASS bottle with the label 100% Real Key Lime Juice. The other is just plain old lime juice.
Linda Warren says
Good point! Although I find their Key Lime juice, which is a bit more tart than other bottled lime juices, works very well in this pie.
Kate says
This looks so good. I love a zingy lime pie!
Helene says
I found the step by step pictures useful, turned out perfect!
Linda Warren says
I'm so glad you liked it! It's the perfect pie for summertime.
Stephanie says
Thank you so much for linking up at Tasty Tuesday! Your recipe has been pinned to the Tasty Tuesday Pinterest board! Please join us again next week!
Miz Helen says
Congratulations!
Your recipe is featured on Full Plate Thursday this week. Have a great weekend and enjoy your new Red Plate!
Miz Helen
Linda Warren says
Thanks so much for featuring our recipe. Hope everyone enjoys it! Will see you next Thursday on Full Plate Thursday!
Crystelle Boutique says
Key lime pie is my friend. I may just have to try your recipe.....
It was so fun to see this linked up at our party. I pinned!! Thanks much!! 🙂
“hugs” Crystelle
Linda Warren says
The recipe is really easy and so delicious. And a great dessert for the upcoming summer months. Always reminds me of our Florida Keys vacations.
Miz Helen says
I will be trying your recipe, we just love Key Lime Pie. Your Pie looks delicious! Thank you so much for sharing your special recipe with Full Plate Thursday. Hope you have a great week and come back soon!
Miz Helen
Jennifer Johnson says
My favorite pie! Looks incredible.
Linda Warren says
Every time I make it, it reminds us of vacations in Key West. Hope you give it a try!